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Puddings Made from Stale Bread and Cake: Tapioca

Bananas and Tapioca. cupful minute tapioca pint boiling water, cupful sugar, teaspoonful salt, Juice 2 lemons, Whites 2 eggs, 5 bananas, Whipped cream.

Mix the sugar and tapioca, stir into the boiling water and salt; cook, stirring occasionally, until the tapioca is transparent, then add the lemon juice and fold in the whites of eggs. When the eggs are evenly distributed throughout the mixture, fold in the pulp of the bananas cut in thin slices.

Serve with cream, whipped or plain.

STALE BREAD AND CAKE PUDDINGS Orange Tapioca Fluff. cupful minute tapioca, 1 cupful sugar, 1 pint water, 3 oranges, eggs.

Boil tapioca, sugar, and water in a double boiler till clear, stirring often. Add the orange juice about three minutes before removing from the stove. When cool and beginning to "jell," stir into it the well-beaten whites of eggs. Serve with soft custard.

Raspberry Jelly. 3 tablespoonfuls minute tapioca, 3 tablespoonfuls sugar, 2 cupfuls hot water, Juice 1 lemon, 1 cupful raspberry juice.

Cook tapioca until clear with sugar in boiling water, add the lemon juice and raspberry juice. When beginning to "jell," beat smooth with a spoon.

Danish Pudding. 3 cupfuls hot water, cupful minute tapioca 1 teaspoonful salt, + cupful sugar, 1 tumbler currant jelly.

Cook the tapioca and water fifteen minutes. Add sugar, salt, and currant jelly. Stir until jelly is dissolved. Pour into glass dish and keep on ice. Serve very cold with sugar and cream. In summer 1 pint ripe strawberries used in place of jelly makes a pleasing change.

Grape Blancmange. 1 cupful grape juice, 3 tablespoonfuls cornstarch, Whites 3 eggs, cupful sugar, Yolks 3 eggs, 1 teaspoonful McIlhenny's Mexican Vanilla 1 pint milk.

Put the grape juice and 1 cupful water in a double boiler; when boiling, stir in the cornstarch previously dissolved in cold water; cook five minutes, stirring till smooth and thick; remove from fire, fold in the stiffly beaten whites and sugar. Make a custard of the yolks of eggs, sugar to sweeten, a teaspoonful vanilla and milk, and serve with the grape blancmange. Turn it from the mold into a glass dish, and pour the custard around it.

Winter Fruit Pudding. 2 tablespoonfuls gelatin, 6 oranges, 1 can pineapple, 3 bananas, Sugar to taste.

Slice the bananas, cut the pineapple in small pieces, and spoon the pulp from the oranges. Drain off the juice; in part of this soak the gelatin five minutes, stand in hot water until dissolved, add to the rest of the juice, and pour over the fruit arranged in a salad bowl. Set on ice until jellied, then sprinkle with grated cocoanut.

Coffee Jelly. 2 tablespoonfuls gelatin, cupful cold water, 3 cupfuls coffee, cupful sugar, Soak the gelatin in cold water five minutes and dissolve in the hot coffee; add the sugar, stir until dissolved, and turn into a mold. Serve with whipped cream.

Cocoanut Cream Tapioca 1 quart hot milk, 2 tablespoonfuls minute tapioca, 3 tablespoonfuls cocoanut, 1 cupful sugar, tablespoonfuls powdered sugar, Yolks 3 eggs.

Boil fifteen minutes in a double boiler, stirring frequently, the milk, tapioca, cocoanut, and sugar. Add MRS. CURTIS'S COOKBOOK the beaten yolks of eggs and remove at once from the stove. Cover with whites of eggs beaten to a stiff froth with powdered sugar, and brown in a quick oven.

Indian Tapioca Pudding. 2 tablespoonfuls minute tapioca, 1 quart milk, 3 tablespoonfuls cornmeal, cupful molasses, 1 tablespoonful butter, 1 tablespoonful cinnamon, Nutmeg to taste, 1 egg, 1 cupful cold milk.

Cook tapioca in milk ten minutes.

While boiling, stir in cornmeal wet with a little milk, molasses, butter, salt, cinnamon, nutmeg, and egg.

Pour in a dish, add cold milk, and bake two hours.

Coffee Tapioca. 3 cupfuls coffee infusion, cupful minute tapioca, cupful sugar, Salt, 1 teaspoonful McIlhenny's Mexican Vanilla.

Cook tapioca in coffee fifteen minutes with sugar and salt. Flavor with vanilla, and serve cold with cream and sugar.

Apple Tapioca. 6 tart apples, 1 cupful sugar, Salt, cupful minute tapioca, 1 quart water.

Pare and quarter apples. Place in dish and pour over sugar and salt.

Cook tapioca in double boiler in a quart water with pinch salt fifteen minutes. Pour this over the apples.

Cover the dish, and bake half an hour. Serve with cream and sugar.

Rothe Grütze (German recipe). cupful minute tapioca, 1 cupful sugar, 1 teaspoonful sait, 1½ cupfuis hot water, 2 cupfuls rhubarb.

Put tapioca in double boiler with sugar, salt, and hot water. Add rhubarb that has been washed and cut in small pieces, without peeling. Cook till the rhubarb is tender. Mash with a fork, and pour, while hot, into a cold, wet earthen or granite mold.

Keep in a cold place a few hours, turn out, and serve with cream.

This may be molded in individual cups.

Hot Chocolate Pudding. 2 cupfuls stale-bread crumbs, 2 cupfuls milk scalded, 1½ ounces chocolate, cupful sugar, 1 egg, Dash salt, 1 teaspoonful McIlhenny's Mexican Vanilla.

Pour the hot milk, in which the chocolate has been melted, over the bread crumbs, add to it sugar and salt. Beat the yolk of egg till thick and lemon-colored, stir it in, add the vanilla, last of all the white of egg beaten to a stiff froth. Pour the mixture into buttered custard cups, set in a pan of boiling water, then in a moderate oven bake about half an hour. Serve hot with hard sauce.

Chocolate Tapioca. cupful minute tapioca, cupful sugar, teaspoonful salt, 3 cupfuls milk, 1 ounce chocolate, teaspoonful McIlhenny's Mexican Vanilla.

Soak the tapioca over night, scald the milk in a double boiler, add the tapioca, sugar, and melted chocolate.

Cook half an hour, stirring frequently. When taken from the fire, add the vanilla, and pour into a mold.

Serve the pudding ice cold, with whipped cream or chilled custard, STALE BREAD AND CAKE PUDDINGS Baked Chocolate Custard. 2 cupfuls milk, 1 ounce chocolate, 2 eggs, cupful sugar, Dash salt, teaspoonful McIlhenny's Mexican Vanilla, Melt the chocolate in a double boiler. Pour the milk in and let it come to the scalding point. Pour over the slightly beaten eggs and the sugar and salt, strain into a buttered mold or custard cups; set them in a pan of hot water and bake in a moderate oven until a knife can be put into the middle of the custard and come out clean. Serve ice cold.

Chocolate Spanish Cream. 1 tablespoonful granulated gelatin, 3 cupfuls milk, Whites 3 eggs, Yolks 3 eggs, cupful sugar, Dash salt, 1 teaspoonful McIlhenny's Mexi can Vanilla, 11 squares chocolate.

Melt the chocolate in a double boiler, add the sugar, and pour over it the scalded milk; beat till perfectly blended, then pour over the beaten egg yolks and back into the boiler, cooking till it thickens like a custard. Remove from the stove, add the salt, vanilla, and whites of eggs beaten to a stiff froth. Turn into individual molds which have been dipped in cold water, and chill. Serve with a garnish of whipped cream.

Chocolate Charlotte. tablespoonful granulated gelatin, cupful cold water, cupful scalded cream, squares chocolate, 3 tablespoonfuls hot water, cupful sugar, Whip cupfuls cream, 1 teaspoonful McIlhenny's Mexican Vanilla, 6 lady's fingers.

Melt the chocolate in a double boiler, add half the sugar, dilute with boiling water, and put in the soaked gelatin. Stir till dissolved, add the scalded cream, and pour into a bowl; set in a pan of ice water and stir till it begins to thicken. Fold in the whip from the cream. Separate the lady's fingers and place them around the inside of a mold, crust side out.

Turn in the chocolate mixture, and set it on ice. When very cold, turn out on a platter and garnish with whipped cream.

Chocolate Blancmange. 2 cupfuls scalded milk, 5 tablespoonfuls cornstarch, cupful sugar, Dash salt, cupful cold milk, 1½ squares chocolate, 3 tablespoonfuls hot water, Whites 3 eggs, 1 teaspoonful McIlhenny's Mexi can Vanilla.

Mix the cornstarch, sugar, and salt in the cold milk, pour it into the scalded milk in a double boiler, Cook ten minutes, stirring constantly till it thickens, add the chocolate melted in the hot water, beat until smooth, add the whites of the eggs beaten stiff and vanilla, pour into a mold, and chill. Serve with whipped cream, Chocolate Pudding. 6 eggs, 1 cupful sugar, teaspoonful McIlhenny's Mexican Vanilla, pound Runkel's sweet chocolate grated, 1 cupful almonds chopped fine without blanching, 1 cupful sifted bread crumbs, 1 teaspoonful Calumet baking powder.

Beat until light and thick the yolks of eggs, sugar, vanilla, chocolate, al- MRS. CURTIS'S COOKBOOK monds, bread crumbs, whites of eggs, and baking powder. Butter a pudding form, turn into it the mixture, and bake in a moderate oven thirty to forty minutes. Serve with meringue sauce. To make meringue sauce, boil together cupful sugar and cupful water until the mixture forms a soft ball when dropped in cold water, then turn it slowly over the whites of 2 eggs. Beat well, and C d b a. Covered Baking Dish; b, Small Covered Casserole; c, Shallow Baking Dish; d, Clay Cas serole: e, Individual Ramequin flavor with vanilla. Turn out the pudding, and pile the sauce around its base, completely encircling it, and decorate, if desired, with chocolate candies.

Charlotte Russe. 1 quart thin cream, cupful powdered sugar, 1 teaspoonful McIlhenny's Mexican Vanilla, 12 lady's fingers, 2 tablespoonfuls gelatin.

Soak the gelatin in cold water half an hour. Beat the cream, and drain off the whip on a sieve. Line a mold with lady's fingers. Pour the cream in a basin and set it in a pan of ice water. Add to the soaked gelatin enough boiling water to dissolve it.

Add the sugar carefully to the cream, then the vanilla, and last strain in the gelatin. Commence to stir immediately; stir from the sides and bottom of the basin until it begins to thicken, then pour into molds, and set on ice to harden.

Poor Man's Pudding. 2 cupfuls milk, 4 tablespoonfuls rice, cupful brown sugar, Dash salt, teaspoonful cinnamon, 1 tablespoonful butter.

Wash the rice, add milk, sugar, butter, and seasoning. Bake several hours, stirring frequently till it is moist and brown.

Cottage Pudding. cupful butter, 1 cupful sugar, 1 egg, 2½ cupfuls flour, 3 teaspoonfuls Calumet baking powder.

Cream the butter, add sugar gradually, and the egg well beaten; mix and sift flour, baking powder, and salt; add alternately with milk to first mixture; turn into gem pans, bake thirty minutes. Serve with vanilla sauce.

Steamed Apple Pudding. 2 cupfuls flour, 1 teaspoonfuls Calumet baking powder, teaspoonful salt, 2 tablespoonfuls butter, cupful milk, 4 apples cut in eighths.

Mix and sift the ingredients; rub in the butter, add milk gradually, toss on a floured board, pat and roll out, place apples on middle of dough, and sprinkle with sugar mixed with a dash of nutmeg and salt. Wrap the dough around the apples and lift into buttered molds. Cover and steam an hour and a half, and serve with vanilla sauce.

Snowballs. cupful butter, 1 cupful sugar, cupful milk, 24 cupfuls flour, 3½ teaspoonfuls Calumet baking powder.

Whites 8 eggs.

STALE BREAD AND CAKE PUDDINGS Cream the butter, add sugar gradually, then the milk and flour mixed and sifted with baking powder; last the whites of eggs beaten to a stiff froth. Steam thirty-five minutes in buttered cups; serve with strawberry hard sauce.

English Plum Pudding. 1½ cupfuls flour, 1½ cupfuls stale-bread crumbs, pound raisins, pound currants, pound suet, 11 cupfuls sugar, 1 cupful molasses 3 ounces candied orange peel, 1 teaspoonful nutmeg, 1 teaspoonful mace, 6 eggs, 1 teaspoonful salt.

Mix all the dry ingredients, add the eggs well beaten, and stir ten minutes. Turn into a floured pudding cloth or mold. If the cloth is used, tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water.

Cook five hours. Keep the pudding immersed in water during the entire cooking. Serve with hard sauce. (Hot Sauces) Chocolate Sauce. 1 cupful water, cupful sugar, 1 stick cinnamon,