f
butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter
almonds. Wash the tapioca and let it stew gently in the milk on the
back part of the stove for a quarter of an hour, occasionally stirring
it; then let it cool, mix with it the butter, sugar and eggs, which
should be well-beaten, and flavor with either of the above
ingredients. Butter a dish, put in the pudding and bake in a moderate
oven for an hour. If the pudding is boiled, add a little more tapioca
and boil it in a buttered basin one and a half hours.

STRAWBERRY TAPIOCA.

This makes a most delightful dessert. Soak over night a large
teacupful of tapioca in cold water; in the morning, put half of it in
a buttered yellow-ware baking-dish, or any suitable pudding-dish.
Sprinkle sugar over the tapioca; then on this put a quart of berries,
sugar and the rest of the tapioca. Fill the dish with water, which
should cover the tapioca about a quarter of an inch. Bake in a
moderately hot oven until it looks clear. Eat cold with cream or
Custard. If not sweet enough, add more sugar at table; and in baking,
if it seems too dry, more water is needed.

A similar dish may be made, using peaches, either fresh or canned.

RASPBERRY PUDDING.

One-quarter cup of butter, one-half cupful of sugar, two cupfuls of
jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter and
sugar together, beat the eggs, yolks and whites separately, mash the
raspberries, add the whites beaten to a stiff froth, stir all together
to a smooth paste; butter a pudding dish, cover the bottom with a
layer of the crumbs, then a layer of the mixture; continue the
alternate layers until the dish is full, making the last layer of
crumbs; bake one hour in a moderate oven. Serve in the dish in which
it is baked and serve with fruit sauce made with raspberries. This
pudding may be made the same with any other kind of berries.

PEAR, PEACH AND APPLE PUDDING.

Pare some nice ripe pears (to weigh about three-fourths of a pound);
put them in a saucepan with a few cloves, some lemon or orange peel,
and stew about a quarter of an hour in two cupfuls of water; put them
in your pudding-dish, and having made the following custard, one pint
of cream or milk, four eggs, sugar to taste, a pinch of salt and a
tablespoonful of flour; beat eggs and sugar well, add the flour, grate
some nutmeg, add the cream by degrees, stirring all the time,--pour
this over the pears and bake in a _quick_ ov