Soak the tapioca in the water for two hours, stirring occasionally. When swelled, add the salt and sugar. Have ready in a buttered pudding-dish, the apples, pared and cored, and sprinkled with grated nutmeg and cinnamon. Pour the tapioca over. Cover, and bake in a slow oven about one hour, removing the cover, and browning quickly during the last ten minutes. (If the apples are not juicy, add a little water. Some prefer to slice the apples.)
Serve warm, not hot, with cream and sugar.
Or the tapioca may be put in layers with sliced oranges or lemons (the seeds being carefully removed, or the bitter taste will spoil the whole pudding), or peaches, canned or fresh, or berries of any kind. The latter makes a simple but very delicious dessert, especially if raspberries are used, and the top is spread with "Raspberry Trifle."
4 heaping tablespoonfuls tapioca. 1 cupful cold water.
1 quart milk.
3 or 4 eggs (beaten separately).
1 lemon, or orange.
1/2 cupful sugar.
A little salt.
Butter size of an egg (melted).
Soak the tapioca two hours. Then add milk and yolks of the eggs (beaten light), grated lemon peel, sugar, salt and butter. Bake in a buttered pudding-dish, and when cool, spread with a "Meringue," adding to it the lemonjuice.
1 1/4 tablespoonfuls rice (washed). 1 1/4 tablespoonfuls tapioca.
1 1/4 quarts milk (fresh). 1 tablespoonful brown sugar. 1/4 teaspoonful salt. 1 tablespoonful butter. A little nutmeg.
Three hours before dinner put into a large buttered pudding-dish the rice and the tapioca. Stir the sugar and salt into the milk, and pour over it. Let these soak for two hours in a very warm place. Stir them up from the bottom frequently. When well swelled put bits of butter over the top, with a little grated nutmeg, and set in a slow oven.
Bake slowly for one hour, stirring often during the first fifteen minutes. Eat warm, if you choose, though it is even better cold.
Rice or tapioca alone may be used, but the quantity of either must be doubled.
1/2 cupful raw rice (washed).
1 quart milk. A pinch of salt. 2/3 cupful sugar.
Butter size of an egg.
1/2 cupful raisins; or A little orange peel.
Add the rice to the milk in which the salt and sugar have been dissolved. Add the butter and flavoring, dredge the raisins with flour, and put them in last; or, omit the raisins, and substitute fresh orange peel cut into narrow strips. In this case, no other flavoring is needed. Pour into a well-buttered pudding-dish and bake in a slow oven about two hours, stirring occasionally the first few minutes. Serve cold.