The junior cook book

The icing should be just soft enough to spread easily but should not run over the sides of the cake. COCOANUT PUDDING Put into the upper part of a double boiler 1 quart of milk, 2 rounded tablespoonsful of minute tapioca. Put at least a quart of water in the lower part and set over the fire. When milk begins to get hot stir occasionally so that the tapioca will thicken evenly. While milk and tapioca is cooking, open 2 eggs and divide the whites from the yellows. Beat the whites till stiff and put in a cool place till they are needed. Beat the yellows with i/^ cupful of sugar and % teaspoonful salt. When the milk and tapioca are smooth and thick stir in the yellows of egg and sugar. Pour gradually and stir all the time so that the yellows will not lump. Add 3 tablespoonsful of grated cocoanut and continue stirring till well mixed. Cook without stirring for 15 minutes till the pudding is like thick custard. Take pan from the fire and hold in the left hand. COCOANUT PUDDING With the egg beater held in the right hand, beat the whites, while pouring over them the hot custard. Beat till the custard and whites are well mixed. Add 1 teaspoonful vanilla flavoring and beat till mixed. Set aside till cool. Serve cold with cream and, if desired, sugar. This delicious pudding can be made early in the morning and kept in a cool place till time of serving. If desired, it may be poured into individual molds and served in sherbet dishes for a choice ''company" dessert. BROWN BETTY PUDDING Crumb enough old bread to make 3 ciipsful. Peel and slice enough apples to make 3 cupsful. Butter a baking dish. Use one that can be taken to the table, as the pudding should be served in the dish in which it was baked. Put into a dish V-j cupful of sugar, 1 teaspoonful ground cinnamon, and mix together. Measure out 3 tablespoonsful butter and put in a warm place to melt. Put a layer of apple slices in the bottom of the dish. Shake over them a little of the sugar. Put a layer of crumbs next. Then a layer of apples on which you shake some sugar. Continue till the baking dish is full, being careful to have a layer of crumbs on the top. Pour the melted butter over the top, spreading it around so that all parts of the pudding are seasoned. Bake 50 minutes in moderately hot oven. BROWN BETTY PUDDING Serve hot with a sauce made by creaming together 1 cupful light brown sugar, 1 tablespoonful cream, 2 tablespoonsful butter. A dish of this pudding, packed in a cup and covered with the sauce makes a fine dessert for a school lunch. RHUBARB TARTS Sift together twice 1^2 cupsful of flour, 14 teaspoonful salt, 1/2 teaspoonful baking powder. With the tips of the fingers work in 8 level tablespoonsful lard. When the mixture is smoothly mixed and looks like fine grains, add 3 tablespoonsful very cold water. Work with the tips of the fingers and just barely handle the dough enough to get the water mixed thru. Divide the ball of dough into 8 equal parts. Grease 8 tart pans or muffin rings. Drop one of the 8 pieces on a well floured bread board and roll out thin. Lay it in the center of one tart pan or muffin ring, and pinch up the sides to make a pretty pastry edge.