Pine-Apple Pudding

From choice recipes by M. S. W., Boston.

A grated pine-apple and its weight in sugar; half its weight in butter; five eggs; the whites beat to a stiff froth ; one cup of cream ; cream the butter and beat it with the sugar and yolks until very light; add the cream, the pine-apple and the whites of the eggs. Bake in pie plates lined with pastry. To be eaten cold.

Gipsy Pudding

L. Osgood. Cut stale sponge cake into thin slices; spread them with currant jelly or preserves; put two pieces together like sandwiches, and lay them in a dish; make a soft custard, pour over while it is hot, let cool before serving.

Cracked Wheat Pudding

Mrs. A. M. Lewis.

Cook cracked wheat enough for two meals; stir in a few minutes before taking up, raisins, dates, or any dried fruit; next day prepare a custard as usual, and stir thoroughly through the wheat, and bake just long enough to bake the custard; thus you have two desserts with but little trouble. Very palatable and nutritious.

German Pudding

A. S. Ewing,

Beat six eggs separately until very light; add one pint milk to the yolks, six tablespoons flour, one-half spoon butter, one-half nutmeg and salt spoon salt; stir in whites of eggs last. Bake half an hour.

Sauce. - Six tablespoons sugar, one-half pound butter worked to a cream, one egg, one wineglass wine, one-half nutmeg; put on the fire and let it come to a boil.

Cold Tapioca Pudding

Mrs. H. F. Waite.

One cup tapioca in five cups water, one cup sugar and one lemon. Wash the tapioca; add the water; put it in a tin pail, in a kettle of water ; let it boil two hours or more and until it is perfectly clear; just before taking up, add a teaspoon of salt, one cup of sugar and rind and juice of a lemon; stir thoroughly; place to cool; eat with cream and sugar.

Tapioca Pudding

Mrs. Rice.

Cover three tablespoons tapioca with water; stand over night; add one quart milk, a small piece of butter, a little salt, and boil; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard; flavor with vanilla; when cold cover with whites of eggs beaten.

Tapioca Pudding

Mrs. Francis M. Thatcher.

Soak one cup of tapioca in milk; add one quart of milk, one cup of white sugar, two eggs, butter the size of an egg, nutmeg and raisins to suit taste; steam two hours.