QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, the grated rind of one lemon, and a piece of butter the size of a hen's egg. Bake like a custard. When done, cover with the whites of the eggs, beaten to a stiff froth with one cup of sugar and the juice of the lemon. Put back in oven, and brown lightly.
RICE PUDDING. MRS. ELIZA DICKERSON.
Wash a small cup of rice, and put into a quart of milk; season to taste; add one cup of raisins, and set in oven three hours before dinner. When the mixture begins to brown on top, stir up from the bottom, repeating this until the pudding is done. If it becomes too dry, add more milk.
PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.
Stew prunes, or any small fruit, sweeten to taste, and while boiling put in a few thin slices of white bread; when the bread is saturated with the boiling juice, put the bread in alternate layers in a deep dish, leaving a thick layer of fruit for the top. Put a plate over the top, and when cool, set on ice. Serve with sugar and cream. Whipped cream is preferable.
PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clear and tender; then stir in the peaches. Turn into a dish, and serve cold, with powdered sugar and cream. Cherries, unfermented grape juice, or berries can be used instead of peaches, and will make a most delicious dessert.
TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In the morning, set one quart of milk in a kettle of boiling water, and let it come to a boil. Stir the yolks of three eggs into the tapioca, with one cup of sugar; let it boil a few minutes. Beat the whites of the eggs stiff and put on the top of the cream. Serve cold.