47. Baked Custard

Beat five eggs, five tablespoonfuls sugar, one quart milk, one-half teaspoonful vanilla, and bake in a moderate oven until firm. If desired, pour the custard into cups, set in a pan of water and bake twenty minutes.

48. "Floating Island."

One quart milk, five eggs, pinch of salt, four tablespoonfuls granulated sugar, one-half teaspoonful vanilla. Put the milk in a double boiler to heat. Beat the yolks of the eggs and add the sugar. When the milk is scalding hot, stir it slowly into the eggs and sugar. (This prevents curdling, which is hard to avoid if the eggs are poured into the milk.) Pour back into the double boiler, and stir until it thickens. Then add vanilla and set aside to cool. Just before serving, beat the whites of the eggs to a stiff froth with two tablespoonfuls of powdered sugar, and drop on the custard in little "islands." The addition of a little ring of currant jelly to the top of each "island" is an improvement in both the appearance and taste of the pudding.

49. Tapioca Pudding (No. 1)

Soak two and a half tablespoonful tapioca in one cup water for an hour. Heat one pint milk in double boiler and when hot beat in yolks of two eggs and two tablespoonfuls sugar. Add tapioca and cook one hour, stirring every few minutes. When this pudding is done put any kind of canned fruit in the bottom of another dish, pour the hot pudding over it. Cool and add one-half teaspoonful vanilla. Beat whites of eggs to a stiff froth, with two spoonfuls powdered sugar and stir one-half of it into pudding. Spread the rest on the top and brown in oven. Serve a piece of fruit with each dish.

50. Tapioca Pudding (No. 2)

Soak one-quarter cup tapioca over night. Heat one pint milk and add beaten yolks of two eggs, one-third cup sugar and tapioca, stirring constantly. Cook two minutes. When cool stir in beaten whites of the eggs and flavor with vanilla.

51. Tapioca Pudding (No. 3)

An even tablespoonful tapioca, soaked two hours in nearly a cup of milk. Stir into this the yolk of one egg, a little salt, and sugar to taste. Bake fifteen minutes. Beat white stiff, sweeten and spread over. Eat with hard sauce if hot, or with cream if cold.

52. Raspberry Tapioca Pudding

For a small mold of this pudding there will be required one pint of water, four tablespoonfuls of tapioca, one tablespoonful of lemon juice, one-third of a teaspoonful of salt, and a pint and a half of raspberries.

Put the water in a saucepan and on the fire. When it begins to boil sprinkle in the tapioca exotique, stirring all the while. Cook for ten minutes, stirring continually; then add the sugar, salt and lemon juice. Rinse a mold in cold water. Put a few spoonfuls of the tapioca into it; then a layer of raspberries, and again tapioca. Go on in this way until all the materials are used. Set the mold in a cool place for several hours. At serving time turn the pudding out on a flat dish, and serve with sugar and cream or soft' custard.