Farina Pudding.
Heat 1 qt of milk to the boiling point, stir in dry five tablespoons of farina and continue to stir it until quite thick, add 1 cup of sugar and ¹⁄₂ teaspoon of salt. Flavor with vanilla serve with sweetened cream, flavored with nutmeg or vanilla.
Peach Tapioca Pudding.
Soak 1 cup of tapioca in cold water for 2 or 3 hrs, then set on the stove until it cools clear, then add sugar to taste with a teaspoon of cinnamon. Peel and slice ripe peaches to nearly fill a baking dish sprinkle over with sugar. Then pour over the tapioca and bake slowly for about an hour. To be eaten with sweetened cream.
PRESERVES
Orange Marmalade.
6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin, first cutting in quarters to remove the seeds. To each lb of sliced fruit add 3 pints of cold water, let this stand 24 hours, then boil 2 hours or until the peel is perfectly tender. Let stand until the next day. To each pint of boiled fruit, add 1 pint of granulated sugar, boil together for 2 hours or until it jellies. This makes 24 glasses.
Currant Jelly.
Put currants in kettle, do not stem but wash and drain well, then mash with potato masher, let them cook slowly until all soft, then when cold squeeze the juice out and to every pint of juice add a bowl of sugar and boil 20 minutes and pour glass jars.