Apple Tapioca Pudding Recipe

6 tart apples. 1/2 cup of sugar. 1 cup of tapioca. 1 teaspoonful of cinnamon, or the juice and grated rind of one lemon. 1 quart of boiling water. 1/2 teaspoonful of salt.

Sprinkle the tapioca and salt into the boiling water, and cook, stirring occasionally, until the tapioca becomes transparent. Core and pare the apples and dispose in a buttered baking dish; fill the cavities with the sugar and spice, mixed together, and pour the tapioca over the whole. Let bake slowly until the apples are tender. Stewed prunes, peeled bananas, cooked bag figs and peaches, fresh or canned, may be prepared in a similar manner. A layer of fruit, then a layer of tapioca, furnishes a satisfactory way of disposing the ingredients. Serve hot with cream and sugar.

Tapioca Cream Recipe

1 pint of hot milk. 1/2 teaspoonful of salt. 1/3 cup of tapioca. 1 teaspoonful of vanilla. The yolks of two eggs. The whites of two eggs. 1/2 cup of sugar.

Stir the tapioca into the milk and let cook until transparent; beat the yolks, add the sugar and salt and beat again, then stir into the tapioca; add the extract and fold into the whites of the eggs, beaten until dry. Serve hot or cold.

Tapioca Custard Pudding Recipe

4 cups of hot milk. 1 teaspoonful of salt. 3/4 cup of tapioca. 1 tablespoonful of butter. 3 eggs. 2 teaspoonfuls of vanilla extract. 1 cup of sugar.

Cook the tapioca, until transparent, in the hot milk. Beat the eggs slightly; add the sugar and salt and stir into the tapioca; stir in also the butter and vanilla; turn into a buttered baking dish and bake about thirty minutes in a slow oven. Serve hot or cold.

Baked Tapioca Pudding With Fruit Recipe

1 quart of milk. 2 eggs. 1 cup of currants, sultanas, sliced citron and cherries. 1/4 teaspoonful of salt, mace and cinnamon. 3/4 cup of tapioca. 2 tablespoonfuls of butter. 2/3 cup of sugar.

Scald the milk with the fruit and stir into it the tapioca and sugar, mixed with the salt and spices; let cook until the tapioca is transparent, about ten minutes, then add the beaten yolks of the eggs and the butter. Turn into a buttered baking dish and let baie about fifteen minutes. Cover with a meringue, made of the whites of the eggs, one fourth a cup of sugar and half a teaspoonful of sugar. Return to the oven to brown the meringue. Serve hot or cold. The whites of the eggs may be added with the yolks, and the pudding served hot with hard sauce or a liquid wine sauce.

Indian Tapioca Recipe

1/3 cup of tapioca. 2 tablespoonfuls of butter. 1/4 cup of Indian meal. 1/2 teaspoonful of salt. 1 quart of scalded milk. 1 1/2 cups of cold milk. 1 cup of molasses.

Mix together the tapioca and meal and stir while sprinkling into the scalded milk. Stir and cook until the tapioca becomes transparent, then stir into the molasses, salt, and butter, and turn into a buttered baking dish. Pour over the top a cup and a half of cold milk, and set in the oven without stirring. Bake about an hour. Serve with or without cream.