Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Prepare the same as [Peach Tapioca], substituting one cup apricots for the peaches.

Rhubarb and Raisin Pudding

• 2 cups bread crumbs
  2 cups rhubarb
  ¼ cup chopped lemon peel
  ¼ cup raisins
  ¼ cup sugar
  1 tablespoon lemon juice

Arrange ingredients in layers, having crumbs on top layer. Dot over with butter. Cover and cook one hour.

Gooseberry Trifle

• 2 cups green gooseberries
  1 cup sugar
  ½ cup pearl tapioca
  2 cups boiling water
  1 tablespoon lemon juice

Soak tapioca over night. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold.

Cranberry Puffs

• 2 cups cranberries
  2 cups flour
  4 tablespoons shortening
  2 eggs
  1 cup milk
  4 teaspoons baking powder
  1 teaspoon salt