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Tapioca Pudding, Boiled

Wash two table-spoonfuls of tapioca, and let it soak in a pint of milk for an hour. Put it into a saucepan with an ounce of butter, a table-spoonful of sugar, and the thin rind of a lemon or an orange, or any flavouring that may be preferred. Let it boil, then stir it over a gentle fire for a quarter of an hour. Pour it out, remove the rind, and let the tapioca cool. Stir in with it the yolks of four eggs and the whites of two well-beaten. Pour the pudding into a buttered mould, and boil or steam it until done enough. Let it stand in the mould for some minutes after it is taken up before turning it out. It will be necessary to handle it very carefully or it will break. Sift powdered sugar thickly over it, and send a dish of cream to table with it. The appearance of the pudding will be improved if it is garnished with any kind of bright-coloured jelly or jam. Time to boil, an hour and a half. Probable cost, 1s. 2d. Sufficient for four or five persons.