The Samaritan cookery book

Mrs. W. A. Bowie, Tulse Hill, London. SAMARITAN PUDDING. 2 cupfuls of rice, i pint of new milk. A piece of butter. 4 tablespoonfuls of sugar. 3 cloves. Apples. 4 eggs. i glass of sherry. Put the rice, milk, sugar, cloves, and a piece of butter the size of a nut into a saucepan, and simmer gently till the milk is absorbed and the rice tender. Take out the cloves, beat the rice thoroughly, and add about a dozen apples which have been cooked to a pulp. When cold, mix with the rice and apples the eggs well beaten and the sherry. Pour the mixture into a well-buttered pie dish and bake in a moderate oven till lightly browned. Serve with a nice sauce. Mrs. Graham, 2 Balmoral Terrace, Crosshill. TAPIOCA PUDDING. | teacupful of tapioca. I tablespoonfuls of sugar. 4 teacupfuls of milk. | 2 eggs. Vanilla essence. Soak the tapioca and boil in milk till ready, add sugar, essence, and yolks of eggs, and mix well. Pour into pudding dish, and when cold decorate with the whites of eggs beaten to a stiff froth, with a little fine sugar added. Miss Wade. TAPIOCA AND RHUBARB PUDDING. | lb. tapioca. I Cold water. 6 stalks of red rhubarb. 2 cups of milk. Sugar. I 2 eggs. 1 teaspoonful of arrowroot. Soak tapioca in cold water for 2 hours, then cut up rhubarb and mix with tapioca some sugar in a pudding dish and bake in a slow oven till cooked. Make a custard with the yolks of the which from its softness impairs the teeth through want of exercise in mastication and clogs the digestion. €elipse Oatcakes There is no more valuable food than Oats. The coarse grains of the meal play a most important part in their own and the digesting of other foods. largest Sale in the World. . . Delightful either to meat or with preserves. YOUR GROCER CAN SUPPLY YOU. hb eggs, the milk, arrowroot, and sugar to taste. Pour over baked tapioca and rhubarb, and put in the oven to firm. Beat the whites to a stiff froth, add a little sugar, spread on top, return to the oven to brown for about 5 minutes. To be eaten hot or cold. This pudding may be made with apples instead of rhubarb. Miss Kaye, Perth. TAPIOCA AND COCOANUT PUDDING. 4 tablespoonfuls of tapioca. 2 tablespoonfuls of desiccated cocoanut. | pint of milk. 1 oz. sugar. \ oz. butter. 2 eggs. ^ teaspoonful vanilla essence. Soak the tapioca in cold water for two hours, then put it in a pan with the milk and butter and stir till it boils. Beat up the eggs, keeping out one white on a plate, add the sugar and essence, and when the tapioca is quite clear stir in the cocoanut and egg. Pour into a buttered pie dish and bake in a moderately hot oven till set. Beat up the white stiffly and add to it one tablespoonful of sugar, spread it over the pudding, and sprinkle also a little of the cocoanut. Brown in the oven if desired. Mrs. Thomson, Cransley, Pollokshields. LEMON SAGO. 1 teacupful sago or tapioca. I 4 teacupfuls water. 2 lemons. | Sweeten to taste with syrup. Wash the tapioca. Put on the water to boil with a piece of lemon rind (without any of the white part), and when it boils remove rind and stir in the tapioca or sago. Boil till clear, stirring all the time. Add the juice of the lemons and syrup Serve hot or cold. Mrs. A. P. White, Shawlands. APPLES AND SAGO. 4, s, or 6 apples, pared and I t breakfastcupful of sago. cored. | 1 breakfastcupful of brown sugar.