Cabinet Pudding.

Butter a mold and decorate it with candied fruit; put in a layer of stale sponge cake, then a few pieces of fruit, and repeat till the mold is nearly full. Pour one pint of boiling milk into the yolks of three eggs beaten with one-fourth cup of sugar and one-half a salt-spoon of salt. Pour gently into the mold and set it in a pan of water, and bake or steam it one hour. Serve hot with or without sauce.

Crumbled macaroons or cocoanut cakes may be used in place of the fruit. A cake with a chocolate frosting will make another variety.

Tapioca

This starchy food comes to us in several forms, and any one may be used in the following recipes. The flake tapioca should be soaked several hours, the pearl may be soaked or not, while the fine granules are used without soaking. Sago may be substituted for tapioca in any recipe.

Fruit Tapioca.

Cook one-half cup of tapioca in one pint of boiling water until transparent. Then add a little salt and sugar and spice if desired.

Pour around cored and pared apples placed in a buttered pudding dish. The centers of the apples may be filled with sugar, raisins, nuts, or jelly. Bake until the apples are tender, and serve warm with cream and sugar.

Or pour the cooked tapioca over strawberries or sliced peaches, bananas, oranges, etc., and serve cold.

Or stir into the tapioca one cup of fruit juice, pulp, jelly, or fresh berries, cook a little longer, then chill in molds.

Tapioca Pudding.

Scald one pint of milk and shake gently into it one-fourth cup of fine tapioca, stirring all the time. When it begins to thicken add one teaspoon of butter, one beaten egg, and one-fourth cup of sugar. Flavor with nutmeg. Pour into a buttered pudding dish, and bake in a very moderate oven for about thirty minutes, or until firm like a custard. Serve hot or cold.

The egg may be omitted. Raisins, dates, or other fruits may be added.

Tapioca Cream

Cook one-fourth cup of tapioca until transparent in one pint of milk. Then mix in the beaten yolks of two eggs and cook three minutes more, stirring all the time. Beat in the stiff whites of the eggs when taken from the fire, or make a meringue for the top. If the pudding is too thick it may be diluted with a little scalded milk or fruit juice. Flavor with a speck of salt and one-half teaspoon of vanilla.

Tapioca Sponge

. Heat one pint of fruit juice and water in a double boiler, and stir in one-fourth cup of tapioca. Cook fifteen minutes, or till clear; add one-half cup of sugar and a speck of salt. Fold in the stiff whites of two eggs; let the mixture cook a moment or two longer, then turn into molds and set away to cool. Serve with a soft custard made with the yolks of the eggs, a cup of milk, sweetened, and flavored with almond.