The raisins, few or many, must be seeded and
stewed gently for an hour before the pudding is
made. Let them cook uncovered at the last, so the
water may evaporate, that none of the richness of the
raisins need be lost by draining. Allow one egg and
one medium sized cracker for each cup of milk re-
quired to fill the pudding dish. Soak the crumbled
crackers in the milk for several hours ; add the beaten
eggs and the cooked raisins, and a speck of nutmeg
and salt. Bake in a very moderate oven until nothing
adheres to an inserted knife blade. The pudding is
unsweetened, and should be served with a hard sauce
or a rich lemon sauce.
Cabinet Pudding.
Butter a mold and decorate it with candied fruit ;
put in a layer of stale sponge cake, then a few pieces
of fruit, and repeat till the mold is nearly full. Pour
one pint of boiling milk into the yolks of three eggs
beaten with one-fourth cup of sugar and one-half a salt-
spoon of salt. Pour gently into the mold and set it in
a pan of water, and bake or steam it one hour. Serve
hot with or without sauce.
Crumbled macaroons or cocoanut cakes may be
used in place of the fruit. A cake with a chocolate
frosting will make another variety.
Tapioca.
This starchy food comes to us in several forms, and
any one may be used in the following recipes. The
flake tapioca should be soaked several hours, the pearl
may be soaked or not, while the fine granules are used
172 Home Science Cook Book.
without soaking. Sago may be substituted for tapioca
in any recipe.
Fruit Tapioca.
Cook one-half cup of tapioca in one pint of boiling
water until transparent. Then add a little salt and
sugar and spice if desired.
Pour around cored and pared apples placed in a
buttered pudding dish. The centers of the apples
may be filled with sugar, raisins, nuts, or jelly. Bake
until the apples are tender, and serve warm with
cream and sugar.
Or pour the cooked tapioca over strawberries or
sliced peaches, bananas, oranges, etc., and serve cold.
Or stir into the tapioca one cup of fruit juice, pulp,
jelly, or fresh berries, cook a little longer, then chill
in molds.
Tapioca Pudding.
Scald one pint of milk and shake gently into it one-
fourth cup of fine tapioca, stirring all the time. When
it begins to thicken add one teaspoon of butter✪ Orange Pudding, one
beaten egg, and one-fourth cup of sugar. Flavor with
nutmeg. Pour into a buttered pudding dish, and bake
in a very moderate oven for about thirty minutes, or
until firm like a custard. Serve hot or cold.
The egg may be omitted. Raisins, dates, or other
fruits may be added.
Tapioca Cream.
Cook one-fourth cup of tapioca until transparent in
one pint of milk. Then mix in the beaten yolks of
two eggs and cook three minutes more, stirring all
the time. Beat in the stiff whites of the eggs when
Desserts. 173
taken from the fire, or make a meringue for the top.
If the pudding is too thick it may be diluted with a
little scalded milk or fruit juice. Flavor with a speck
of salt and one-half teaspoon of vanilla✪ Tapioca Cream.
Tapioca Sponge. ✪ Tapioca Sponge
Page 74 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The raisins, few or many, must be seeded and stewed gently for an hour before the pudding is made. Let them cook uncovered at the last, so the water may evaporate, that none of the richness of the raisins need be lost by draining. Allow one egg and one medium sized cracker for each cup of milk required to fill the pudding dish. Soak the crumbled crackers in the milk for several hours ; add the beaten eggs and the cooked raisins, and a speck of nutmeg and salt. Bake in a very moderate oven until nothing adheres to an inserted knife blade. The pudding is unsweetened, and should be served with a hard sauce or a rich lemon sauce.
Cabinet Pudding.
Butter a mold and decorate it with candied fruit ; put in a layer of stale sponge cake, then a few pieces of fruit, and repeat till the mold is nearly full. Pour one pint of boiling milk into the yolks of three eggs beaten with one-fourth cup of sugar and one-half a saltspoon of salt. Pour gently into the mold and set it in a pan of water, and bake or steam it one hour. Serve hot with or without sauce.
Crumbled macaroons or cocoanut cakes may be used in place of the fruit. A cake with a chocolate frosting will make another variety.
Tapioca.
This starchy food comes to us in several forms, and any one may be used in the following recipes. The flake tapioca should be soaked several hours, the pearl may be soaked or not, while the fine granules are used
172 Home Science Cook Book.
without soaking. Sago may be substituted for tapioca in any recipe.
Fruit Tapioca.
Cook one-half cup of tapioca in one pint of boiling water until transparent. Then add a little salt and sugar and spice if desired.
Pour around cored and pared apples placed in a buttered pudding dish. The centers of the apples may be filled with sugar, raisins, nuts, or jelly. Bake until the apples are tender, and serve warm with cream and sugar.
Or pour the cooked tapioca over strawberries or sliced peaches, bananas, oranges, etc., and serve cold.
Or stir into the tapioca one cup of fruit juice, pulp, jelly, or fresh berries, cook a little longer, then chill in molds.
Tapioca Pudding.
Scald one pint of milk and shake gently into it onefourth cup of fine tapioca, stirring all the time. When it begins to thicken add one teaspoon of butter, one beaten egg, and one-fourth cup of sugar. Flavor with nutmeg. Pour into a buttered pudding dish, and bake in a very moderate oven for about thirty minutes, or until firm like a custard. Serve hot or cold.
The egg may be omitted. Raisins, dates, or other fruits may be added.
Tapioca Cream.
Cook one-fourth cup of tapioca until transparent in one pint of milk. Then mix in the beaten yolks of two eggs and cook three minutes more, stirring all the time. Beat in the stiff whites of the eggs when
Desserts. 173
taken from the fire, or make a meringue for the top. If the pudding is too thick it may be diluted with a little scalded milk or fruit juice. Flavor with a speck of salt and one-half teaspoon of vanilla.
Tapioca Sponge.
Records on this page
Orange PuddingBread and Butter PuddingCabinet PuddingFruit TapiocaTapioca PuddingTapioca CreamTapioca Sponge