Beat eggs and sugar together, reserving whites
for a meringue if liked; melt the butter, and add, and stir into the milk.
Bake half an hour. Sago pudding is made in the same way.
TAPIOCA CREAM.
One teacupful of tapioca washed and soaked over-night in one pint of warm
water. Next morning add a quart of milk and a teaspoonful of salt, and
boil in a milk-boiler for two hours. Just before taking it from the fire,
add a tablespoonful of butter, a teaspoonful of vanilla, and three eggs
beaten with a cup of sugar. The whites may be made in a meringue. Pour
into a glass dish which has had warm water standing in it, to prevent
cracking, and eat cold. Rice or sago cream is made in the same way.
PLAIN RICE PUDDING.
One cup of rice; three pints of milk; one heaping cup of sugar; one
teaspoonful of salt.
Wash the rice well. Butter a two-quart pudding-dish, and stir rice, sugar,
and salt together. Pour on the milk. Grate nutmeg over it, and bake for
three hours. Very good.
MINUTE PUDDING.
One quart of milk; one pint of flour; two eggs; one teaspoonful of salt.
Boil the milk in a double boiler. Beat the eggs, and add the flour slowly,
with enough of the milk to make it smooth. Stir into the boiling milk, and
cook it half an hour.
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