Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

^ pint of whipped cream, ^ pint of maraschino, the grated lemon to the sugar, also the juice, and i^ oz. gelatin. dissolve with the other pint of water. Dissolve Boil the rice in water (see No. 545); strain and the gelatin on the fire, mix with sugar and juice, let simmer with the milk and sugar to a thick stram and beat on ice till it begins to thicken, cream; add the dissolved gelatin, and stir till cool. Beat it gradually into the whites. Fill into the Before it sets add the maraschino and draw in the cold padding molds and set on ice. whipped cream. Put into a dome shaped or ring This pudding may be improved by using some pudding form; set on ice till firm. Serve with a white wine, leaving out a part of the lemon juice, cold raspberry or strawberry sauce. and as much water as wine is added. A variety of this pudding can be made after To serve: dip the molds a moment in hot water, this recipe, adding fresh or canned fruit to the turn out and serve with wine, cream, or custard rice; or. fill the rice in alternate layers with the sauce fmit. Other fruit juices may be used, taking the same Raisins and currants, also candied fruits, should quantities of liquids and gelatin, making PINEbe simmered in a light syrup for some time, and APPLE, STRAWBERRY, ORANGE and RASPcooled before using BERRY SNOW PUDDING. 586.— TAPIOCA PUDDING. TAPIOCA BLANC MANGE. a lb. tapioca, i quart of water, 1 quart of milk, 8 ozs. sugar, the rind and juice of one lemon. Soak the tapioca over night in the water. In the morning add the tapioca to the boiling milk and sugar, and let boil slowly till the grains become clear; add the lemon rind and juice. Fill while hot into the padding forms wetted and sprinkled with sugar. Let cool, and serve with cream or fruit sauce. 587.— SAGO WITH FRUIT JUICE. TAPIOCA WITH FRUIT JUICE. SAGO JELLY. TAPIOCA JELLY. ji lb. tapioca, 10 ozs. sugar, i quart of water, I quart of fruit juice. Soak the tapioca over night in the water. In the morning add the sugar and fruit juice. Let boil till clear; fill into the wetted molds; let cool. Serve with cream sauce. This pudding can be made, with the addition of wines instead of fruit juice, into a pleasant jelly for invalids. Plain, it may be served as SAGO or TAPIOCA JELLY, and is often called Blanc Mange or Flummery. 588.— ORLEANS PUDDING. I quart of cream, 12 ozs sugar, I2 yolks, I oz. gelatin. Soak the gelatin in some cold water. Make a custard with the cream, sugar and yolks; stir on the fire till it thickens; take off, let cool a little, add the gelatin, and strain. Have ready a macedoine of fruit, consisting of equal parts of sultanas, currants, orange peel and citron, simmered in one-quarter pint of maraschino or sweet wine. Fill one layer of custard into the mold; on top of this lay a couple of ladyfingers dipped in wine; sprinkle some of the fruit on the ladyfingers; put on another layer of custard, then more cake and fruit; finish the top with custard. Set on ice till firm. To serve: dip the mold in hot water for a moment, wipe dry and turn out. Serve with cream or fruit sauce. 589.— CHOCOLATE PUDDING, PRINCE OF WALES. I quart of double cream, 1 pint of milk, 8 yolks, 12 ozs. sugar, 6 ozs. chocolate, i^ oz. gelatin, vanilla flavor. Soak the gelatin in a little cold water; beat the double cream on ice to a firm froth; dissolve chocolate and sugar on the fire, add the yolks and milk and stir till it thickens (but do not let it boil). Take off, add the gelatin and vanilla; strain, and stir on ice. Before the gelatin sets draw in the whip- ped cream, and fill at once into the cold pudding molds. Set on ice to harden. To serve: unmold and decorate with whipped cream and a garniture of small macaroons. 590.— FROZEN PINEAPPLE PUDDING, ROYALE.