Méringue Pudding or Queen of Puddings.
Fill a baking dish within one and a half inch of the top with slices of sponge cake, buttered slightly on both sides, scattering between the slices, seeded raisins (about half a pound). Over this pour a custard made of a quart of milk, the yolks of eight eggs, sweetened to the taste.
As soon as it has baked a light brown, make an icing of the eight whites and put it on top. Set again in the oven to brown a little. Eat with sauce of butter and sugar.—Mrs. R. P.
Tapioca Pudding.
4 tablespoonfuls of tapioca.
1 quart of milk.
The yolks of 4 eggs.
Whites of 2 eggs.
1 tablespoonful of sugar.
Soak the tapioca over night or several hours in a little water, boil the milk and turn over the tapioca and when it is blood-warm, add the sugar and the eggs well beaten, flavor the pudding with lemon or rose water. Bake it about an hour. After it has cooled a little add the two remaining whites of the eggs and one-half pound of white sugar beaten together for frosting. This serves as sauce for the pudding.—Mrs. A. B.