Royal baker and pastry cook

tapioca soaked overnight, 1 quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons grated cocoanut; bake 34 hour. Make frost¬ ing of whites 2 eggs, 3 tablespoons sugar, 2 tablespoons grated cocoanut; spread over pudding when baked. Set in oven until a light brown. Souffld of Different Fruits. — With fruits of a soft and juicy nature, such as peaches, plums, apricots, bananas, etc. , proceed in this manner: Remove the kernels and press the fruit through a sieve; put what you have thus obtained in a bowl, adding 34 pound pow¬ dered sugar and the whites of 3 eggs ; beat well with an egg-beater for 5 or 6 minutes. Then take the whites of 6 or 7 eggs and beat them into a stiff froth; mix well together. Put this on a dish in a well-heated oven 0 or 6 minutes before serving. Sprinkle powdered sugar on top. For hard fruits, such as apples, pears, etc., cook them first and then press through a sieve. The treatment is exactly the same as for the others. V* Sauces for Puddings, Etc. CANNED FRUIT SAUCE.— Take the syrup from any canned fruit, add suffi¬ cient sugar to sweeten, and an equal quantity of boiling water. Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in a little water. Boil 10 minutes; add 1 tablespoon butter and stir till melted. Currant Jelly Sauce. — Melt 1 cup redcurrant jelly, add 1 glass white wine, and 1 teaspoon extract raspberry. Currant Jelly Sauce, 2. — Cream 2 table¬ spoons butter ; add gradually % cup stiff cur¬ rant jelly slightly softened by standing in warm room. Beat well and serve very cold. Cream Sauce. — Bring % pint cream slowly to boil; set in stewpan boiling water; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 eggs in bowl; add 1 teaspoon extract vanilla and use. Creamy Sauce. — Cream 2 tablespoons but¬ ter; beat in by degrees 34 cup powdered sugar, 2 tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat till sauce looks creamy but is not hot enough to melt the butter. Custard Sauce. — 1 pint milk, yolks 4 eggs, 34 cup sugar. Set over fire and stir until thick. Duchesse Sauce. — Boil 2 ounces grated chocolate in 34 pint milk 5 minutes; strain on 2 yolks of eggs beaten with 34 gill cream and 34 cup sugar; strain, return to fire, stir until thick as honey; remove and add 1 tea¬ spoon extract vanilla. Foaming Sauce. — Whip white 1 egg and 34 cup powdered sugar to a stiff froth. Whip separately 1 cup thick cream to a solid froth. Mix lightly together, flavor with 1 tablespoon sherry. Hard Sauce. — Beat 1 cup sugar and 34 cup butter to white cream; add whites 2 eggs; beat few minutes longer; add tablespoon brandy and teaspoon extract nutmeg; put on ice until needed. Golden Sauce. — Make hard sauce as above without egg whites or flavoring. Beat in gradually the yolks of 2 raw eggs and add flavoring to suit. The color may be accentu¬ ated by the addition of a little yellow colorpaste. Orange Sauce. — To golden sauce made as above add the grated yellow rind and 1 table¬ spoon of the juice of an orange.