1/2 gill of sugar.
1 pint of raspberries.
1/2 tablespoonful of lemon juice.
1/4 teaspoonful of salt.
After measuring the tapioca, turn it out on the moulding board and crush it as fine as possible with the rolling pin. Now wash it, and soak it in the cold water for three hours or longer,—better over night, if there be time. Put the soaked tapioca in a double-boiler and cook it until it is perfectly clear. If it has been soaked over night it will cook in half an hour, but if soaked for only three hours it will require cooking for an hour and a half. When the tapioca is clear, add the sugar, salt, and lemon; then take the dish from the fire and stir in the raspberries. Rinse a bowl with cold water and pour the pudding into it. Set away to cool. At serving time turn out the pudding on a flat dish and surround it with whipped cream; or it may be served with plain cream.
Little Fruit Puddings.
1/2 pint of unsifted flour.
1 gill of sweet milk.
1 tablespoonful of sugar.
1 tablespoonful of butter.