Cream Tapioca

Soak a cup of tapioca all night in milk enough to cover; in the morning add nearly a cup of sugar and the yolks of three eggs beaten; put a quart of milk in a pail and set into a kettle of water on the fire; when the milk boils add the tapioca, and let it boil until thick; take from the fire; add flavor to taste, adding also the whites of the eggs beaten stiff.

Snowballs

Boil a cup of rice in water without breaking the grains; pare and core some good cooking apples; spread some of the rice on pudding-cloths, just large enough to cover an apple; set an apple in the center of the rice carefully, and boil and steam for an hour; when done serve with a nice lemon sance.

Rice Cream

Boil a cup of rice in sweet milk until soft, adding sugar and salt to taste; pour into cups, and, when cool, turn out into a dish, scoop a little piece out the top of each, and fill the space with jelly; beat a cup of cream until stiff, sweeten and season, and pour over the rice.

Cream Rice

Wash two tablespoonfuls of rice, and add to it half a cup of white sugar, a tablespoonful of grated nutmeg, same of salt, and one quart of milk. Set it in the oven to bake, stirring often. When the rice is dissolved, or very soft, remove any brown crust that may be on top, and stir in quickly half a teacup of corn starch, dissolved in half a cup of cold water. It will thicken instantly. It can be made the consistency of custard by placing it back in the oven for one moment. Serve with jelly, if for dessert.

Apple Meringue

Pare, slice, stew, and sweeten six tart, juicy apples. Mash very smooth, or rub through a sieve. Season with nutmeg or lemon peel. Line a generous-sized plate with an under-crust, and bake first. Whip the whites of three eggs with three tablespoonfuls of pulverized sugar, till it stands alone. Fill the crust with apple, then spread the eggs smoothly over the top. Return to the oven and brown nicely. If you put your eggs in a dish of cold water a while before breaking them, they will beat up nicer.

Apple Snow

Prepare eight medium-sized apples as for sauce; after it is cold, break the white of one egg in a dish; turn your apple-sauce over it and whip with a fork thirty minutes. Care should be taken that each blemish be carefully cut away in preparing the apples, as the whiteness of the snow depends mainly on this.

Irish Moss

Soak a scant handful of Irish moss in strong soda water until it swells; then squeeze the moss until it is free from water, and put in a tin bucket which contains six pints of sweet milk. Set the bucket in a large iron pot which holds several pints of hot water; stir seldom, and let it remain until it will jell slightly by dropping on a cold plate. Strain through a sieve, sweeten, and flavor to taste. Rinse a mold or a crock with tepid water, pour in the mixture, and set it away to cool. In a few hours it will be palatable. Eat with cream and sugar; some add jelly.