Fruit recipes

Either tapioca or sago may be used for this with delicious results, and the pudding may be made either clear and tart or creamy and sweet. If the former is preferred use water instead of milk. To one quart of cold water or milk add two large tablespoonfuls of tapioca or sago and soak for an hour, then let come to a boil on moderate fire. With the water use the juice of two large or three small lemons with the grated rind of one, and a small cup of sugar. With the milk substituted use only the grated rind (no juice). Whenclear, soft, and thick, remove from fire and beat in lightly the whipped whites of two eggs. When cool place on ice. It is unnecessary to add the whites of the eggs but they give a more delicate, feathery consistency. LEMON SPONGE Soak one box of gelatine in one and a half pints of cold water then place in granite kettle with the grated rind and juice of three lemons and one cup of sugar. Let boil, pour off, and cool. (If the grated rind is not desired except for flavour the liquor should at this stage be strained.) When beginning to set add the whipped whites of two eggs and beat until spongy in appearance (length of time required differs with temperature). Then heap lightly in the dish from which it is to be.served or in mould and place on ice. Should this be made in warm weather when impossible to procure ice, the whipped whites should not be beaten in thoroughly but the gelatine allowed to set and the egg froth rising to the top should be served with the sponge as a sauce. By placing the bowl containing the gelatine in an outer vessel of cold water and changing the water about every half-hour or twenty minutes, the sponge will harden better. BOILED LEMON PUDDING Beat together one-fourth pound of butter, one-half pound of sugar, the grated rind of two lemons, and two tablespoons of flour, with a pinch of salt. In a separate basin stir one-half pound of bread-crumbs, with the juice of the lemon, and four eggs well beaten (previously), then add to the prepared batter. Tie securely in a well-dredged pudding-cloth (leaving room for swelling) and boil three hours, Serve with hard sauce. LEMON DUMPLINGS These dumplings may be made in two ways; by using a soft, sweet biscuit dough, cutting out as for large biscuits, placing in the centre of each a teaspoonful of lemon marmalade, and tying in large squares of cotton or linen, and dropping in boiling water for forty-five minutes (these may be baked, instead), or by the following recipe: Mix thoroughly a half-pound of bread, grated, one-fourth pound each of sugar and suet, the grated rind of two and juice of one lemon; one grated, tart apple or cup of tart pineapple, and two tablespoons of flour rubbed smooth in two wellbeaten eggs. Tie in squares of cloth and boil three-fourths of an hour, putting plate underneath to prevent sticking. Serve with the following sauce: LEMON PUDDING SAUCE One and one-half cups of sugar, one well-beaten egg, juice and rind of one lemon, and one-fourth pound of butter. When thoroughly mixed, and pudding about to be served, add one pint boiling water but do not cook. If not sufficiently tart add juice of second lemon. LEMON LOAF CAKE