BIRD'S-NEST PUDDING.

Wash one teacupful of tapioca, and put it in one quart of cold water to
soak for several hours. Pare and core as many good apples as will fit in a
two-quart buttered pudding-dish. When the tapioca is softened, add a
cupful of sugar, a pinch of salt, and half a teaspoonful of cinnamon, and
pour over the apples. Bake an hour, and eat with or without sauce.

TAPIOCA PUDDING.

One quart of milk; one teacupful of tapioca; three eggs; a cup of sugar; a
teaspoonful of salt; a tablespoonful of butter; a teaspoonful of lemon
extract.

Wash the tapioca, and soak in the milk for two hours, setting it on the
back of the stove to swell. Beat eggs and sugar together, reserving whites
for a meringue if liked; melt the butter, and add, and stir into the milk.
Bake half an hour. Sago pudding is made in the same way.

TAPIOCA CREAM.

One teacupful of tapioca washed and soaked over-night in one pint of warm
water. Next morning add a quart of milk and a teaspoonful of salt, and
boil in a milk-boiler for two hours. Just before taking it from the fire,
add a tablespoonful of butter, a teaspoonful of vanilla, and three eggs
beaten with a cup of sugar. The whites may be made in a meringue. Pour
into a glass dish which has had warm water standing in it, to prevent
cracking, and eat cold. Rice or sago cream is made in the same way.

PLAIN RICE PUDDING.

One cup of rice; three pints of milk; one heaping cup of sugar; one
teaspoonful of salt.

Wash the rice well. Butter a two-quart pudding-dish, and stir rice, sugar,
and salt together. Pour on the milk. Grate nutmeg over it, and bake for
three hours. Very good.

MINUTE PUDDING.

One quart of milk; one pint of flour; two eggs; one teaspoonful of salt.

Boil the milk in a double boiler. Beat the eggs, and add the flour slowly,
with enough of the milk to make it smooth. Stir into the boiling milk, and
cook it half an hour. Eat with liquid sauce or sirup. It is often made
without eggs.

CORN-STARCH PUDDING.

One quart of milk; four tablespoonfuls of corn-starch; one cup of sugar;
three eggs; a teaspoonful each of salt and vanilla.

Boil the milk; dissolve the corn-starch in a little cold milk, and add.
Cook five minutes, and add the eggs and flavoring beaten with the sugar.
Turn into a buttered dish, and bake fifteen minutes, covering then with a
meringue made of the whites, or cool in molds, in this case using only the
whites of the eggs. The yolk