Rice and Tapioca Pudding

Ingredients

• one-half of a cupful of rice
• one-half of a cupful of tapioca
• three pints of milk
• one cupful of seeded raisins
• one cupful of sugar
• one teaspoonful of salt
• one teaspoonful of cinnamon
• a grating of nutmeg

Method

1. 1

   Cook rice and tapioca in a double boiler in milk until tapioca is transparent.

2. 2

   Add raisins, sugar, salt, cinnamon, and nutmeg.

3. 3

   Bake in a moderate oven for three hours, adding more milk if necessary.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 26. The excerpt below is the record exactly as published.

one teaspoonful of cjnnamon, one cupful ^ molasses and one cupful of finely chopped beef suet. Turn into a baking dishj mix and pour over the top two cupfuls of cold milk and one cupful of cold water. Do not stir, but place in a moderate oven and bake very slowly for four hours. RICE AND TAPIOCA PUDDING. A variation of the usual rice pudding calls for equal quantities of riCe and tapioca — one-half of a cupful of each. Cook in a double boiler in three pints of milk until the tapioca is transparent, then add one cupful of seeded raisins, one cupful of sugar, one teaspoonful of salt, one teaspoonful of cinna- mon and a grating of nutmeg. Bake this in a moderate oven for three hours, adding more milk if necessary. DESSERTS 97 STRAWBERRY SPONGE. One-third of a box of gelatine is soaked in three tablespoonfuls of cold water until soft. An equal amount of boiling water is added to one cupful of sugar and cooked until the sugar is dissolved, when the gelatine is added, and it is taken from the fire, strained, and one tablespoonful of lemon juice and one STRAWBERRY SPONGE. cupful of Strawberry juice added. As it chills and thickens the whites of three eggs are beaten until stiff and dry and one cupful and a half of thick cream beaten to a solid froth. These are lightly mixed with the partly thickened liquid and all whisked together until spongy and quite stiff. Turn into a mold decorated with whole strawberries and set away until chilled. JUNKET WITH PUREE OF BANANAS. Pare and slice two bananas and put them in a saucepan over the fire with four tablespoonfuls of water; cook slowly until tender, then press through a puree. sieve; add a teaspoonful of lemon juice, a tablespoonful of orange juice, two tablespoonfuls of sugar, and a teaspoonful of gelatine in cold water. Stir until dissolved and pour into sherbet glasses. When chilled, fill up the glasses with a plain junket; serve ice-cold with sweetened cream. 98 TABLE TALK'S ILLUSTRATED COOK BOOK INDIVIDUAL BERRY SHORT-CAKES— descriptiom on opposite pace. RED RASPBERRY SHORT-CAKE— oucumoii o« orrosin vaoi. DESSERTS 99 INDIVIDUAL BERRY SHORT-CAKES. Baking powder biscuits are split; buttered while hot, and filled with crushed fruit and sugar. Garnish with halved berries. RED RASPBERRY SHORT-CAKE. A short biscuit dough is baked in two oblong pans ; when done, butter and cover one with berries, and lay the other crust on top. Cover with berries and whipped cream. Put a generous laver of berries around the base. GRAPE BAVARIAN CREAM. Soak one-third of a package of granulated gelatine in cold water; when soft stand over hot water until dissolved. Add this to a scant pint of grape juice, adding also sufficient powdered sugar (if necessary) to make very sweet. GRAPE BAVARIAN CREAM. Stand in ice water and, as the mixture thickens, stir into it one cupful and a half of thick sweet cream whipped to a solid froth. Decorate the sides and bot- tom of the mold with blanched and split almonds, dipping each in a little dis- solved gelatine that it may adhere to the mold. Carefully turn in the mixture and set away on ice until firm. When serving, garnish with a bunch of grapes. lOO TABLE TALK'S ILLUSTRATED COOK BOOK STRAWBERRY BAVARIAN CREAM.— UECIPE ox opposite paob. CHESTNUT BAVARIAN CREAM. Shell, blanch and steam until tender one quart of large chestnuts. Put aside a dozen or more of the largest and mash the rest while hot. Add to them one-half of a cupful of hot cream in which has been dissolved one tablespoonful DESSERTS lOI of granulated gelatine, previously soaked in a little cold water, a pinch of salt and one teaspoonful of vanilla. When cool and beginning to thicken, add one- half pint of thick cream whipped to a stiff froth, and one tablespoonful of sherry, and turn into a wetted fancv mold. When firm turn out on a serving dish and garnish with whipped cream, and the reserved nuts dipped into white of egg and rolled in powdered sugar. STRAWniCRRV IIAVARI/W CREAM. For a delightful strawberry Bavarian cream, line an oval mold with strips of paraffinc paper. Round the sides fit split lady fingers, cutting off the ends. Soak one-half of a package oi granulated gelatine in one-half of a cupful of col

Cook this with the app: pantry check, scaling, and the assistant.