The Pattern cook-book

• Soak the tapioca over night in enough water or milk to cover it. In the morning place it in a milk boiler with the quart of milk, and boil it half an hour. Beat the yolks of the eggs, the sugar and the cocoanut well together, add this mixture to the milk, and boil ten minutes longer ; then put in the salt, and pour the whole into a pudding-dish. Beat the whites of the eggs stiff, add to them a table-spoonful of sugar, spread them on top of the pudding, sprinkle a thin layer of cocoanut over the top of the egg, and brown delicately in the oven. BAKED BATTER PUDDING. One pint of flour One quart of milk. Four eggs. One tea-spoonful of salt. Stir the flour into the milk, beat well, and when smooth, add the beaten eggs and the salt. Butter a pudding-dish, pour in the batter, bake one hour in a rather hot oven, and serve immediately with HARD SAUCE. One-half cupful of butter. One cupful of powdered sugar. Flavoring to suit. Beat the butter to a cream, and gradually add the sugar. The flavoring may be of any preferred variety. If wine is chosen, use three table-spoonfuls of it, beating it in gradually. If lemon or vanilla extract is preferred add a scanty tea-spoonful ; or the rind and juice of a fresh lemon may be used. As soon as the sauce is finished heap it lightly and roughly on the dish in which it is to be served, and set it in the ice chest until needed. The pudding is sometimes spread with" butter by each person at table individually and eaten with lemon-juice and sugar instead of a sauce. CAKE CREAM PUDDING. Three eggs. One cupful of sugar. ^ One and one-half cupfuls of flour Two table-spoonfuls of water One-half tea-spoonful of baking-powder. Stir the baking-powder into the flour ; then beat the eggs light, add to them first the water and sugar and then the flour, and bake on two buttered pie-tins. When the cakes are done split each with a fork, and place inside it the following cream. CREAM. One pint of sweet milk. One tea-spoonful of vanilla. One-half tea-spoonful of salt. One-quarter cupful of butter. Three-quarters cupful of sugar. Two table-spoonfuls of corn-starch Wet the corn-starch in a little of the milk, add the butter to the rest of the milk, and place the latter in the milk boiler to heat ; and when the milk boils, stir in the corn-starch. Cook five minutes, stirring frequently ; then add the sugar and salt, and as soon as these are dissolved remove the cream from the fire. When nearly cold add the flavoring, and use. This dessert is delicious served with strawberries. BLACKBERRY PUDDING. One pint of molasses. One dessert-spoonful of soda. One quart of flour. One quart of blackberries. Warm the molasses, dissolve the soda in it, and add the flour first and then the berries. Butter a tin basin or a [illustration: PUDDINGS. 431] pudding-mould, pour ihe pudding in, set it in a steamer over a kettle of boiling water, and steam one hour. Serve with hard sauce. This pudding may be baked, if more convenient, but it is much more satisfactory when steamed as above. SIMPLE FRUIT PUDDING.