Farm and home cook book and housekeeper's assistant

Soak 1 cup tapioca in 1^/^ pts milk about 3 or 4 hours and then heat it until it becomes transparent, and add a pinch of salt. Pare and cut the cores from 6 good sized apples, arrange these in a well buttered baking dish, fill the holes in the apples with sugar, add any preferred spice and little bits of butter, pour in 1 cup water, and bake until the apples are soft. When done pour the tapioca prepared as above over the apples in the pudding dish and return to the oven about ¾ hour. Serve with cream and sugar. — [Mrs. J. L. R., O. Rhubarb and Prune Tapioca Pudding Remove the stones from 2 doz cooked prunes, and add i^ cup of the liquid in which the prunes were cooked, % cup sugar, and 1 pt chopped raw rhubarb. Boil 10 minutes, then add % cup tapioca which has been soaked for 1 hour in 1 cup cold water. Cook until tapioca is clear, and serve either hot or cold, with cream and powdered sugar. — [N. P., N. H. Indian Tapioca Pudding To 2 tablesp Indian Meal add 1 tablesp each cocoanut and tapioca, i/^ cup molasses, i,4 cup sugar, butter size of a walnut, a little salt and 1 qt scalding hot milk. Bake 2 hours In a slow oven. Serve with cream. — [F. L. R., Ct. Steamed Indian Pudding (No Eggs) Heat 1 qt skim milk, stir in ^/^ cup cornmeal and cook until it thickens. Remove from fire, stir in V2 cup sugar, V2 cup raisins, 1 teasp vinegar, i^ teasp cinnamon and 1 level teasp salt. Let cool and then steam about 6 hours. Cooling before steaming makes this pudding "jell." Serve with cream. — [Mrs. J. I. M., N. H. RICE AND INDIAN PUDDINGS 119* Indian Fruit Pudding Put 1 heaping cup Indian meal in a mixing bowl, stir in 1 cup molasses and 1 level teasp salt. Scald 3 pts milk and pour it boiling hot over the meal, stirring it to a smooth batter. Butter a deep pudding dish, cover the bottom with stoned chopped primes, pour the batter over them and just before the pudding is placed in the oven pour carefully over the top 1 cup cold sweet milk, but do not stir it in. Bake about 4 or 5 hours. Serve with cream. — [Mrs. J. B., Kan. Apple Cornmeal Pudding Boil 1 cup cornmeal in salted water until it thickens. Pare, quarter and core sour apples, mix these with the thickened meal, and steam in a covered dish about 4 hours. The more apples you put in the pudding the better it will be. This is fine to serve with roast pork, and is said to prevent the harmful effects upon the stomach, usually attributed to roast pork. This recipe has been handed down in our family for more than 100 years. — [J. E. B., Mass. Graham Pudding Sift together 2 cups graham flour, 1 teasp each soda and cinnamon, and ^/^ teasp each salt and cloves. Pour over this 1 cup milk and Y^ cup molasses. Beat well, then add 1 cup seeded raisins well dredged with flour, and pour this mixture into well greased cans, allowing space for swelling. Cover closely and steam for 2 to 4 hours, according to size of molds. Serve warm with a golden sauce made of scant Vz cup butter creamed with 1 cup powdered sugar, 3 tablesp cream added slowly, ^2 teasp vanilla, and 1 well-beaten egg. Heat over a kettle of hot water, stirring frequently, and serve hot with the warm pudding. — [E. T., Va. Boiled Rice Pudding