Cream Tapioca Pudding

Mrs. A. T. Hall.

Soak three tablespoons of tapioca in water over night; put the tapioca into a quart of boiling milk, and boil half an hour: beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared cocoanut 5 stir in and boil ten minutes longer; pour into a pudding dish; beat the whites of the four eggs to a stiff froth, stir in three tablespoons of sugar; put this over the top and sprinkle cocoanut over the top and brown for five minutes.

Apple Tapioca Pudding

Mrs. C. Duffield.

One cup of tapioca soaked over night in six cups of water; next morning add about six large tart apples, chopped very fine, (or more, according to the size,) then one cup of white sugar; bake slowly about four hours; to be eaten either warm or cold, with cream. Very delicate for invalids.

Snow Pudding

Mrs. D.

One-half package Coxe's gelatine; pour over it a cup of cold water and add one and one-half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well beaten eggs; beat all together until very light; put in glass dish and pour over it custard made as follows : One pint milk, yolks of four eggs and grated rind of one lemon; boil. Splendid.

Rice Snow Balls

Boil a pint of rice in two quarts of water, with a tea-spoon of salt, until quite soft, then put it in small cups, having them quite full; when perfectly cold, turn them into a dish, take the yolks of three eggs, one pint of milk, one teaspoon corn starch ; flavor with lemon, and cook as you do soft custard; turn over the rice half an hour previous to eating it. This is a nice dessert in hot weather. Sweet meats are a good accompaniment.