TAPIOCA PUDDING
Soak a cupful of tapioca over night in water to cover. Drain and cook until transparent in a quart of milk with a pinch of salt. Add the yolks of five eggs well-beaten, sugar and flavoring to taste, take from the fire and fold in the stiffly beaten whites of the eggs. Pour into a buttered baking-dish, set it into a pan of boiling water and bake until it thickens, then remove it from the pan of hot water and bake until brown. Serve either hot or cold.
TAPIOCA CREAM PUDDING
Soak a cupful of tapioca over night in two cupfuls of cold water. Cook in a double boiler with a pinch of salt, six cupfuls of milk, and the grated rind of an orange, until the tapioca is soft. Add the yolks of three eggs beaten with the juice of the orange and one cupful of sugar. Take from the fire, turn into a buttered baking-dish, and cover with a meringue made of the beaten whites of the eggs and three tablespoonfuls of sugar. Add also a little grated orange peel. Spread over the pudding and bake for half an hour in a very slow oven. Serve cold.
PUDDING SAUCES
BROWN SUGAR SAUCE
Thicken a pint of boiling water with one tablespoonful of butter and one of flour cooked together. Add brown sugar, lemon-juice, and grated nutmeg or other flavor to taste, and serve.
FOAMING SAUCE
Cream half a cupful of butter with half a cupful of powdered sugar, add the juice and grated rind of a lemon, set the basin into a pan of boiling water, stir until it foams, and serve immediately.