Twentieth century home cook book

Apple Tapioca Pudding. — One coffee-cupful tapioca, covered with three pints of cold water, and soaked over night. In the morning set it on the side of the range, or stove, stirring it often until it becomes transparent. If too thick, add more water, until it is as thin as good, clear starch. Stir in a small teaspoonful of salt. Pare and core, without breaking, as many good apples as will lie close on the bottom of a medium-sized pudding-dish. Fill the holes full of sugar, and a very little nutmeg and cinnamon; then pour over the tapioca, and bake slowly until the apples are soft and well done. To be eaten with hard sauce, which is made as follows: One cup sugar, two-thirds of a cup butter, beaten together until perfectly smooth and white. Boiled Grape Pudding. — Pare rich, tart apples, and cut to the size of a chestnut by cutting each quarter in four pieces, and add an equal measure of grapes, say one pint of each, and stir into it two spoonfuls of wheat meal. Then make a scalded wheat-meal crust, roll to one-third of an inch thick, place in it the prepared fruit, close it over the fruit, sew up in a napkin, put into boiling water and boil an hour. Grape dumplings may be made with the same materials; wrapping up half a teacupful of the fruit in a crust, and, for convenience, placing it in a patty-pan, and setting in the steamer. Cook until the apples are rather soft. Serve warm with sauce. Plain Apple Pudding. — Pare, quarter and core apples to fill a small dish rather more than half, and pour in water two inches deej). Make a crust of one pint of flour, one-half teaspoonful of salt, and baking powder enough to make it light. Add a level teaspoonful of lard, and flour enough to make a wet dough, and roll out quickly, put over the pudding-dish, and set on a hot stove. Cover tightly with a tin cover, on which put a flat-iron. The steam produced cooks the pudding quickly. Fifteen minutes will be found long enough. Serve hot, with hard sauce made of butter and sugar. Sweet-Apple Pudding. — One pint of scalded milk, half a pint of Indian meal, one small teacupful of finely-chopped suet, two teaspoonfuls of salt, six sweet apples cut in small pieces, one great-spoon of molasses, half a teaspoonful of ginger, nutmeg or cinnamon — whichever is most desirable — two eggs well beaten, and half a teaspoonful of soda. Beat all well together, put into a pudding-mould, and boil two hours. Dried-Peach Pudding. — Cut in small pieces one pint of dried peaches, wash them, and boil in just enough water to cover them. When the}^ are tender, add two tablespoonfuls of brown sugar, and boil a few minutes longer, and then they will resemble cooked raisins. i\Iake a stiff batter of three eggs, one tablespoonful of butter, one teacupful of sweet milk, one teaspoonful of soda and two of cream of tartar, sifted in a quart of flour. You may not have to use all the flour — just enough to make a stiff batter. Stir }-our peaches in the batter and bake in a buttered pan, and you will have a delicious pudding, which no one can tell from one made of raisins. Any other dried fruit may be used in the same way. Serve with butter sauce Fig Pudding. — Take one pound of figs, six ounces of suet, three-quarters of a pound of flour, and milk. Chop the suet finely, mix it with the flour, and make in to a smooth paste with milk. Roll it out about half an inch thick, cut the figs in small pieces, -and stew them over the paste. Roll it up, make the ends secure, tie the pudding in a cloth, and boil from one and a half to two hours.