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Classic
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page 359
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 cupful 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 other kinds of berries.
PEAR, PEACH AND APPLE PUDDING.
Pare some nice ripe pears( to weigh about three-fourths of a pound); put them in
a sauce-pan 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 over the pears, and bake in a quick oven. Apples or peaches may
be substituted.
Serve cold with sweetened cream.
FIG PUDDINGS.
Half a pound of good, dried figs, washed, wiped and minced; two cupfuls of fine,
dry bread-crumbs, three eggs, half a cupful of beef suet, powdered, two scant
cupfuls of sweet milk, half a cupful of white sugar, a little salt, half a
teaspoonful of baking-powder, stirred in half a cupful of sifted flour. Soak the
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