Tapioca Pudding.
Wash a teacup of tapioca in warm water and let it stand half an hour. Then stir in a custard made of a quart of milk, four eggs, a small piece of butter, and sugar to taste. Bake about an hour and a quarter. Stir two separate times from the bottom, whilst baking.—Mrs. Dr. S.
Tapioca Pudding with Apples.
Soak a cupful of tapioca in three cupfuls of water, four or five hours, where it will be warm, but not cook. Peel and core six apples and stew till tender. Put them in a pudding-dish, filling the holes (from which the cores were extracted) with sugar and nutmeg or grated lemon peel. Then pour over them the soaked tapioca, slightly sweetened and bake three-quarters of an hour. To be eaten cold with sugar and cream.—Mrs. E. W.
Snow Pudding.
Let a box of gelatine stand one hour in a pint of cold water. Then add two pints of boiling water, four cupfuls of crushed sugar, the juice of four lemons and the rind of the same, pared thin. (The latter must, however, be taken out when the pudding begins to congeal.)
Beat the whites of six eggs to a stiff froth, adding two tablespoonfuls of sugar. Then beat all together till it becomes a stiff froth.
Make the six yolks into a custard flavored with vanilla or nutmeg and pour over the pudding after it has been turned out of the mould.—Mrs. B. J. B.
Snow Pudding.
Dissolve one-half box gelatine in one pint hot water. Let it stand long enough to cool a little but not to congeal. Then add the whites of three eggs, juice of two lemons and sugar to taste. Beat all to a stiff froth and pour into moulds. Serve with a custard made of the yolks of the eggs and a pint of milk seasoned with vanilla.—Mrs. Dr. P. C.