The Edwardsville cook book

Soak tapioca over night. In morning drain off all water and add lemon juice, water, and pineapple, cut fine, with its juice. Add to this the sugar, and cook all slowly, stirring carefully, not to spoil shape of tapioca. Cook until almost clear. Have ready the whites of eggs well beaten and fold in carefully. Serve ice cold with whipped cream. COLD BISCUIT PUDDING. Mrs. J. E. Hillskotter. Slice cold biscuit in thin slices in a dish ; grate on a little nutmeg; then make a sauce of 3 teaspoons flour, pour boiling water on until like cornstarch, add 4 tablespoons sugar and a teaspoonful of butter ; pour on the biscuit while sauce is hot. BREAD PUDDING. Mrs. J. T. Keller, St. Louis. Cut into dice half a dozen slices of buttered bread and put into a baking dish ; pour over it a custard made of 1 qt. milk. 3 eggs. 1 teacup molasses. teacup of currants. A little nutmeg. Bake brown, and use any desired sauce. PRUNE PUDDING. Mrs. J. T. Keller, St. Louis. Stew I lb. best prunes until done. When cold, remove seed Beat white of 4 eggs to a stiff froth. Mix in prunes after they have been cut in small pieces. Put in oven to brown. Serve with cream. WOODFORD PUDDING. Mrs. E. J. Jeffress. 3 eggs, well beaten. V2 cup butter. 1 tablespoon sour milk” y2 teaspoon soda in milk. Bake in moderate oven. Sauce : — 2 eggs, well beaten. •/ i 1 cup sugar. 1 cup sugar. 1 cup jam. V2 cup flour. 1 teaspoon mixed spices. Y2 cup butter. PUDDINGS and desserts. Rub butter and sugar together, stir in the beaten eggs, place over the fire and stir until thick, then remove at once. WOODFORD PUDDING. Mrs. H. C. Squire. 3 eggs. - . . 1/^ cup butter. 1 cup sugar. ' teaspoon soda dissolved in 1V2 cups flour. 3 teaspoons sour milk. • 1 cup jam. Nutmeg and cinnamon to taste. Mix well and bake slowly. TAPIOCA CREAM. Mrs. J. T. Keller, St. Louis. Soak 2 tablespoons of tapioca over night in enough milk to cover it. To pints milk, heated, add yolks of 3 or 4 eggs, well beaten with sugar. Put in tapioca and cook until thick. Beat whites of eggs for top. Sweeten, put on cocoanut, brown in oven. Flavor. PINEAPPLE GELATINE. Mrs. H. O. Isensee. 1 scant box gelatine. 3 oranges, (juice>. 1Y2 cups sugar. 1 large can sliced pineapple. 4 or 5 lemons (juice). . 3 pints water. Soak the gelatine in the juice from can of pineapple, adding water to make a pint. When thoroughly soaked add the sugar, juice of lemons and oranges, and 3 pints of water ‘ ^r; strain through a cloth and when set, stirUn small piec d pineapple, English walnut halves and white grapes, ’ FRUIT GELATINE. Mrs. Charles Pauly. Dissolve I box Knox Gelatine in i quart warm water, add i cup sugar, and juice of 2 lemons. Slice into this 3 bananas, i orange and can sliced pineapple, cut in small pieces. Let it get quite cold and serve with whipped cream, sweetenecl and flavored. If coloring is desired, red raspberry or other pretty colored fruit juice may be used. 1 pt. cold water.