Cookery for every household

Put the tapioca into a basin with the water. Cover it over, and if time permits let it soak one hour. Then rinse out a lined saucepan with cold water, and turn the tapioca into it. Add the milk, bring slowly to the boil over the fire, and then simmer until the tapioca turns quite clear, stirring occasionally. The time required will vary according to the kind of tapioca used. If it becomes too thick whilst cooking, add a little more milk. When ready, remove the saucepan from the fire and stir in the sugar, yolks of eggs, and flavouring. Lastly, add the white of egg beaten to a stiff froth. Pour the mixture into a greased pie dish, and bake in a moderate oven until brown and set. Sprinkle with sugar and serve at once. Note. — Fine tapioca may be cooked in the same way as semolina, and soaking will not be necessary. Time to cook, J to 1 hour after soaking. Sufficient for 3 or 4 persons. Probable cost, 5 d. 1730. Another Way (without Eggs) Soak the tapioca as above, then proceed according to directions given for Rice Pudding without Eggs (Recipe 1716). 1726. Sago Pudding (with Eggs) Make according to directions given for Tapioca Pudding. 1727. Semolina Pudding (Baked) 2 oz. semolina. 1 J pts. milk. A pinch of salt. 1 table-sp. sugar. A little flavouring. 1 or 2 eggs. Put the milk into a lined saucepan that has been rinsed out with cold water and heat it over the fire without bringing it to the boil. Put the semolina into a piece of paper, and sprinkle it slowly into the hot milk with one hand whilst stirring with a spoon with the other. Then simmer slowly until the semolina swells and thickens the milk. Add sugar and a little flavouring. Remove the saucepan from the fire and, when the contents have cooled a little, stir in the yolks of eggs, and lastly the whites, which have been beaten to a stiff froth with a pinch of salt. Pour the mixture into a well -greased pie dish, and bake in a moderate oven 1731. Vermicelli Pudding Make in the same way as Macaroni Pudding (see Recipe 1714), omitting the preliminary boiling in water. The vermicelli should be slightly crushed, but not broken too small. BOILED AND STEAMED PUDDINGS SOME PRELIMINARIES To Chop Suet. — When suet is used in a pudding, it should be hard and dry. Any suet, if good, can be used, although beef suet is generally preferred. Mutton suet, however, makes the lightest puddings, while veal suet is the most delicate. Remove all skin and fibre from it, put it on a chopping board and shred it finely with a knife. Dust it over generously with flour (taken from the quantity required for the pudding), and then chop it finely with a knife. A long pointed knife is best. Hold down the point of the knife on the board with it will be.