The economical cook book

Six tablespoonfuls of tapioca; put it in a quart of milk and bring to a boil; when dissolved, add a piece of butter the size of a walnut, two eggs beaten together, and sugar to your taste ; butter a pudding-dish, pour in the pudding and bake about three-quarters of an hour. Serve with cream or not. * Tapioca Pudding, Ho. 4. One cup of tapioca soaked in a pint of lukewarm water over night; lay in a buttered pudding-dish a layer of sliced tart apples, a layer of tapioca, and a plentiful sprinkling of sugar, until the dish is full ; pour over the water the tapioca was soaked in and bake slowly two hours. You may vary it by paring and coring the apples, leaving them whole; scatter sugar thickly over, and pouring the tapioca and water over them and baking. Vermicelli Pudding. Wash an ounce and a half of vermicelli, break it up in short pieces, and put it over the fire in a quart of new milk, add to it a quarter of a pound of butter, and continue to boil for half an hour ; set it off to cool, sweeten to your taste, add a glass of wine, two tablespoonsful of brandy, and some grated nutmeg ; beat seven eggs separately very light, add the yolks before the pudding is quite cold, then the whites, and bake half an hour in a buttered pudding-dish. PASTRY, PUDDmOS, Sc 197 * Whortleberry Padding. Put a pint of molasses in a deep basin, dissolve a teaspoonful of soda in balf a cup of warm water, pour it into the molasses, and beat with a spoon until in a foam ; then add two even teaspoons of powdered cloves, the same of cinnamon, and half a grated nutmeg ; stir in sifted flour to the consistence of poundcake. Stir in a quart of whortleberries which have been well washed and dried, flour your pudding-bag or cloth, pour in the pudding, tie it pretty close and very tight, and boil it three hours. Have the water boiling before you put the pudding in, and replenish it from a kettle of boiling water as the water boils away. Serve it with wine-sauce. The fallowing eight recipes are English and very nice :-^ 1. A Bread Padding. Grate and sift a pint of bread crumbs, put them in a stew-pan with just enough milk to cover them, with the grated rind of a lemon, a little nutmeg grated, and a saltspoonful of powdered cinnamon ; boil about ten minutes, take it from the fire, sweeten with sifted sugar to your taste ; beat four eggs separately and then togetheri and add them ; beat all well together, and bake half an hour in a buttered pudding-dish, or boil rather more than an hour in a bag or cloth, well floured. 2. Vermicelli Padding. Boil a pint of milk, add to it a quarter of a pound of vermicelli, and simmer it ten minutes (break the vermicelli into pieces an inch in length), cool it a little ; beat the yolks of five and the whites of three eggs separately and then together, stir them into the milk and vermicelli, add sugar to your taste, the peel of a lemon grated, and bake half an hour. 3. Boiled Custards. Boil a quart of new milk, with the peel of a lemon cut very thin and a stick of cinnamon * be careful not to let the milk boil over ; then set it where it will simmer for ten minutes. Beat the yolks of eight and the whites of four eggs separately and then together, pour the milk into them, a little at a time, beating all the while ; set it on the fire again, with sugar to your taste, in a vessel of boiling water \ stir until it sticks to the spoon and begins to thicken; then remove it from the fire, stir a few minutes, and pour into glass or china custard-cups; grate nutmeg over the top of each. A little brandy or a glass of wine is an improvement ; if you add it, stir the custard until cold. 4L Batter Pudding.