½ pound raisins, seeded and cut in half.
Half the grated peel of 1 lemon.
Soak the tapioca one hour in a pint of the milk; pour into a glass, or stone-ware jar; set in a pot of warm water and bring to a boil. When the tapioca is soft all through, turn out to cool somewhat, while you make the custard. Beat the eggs very light; rub butter and sugar together; mix all with the tapioca, the fruit last. Bake in buttered dish one hour.
Arrowroot Pudding. (Cold.)
3 even table-spoonfuls arrowroot.
2 table-spoonfuls of sugar.
1 table-spoonful of butter.
3 cups rich new milk.
¼ pound crystallized peaches, chopped fine.
Heat the milk scalding hot in a farina-kettle. Wet the arrowroot with cold milk, and stir into this. When it begins to thicken, add sugar and butter. Stir constantly for fifteen minutes. Turn out into a bowl, and when almost cold beat in the fruit. Wet a mould, put in the mixture, and set in a cold place until firm.