Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook until thick. Add flavoring and serve hot or cold with cream.
Poor Man's Pudding
1/2 cup chopped suet
1/2 cup seeded raisins
1/2 cup currants
1-1/2 cups grated bread
1 cup flour
2 teaspoons Royal Baking Powder
1/2 cup brown sugar
2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce, [page 25].
Apple Cake
1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub in shortening very lightly; add milk and mix. Place dough on floured board and pat out 1/2 inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough; sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.
Apple Dumplings
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoons butter
1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; put one teaspoon sugar with 1/4 teaspoon butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with little cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven. Serve with hard sauce, [page 25].