365 desserts

If the instantaneous tapioca is used such long cooking is not necessary. Scald i pt. of milk, add i cup of sugar, and cook for 10 minutes. Add the tapioca with the milk in which it has been cooking and cook 15 minutes longer. Beat the yolks of 4 eggs very light, add to the custard, stir for 1 minute, remove from the fire and, when cool, flavor with 2 teaspoonfuls of vanilla. Turn into the freezer and freeze. When nearly frozen beat in 1 cup of cream whipped to a stiff, dry froth, finish freezing, pack and stand away to ripen. If not rich enough use a pt. of cream instead of the cup. — " Table Talk." 9. — Crumb Pudding. Seed and chop one cup of raisins; mix with 1 pt. of cake crumbs. Dissolve 1 teaspoonful of soda in a very little warm water, add to 1 cup of molasses and mix with the crumbs. Beat 2 eggs light, without separating ; add to them 1 cup of sweet milk, and mix with the crumbs and molasses. Turn into a greased pudding mould. Steam 2 hours and serve with sauce. — From " Table Talk," Philadelphia. September* io. — Quick Puff Pudding. Add i heaping teaspoonful of baking powder to 1 1/2 cups of flour ; mix well, add a 1/2 teaspoonful of salt, and i tablespoonful of cold, hard butter. Work the butter into the flour with No. 2 egg beater by quick, short motions, then add sufficient milk to make a rather stiff batter ; mix thoroughly. Grease muffin cups and place them in a steamer; put 1 tablespoonful of batter in the bottom of each cup, then a tablespoonful of whipped uncooked apple, then another of batter. Cover the steamer and steam for 45 minutes. Serve hot with sauce. Sauce. — Beat 1/4 cup of butter to a cream, add gradually a 1/4 cup of powdered sugar ; beat until very light and white. Then add a 1/2 cup of thick cream and beat again. Flavor with lemon or vanilla, and stand away until very cold. — From "Table Talk," Philadelphia. 11.— Calf 's-foot Jelly. Five qts. of water to 4 feet ; boil them tender, strain the liquor, when cold, take off the fat, add to the jelly 4 eggs, 1 lb. sugar, 2 lemons, a glass of rose water or orange juice, a little cinnamon ; boil until clear, put into glasses. September. 12. — Fig Rice. Boil i cup of rice in a large cup of water for 30 minutes, then drain it and turn into a colander. Stand it in the oven until the rice is white and dry. Chop y2 a lb. of figs quite fine ; mix them carefully with the rice, not breaking the grains ; stand the colander over a sauce-pan of boiling water, cover it with a lid and steam slowly for 20 minutes. The colander must not touch the water. Serve hot with sweetened cream. — From "Table Talk," Phila. 13. — Charlotte De Pommes Aux Abricots. Take a doz. fine pippin apples, cut them into quarters, peel, core, and put in a pan with a lump of butter, a teaspoonful of ground cinnamon, the grated rind of a lemon, a saltspoonful of grated nutmeg, and a ^ lb. of powdered sugar. Cook over a moderate fire, and when nearly done remove, mix with it ^ a lb. of apricot marmalade, put it in a mould, which has been previously buttered and lined with thin slices of bread dipped in melted butter ; cover the apples with similar slices of bread. Put into a moderate oven and bake to a rich brown color. Serve hot. September* 14. — Cottage Pudding.