Tapioca Pudding, No. 1

Soak three tablespoons of tapioca in water three hours, put the same in a quart of milk, draining off the water; boil fifteen minutes. Beat the yolks of four eggs, add to them a coffeecup of sugar, stir them into the pudding five minutes before taking from the fire, flavor with vanilla or lemon. Beat the whites of the eggs to a stiff froth with five tablespoons of powdered sugar, cover the pudding with it, shape nicely with the back of a spoon, and bake five minutes.

This pudding is very nice with two tablespoons of prepared cocoanut stirred into the yolks and sugar, instead of the lemon or vanilla. The nut is also sprinkled over the top of the menngue before putting in the oven.

Tapioca Pudding, No. 2

Put three tablespoonsful of tapioca in cold water and soak all night; in the morning drain off the water and put it over the fire in a quart of milk; boil slowly half an hour, or until the tapioca is dissolved; then add the yolks of three eggs, beaten with three heaping tablespoonsful of powdered sugar, and boil until the consistence of custard; remove it from the fire, flavor with vanilla or peach-water, stir in the whites of the eggs beaten to a stiff froth, pour into the dish you will serve it in, and set away to cool.

Tapioca Pudding, No. 3

Six tablespoonsful of tapioca; put it in a quart of milk and bring to a boil; when dissolved, add a piece of butter the size of a walnut, two eggs beaten together, and sugar to your taste; butter a pudding-dish, pour in the pudding and bake about three-quarters of an hour. Serve with cream or not.

Tapioca Pudding, No. 4

One cup of tapioca soaked in a pint of lukewarm water over night; lay in a buttered pudding-dish a layer of sliced tart apples, a layer of tapioca, and a plentiful sprinkling of sugar, until the dish is full; pour over the water the tapioca was soaked in and bake slowly two hours. You may vary it by paring and coring the apples, leaving them whole; scatter sugar thickly over, and pouring the tapioca and water over them and baking.