Danish Tapioca Pudding

1 cupful tapioca. i cupful sugar.

3 pints water. ½ teaspoonful salt.

1 glassful of any bright colored jelly. "Wash the tapioca and soak over night in the 3 pints of ■water. In the morning cook carefully. A double boiler or a pail set in a kettle of boiling water is the safest plan. Cook one hour, stirring frequently. Add the salt, sugar and jelly and mix thoroughly. Turn in a mold that has been dipped in cold water; set away to harden. Serve with cream and sugar.

Tapioca Pudding (Delicious)

1 cupful tapioca washed and simmered two hours in:

3 pints of milk.

3 yolks of eggs well-beaten.

1 cupful sugar.

1 teaspoonful butter.

1 quart of cold milk.

A pinch of salt. 2/3 cupful of raisins.

1 teaspoonful essence of lemon.

Beat the whites, add 2 tablespoonfuls of sugar, spread over the top. of the pudding, set in the oven to lightly brown. Vanilla may be used instead of lemon extract. No sauce; ½ cupful cocoanut, desiccated, may be stirred in the pudding. Great improvement. Tapioca pudding may be baked in one crust like an apple pudding. This is a nice way, as it gives more substance to the dish.

Tapioca Pudding (Plain)

3 tablespoonfuls pearl tapioca to 1 quart new or skim milk. Boil 1 hour in double boiler, or in a pail set in a kettle of boiling water. Stir frequently. Take from stove and turn in pudding dish, then add yolk of 1 egg, ½ cupful of sugar, 2 tablespoonfuls will answer if not liked sweet, 1 teaspoonful vanilla extract. Bake one hour. Take from oven and let cool. Spread white of egg beaten to a froth with 1 teaspoonful sugar Over top. Return to oven to brown. This frosting may be dispensed with, and entire egg beaten and stirred into pudding. May be served hot or cold. If for a convalescent, egg may be dispensed with entirely, sweetening reduced and pudding served with sweet cream or rich milk, a little bit of stick cinnamon, orange or lemon peel boiled with the milk, will give an agreeable flavor. This pudding may be boiled on top of the stove instead of baked.

Peach Tapioca Pudding

Wash ½ pint of tapioca. Pour over it a quart of boiling water, use a double boiler or cook in a pail set in a. kettle of boiling water. Cook one-half hour. Take a can of peaches. Drain. Put in a pudding dish and season with:

1 cupful white sugar. 1 tablespoonful butter.

Half a nutmeg, and the grated yellow of a lemon.

Pour the tapioca over the fruit. Bake to a delicate brown, and serve hot or cold with cream or foaming sauce. Fresh peaches may be used; pare and quarter. 1 dozen will be enough. Bake three-quarters of an hour. If the fruit is fresh do not brown the top too much.

Apple Tapioca Padding

1 cupful tapioca soaked two hours in 1 quart of water. 6 apples pared and cored.

Put in a pudding dish with 1 cupful of water. Cook on the top of the stove until the apples are quite tender, then fill all the openings with sugar, over which grate nutmeg and lemon peel. Pour over the tapioca and bake one hour; To be eaten with hard 3auce or cream sauce, or cream and sugar. Very nice.

Tapioca Fruit Pudding

Make as above, and in place of apples stir in 1 pint of preserved raspberries, strawberries, or canned peaches.

Tapioca Cup Pudding

Make tapioca after either of the first three rules given, and bake in cups fifteen minutes. Set the cups in a dripping pan half full of water. Dip them in cold water before filling. Turn out and serve in sauce of any kind. Very nice dish. For variety fill each cup 1/3 full of preserves, peach is nice, and pour the tapioca over this and bake as before.