Apple Tapioca Pudding

Three-quarter cupful of pearl tapioca.

One quart of water.

One lemon.

One-half tea-spoonful of salt.

Seven apples.

Fourteen tea-spoonfuls of sugar.

Soak the tapioca over night in the water; or if the fine tapioca is used three hours of soaking will suffice. One hour before dinner time, place the water and tapioca in a double boiler, and boil until the tapioca is transparent, usually about thirty minutes. Stir it often, and add the salt just before taking the tapioca from the fire. Pare and core the apples, place in the cavity made by each core two tea-spoonfuls of sugar, and divide the juice of the lemon among the seven apples. Place a little dot of butter on top of each apple, arrange the apples in a baking-dish, pour the tapioca over them, and bake until they are soft, usually thirty or forty minutes. Serve hot with cream and sugar.

Black Pudding

One cupful of molasses.

One cupful of warm water.

Two and one-half cupfuls of flour.

One cupful of raisins.

One scanty tea-spoonful of soda.

One-half scant tea-spoonful of salt.

One egg.

Place the water and molasses together, add the soda, and stir all well to dissolve the latter. Add the salt and flour and then the egg well beaten, stirring vigorously after each addition. Stone the raisins, chop them rather coarse and add them the last thing. Butter a pudding-mould or a basin, turn the mixture into it, set the basin in a steamer over a kettle of boiling water, and steam two hours. Serve with the following

Sugar Sauce

One cupful of white sugar. One-half cupful of butter. Two eggs. Vanilla to flavor.

Rub the butter and sugar together until they form a frothy cream. Separate the whites and yolks of the eggs, add first the yolks, well beaten, and stir them well into the butter and sugar; and then add the beaten whites, which have been whipped to a stiff froth. Beat all well together, add the flavoring, and the sauce is then ready to use.

Fancy Pudding

One pint of milk.

Three eggs (whites).

Three table-spoonfuls of corn-starch.

Three table-spoonfuls of sugar.

One-half tea-spoonful of salt.

Dissolve the corn-starch in a little of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it is scalding, add the corn-starch. Let the latter boil three minutes, and add the sugar and salt and then the whites of eggs beaten to a stiff froth. Cook but a moment, remove the mixture from the fire, pour it into a pudding-mould that has been wet in cold water, and set it away to cool. Make the following

Fancy Sauce

One pint of milk.

Three eggs (yolks).

Vanilla to flavor.

One-third cupful of sugar.

One tea-spoonful of corn-starch.

One-third tea-spoonful of salt.

Beat the yolks until light, and stir into them two table-spoonfuls of the milk. Add the same quantity of milk to the corn-starch, and when the latter is well dissolved stir the two mixtures vigorously together. Place the rest of the milk on the fire in a double-boiler, and when it is scalding, turn into it the mixture of egg and corn-starch. Let the whole boil two minutes, add the salt and the sugar, remove from the fire, and when the sauce is cold, add the flavoring. Turn the pudding out upon a platter, pour the sauce about it, and serve.