Sufficient for 5 or 6 persons. Seasonable at any time.
TAPIOCA.—Tapioca is recommended to the convalescent, as being easy of digestion. It may be used in soup or broth, or mixed with milk or water, and butter. It is excellent food for either the healthy or sick, for the reason that it is so quickly digested without fatigue to the stomach.
TARTLETS.
1371. INGREDIENTS.—Trimmings of puff-paste, any jam or marmalade that may be preferred.
[Illustration: DISH OF TARTLETS.]
Mode.—Roll out the paste to the thickness of about 1/2 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.
ROLLED TREACLE PUDDING.
1372. INGREDIENTS.—1 lb. of suet crust No. 1215, 1 lb. of treacle, 1/2 teaspoonful of grated ginger.
Mode.—Make, with 1 lb. of flour, a suet crust by recipe No. 1215; roll it out to the thickness of 1/2 inch, and spread the treacle equally over it, leaving a small margin where the paste joins; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. We have inserted this pudding, being economical, and a favourite one with children; it is, of course, only suitable for a nursery, or very plain family dinner. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1-1/2 to 2 hours.