The economical cook book

Soak over night a coffeecupful of tapioca ; in the mornings put it over the fire in the water it was soaked in, which should be about a quart, boil it until a jelly, replenishing with boiling water as it thickens, until it will run from the spoon ; add four or five tablespoonsful of sugar ; pare and core whole as many apples as will nearly fill your dish, make a syrup of sugar and water, boil the apples in it until clear, take them out, drain all the juice from them, lay them in the dish, and pour the tapioea over them, and set away until cold. This is improved by slicing a lemon and adding to the apples a few minutes before you take them out of the syrup. To be eaten with cream ; or it is very nice without any accompaniment. * Blackberry Hush. Mash in a preserving-kettle a quart of very ripe blackberries, sweeten them with white sugar, cook them fifteen minutes, then stir in dry flour until enough to make them stick together, keep them boiling all the time. When stiff enough, pour into teacups. When cold, turn them out ; to be eaten with cream. * Coddled Apples. Pare and core tart apples, leaving them whole, put them in a preserving-kettle with water to cover them, simmer them gently until a little tender, take them out, and lay them on a dish to cool ; add to the water they were boiled in a half pound of sugar to every pound of apples, slice a lemon and put in the syrup, bring to a boil, and lay the apple in, and boil gently until clear ; take them out and place them in the dish you will serve FAST PUDDINGS, &c. 201 them in, have ready soaked a quarter of a box of gelatine in cold water enough to cover it, stir this into the syrup, give one boil up, and strain through a sieve or fine cloth over the apples. Set away until next day. Strain tbe syrup before adding tbe gelatine. * Fruit Tapioca. Dissolve on the range a quarter of a pound of tapioca in as little water as you can use ; add to it, wben dissolved, a teacup of sifted sugar and one quart of fruit in season — strawberries, raspberries, blackberries or cranberries ; cook about ten minutes and pour into moulds. Serve cold witb cream. Soak the tapioca in cold water for three hours before setting it on the fire. Lemon Butter. Three lemons, a pound and a quarter of loaf sugar, two ounces of butter, six eggs ; beat the butter, sugar and eggs together, then add the juice of the lemons with the rind of one, set the vessel in another of boiling water, and stir until it begins to thicken; take it from tbe fire, stir until cool, and pour into glass cups or a large glass bowl. Lemon Sponge. Dissolve half a box of gelatine in a pint and a half of water over the fire ; add a pound of fine white sugar, the rind of two and the juice of three lemons. Boil all together one minute, strain through a sieve or fine cloth ; when nearly cold, add the whites of three eggs beaten to a stiff froth ; beat all well together, set it in a cool place, and when it begins to thicken beat it well ; repeat this several times ; then pour into moulds. Set in tbe ice several hours. Serve witb cream. * A Dessert of Bice. Wash a cup of rice in two or three waters, and put it in a quart of milk sweetened to your taste, add a pinch of salt, and a cup of stoned raisins, put it in a farina-boiler, and cook it one hour. To be eaten witb cream, cold. 202 COOKERY FROM EXPERIENCE. * Stewed Bhnbarb. Peel the stalks and cut them in pieces half an inch in length pour boiling water on it and drain a moment in a colander, put it over the fire in a preserving-kettle, with plenty of sugar, but no water, as the fruit is very juicy, and with the sugar will make all the syrup you need ; stew it a few minutes ; just before taking it off the fire, add the peel of a lemon out in thin slips. When cold, put it on pie-crust previously baked, or fill a vol-au-vent with it Apple Custard, Vo. L