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55. Tapioca, Cream Pudding. —Tapioca, 3 table-spoonfuls; water and milk, 1 qt; 3 eggs; a little salt; lemon or vanilla to flavor. Directions— Cover the tapioca with water and let soak 4 hours; pour off what water is left. Put the milk over the fire, and as soon as it boils stir in the beaten yolks of the eggs and the salt, then the tapioca, and stir till it begins to thicken. Make a frosting of the whites and brown a moment only, having added the flavoring. This is very palatable and very nourishing.
56. Graham Pudding — Steamed. —Boiling water, 1 pt.; graham flour, salt; hot milk, 1 pt.; 1 egg. Directions—Stir into the boiling water sufficient graham flour to make a stiff paste; adding the egg, beaten, and a little salt; then stir into the hot milk and steam % of an hour—the steam being up when the dish is set in the steamer. Serve with maple syrup, or nice cream and sugar, or any other sauce preferred.
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