Orange Tapioca Fluff.
cupful minute tapioca, 1 cupful sugar, 1 pint water, 3 oranges, 2 eggs.
Boil tapioca, sugar, and water in a double boiler till dear, stirring of ten. Add the orange juice about three minutes before removing from' the stove. When cool and beginning to " jell," stir into it the well-beaten whites of eggs. Serve with a soft custard.
Raspberry Jelly.
3 tablespoonfuls minute tapioca, 3 tablespoonfuls sugar, 2 cupfuls hot water, Juice 1 lemon, 1 cupful raspberry juice.
Cook tapioca until clear with sugar in boiling water, add the lemon juice and raspberry juice. When begin ning to " jell," beat smooth with a spoon.
Danish Pudding.
3 cupfuls hot water, cupful minute tapioca, 1 teaspoonful salt, cupful sugar, 1 tumbler currant jelly.
Cook the tapioca and water fifteen minutes. Add sugar, salt, and cur rant jelly. Stir until jelly is dis solved. Pour into glass dish and keep on ice. Serve very cold with sugar and cream. ln summer 1 pint ripe strawberries used in place of jelly makes a pleasing change.
Grape Blancmange.
1 cupful grape juice, 3 tablespoonfuls cornstarch, Whites 3 eggs, cupful sugar, Yolks 3 eggs, 1 teaspoonful McIlhenny's Mexi can Vanilla, 1 pint milk.
Put the grape -juice and 1 cupful water in a double boiler; when boil ing, stir in the cornstarch previously dissolved in cold water; cook five minutes, stirring till smooth and thick; remove from fire, fold in the stiffly beaten whites and sugar. Make a custard of the yolks of eggs, sugar to sweeten, a teaspoonful vanilla and milk, and serve with the grape blanc mange. Turn it from the mold into u glass dish, and pour the custard around it.
Winter Fruit Pudding.
2 tablespoonfuls gelatin, 6 oranges, 1 can pineapple, 3 bananas, Sugar to taste.
Slice the bananas, cut the pine apple in small pieces, and spoon the pulp from the oranges. Drain off the juice; in part of this soak the gelatin five minutes, stand in hot water until dissolved, add to the rest of the juice, and pour over the fruit arranged in a salad bowl. Set on ice until jellied, then sprinkle with grated cocoanut.
Coffee Jelly.
2 tablespoonfuls gelatin, cupful cold water, 3 cupfuls coffee, cupful sugar, Soak the gelatin in cold water five minutes and dissolve in the hot cof fee; add the sugar, stir until dis solved, and turn into a mold. Serve
with whipped cream.
Cocoanut Cream Tapioca.
1 quart hot milk, 2 tablespoonfuls minute tapioca, 3 tablespoonfuls cocoanut, 1 cupful sugar, 2 tablespoonfuls powdered sugar, Yolks 3 eggs.
Boil fifteen minutes in a double boiler, stirring frequently, the milk, tapioca, cocoanut, and sugar. Add the beaten yolks of eggs and remove at once from the stove. Cover with whites of eggs beaten to a stiff froth with powdered sugar, and brown in a quick oven.
Indian Tapioca Pudding.
2 tablespoonfuls minute tapioca, 1 quart milk, 3 tablespoonfuls cornmeal, 1 cupful molasses, 1 tablespoonful butter, 1 tablespoonful cinnamon, Nutmeg to taste, 1 egg, 1 cupful cold milk.
Cook tapioca in milk ten minutes. While boiling, stir in cornmeal wet with a little milk, molasses, butter, salt, cinnamon, nutmeg, and egg. Pour in a dish, add cold milk, and bake two hours.
Coffee Tapioca.
3 cupfuls coffee infusion, 1 cupful minute tapioca, 1 cupful sugar, Salt, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Cook tapioca in coffee fifteen min utes with sugar and salt. Flavor with vanilla, and serve cold with cream and sugar.
Apple Tapioca.
6 tart apples, 1 cupful sugar, Salt, 1 cupful minute tapioca, 1 quart water.
Pare and quarter apples. Place in dish and pour over sugar and salt. Cook tapioca in double boiler in a quart water with pinch salt fifteen minutes. Pour this over the apples. Cover the dish, and bake half an hour. Serve with cream and sugar.
Rothe Griitze (German recipe). 1 cupful minute tapioca, 1 cupful sugar, 1 teaspoonful salt, 11 cupfuLs hot water, 2 cupfuls rhubarb.
Put tapioca in double boiler with sugar, salt, and hot water. Add rhu barb that has been washed and cut in small pieces, without peeling. Cook till the rhubarb is tender. Mash with a fork, and pour, while hot, into a cold, wet earthen or granite mold. Keep in a cold place a few, hours, turn out, and serve with cream. This may bc molded in individual cups.