Silk Pudding. Time—5 hours.
1 lb. red currants, ½ lb. raspberries, ¼ lb. tapioca, 1 teacupful water, ¼ lb. castor sugar.
Soak the tapioca in the water over-night, next morning stew all gently together for at least 4 to 5 hours. Turn into a wetted mould and serve cold.
Any other fresh fruit can be used.
Stewed Prunes. Time—2 hours.
1 lb. prunes, ½ lb. white sugar, ½ pint water, stick cinnamon or lemon-rind to taste.
Soak the prunes over-night in cold water. Next morning put them in a stew-pan with the sugar, water and flavouring, and stew slowly about 2 hours.
Stewed Rhubarb and Rhubarb Fool. Time—1½ hour.
Rhubarb, lemon-rind, loaf sugar.
Wash the rhubarb, peel it, cut into pieces about three inches long, put it with the sugar, lemon-rind and enough water to cover it, either in a stew-pan, or in an earthenware jar in the oven, for about 1 hour. If liked, it may then be passed through a sieve, and well mixed with the beaten yolk of an egg, while the white should be beaten to a stiff froth, and used to ornament the dish.