Tapioca Pudding

One cup of tapioca, soaked two hours on the back of the stove in one quart of water. Butter a pudding-dish well, and line the bottom with pared and cored apples; season the tapioca with a spoonful of sugar, a very little cinnamon or nutmeg, and salt; pour it over the apples, and bake until the apples are thoroughly done. Eat with sugar and cream.

Tapioca Pudding

Take ten tablespoonfuls of tapioca, wash it in warm water, drain off the water, and put the tapioca in a pan with a quart of rich milk; set the pan over a kettle of boiling water, and stir it till it thickens; then add two tablespoonfuls of butter, six of white sugar, one lemon, grated (or flavor to suit the taste with good lemon or vanilla extract), remove the pan from the fire, and having beaten four eggs very l.ght, stir them gradually into the mixture. Pour it into a buttered dish, and bake three-fourths of an hour. Serve with rich cream or custard sauce.

Tapioca Pudding

Boil one-half teacup of tapioca in half a pint of water till it melts. By degrees stir in half a pint of milk, and boil till the tapioca is very thick. Add a well-beaten egg, sugar, and flavoring to taste. Turn into your pudding-dish and cook gently in the oven three-quarters of an hour. This dish is excellent for delicate children.

Four tablespoonfuls of tapioca, one quart of milk, four eggs, leaving out the whites of two for frosting; three tablespoonfuls of sugar. Soak the tapioca over night, or for several hours, in a little water. Boil the milk and turn over the tapioca. Add, when it is blood warm, the sugar and eggs well beaten; bake about an hour, and after it has cooled a little, add the whites of the eggs to one-half pound sugar for frosting. It answers well for a sauce, and looks quite ornamental.

Transparent Pudding

Whites of six eggs, beaten stiff, one cup powdered sugar, butter size of an egg, melted, two cups of flour, and three cups of milk. Bake in a quick oven and eat with sauce.

Tapioca Pudding

One cup tapioca soaked all night in water; rub fine; one quart of milk and a pinch of salt; let it come to a boil and then add the yolks of six eggs, well beaten, and one cup of sugar, and let it boil to the consistency of custard; add the tapioca and boil ten minutes; flavor; when cold cover the top with the whites of the eggs, beaten with a cupful of white sugar. Set in the oven to brown.

Baked Indian Pudding

Boil one pint of milk: while boiling stir in one large tablespoonful of Indian meal, cool a little and add three eggs, well beaten, one pint of cold milk, one tablespoonful of flour, one-half cup of sugar, one cup of molasses, one teaspoonful of ginger, one of cinnamon, a little salt. Bake an hour and a half.

For a two-quart pudding use two teacups meal; moisten the meal with cold water, then pour over it one pint of boiling water; add one tablespoonful of butter, two teacups of sugar, one cup of raisins, three eggs well beaten before adding, and fill up with sweet milk; season with whatever spice is preferred; bake slowly half an hour or more.

Boiled Indian Pudding

One and one-half cups sour milk, two eggs well beaten, one small teaspoonful saleratus dissolved in the milk; then sift in dry corn meal until of the consistency as if for griddle-cakes (perhaps a little thicker). Stir in a teacup of dried fruit - cherries are the best. Put in a bag and boil one hour. For sauce, sweetened cream flavored with nutmeg.

Plain Boiled Pudding

One cup sour cream, one-half cup molasses, one-half cup melted butter, two and one-half cups flour, one teaspoonful soda, a little salt. Mix molasses and butter together and beat until very light; stir in the cream and salt, and then the flour gradually, until it is a smooth batter; beat in the dissolved soda thoroughly, and boil in a buttered mold an hour and a half. To be eaten hot with sweet liquid sauce.

Velvet Pudding

Five eggs, beaten separately, one cup of sugar, four tablespoonfuls of cornstarch, dissolved in a little cold milk, and added to the yolks and sugar; boil three pints of milk and add the other ingredients while boiling; remove from the fire when it becomes quite thick; flavor with vanilla, and pour into a baking-dish: beat the whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pudding, and place in the oven and let brown slightly. To be eaten with sauce made of the yolks of two eggs, one cup sugar, tablespoonful of butter; beat well, add one cup of boiling milk, set on flie stove until it comes to boiling heat, flavor with vanilla.

Vermicelli Pudding

Into a pint and a half of boiling milk drop four ounces of fresh vermicelli, and keep it simmering and stirred up gently ten minutes, when it will have become very thick; then mix with it three and one-half ounces of sugar, two ounces of butter, and a little salt. When the whole is well blended, pour it out, beat it for a few minutes to cool it, then add by degrees four well-beaten eggs, the grated rind of a lemon; pour a little clarified butter over the top; bake it from one-half to three-fourths of an hour. Boil in a quart of milk the rind of half a lemon, a stick of cinnamon, and four ounces of sugar, for quarter of an hour. Strain the milk, set again on the fire, adding four ounces of vermicelli. Stir it, and let it boil twenty minutes. Then pour it out, and stir in two ounces of butter, and two tablespoons of cream. Beat up the yolks of six, the whites of three eggs, and mix quickly. Pour at once into a buttered dish. Bake in a slow oven three-quarters of an hour, sift sugar over it, and serve hot with any liice pudding sauce. Flavor the sauce with vanilla.

Cocoa-Nut Pudding

One quarter of a pound of butter, yolks of five eggs, one-quarter of a pound of sugar; beat butter and sugar together; add a little of the cocoa-nut at a time, and one-half teacupful of cream. Do not bake too long, or it will destroy the flavor. Use one cocoa-nut. After it is baked, beat the whites of the eggs with four or five tablespoonfuls of sugar. Spread over the pudding and bake a light brown.