t two cups of flour with four teaspoons of
baking powder, rub in a rounding tablespoon of butter, add two beaten
eggs, one cup of milk, one-half cup of sugar, and last two cups of
blueberries. The berries should be rinsed in cold water, shaken in a
cheese cloth until dry and then roiled in flour before adding. Pour into
a pudding mold, and steam one and one-quarter hours. Serve with liquid
sauce.

~STEAMED PUDDING~--Beat one-half cup of butter with one cup of sugar to
a cream, add two beaten eggs and cup of flour sifted with one teaspoon
each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of
sour milk. Add one cup of chopped and seeded raisins and one-half cup of
chopped dates. Steam two hours and serve with whipped cream.

~TAPIOCA MERINGUE~--Soak one-half cup granulated tapioca in a pint of
cold water for half an hour. Cook slowly twenty minutes until
transparent. If too thick, add a little more boiling water. Boil one
quart of milk in a farina kettle with a pinch of salt and the yellow
rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add
slowly to the milk, stirring until smooth and creamy, but do not allow
it to boil. When thickened, remove from the fire, add a teaspoonful
flavoring and blend thoroughly. Whip the whites of the eggs to a stiff
froth with three tablespoonfuls powdered sugar and a teaspoonful
flavoring, spread over the top of the pudding which should have been
poured in the serving dish and set in a coolish oven to puff and color a
golden yellow.

~TAPIOCA PUDDING~--Cover one cup of the flake tapioca with cold water
and let it stand two hours. Stir occasionally with a fork to separate
the lumps. Put in a farina kettle with a pint and a half water.

Slice three tart apples and put in with the tapioca, together with sugar
to sweeten to taste. Stir all together and cook until the apples are
soft and the tapioca clear. Serve hot or cold. Peaches may be used in
place of the apple. Serve with cream.

~TAPIOCA SOUFFLE~--Soak three tablespoonfuls pearl tapioca in water to
cover for three or four hours. Then add a quart of milk and cook until
the tapioca is perfectly clear and the milk thickened. It will take
about twenty minutes, and unless you use the farina kettle, must be
stirred constantly. Add the yolks of four eggs beaten with two-thirds
cup sugar and cook two or three minutes, stirring steadily. Whip the
whites of four eggs to a stiff froth, fold throug