The Toronto Cook Book

One quart milk, half cup strong coffee, four tablespoons sugar, one tablet. Add the coffee to the milk, add the sugar and heat till it reaches blood heat, then add the tablet and pour at once into cups. Let stand for a half hour in warm room. Serve cold. Fig Pudding Three-quarters pound bread crumbs, Half pound best figs, six ounces suet, six ounces moist sugar, one cup milk, a little nutmeg. Figs and suet must be chopped very fine. Mix the bread and suet first, then figs, sugar and nutmeg, one egg well beaten, and lastly milk. Boil in a mould four hours and eat with sauce. Prune Whip Four eggs, half cup sugar, quarter pound prunes, one tablespoon lemon juice. Wash and soak prunes twenty-four hours. Put on to cook in same water and cook until soft. Remove stones, put through coarse strainer, add sugar and boil five minutes, when the mixture should be as thick as marmalade. Beat whites of eggs until stiff, add prune pulp gradually when cold, beating all the time. Add lemon juice. Pile lightly on a serving dish, garnish with chopped almonds and serve with whipped cream. Tapioca Cream Quarter cup of tapioca or sago, two cups milk, two eggs, one-third cup sugar, half teaspoon vanilla, salt. Wash tapioca, cover with cold water and soak at least one hour, then drain. Put milk to heat in double boiler; when hot add tapioca and cook until tender, about thirty minutes. Separate the eggs, beat the yolks and sugar together, stir in a little of the hot mixture, return to double boiler and cook, stirring constantly until it thickens. Remove from fire, add vanilla and salt, and when partly cooked fold in beaten egg whites. Serve cold. Puddings and Pudding Sauces Tapioca Cream Three tablespoons tapioca soaked in a cup of water two hours. Add one and a half pints milk and a little salt. Stir together and boil twenty minutes. Beat the yolks of three eggs and one cup sugar thoroughly, and stir into the milk. Flavor with vanilla. Beat the whites of eggs very light, put in the bottom of the dish, and pour the custard over it. Serve with jelly. Orange Pudding Three oranges and sugar, four tablespoons of cornstarch, three-quarters cup of sugar, a pinch of salt, one and a half cups scalded milk, two eggs. Peel the oranges and cut into small pieces; put into a baking dish and sprinkle liberally with sugar, and let stand. In the top part of a double boiler mix cornstarch, sugar and salt thoroughly together, then into this stir the scalded milk. Place in the lower part of the boiler over the fire and stir constantly until it thickens. Remove from the fire and beat in the beaten egg yolks, then pour this mixture over the oranges. Beat egg whites until stiff. Add four level tablespoons of sugar and beat again, spread on top of pudding and brown in a slow oven. Lemon Pudding