French Tapioca Custard+

5 dessert spoonfuls tapioca.

1 quart of milk.

1 pint of cold water.

3 eggs.

1 teaspoonful vanilla, or other essence.

1 heaping cup of sugar.

A pinch of salt.

Soak the tapioca in the water five hours. Let the milk come to a boil; add the tapioca, the water in which it was boiled, and a good pinch of salt. Stir until boiling hot, and add gradually to the beaten yolks and sugar. Boil again (always in a vessel set within another of hot water), stirring constantly. Let it cook until thick, but not too long, as the custard will break. Five minutes after it reaches the boil will suffice. Pour into a bowl, and stir gently into the mixture the whites of the eggs, beaten to a stiff froth. Flavor, and set aside in a glass dish until very cold.

Eat with an accompaniment of light cake and brandied, or canned peaches or pears. This will be found a very delightful dessert.

Tapioca Blanc-mange+

1/2 lb. tapioca, soaked in a cup of cold water four hours.

1 pint rich new milk. 3/4 cup of sugar.

2 teaspoonfuls bitter almond or vanilla essence. A little salt.

Heat the milk, and stir in the soaked tapioca. When it has dissolved, add the sugar. Boil slowly fifteen minutes, stirring all the time; take from the fire, and beat until nearly cold. Flavor and pour into a mould dipped in cold water. Turn out, and pour cold sweetened cream around it.

Sago Blanc-mange. May be made in the same way as tapioca.

Corn-Starch Blanc-mange+

1 quart of milk.

4 tablespoonfuls corn-starch, wet in a little cold water.

3 eggs, well beaten - whites and yolks separately. 1 cup of sugar.

Vanilla, lemon, or other essence. 1 saltspoonful salt.

Heat the milk to boiling ; stir in the corn-starch and salt, and boil together five minutes (in a farina-kettle), then add the yolks, beaten light, with the sugar; boil two minutes longer, stirring all the while; remove the mixture from the fire, and beat in the whipped whites while it is boiling hot. Pour into a mould wet with cold water, and set in a cold place. Eat with sugar and cream.

Farina Blanc-Mange

Is made according to the above receipt, but boiled fifteen minutes before the eggs are added. You may omit the eggs if you like, and only want a plain dessert.

Arrowroot Blanc-mange+

3 cups of new milk.

2 1/2 tablespoonfuls of arrowroot, wet up with cold milk. 3/4 cup of sugar.

Vanilla, lemon, or bitter almond flavoring, with a little white wine.

Mix the arrowroot to a smooth batter with one cup of the milk. Heat the remainder to boiling ; add the arrowroot, stirring constantly. When it begins to thicken put in the sugar, and cook ten minutes longer, still stirring it well from the sides and bottom. Take it off; beat well five minutes; flavor with the essence and a small wineglass of white wine. Give a hard final stir before putting it into a mould wet with cold water.

This is very nourishing for invalids and young children. For the latter you may omit the wine.