Wash a dessertspoonful of tapioca and put it to soak in half a pint of cold water for an hour. Put it in a saucepan and let it boil, then simmer it gently until it is smooth and clear, stirring it frequently to avoid lumps. Pare and core two apples, and cut them into thin slices. Put them into a pie-dish and bake till the apples have become rather soft, in a moderate oven. Put one dessertspoonful oi castor sugar into the tapioca, and one of lemon juice✪ Tapioca and Apple Pudding, and pour it over the fruit. Bake till the apples are quite done, and serve either cold 77 T^he Child'^s Cookery Book or hot. In summer raspberries or currants may be used, but then the tapioca and fruit should be turned out into a wet mould and left to get cold. Cream is a great improve- ment to this dish. If raspberries, currants, or gooseberries are used, they must be put in the oven with a tablespoonful of sugar till soft. Rock Puddings Beat an egg very well and sift in by degrees two ounces of flour. Add a pinch of salt, a small teaspoonful of ground ginger, a large tablespoonful of sifted sugar, and one tablespoonful of milk. Fill some well-buttered little cups with the mixture, and bake in a hot oven. Turn them out before serving, and pour over them some sauce made as follows : Soak a dessertspoonful of tapioca in half a pint of water for half an hour. Let it boil, and then simmer gently until it is 78 I'he Child’' s Cookery Book quite clear. Put in three lumps of sugar and a large teaspoonful of lemon juice✪ Rock Puddings. Stir till the sugar is dissolved and then pour the sauce round the puddings. Tom Thumb^s Batter Pudding Make a batter of one egg, the yolk and white beaten separately, then thrown into a basin together ; to this add by degrees an ounce and a half of flour, a pinch of salt, and a quarter of a pint of milk. Cut up two large apples✪ Tom Thumb's Batter Pudding, pared and cored, into small pieces, and put them into a well- buttered dish, pour the batter over, and bake for three quarters of an hour ; when quite done, put on some tiny knobs of butter and sprinkle white sugar thickly over it. Rich Rice Pudding Boil half a pint of milk, and shower into it by degrees one ounce of Carolina rice, 79 T^he Child'^s Cookery Book which is the best sort for puddings, as Patna is for curries. Cover the saucepan, and let the rice simmer gently till the grains are soft, stirring occasionally that the rice may not stick to the saucepan. When the rice is done, add the yolk of an egg, half an ounce of butter, and an ounce of sifted sugar. Pour it into a pie-dish, and bake it till it is pale brown. Whip the white of the egg to a stiff froth, sifting about a tablespoonful of sugar✪ Rich Rice Pudding into it while you beat, and spread it over the pudding. Dust it over with sugar, and put it back into the oven till it is a very light brown. Serve hot. When I say a spoonful, I mean as much as a spoon will hold. Princesses Pudding Beat one and a half ounce of butter to a cream, and add the same amount of castor sugar and one egg, beat the mixture well. Then sift in two ounces of flour✪ Princesses Pudding. Butter a 8o T"he ChiWs Cookery Book pipe mould very carefully, put in the mixture, and bake for about a quarter of an hour. Turn the pudding on to a dish, and put some stewed fruit into the centre ; a little whipped cream may be heaped up over the fruit.

AI-modernized reading of the original text

Wash a dessertspoonful of tapioca and put it to soak in half a pint of cold water for an hour. Put it in a saucepan and let it boil, then simmer it gently until it is smooth and clear, stirring it frequently to avoid lumps. Pare and core two apples, and cut them into thin slices. Put them into a pie-dish and bake till the apples have become rather soft, in a moderate oven. Put one dessertspoonful oi castor sugar into the tapioca, and one of lemon juice, and pour it over the fruit. Bake till the apples are quite done, and serve either cold The Child's Cookery Book or hot. In summer raspberries or currants may be used, but then the tapioca and fruit should be turned out into a wet mould and left to get cold. Cream is a great improvement to this dish. If raspberries, currants, or gooseberries are used, they must be put in the oven with a tablespoonful of sugar till soft. Rock Puddings Beat an egg very well and sift in by degrees two ounces of flour. Add a pinch of salt, a small teaspoonful of ground ginger, a large tablespoonful of sifted sugar, and one tablespoonful of milk. Fill some well-buttered little cups with the mixture, and bake in a hot oven. Turn them out before serving, and pour over them some sauce made as follows : Soak a dessertspoonful of tapioca in half a pint of water for half an hour. Let it boil, and then simmer gently until it is The Child's Cookery Book quite clear. Put in three lumps of sugar and a large teaspoonful of lemon juice. Stir till the sugar is dissolved and then pour the sauce round the puddings. Tom Thumb^s Batter Pudding Make a batter of one egg, the yolk and white beaten separately, then thrown into a basin together ; to this add by degrees an ounce and a half of flour, a pinch of salt, and a quarter of a pint of milk. Cut up two large apples, pared and cored, into small pieces, and put them into a wellbuttered dish, pour the batter over, and bake for three quarters of an hour ; when quite done, put on some tiny knobs of butter and sprinkle white sugar thickly over it. Rich Rice Pudding Boil half a pint of milk, and shower into it by degrees one ounce of Carolina rice, The Child's Cookery Book which is the best sort for puddings, as Patna is for curries. Cover the saucepan, and let the rice simmer gently till the grains are soft, stirring occasionally that the rice may not stick to the saucepan. When the rice is done, add the yolk of an egg, half an ounce of butter, and an ounce of sifted sugar. Pour it into a pie-dish, and bake it till it is pale brown. Whip the white of the egg to a stiff froth, sifting about a tablespoonful of sugar into it while you beat, and spread it over the pudding. Dust it over with sugar, and put it back into the oven till it is a very light brown. Serve hot. When I say a spoonful, I mean as much as a spoon will hold. Princesses Pudding Beat one and a half ounce of butter to a cream, and add the same amount of castor sugar and one egg, beat the mixture well. Then sift in two ounces of flour. Butter a 8o The Child's Cookery Book pipe mould very carefully, put in the mixture, and bake for about a quarter of an hour. Turn the pudding on to a dish, and put some stewed fruit into the centre ; a little whipped cream may be heaped up over the fruit.

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Tapioca and Apple PuddingRock PuddingsTom Thumb's Batter PuddingRich Rice PuddingPrincesses Pudding

The child's cookery book