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TAPIOCA PUDDING.
A small cup of tapioca; one quart of milk; four eggs; one teacupful of sugar; a piece of butter the size of an egg; a little nutmeg; put the tapioca in the milk, placing it in a pan of water on the stove until it thickens; beat the eggs with the sugar, reserving the whites of two to which add a little sugar, to be used as frosting; butter the dish well, turn in the mixture and bake one hour. — Mrs. W. G. Twing.
Three large tablespoonsful of tapioca soaked in a little water over night; three eggs; one quart of new milk; cook like boiled custard; make a frosting as for cake and spread on the pudding while hot. — Mrs. Moses Newton.
FROZEN PUDDING.
One-half pint of milk, heated as for custard; one egg; one-half cup of sugar; one dessertspoonful of gelatine, and one dessertspoonful of corn starch dissolved in milk; add these to the boiling; milk; then add the egg and sugar well beaten; cook till quite thick; when cold add one-half cup of sugar; one half pint of cream; add raisins and citron, when partly frozen. — Mrs. A. G. Magna.
One generous pint of milk; two cups of granulated sugar; one scant half curr of flour; two eggs; two tablespoonsful of gelatine; one quart of cream; one pound of chopped figs. Directions for making: make a boiled custard of the eggs, sugar, flour and milk; when cold add gelatine and figs; freeze like ice cream. — Mrs. Bond.
COTTAGE PUDDING.
Three-charters of a cup of sugar; three tablespoonsful of melted butter; one egg; one cup of milk; one pint of flour; three teaspoonsful of baking powder. — Mrs. J.S. McElwain.
One cup of sugar; one-half cup of butter; one and one-half cups of flour; one-half cup of milk; two eggs; one and one-half teaspoonsful of baking powder. — Mrs. W. W. Ward.
One cup of sugar; one heaping tablespoonful of butter; one egg well beaten; one cup of milk; one pint sifted flour; two teaspoonsful cream tartar; one teaspoonful of soda. Sauce: One tablespoonful of butter; one of tartar; one ear; three tablespoonsful of sugar; half pint of boiling wafer; lemon or vanilla. — Mrs. Miles.
GRAHAM PUDDING.
One and one-half cups of Graham flour; one cup of sweet milk one cup of chopped raisins; one cup of molasses; one-half teaspoonful of soda; one teaspoonful of cloves and cinnamon; steam two hours. — Mrs. S.
Two cups of Graham flour; one cup of molasses; one cup of sweet milk; one cup of raisins; half a cup of currants; one teaspoonful of soda; salt; steam three hours. For the sauce, scald two-thirds of a cup of sweet milk and turn on the yolks of two eggs, and one-half cup of sugar; flavor with lemon and vanilla; set over a tea-kettle until wanted; then have the whites of the eggs beaten stiff, and stir in lightly. — Mrs. G. A. Phelps.
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