580. +Tapioca Pudding (with Lemon Sauce).+-- Soak 1 cup tapioca in 1 quart milk for 2 or 3 hours; put this in a saucepan and add ½ teaspoonful salt and 2 tablespoonfuls butter; set the saucepan in a vessel of boiling water and boil till tapioca is soft; turn into a jelly mould and set aside to cool; for the sauce pare 1 lemon as thinly as possible and boil the skin for 20 minutes, changing the water 3 times; cut the peel in small strips like straws; place a saucepan with 1 cup sugar, ½ cup water and the lemon peel over the fire and boil for 10 minutes; in serving turn the pudding onto a dish and pour the cold sauce over it. This pudding may be served with vanilla or lemon custard sauce. Tapioca prepared this way may also be put into cups.
581. +Tapioca Pudding (with Apples).+-- Soak ½ cup tapioca in cold water for 2 hours; then mix it with ½ cup sugar, 1 quart milk, 4 eggs and 1 teaspoonful vanilla extract; pare and core 6 pippin or greening apples, put them in a pan with water, cover them with another tin pan and let them boil 5 minutes; remove the apples carefully, put them into a pudding dish, pour the tapioca mixture over them and bake in the oven; serve with hard sauce or send it to table without sauce sprinkled with powdered sugar.
582. +Apple Tapioca Pudding.+-- Soak 1 cup tapioca over night in 4 cups water; next morning add about 6 large tart apples, chopped very fine (or more, according to size), and add 1 cup sugar; bake slowly until done; to be eaten either warm or cold with cream. A delicate dish for invalids.
583. +Farina Custard Pudding.+-- Boil 3 tablespoonfuls farina in 1 quart milk with ½ teaspoonful salt; when cold mix it with 4 well beaten eggs, ½ cup sugar and 1½ teaspoonfuls essence of lemon; put into a pudding dish and bake till custard is set; eat hot or cold without sauce. This pudding may also be made with a meringue the same as Cornstarch Meringue.
584. +Rose Pudding.+-- Soak 1 ounce gelatine in 1 cup cold water 15 minutes; then add 1 cup boiling water, the yolks of 6 eggs, 6 tablespoonfuls sugar, the peel of 1 lemon and 1 pint white wine; stir this with an egg beater till it nearly boils; then remove instantly, add a little cochineal to color it to a beautiful pink and set aside to cool; when cold and beginning to thicken stir in the whites beaten to a stiff froth; turn into a mould previously rinsed with cold water and sprinkled with sugar and set the form on ice for 2 hours; when ready to serve turn the pudding onto a dish and send vanilla sauce to table with it.