The Rural cook book

Chocolate Tapioca. — Soak three tablespoonfuls of tapioca in a cup of cold water for half an hour; add three pints of hot milk, one cupful of sugar, yolks of two eggs and three tablespoonfuls of grated chocolate. Cook in a double boiler until the tapioca is tender. Serve with a meringue made from the whites of two eggs and powdered sugar or whipped cream. Cider Pudding. — Mix a cupful of cider, a cupful of molasses, a cupful of snet, a cupful of seeded raisins, half a teaspoonful of salt, one teaspoonful of soda and flour enough to make a stiff batter. Steam three Baked Cider Pudding. — Cream 1½ tablespoonfuls butter, add three tablespoonfuls granulated sugar and one egg. Beat all together until very light. Add half a cupful of cider. Into one cup of flour put one-half teaspoonful cinnamon, one-quarter teaspoonfn] of ground cloves. Sift this into the batter and add a quarter cupful each of currants and Sultana raisins mixed with a quarter cupful of flour. Add one-quarter teaspoonful baking soda with the last bit of flour and beat briskly for a minute or two. Pour into a well-greased mold and steam one hour and a half; turn out carefully, as the texture is delicate, and serve hot with orange sauce. Cider Bread Pudding.— Butter freely several slices of light bread Place a layer in pudding dish, cover with a few slices of tart apples; repeat until the dish is full To a quart of good cider add a cup of sugar and pour over. Bake slowly and serve either hot or cold with sauce. Citron Pudding. — A quart of fresh milk, a pint of stale bread crumbs, carefully grated, four eggs, a coffee cup of powdered sugar, half a pound of citron cut fine, a small amount of butter and the juice and rind of one lemon. The yolks and sugar are beaten together and the bread crumbs, milk and lemon rind added by degrees. This is poured into a buttered dish, the citron dropped in and a piece of butter placed over all. The baking required half an hour and the preparation when cold is covered with a meringue made of four whites, a cup of powdered sugar and the juice of a lemon. This is browned slightly before serving. Cocoanut Pudding.— One-half cupful of cocoanut, one-half cupful of bread crumbs, one pint of milk, one egg, one tablespoonful of butter, two tablespoon fuls of sugar and one level saltspoonful of salt. Soak the bread crumbs and cocoanut in the milk for three hours; mash the bread fine, and add the sugar, salt and melted butler. Beat the white and yolk of the egg separately, and add first the yolk and then the white, stirring well. Place all in a well-buttered pudding dish and bake half an hour. Serve hot without sauce. Coffee Pudding,— Boil three-fourths of a cup of ground coffee in one quart water 10 minutes ; then add one-half ounce gelatine which had been soaked 15 minutes; then add one cup sugar; boil one minute; then strain throtigh a cloth, set aside to get cold; when almost jellied beat one-half pint cream till near stiff, then add the coffee jelly, gradually beating all the time. When all is well mixed flavor with vanilla, and set in a cold place to harden. It can be served alone, or with cream. The recipe is enough for six people. Colonial Pudding, — When baking bread put a piece of the dough into a pound baking powder tin and bake this for the top of the pudding. Soak some slices of Boston brown bread in scalded milk for two hours. Then beat up well, add a cupful of raisins, a little chopped mixed peel, half a teaspoonful of mixed spice, half a cupful of sugar, and two ounces of beef suet, chopped very fine, or a piece of butter the size of an egg.