Physical culture cook book

51. Tapioca Pudding (No. 3). — An even tablespoonful tapioca, soaked two hours in nearly a cup of milk. Stir into this the yolk of one egg, a little salt, and sugar to taste. Bake fifteen minutes. Beat white stiff, sweeten and spread over. Eat with hard sauce if hot, or with cream if cold. 52. Raspberry Tapioca Pudding.— For a small mold of this pudding there will be required one pint of water, four tablespoonfuls of tapioca, one tablespoonful of lemon juice, one-third of a teaspoonful of salt, and a pint and a half of raspberries. Put the water in a saucepan and on the fire. When it begins to boil sprinkle in the tapioca, stirring all the while. Cook for ten minutes, stirring continually ; then add the sugar, salt and lemon juice. Rinse a mold in cold water. Put a few spoonfuls of the tapioca into it ; then a layer of raspberries, and again tapioca. Go on in this way until all the materials are used. Set the mold in a cool place for several hours. At serving time turn the pudding out on a flat dish, and serve with sugar and cream or soft custard. 53. Rutter Grutza (Very nice). — Stir three tablespoonfuls farina into one quart boiling water and cook one-half hour; add sugar to taste and color with the juice of raspberries. Boil about ten minutes or until thick. Put in mold to cool. Turn out and serve, surrounded by raspberries. 54. Cornstarch Pudding. — Heat one pint milk in double boiler to boiling point, and stir [illustration: 168 THE PHYSICAL CULTURE COOK BOOK,] in one and a half tablesponfuls cornstarch wet in a little of the (cold) milk, two and a half tablespoonfuls sugar, and boil until it thickens. Then pour into mold, to cool, and serve cold with chocolate sauce or a boiled custard made as follows : Heat one pint milk to boiling in double boiler. Beat the yolks of three eggs with three tablespoonfuls sugar, and pour some of the boiling milk into them, stirring the while. Put all back into double boiler and let thicken. Flavor with vanilla and let cool. If a custard is made in this way, there will be no danger of curdling. 55. Chocolate Cornstarch. — Make the same as cornstarch pudding, but add two and onehalf tablespoonfuls chocolate to the boiling milk before the cornstarch is put in. Eat with boiled custard sauce, as above. 56. Chocolate Pudding. — Put one pint milk in double boiler with one-third box gelatine, and let stand one-half hour (or until dissolved) on the back of the stove, where it will not boil. Stir two tablespoonfuls sugar, two of chocolate, and two of hot water in a saucepan over a hot fire for about a minute, when it should be smooth. Stir this into the milk and gelatine, add small pinch salt and yolks of two [illustration: 169 THE PHYSICAL CULTURE COOK BOOK] well-beaten eggs. Put into mold. Serve cold with vanilla sauce, made as follows, just before using: Beat whites of two eggs to stiff froth. Beat in one-half cup powdered sugar; add gradually three tablespoonfuls milk and one-half teaspoonful vanilla. Serve at once.