The bride's cook book

Moisten the granulated tapioca with cold water and stir it into the boiling water. Salt lightly and cook until clear. Beat the yolks of the eggs and beat in the honey with the lemon juice and butter. Add this gradually to the tapioca and cook over hot water until it thickens— about 20 minutes. Pour into a buttered dish, adding a little candied lemon peel if desired. Cover with a meringue made from the whites of the eggs beaten with 3 tablespoons of honey, and bake to a delicate fawn color. NEW ENGLAND PUDDING 1 Cup Tapioca 1/2 Teaspoon Salt 3 Cups Boiling Water V2. Cup Honey 2 Tablespoons Butter 6 Tart Apples Soak the tapioca in cold water for 1 hour. Mix the soaked tapioca with a little cold water and stir into boiling salted water. Cook over boiling water until transparent. Pare, halve, and core the apples, and place in a buttered baking dish. Cover with honey and dot with butter. Pour the tapioca over the apples and bake in a moderate oven until the apples are soft. Serve with cream. ROLLED OATS PUDDING Contributed by Albers Bros. Milling Company. % Cup Rolled Oats 2 Cups Boiling Water '/4 Cup Molasses Vz Teaspoon Cinnamon 5/2 Teaspoon Nutmeg •4 Teaspoon Ginger 1 Teaspoon Salt Vz Teaspoon Vanilla 1 Cup Raisins IJ/2 Cups Hot Milk Cook the rolled oats in the water for 30 minutes. Add the remaining ingredients, turn the mixture into a greased baking dish, and bake it in a slow oven for Ij^ to 2 hours. Serve the pudding with or without cream. POPPED CORN PUDDING Contributed by Albers Bros. Milling Company. 2 Cups Chopped Popped Corn 3 Cups Milk 3 Eggs, slightly beaten % Cup Corn Syrup 1 Tablespoon Corn Oil % Teaspoon Salt V2. Teaspoon Nutmeg Scald milk, pour over popped corn and let stand for 1 hour. Add syrup, slightly beaten eggs, salt, nutmeg and corn oil. Pour into custard cups set into hot water and bake in a slow oven until firm. (Makes 6 servings.) SWEET POTATO PUDDING 1 Quart Grated Sweet Potato 2 Eggs % Cup Honey 114 Cups Rich Milk 1 Tablespoon Flour Nutmeg and Cinnamon Put the potato through the food chopper, using the medium knife. Beat the eggs well. Mix the ingredients and pour into a well-greased pan. Bake about 1 hour in a moderate oven, stirring constantly. Serve hot with hard sauce. It is also very good cold. STEAMED PUDDINGS DATE PUDDING 1 Cup Chopped Suet 1 Cup Molasses 1 Cup Milk 1 Egg 2/2 Cups Barley and Rice Flour — Mixed ♦ 11/2 Cups Chopped Dates or Raisins 2 Teaspoons Soda 2 Teaspoons Mixed Spices Steam 2^ hours. APPLE AND RICE FLOUR PUD- DINGS 1 Cup Milk 14 Cup Cold Water 3 Tablespoons Rice Flour 2 Tart Apples 2 Tablespoons Maple Syrup 2 Teaspoons Butter 1/2 Teaspoon Vanilla Scald the milk. Mix the water and the flour, and add this to the hot milk. Cook the mixture until it is smooth and thick. Slice the apples in a baking dish. More than two may be used if desired. Add the maple syrup, the butter, and the vanilla. Pour the rice sauce over the apples, and add another layer of apples and seasonings. Cover the top with sauce. Bake the pudding in a moderate oven for 1 hour. YUM YUM PUDDING Contributed by Albers Bros. Milling Company. 1 Cup Cooked Cereal (left over) 5/2 Cup White Corn Syrup Vz Cup Milk '/a Cup Raisins 2 Eggs