Ingredients.—To every quart of water allow 2 lbs. of loaf sugar; the white of 1 egg. Mode.—Put the sugar and water into a stewpan; set it on the fire, and, when the sugar is dissolved, add the white of the egg, whipped up with a little water. Whisk the whole well together, and simmer very gently until it has thrown up all the scum. Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.
TAPIOCA PUDDING.
Ingredients.—3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, ¼ lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds. Mode.—Wash the tapioca, and let it stew gently in the milk by the side of the fire for ¼ hour, occasionally stirring it; then let it cool a little; mix with it the butter, sugar, and eggs, which should be wall beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred. Butter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin 1½ hour. Time.—1 hour to bake, 1½ hour to boil. Average cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.
TAPIOCA SOUP.
Ingredients.—5 oz. of tapioca, 2 quarts of stock. Mode.—Put the tapioca into cold stock, and bring it gradually to a boil. Simmer gently till tender, and serve. Time.—Rather more than 1 hour. Average cost, 1s. 6d. per quart. Seasonable all the year. Sufficient for 8 persons.
TARTLETS.
Ingredients.—Trimmings of puff-paste, any jam or marmalade that may be preferred. Mode.—Roll out the paste to the thickness of about ½ inch; butter some small round patty-pans, line them with it, and cut off the superfluous paste close to the edge of the pan. Put a small piece of bread into each tartlet (this is to keep them in shape), and bake in a brisk oven for about 10 minutes, or rather longer. When they are done, and are of a nice colour, take the pieces of bread out carefully, and replace them by a spoonful of jam or marmalade. Dish them high on a white d’oyley, piled high in the centre, and serve. Time.—10 to 15 minutes. Average cost, 1d. each. Sufficient.—1 lb. of paste will make 2 dishes of tartlets. Seasonable at any time.
DISH OF TARTLETS.