Perfection in baking

For twelve persons. Put one-half pound of tapioca or sago in three pints of boiling water (never soak over night), stir and set on a slow fire ; stir continually to keep from sticking to the bottom. When it is all soft and jellied, put in double boiler with one pint of milk and one-quarter of a pound of butter and cook twenty minutes more until jellied again, setting away to cool. Beat up well four eggs with three-quarters of a cup of sugar (six ounces), one grated lemon, and a little nutmeg ; then mix well with the other mixture and bake about forty minutes — not too hot. Cottage Rice Pudding. For twelve persons. Put one-half pound of well-soaked rice in a galvanized kettle on a slow fire, with about three pints of boiling water and cook until all swelled and soft. If it boils dry, add more boiling water but do not disturb. When done, set away to cool. Proceed the same as above for sago. For sultana rice pudding, add one cup of sultana seedless raisins to above mixture. Rice Pudding, Family Style Pour two quarts of boiling water over a pound of rice and cook very soft, then adding lemon peel, one pound of sugar and a little nutmeg, two tablespoonfuls butter, and two tablespoonfuls corn starch. When all the water is boiled in, add a pint of milk and cook all dry again; then pack solid in any mould and let it settle. Before serving, turn out on a deep plate and sprinkle with cinnamon and pour over it a nice soft vanilla custard, cold. Dip your mould in cold water before filling with the rice. Roly-Poly, or Steamed Pudding. Mix together lightly, as for tea biscuits, one and one-half pounds of rich pastry flour, four ounces of butter or lard, one ounce of good baking powder, a little nutmeg, the yolks of three eggs, one-half teaspoonful salt and about one pint of milk. Roll out about eighteen inches long and ten inches wide. Spread with any fruit or jam; roll up, set in a greased pan in a steamer and cover over. It will be done in half an hour. — 19 — Fruit Dumpling. For this the paste is the same as Roly-Poly Pudding. Roll out one-quarter of an inch thick; cut out with large, round cake cutter; put fruit and sugar in middle and double over; set in greased muffin tins and steam about one-half hour. A dozen different kinds can be made from this formula. Cabinet Pudding. Fill moulds three-quarters full with lady fingers or sponge cake, cut up fine; pour over it a rich custard, same as used for custard pie, and flavor to taste. Diplomatic Pudding. Proceed by the same rule as for cabinet pudding ; mix currants, sultana raisins and a little citron (cut very fine) with the sponge cake. Tutti-Prutti Pudding. Follow the same formula, only you may use pieces of different kinds of cake and sprinkle the fruit over the bottoms of moulds. Different names may be given this by using special fruits, such as peaches, oranges, etc. Cold Purina or Indian Pudding. Boil one-half pound of farina or meal with three pints of boiling milk, stir until it starts to thicken, then let it cool; add a little lemon or other flavor. Beat up stiff the whites of four eggs, mix all together, fill in moulds and set on ice. /Jo/'/et/ Indian Pudding.