Ebook - Recipes Tried And True (1894 Cookbook).txt

taste; add one cup of raisins, and set in oven three hours before

dinner. When the mixture begins to brown on top, stir up from the

bottom, repeating this until the pudding is done. If it becomes too

dry, add more milk.

PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.

Stew prunes, or any small fruit, sweeten to taste, and while boiling

put in a few thin slices of white bread; when the bread is saturated

with the boiling juice, put the bread in alternate layers in a deep

dish, leaving a thick layer of fruit for the top. Put a plate over

the top, and when cool, set on ice. Serve with sugar and cream.

Whipped cream is preferable.

PEACH TAPIOCA. MRS. S. E. BARLOW.

Cover one cup of "Farina" tapioca with a pint of water, allowing it to

soak until all the water has been absorbed. Open a pint can of

peaches, and pour off the liquor; add to this the tapioca, and cook

slowly over a moderate fire until the tapioca is clear and tender;

then stir in the peaches. Turn into a dish, and serve cold, with

powdered sugar and cream. Cherries, unfermented grape juice, or

berries can be used instead of peaches, and will make a most delicious

dessert.

TAPIOCA CREAM. MRS. O. W. WEEKS.

Soak one teacup of tapioca in water over night. In the morning, set

one quart of milk in a kettle of boiling water, and let it come to a

boil. Stir the yolks of three eggs into the tapioca, with one cup of

sugar; let it boil a few minutes. Beat the whites of the eggs stiff

and put on the top of the cream. Serve cold.

TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.

Soak one teacup of tapioca and one teaspoon of salt in one and

one-half pints of cold water for five hours; keep in a warm place but

do not cook. Two hours before dinner, pare and core six large apples;

place them in a pudding dish; fill the cavities made by removing cores

with sugar and a little grated nutmeg, or lemon peel; add a cup of

water, and bake one hour, turning the apples to prevent them drying.

When quite soft, turn over them the tapioca. Bake one hour longer.

Serve with hard sauce of butter and sugar.

SUET PUDDING. MRS. FRED. SHAEFFER.

One cup of molasses, one cup of sweet milk, one cup of suet (chopped

fine), or a half cup of butter, one cup of raisins, half cup of

currants, two and a half cups of flour, and a teaspoon of soda; mix

well; add a pinch of salt, one teaspoonful allspice, and one teaspoon

of cinnamon. Steam two hours.

SUET PUDDING. MRS. WILDBAHN.

One cup of suet (chopped fine), one cup molasses, one cup raisins

(

seeded), one cup sweet milk, three cups flour, one large teaspoon

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