Cookery and housekeeping

Heat the milk and stir in sugar and the eggs, well beaten. Pour this mixture over the bread and butter, and put a saucer on the slices to keep them in their place. It will require at least a quarter of an hour for the bread to soak up the milk and eggs. If the bread floats, lay a spoon across the top to keep it in its place. Bake in a moderately hot oven. 398 TAPIOCA PUDDING. Currants, or chopped angelica, may be strewn on each slice of bread in making this pudding. Tapioca or Sago Pudding. I teacup tapioca ; 1 quart milk ; 2 tablespoonsful butter melted ; I tablespoonful sugar ; A few drops essence of vanille, it that flavour is liked, or of bitter almonds. The artificial oil of bitter almonds is safer in cookery than the natural oil of the almond, because it does not contain the prussic acid which is sometimes present in the natural oil. Soak the tapioca in water for two hours. Drain thoroughly ; then put the tapioca into tepid milk and soak another two hours. Mix the butter and sugar, and stir in. Beat the yolks and whites separately, and stir in. Butter a dish and fill. Bake in the oven threequarters of an hour. Genoese Pudding. Take three eggs and an equivalent weight of flour, butter, and sugar ; beat the butter and sugar in a basin, adding one egg at a time with a little of the flour, and some essence of vanille or lemon, till all is beaten up together. Butter and line a thin square tin with paper, pour the batter into it, put this into the oven, and when set sufficiently to raise it from the paper, take it out. PUDDING A LA MOUSSELINE. 399 Spread plum or any other firm kind of jam on it, roll it over and over, and return it to the oven till firm ; serve with white sugar over it. Pudding a la Mousseline. Grate the rind of two lemons, squeeze the juice, mix in 2 ozs. of powdered sugar, 2 ozs. of fresh butter, and a pinch of salt, and the yolks of four eggs. Put in a stewpan and stir briskly ; let the mixture just come to the boil. Set it to cool in a basin ; when quite cold, stir in one more yolk. Whip four whites to a firm froth, and mix in carefully, so that the mixture is perfectly smooth and uniform. Butter a plain mould, fill with the mixture, steam for three-quarters of an hour. Surround with either fruit-syrup sauce or ' chaudeau ' sauce. Sunday Pudding. I lb. flour ; \ lb. breadcrumbs ; I lb. suet ; \ lb. sugar ; I lb. raisins These ingredients are to be mixed with milk and boiled five hours in a cloth. Baked Apple Pudding. Ingredients : — i lb. of flour, i heaped-up tea- 400 POOR MAN'S PUDDING.