The household cook book

Mix well, add salt and spice to taste, and steam 2 hours. Eat with liquid sauce. If suet is objected to, or cannot be obtained, ^ cup of butter may be used. Be sure the pudding is thoroughly done. This is a good pudding to follow a picked up dinner, or if the supply is a little short, as it is rather substantial. STEAMED PUDDING. 1 cup of molasses. 1 teaspoon soda. ^ cup butter (scant). 1 teaspoon salt. 1 cup sour milk. 2 teaspoons of cinnamon or in- 1 cup raisins chopped fine. stead of this ^ a nutmeg. Steam 2| hours. 3 cups flour. TAPIOCA PUDDING.— Soak 1 cup tapioca for 2 hours in cold water enough to cover it; if not all absorbed drain off what is left; add 1 quart of milk, and soak 2 hours longer; when the tapioca is quite soft, beat together 2 tablespoons melted butter and 2 tablesjpoons of sugar. Add this to the tapioca with the yolks of 4 eggs beaten light; stir well and bake till brown on top; then add the whites of the eggs, beaten to a froth with pulverized sugar, and return to the oven to brown. Be careful to see that there are no hard lumps left. Eat either with or without sauce. Sago pudding may be made the same way. Rice Pudding can be made the same way, and can be made more dainty by adding the juice and grated rind of a lemon to the frosting. APPLE TAPIOCA PUDDING.— Put 1 cup tapioca in 1 quart of cold water, and let it soak slowly on the stove until thin like starch; have the apples peeled and quartered and in a pan ready to bake; season the soaked tapioca with sugar, butter and nutmeg, xDour it over the apples, and bake till done. COCOANUT TAPIOCA PUDDING.— Soak 3 tablespoons of tapioca in water over night; then put it in 1 quart of boiling milk and boil I hour; beat the yolks of 4 eggs with 1 cup sugar, add 3 tablespoons prepared cocoanut, stir it in, boil 10 minutes longer, and pour into a pudding dish. Beat the whites of the 4 eggs to a stiff froth, stir in 3 tablespoons sugar, put this over the top with a little cocoanut sprinkled over it, and brown 5 minutes in the oven. Tapioca is the starch extracted from the root of a plant which grows in South America. It is light and easily digested, but as it is about 83;^ starch it is not very nutritious. When used for puddings crushed tapioca is better than that in large granules. Cassava is the starch from the same root more highly granulated. It is called Manioc in Brazil, and Yucca in Peru. WHOETLEBEKKY PUDDING. 2 cups sugar. 6 eggs. 2 cups bread crumbs. 2 heaping teaspoons baking powder. 1 quart milk. 1 tablespoon of salt. 4 cups flour. Make to a stiff batter, and mix in 1 quart of whortleberries. Put it in a buttered mold, and steam 3 hours. Half this will do for a small family. Serve with any liquid pudding sauce preferred. 336 DUMPLINGS DUMPLINGS. In putting dumplings of any kind into water to boil, put them in one at a time, as they will mix or stick if put in together. APPLE DUMPLINGS.— These may be either baked or boiled; if baked, they should be made with pastry; if boiled, use a light suet crust. In either case pare the apples and scoop out the core, filling up the space with sugar and a clove, or some grated lemon peel.