The Twin-city housewife

Wash a teacup of tapioca, and put to soak for one-half hour. Pour over it a quart of milk, and let stand on the back of stove until warm. Add a teacup of sugar, a tablespoon of butter, and four wellbeaten eggs. Flavor to taste. Turn into a pudding dish, and bake three-fourths of an hour in hot oven. Serve hot or cold.—Mrs. W. M. Hendren. Tapioca Pudding, No. 2 Soak three tablespoons tapioca for three hours at least. Put a pint of milk in double boiler to cook and when it boils add the tapioca and cook ten minutes. Add to the milk the yolks of three eggs and one-half cup sugar thoroughly beaten together and a pinch of salt. Cook about five minutes, or until it thickens well. Flavor with vanilla, pour into a pudding dish, cover with a meringue and bake a light brown.—Mrs, Robert Lassiter, Charlotte. Suet Pudding One cup molasses, one-half cup sugar, one cup sweet milk, one cup suet chopped fine, one cup raisins, one-half cup each of currants and of almonds blanched and chopped, two and a half cups flour, one rounded teaspoon soda, one teaspoon each salt and cinnamon, one-half teaspoon each cloves and nutmeg. Steam about one and a half hours. Serve hot with hard sauce—Mrs. G. K. Smith. Velvet Pudding One quart milk, five eggs, two-thirds of a cup white sugar, one teaspoon vanilla (or flavor with sherry if preferred), three light tablespoons corn starch. Mix corn starch in cup of cold milk and put remainder of milk on to get very hot. Add beaten yolks of eggs to hot milk, then the corn starch and beat thoroughly with egg beater. Take from fire and beat very lightly. Put in baking dish, beat egg whites stiff and add to them two-thirds of a cup of white sugar. Drop on pudding by large ‘spoonfuls and bake in quick oven.—Miss Pauline Cox. Washington Pudding Beat four eggs well (separately), cream one-half teacup of butter, one and one-half teacups of sugar, soak one cup of bread crumbs in milk enough to cover them. Add the sugar and butter to the eggs, then the crumbs last. Add one pound raisins and a glass of wine. Bake, and when done spread the beaten whites over top and let brown. —Mrs. C. M. Thompson, Lexington. THE TWIN-CITY HOUSEWIFE seventy-nine Sauces Caramel Sauce One small cup of butter, one cup of brown sugar, one-half cup of cream or water. Boil all together until thick. Beat well and place where it will keep hot. Butterless Sauce One-half cup of sweet milk, one cup sugar, yolks of two eggs. Put the milk in a double boiler and when hot add the yolks of the eggs and sugar well beaten together. Boil until as thick as custard, take from the stove and when cool add the flavoring. Just before serving beat whites to a stiff froth, with one tablespoon of powdered sugar and add to the sauce.—Mrs. P. H. Hanes. im Foaming Sauce Cook together one cup sugar, one-half cup each of butter, water, and wine or brandy. When sugar is thoroughly melted add a rounding tablespoon of flour dissolved in a little cold water and let boil a Minute. Have ready the white of an egg well-beaten and pour the mixture over it, beating constantly.—Mrs. W. E. Franklin. Hard Sauce Cream together butter and sugar; add a little very thick cream; flavor to taste. Serve with any hot dessert needing rich sauce.— Miss Mary Hodgin. Lemon Sauce One egg, one cup sugar, one tablespoon each of butter and flour, one pint boiling water. Flavor with rind and juice of one lemon.— Miss Jennie Bingham, Statesville. Nog Sauce Beat white of one egg until stiff, add yolk and beat again. Mix one-half cup milk and three-fourths cup of cream, sweeten with four tablespoons powdered sugar, stir until sugar is dissolved and add gradually to the egg. Mix thoroughly, flavor with a teaspoon of vanilla and ~ two tablespoons sherry and it is ready to serve.—Mrs. C. L. Carroll.