Make a plain rice pudding. When done cover with a thick meringue made as on page 362. When browned slightly, put bits of bright jelly over the top.
Soak over night, in three cups of water, one-half cup of tapioca. Cook one hour. Pour this over one quart of tart apples, pared and cored, add one-half cup of sugar, one tablespoonful of lemon juice, and one-half teaspoonful of salt. Cook until apples are tender. Serve hot or cold. Put a teaspoonful of currant jelly on top of each apple just before serving.
Soak tapioca in cold water until soft, then take equal measures of tapioca and milk. Use three eggs to one pint of the mixture, and three tablespoonfuls of sugar. Cook tapioca and milk until the tapioca is clear. Beat the eggs well, and stir in, let cook a few minutes, and serve hot or cold. Flake tapioca may be used instead of pearl tapioca.
One egg white, beaten stiff, with four level tablespoon-fuls of sugar added when first beginning to beat, one cup of sweet milk, one tablespoonful of tapioca, one-quarter teaspoonful of salt. Soak the tapioca in enough water to cover it. When the water is absorbed, add the milk and cook in a double boiler until the tapioca is transparent, then pour the tapioca over the beaten egg white, and fold together. Flavor to suit the taste, and serve either cold or warm.
Soak one cup of pearl tapioca in three cups of cold water over night, or several hours. Add half a teaspoon-ful of salt, and set in water to cook, or put in double boiler. When it is boiling hot, let cook until the tapioca is transparent. Have the strawberries washed, hulled, and sugared. When the tapioca is cooked, add three-fourths of a cup of sugar to the juice that has drained from the berries, and mix with the tapioca. Add a little butter, and when the mixture has cooled sufficiently not to cook the berries, put them in also. Use one pint of hulled strawberries for the above amount.
Make in the same way as apple tapioca pudding, except use peaches for fruit. Any of the following combinations of fruits may be used in tapioca puddings, in gelatine desserts, or in frappes, sherbets, and water ices: (1) Strawberries, raspberries, and cherries; (2) red raspberries and currants; (3) grape, pineapple, orange, and lemon juice; (4) lemon juice, orange, and banana; (5) pears, oranges, and lemon juice; (6) strawberries and lemon juice; (7) pineapple, apple, and lemon juice; (8) bananas, grapes, lemon juice, and oranges molded in jelly, and garnished with grapes, limes, or apricots, make a pleasing dessert; (9) pineapple and orange; (10) pear, cherry, lemon and strawberry; (11) bananas, lemon juice, and strawberries; (12) pear, cherry, orange, and pineapple; (13) pineapple, grape, and orange; (14) raspberry, currant and banana; (15) currant, pear, cherry, and strawberry; (16) pear, cherry, red raspberry and strawberry; (17) pineapple, pear, and currant; (18) cherry, orange, pear, and a trace of pineapple; (19) peaches, red raspberries, bananas, and lemons; (20) banana and lemon juice; (21) black raspberry and currant; (22) white grapes, lemon, and pineapple; (23) red raspberries, red currants, red cherries, and white currants; (24) red raspberries and cranberries; (25) apples, pinapple, oranges, and lemon juice.