Apple Tapioca

Soak a cupful of pearled tapioca overnight. In the morning simmer in a quart of boiling water until transparent and thickened. Arrange in the bottom of a pudding-dish four or five good-sized tart apples, which have been pared, cored, and the cavities filled with sugar. Squeeze the juice of a lemon and grate a very little of the rind over the apples. Pour the tapioca over the fruit. Set the dish inside a pan filled with hot water, cover, and bake one hour, or until the apples are done. Serve with sugar and cream. It is best nearly cold. Fresh peaches, pared and stewed, may be used in place of apples, if preferred.

Pineapple Tapioca

Soak one cup of tapioca overnight in one and one-half cups of water. Add two and one-half cups of water, and cook in a double boiler until transparent, then add one cup of sugar and one juicy pineapple minced fine with a sharp knife. Mold, and serve cold with or without cream.

Banana Dessert

Soak a cup of tapioca overnight. In the morning, cook in a double boiler in a quart of water until transparent. When done, add a cup of sugar and three or four sliced bananas. Serve cold with cream.

Raspberry Manioca Mold

Heat a pint of water, and when boiling, sprinkle into it four scant tablespoonfuls of manioca and cook for ten minutes, or until transparent, stirring continually. When transparent and thickened, remove from the fire, and add a tablespoonful of lemon juice and one cup of sugar. Place a layer of the cooked manioca in the bottom of a pudding-dish, add a layer of freshly picked red raspberries, then another of the manioca, filling the dish in alternate layers, with one of manioca for the top. Set away in some cool place until well molded. Serve in slices with cream flavored with rose. Other fresh berries may be used instead of raspberries.

Bread Custard Pudding

Take one cup of finely powdered bread crumbs, one-half cup of sugar, one quart of milk, and the beaten yolks of three eggs and the whites of two. Mix the bread and milk, and when well softened, add the yolks, sugar, and lastly the well-beaten whites; mix all together thoroughly, season with a little grated lemon rind; place the pudding-dish in the oven in a pan of hot water, and bake till firm and lightly brown. Take from the oven, cover the top with a layer of apple marmalade made without sugar, or with some tart fruit jelly; add to this a meringue of the white of the remaining egg and a tablespoonful of sugar, beaten to a stiff froth, and place in the oven a moment to brown lightly.

Fresh fruit, strawberries, raspberries, chopped peaches, currants, cherries, or shredded oranges are equally as good as the marmalade or jelly for the top dressing, and may be used to vary this pudding in a number of different ways. Canned fruits, if well drained from juice, especially apricots and peaches, are excellent for this purpose. A cocoanut custard pudding may be made of the above by flavoring the milk before using, with two tablespoonfuls of desiccated cocoanut. Another variety still may be made by adding to the first recipe half a cup of Zante currants and the same of seedless raisins, or half a cup of finely shredded, tender citron.