Cooking for profit

Steep the tapioca 2 hours in a cup of milk cold, but set in a warm place. Boil the rest of the milk with the sugar in it, then add the steeped tapioca, cook for 15 minutes. Stir in the butter, then the eggs, and take the custard immediately off the fire, cool, flavor with vanilla or lemon, and freeze like ice cream, and when nearly finished add the -^ cup of cream whipped to a froth, and beat well. Cost of material — milk 6, sugar 3, tapioca and flavoring 3, eggs 4, butter and cream 4; 20 cents — ice and salt 15 — 35c for 3 pints or 8 to 12 plates, or 3 to 4c per plate, 222— Frozen Rice Pudding. 3 cups milL 2 tablespoons rice. 6 tablespoons sugar. 6 yolks of eggs, ^ cup of cream. Piece of stick cinnamon. Wash the rice; put it in the milk and the sugar likewise, and an inch length of stick cinnamon, and let simmer slowly at the side of the range until the grains are tender — about ^ hour. Beat the yolks with a spoonful of milk, pour some of the boiling rice-milk to them, then set all over the fire again about a minute to nearly boil. Take out the cinnamon. Cool, freeze, add the cream whipped, and finish freezing. Cost — same as tapioca pudding preceding. NOTE — These as well as all other custards and puddings are richer both in taste and color when made with the yolks of eggs than with whole eggs, and when there is no cream to be had the whites whipped to froth may be added instead just before the freezing is finished. This addition not only increases the volume but gives the frozen custard a soft and creamy taste. 223— Frozen Sago Pudding. 3 cups milk. 6 tablespoons sugar. 2 tablespoons best white sago. Butter size of a walnut. 2 eggs — or 3 yolks. •J cup cream to whip in. Flavoring. Put on the milk with the sugar and sago in it, stir from the bottom once or twice lest the sago stick at the first heating, and let simmer until the grains are transparent — about 20 minutes. Then add the beaten eggs and the butter, cool, flavor and freeze and beat in the whipped cream. Cost — same as tapioca and rice puddings. Note. — The reason for using butter in these preparations of starch, tapiaco and sago is to whiten thom. Without it they have more or less of a bluish, semi-transparent appearance that is not rich, but the addition of butter well beaten in makes the fluid portion white as milk and leaves the grains distinct to show up the compound for what it is. This is especially useful to know when eggs are dear and scarce and large quantities of these puddings are needed for hotel use. 224— Frozen Apple Pudding. Freeze the following compote of apples in one freezer and either of the three or four kinds of frozen pudding of the foregoing receipts in another, and dish up a half portion in the saucer with the spoonful of apple ice in the centre.. 2 or 3 ripe, mellow apples. 6 tablespoons sugar. 1 J cups water. •J a lemon.