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_Method._--Soak the tapioca all night in cold water.
The next day pour away the water, and put it, with the milk, into a large stewpan with the sugar.
Simmer gently for one hour.
Then pour it into a wetted basin, or mould.
When set, turn it out, and serve with stewed fruit, jam, or treacle.
Tapioca and Apples.
_Ingredients_--1 quart of water or milk.
4 tablespoonfuls of tapioca.
4 tablespoonfuls of sugar.
1 lb. of apples.
The grated rind of a lemon.
_Method._--Soak the tapioca in cold water.
Then simmer it in the milk and water, with the sugar, for thirty minutes.
Add the apples, peeled, cored, and sliced.
Put the mixture into a pie-dish and bake for about one hour in a moderate oven.
Steamed Rice Pudding.
_Ingredients_--1 oz. of whole rice.
1 tablespoonful of sugar.
1 egg.
pint of milk.
_Method._--Wash the rice well, and put it into a saucepan of cold water.
Bring it to the boil, and then pour off the water.
Pour in the milk, and add the sugar.
Simmer until the rice is quite soft.
Remove it from the fire, and when cooled a little, stir in the yolk of the egg.
Beat the white to a stiff froth, and stir it in lightly.
Put the mixture into a well-greased pudding-mould, and steam for thirty minutes.
Ratafia Pudding.
_Ingredients_--1 pint of milk.
3 eggs.
4 sponge cakes.
lb. of ratafias.
_Method._--Boil the milk, and when it has cooled a little add to it the three eggs, well beaten.
Break the sponge cakes and ratafias in pieces, and pour the custard over them.
Decorate a greased mould with raisins, and pour the mixture into the mould.
Cover with greased paper, and steam for two hours.
Serve with sweet or wine sauce.
Macaroni Pudding.
_Ingredients_-- lb. of macaroni.
lb. of sugar.
1 or 2 eggs.
1 quart of milk.
_Method._--Break the macaroni into pieces and put them into a saucepan of boiling water.
Boil for twenty minutes, and then strain off the water.
Pour in the milk; add the sugar, and simmer gently for ten minutes.
Beat up the eggs and stir them in.
Put the mixture into a b.u.t.tered pie-dish and bake for about thirty minutes.
Eastern Pudding.
_Ingredients_--1 lb. of figs (cut in small dice).
lb. of suet.
lb. of bread-crumbs.
2 eggs.
The grated rind of a lemon.
1 winegla.s.s of brandy.
3 oz. of sugar.
_Method._--Put the figs, suet, bread-crumbs, and grated lemon rind into a basin.
Mix it with the eggs, well beaten, and the brandy, adding a little milk if necessary.
