TARD

Four tablespoonfuls of pearl tapioca soaked in cold water over night.
The next morning drain the tapioca, boil 1 quart of sweet milk, beat
the yolks of 4 eggs light, stir them into the tapioca, adding 4
tablespoonfuls of sugar. Beat all together and gradually add the hot
milk. Return to the fire and stir until it commences to boil. Take
from the range and pour in a glass dish. Flavor with 1 teaspoonful of
vanilla. Whip the whites of the eggs to a standing froth and stir
into the cooling pudding When cold stand on ice until ready to serve.
One-half cup of shredded cocoanut may be added if liked.

DELICIOUS BAKED PEACH PUDDING

For the dough place in a bowl 1 pint of flour sifted with 2
teaspoonfuls of Royal baking powder and a pinch of salt. Cut through
this a scant 1/2 cup of butter. Mix this with sufficient sweet milk to
make a soft dough. Roll out dough half an inch thick, cut in strips
and in case whole, ripe, pared peaches, leaving top and bottom of the
peach exposed. Or solid canned peaches may be used. Put two halves of
peach together and place a strip of dough around the peach. Pinch
dough well together, place in a bake dish. Prepare a syrup of 2 cups
of sugar and 1 cup of water. Let come to a boil, pour around the
dumplings and bake a half hour in a moderately hot oven. These are
delicious. The recipe was given Mary by a friend who was an excellent
cook. From this dough may also be baked excellent biscuits.

CARAMEL CUSTARD

Place 1 pint of milk on the range in a double boiler. Melt half a cup
of sugar in an iron pan over the fire until a golden brown. When
melted add four tablespoonfuls of boiling water. Allow mixture to cook
one minute, then add it to the milk. Remove from the fire and add 1
teaspoonful of vanilla. When cool stir in 4 well-beaten eggs with 2
tablespoonfuls of sugar. Pour the mixture in a small pudding dish.
Stand in a pan of boiling water, place in oven to bake until a
jelly-like consistency. When cooled serve plain or with whipped cream.

"AUNT SARAH'S" RHUBARB PUDDING

Remove skin from stalks of rhubarb, wash and cut into half-inch pieces
a sufficient quantity to half fill a medium-sized agate or earthenware
pudding dish. Place in a stew-pan on range, cook slowly with a couple
tablespoons of sugar and a very small amount of water. Sift together
in a bowl 1 pint of flour, 1-1/2 teaspoons of baking powder and a
pinch of salt. With a knife cut through the flour 2 tablespoonf