This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Pare oranges, cut in half crosswise and remove the core. Cook the halves, until they are tender but not broken, in a sirup made from equal parts of sugar and water, to which a little lemon-juice has been added.
3 tablespoons rice 1 tablespoon sugar 1 quart milk
1/2 teaspoon salt 1/2 teaspoon cinnamon or nutmeg
Wash the rice thoroughly, add the other ingredients and pour into a greased baking-dish. Bake from one and one-half to two hours in a slow oven (250°-350° F.) stirring several times. The mixture should not boil.
1 cup any dried fruit which has been soaked but not cooked 3/4 cup granulated tapioca 1/2 cup sugar 3 cups cold water
Cook the tapioca and water in a double boiler until transparent. Pare and core the apples or prepare the other fruit, place in a baking-dish, sprinkle with sugar, pour over the sweetened fruit the tapioca, cover and bake in a slow oven (250°-350° F.) until the apples or other fruit are perfectly tender. For the last ten minutes, remove the cover so that the surface of the pudding may brown slightly. Serve hot or cold, with cream.
1 1/2 tablespoons granulated tapioca 2 cups scalded milk 1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Add the tapioca to the milk and cook in a double boiler until the tapioca is transparent. Add half the sugar to the milk and half to the salt and the egg-yolks, slightly beaten. Pour the hot mixture slowly over the egg mixture; return to the double boiler and cook until it thickens. Remove from the heat and add the stiffly beaten egg-whites and the flavoring. Turn into the serving dish and serve hot or cold.
With Fruit - Allow the cream tapioca to cool and turn it over sliced oranges or other cut fruit. Chill and serve.
1 teaspoon butter or other fat 1 cup peaches 1 quart apples 1/4 teaspoon salt
Grease a baking-dish with the fat. Chop the peaches and put half of them in the bottom of the dish. Pare and quarter the apples and lay half of them over the peaches. Sprinkle with salt, add the other half of the peaches, and then the apples, and sprinkle again with salt. Scatter the sugar over the top, then the crumbs, then pour the water over all. Cover the dish and bake in a slow oven (250°-350° F.) from forty-five to sixty minutes, removing the cover after thirty minutes. Serve hot or cold, with or without whipped cream or marshmallows.