TAPIOCA PUDDING.
INGREDIENTS:—Ten ounces of tapioca, a quart of milk, six ounces of sugar, six yolks of eggs and two whipped whites, the grated rind of a lemon, two ounces of butter, and a little salt.
Put the tapioca, sugar, butter, salt, grated lemon, and the milk into a stewpan, stir this over the fire until it boils; then cover the stewpan with its lid, and set it on a very slow stove-fire (partially smothered with ashes), to continue gently simmering for a quarter of an hour. The tapioca should then be withdrawn from the fire, and after the six yolks and the two whipped whites of eggs have been thoroughly incorporated in it, pour the preparation into a mould or pudding basin previously spread with butter; steam the pudding for about an hour and a half, and when done, dish it up with either a plain arrow-root or custard-sauce over it.
Sago or semolina may be prepared in the same manner.
Note.—In addition to the foregoing, puddings may also be made with every kind of preparation described for making timbales or cakes of rice, vermicelli, macaroni, nouilles, &c. They may be either steamed in a mould or pudding-basin, or baked in a pie-dish.