Tapioca.
To a quart of milk, put two thirds of a cup of tapioca, five or six eggs, a dessert spoonful of butter, a cup of sugar, a teaspoonful of salt, and flavor with lemon, nutmeg, or extract of rose. Do not wash the tapioca, as the fine powder is the nicest part; but pick it over carefully, and soak it over night in half of the milk. If you have not done this, and need the pudding for dinner, it will soak in cold water (twice as much water as tapioca) in two or three hours. Boil it in the milk, set into a kettle of hot water; stir it often, beat the eggs and sugar thoroughly, together; stir them and all the other ingredients into the milk while it is yet hot. If the pudding is put immediately in the oven, it will bake in three quarters of an hour, or a little less. Three eggs to a quart of milk will make a very good tapioca pudding.
PUDDINGS WITHOUT EGGS.
Berry.
To a quart of washed whortleberries, put a pint of flour in which you have put a small teaspoonful of salt. Add a very little water. That which is upon the berries will be nearly enough. Boil it two hours in a cloth tied close, allowing no room to swell. To be eaten with melted sauce.
Another.
A pint of berries, a pint of flour, a pint of sour milk, a teaspoonful of salt, and one of saleratus. Boil it two hours. All boiled fruit puddings should be turned often in the pot, to prevent the fruit from settling on one side. Make a sweet sauce.
Baked Indian.