Tapioca Pudding

Ingredients

• Four spoonfuls of tapioca
• a pint of milk
• 3 eggs
• some butter
• nutmeg
• lemon-peel

Method

1. 1

   Boil the tapioca in the milk until thick, stirring often.

2. 2

   When cool, add the eggs, butter, nutmeg, and lemon-peel; sweeten to taste.

3. 3

   Bake for about 1 hour.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 73. The excerpt below is the record exactly as published.

Tapioca Pudding. — Four spoonfuls of tapioca to a pint of milk ; boil till thick, stirring often. When cool add 3 eggs, some butter, nut- meg, and lemon-peel ; sweeten to taste. Bake about 1 hour. Vermicelli Pudding. — Take 4 ounces of vermicelli, and boil in a pint of milk till soft, with a stick or two of cinnamon. Then put in 4 pint of cream or condensed milk, J pound of butter, J pound sugar, and the yolks of 4 eggs beaten fine. Bake in a dish. Yorkshire Pudding. — Heat a tin, and rub it well with dripping ; beat up 3 eggs and a teaspoonful of salt. Add a pint of milk, and when well mixed, stir gradually into 4 pound of flour, to make a perfectly smooth batter. Pour into the tin, and bake it for about J hour. Petroleum Oil Stoves are the cheapest, safest, aud most efficient way of cooking known. Wright and Butler’s Patent Oil Cooking Stove, No. 40, will roast a joint of 7 lbs., boil a fowl, pudding, and vegetables, as well as steam the potatoes, at one time, and at a cost of one penny. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham. — See Advertisement. PAET IX. SWEETS AND SAVOURIES. Apples — Painted Ladies. — Choose firm, sound apples, and remove eyes and stems. Peel carefully, and put in a shallow saucepan large enough to hold them in 1 layer ; dissolve 1 cup of sugar in just enough water to cover them. Add 3 cloves, a bit of stick cinnamon, and some lemon -peel cut fine; cover closely, and stew slowly about | hour, or till done. Lift carefully on to a glass dish, and with a small brush cover each side with melted currant jelly. Strain the syrup, boil it down to \ pint ; add a wineglass of sherry or madeira, and the juice of half a lemon, and pour over the apples. Serve cold. Apple Jelly. — Take 12 apples, pare them, core, and cut in pieces. Cover with water in a preserving-pan, and boil for an hour ; then drain off the syrup through a hair-sieve, and to every pint of juice add § pound of sugar. Boil for f hour, and skim all the time. Ornament this jelly with greengages, currants in bunches, or any other preserved fruit. Apple Ploat.— Pare and core 12 large green apples ; boil or bake in as little water as possible, and press through a fine hair-sieve when cold. Sweeten to taste ; add the whites of 2 eggs well beaten, and then beat the whole together until stiff. Grate nutmeg

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