Farinaceous Desserts Apple Tapioca

Ingredients:

3/4 c. pearl or minute tapioca cold water

3 1/2 c. boiling water

1/2 tsp. salt

1/2 c. sugar

Method:

Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar pour over tapioca and bake in moderate oven until apples are soft Serve with sugar and cream. Do not soak minute tapioca.

Cornstarch Pudding

Ingredients:

1 pt. milk scalded 4 tbsp. cornstarch 4 tbsp. sugar

1/4 tsp. salt 1/4 c. cold milk 1/2 tsp. vanilla

Method:

Plain

Make paste of cornstarch, salt, sugar, and cold milk. Add to scalded milk slowly, stirring constantly. Stir until smooth, then cover and cook 45 minutes in double boiler. Add vanilla and pour into molds previously wet with cold water. Serve cold with cream and sugar.

Chocolate

Melt chocolate. Add scalded milk gradually. Finish as in plain pudding. If eggs are used, beat and add the cornstarch mixture slowly to them. Return to double boiler and cook 3 minutes, stirring constantly.

Additions

whites 2 eggs, or yolks 2 eggs, or

2 squares chocolate

Use 1 tbsp. cornstarch to 1 c. milk for soft pudding. Use 2 tbsp. cornstarch to 1 c. milk to mold.

Baked Indian Pudding

Ingredients:

1 qt. milk 1/2 tbsp. ginger 1 egg

3/4 c. corn meal 1/2 c. molasses 1 tbsp. butter

1/2 tsp. salt

Method:

Scald the milk and add the molasses and butter. Mix the corn meal, ginger, and salt and pour the liquid over dry ingredients. Beat in the egg and pour the mixture into a buttered baking dish. Bake two hours in a moderate oven.

Coffee Sago Pudding

Ingredients:

2 c. boiled coffee 1/4 c. sugar

1/4 c. sago 1/8 tsp. salt

Method:

Wash sago in cold water; add coffee and cook in double boiler until sago is transparent. Add sugar and salt. Serve with cream and sugar or soft custard. Coffee Sago may be served hot or cold.

Orange Pudding

Ingredients:

2 tbsp. cornstarch 1 c. sugar 1/2 tsp. salt

2 c. boiling water 1 tbsp. butter juice of 1 lemon

3 oranges

Method: Prepare cornstarch pudding and pour over sliced oranges.

Rice Pudding

Ingredients:

1 qt. milk

1/3 c. rice

1 tsp. vanilla

1/2 tsp. salt 1/3 c. sugar 1/2 c. raisins

Method:

Wash rice, place in a buttered pan, add other ingredients except raisins. Bake slowly several hours, stirring occasionally. Add raisins when done.

Shredded Wheat Pudding

Ingredients:

2 c. hot milk

1 shredded wheat biscuit

1 egg

1/3 c. molasses

1/2 tsp. salt

1/2 tsp. cinnamon

Method:

Combine ingredients and bake in a moderate oven until firm. Serve with cream.