, the juice of 1 lemon and serve
when cold with the pudding; or serve with custard sauce.

580. +Tapioca Pudding (with Lemon Sauce).+-- Soak 1 cup tapioca in 1
quart milk for 2 or 3 hours; put this in a saucepan and add 1/2
teaspoonful salt and 2 tablespoonfuls butter; set the saucepan in a
vessel of boiling water and boil till tapioca is soft; turn into a
jelly mould and set aside to cool; for the sauce pare 1 lemon as
thinly as possible and boil the skin for 20 minutes, changing the
water 3 times; cut the peel in small strips like straws; place a
saucepan with 1 cup sugar, 1/2 cup water and the lemon peel over the
fire and boil for 10 minutes; in serving turn the pudding onto a
dish and pour the cold sauce over it. This pudding may be served
with vanilla or lemon custard sauce. Tapioca prepared this way may
also be put into cups.

581. +Tapioca Pudding (with Apples).+-- Soak 1/2 cup tapioca in cold
water for 2 hours; then mix it with 1/2 cup sugar, 1 quart milk, 4
eggs and 1 teaspoonful vanilla extract; pare and core 6 pippin or
greening apples, put them in a pan with water, cover them with
another tin pan and let them boil 5 minutes; remove the apples
carefully, put them into a pudding dish, pour the tapioca mixture
over them and bake in the oven; serve with hard sauce or send it to
table without sauce sprinkled with powdered sugar.

582. +Apple Tapioca Pudding.+-- Soak 1 cup tapioca over night in 4
cups water; next morning add about 6 large tart apples, chopped very
fine (or more, according to size), and add 1 cup sugar; bake slowly
until done; to be eaten either warm or cold with cream. A delicate
dish for invalids.

583. +Farina Custard Pudding.+-- Boil 3 tablespoonfuls farina in 1
quart milk with 1/2 teaspoonful salt; when cold mix it with 4 well
beaten eggs, 1/2 cup sugar and 1-1/2 teaspoonfuls essence of lemon; put
into a pudding dish and bake till custard is set; eat hot or cold
without sauce. This pudding may also be made with a meringue the
same as Cornstarch Meringue.

584. +Rose Pudding.+-- Soak 1 ounce gelatine in 1 cup cold water 15
minutes; then add 1 cup boiling water, the yolks of 6 eggs, 6
tablespoonfuls sugar, the peel of 1 lemon and 1 pint white wine;
stir this with an egg beater till it nearly boils; then remove
instantly, add a little cochineal to color it to a beautiful pink
and set aside to cool; when cold and beginning to thicken stir in
the whites beaten to a stiff froth; turn into a m