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Tapioca Pudding, No. 1. —Sweet milk, 1 qt.; tapioca, 1 cup; eggs, 2; Sugar, 4 tablespoonful; butter, half the size of an egg; a little salt, nutmeg to taste. Directions—Put a part of the milk upon the tapioca for 1 hour; beat the eggs and sugar together; mix all and bake.
Tapioca Pudding No. 2. —Tapioca, 2 cups; sweet milk, 4 cups; eggs, 4; butter, 1 heaping table-spoonful; sugar, 1 cup, or to taste; a grated lemon peel improves it. Directions—Soak the tapioca in the milk 1 hour; then put into a rice kettle, or tin pail, set in an iron pot, or kettle, of hot water, and cook till soft. "When soft, or done, put into the baking dish, with the butter, eggs well beaten, sugar, lemon peel, etc., and bake aboutt 1/2 hour Orange peel may be used in the same manner, or it may be flavored with any fruit extract desired. [A rice kettle is a double dish, or double kettle, on the same principle as a glue-pot (generally made of tin), smaller at the top than bottom, to allow another one made smaller at the bottom than at the top, to set inside of it. The inner dish has a cover, and the outer one a lip, or nose, to allow pouring in water, as may be necessary, while cooking the rice or other articles which burn easily, if not surrounded with water. Tinners know them as rice kettles. They are exceedingly handy for cooking, not only rice, but tapioca, sago, oat meal, etc. ]
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