Farinaceous Puddings

Farinaceous

material

Milk

Egg

Sugar

Flavor

Plain:

1 tb. cornstarch or 1 1/2 tb. farina, or 2 t. arrowroot

1/2 c.

1/2 white of 1

2 tb.

Few drops vanilla, or 1 t. brandy, or few thin shavings of lemon rind

Chocolate: Same

1/2 c.

Same

Same

3/8 sq. chocolate

Method: Mix the farinaceous material, sugar, and a few grains of salt together. Add cold water to make a smooth thick paste. Add the milk scalded. Cook until it thickens in double boiler, stirring occasionally, for 15 minutes. Beat white of egg to a stiff froth. Add to this the hot mixture gradually, beating all the time. Pour into a mold, chill. Serve with a soft custard made with the yolk of the egg.

Tapioca Puddings

Tapioca

Fluid

Egg

Sugar

Flavor

Cream:

2 tb. minute or 1 tb. pearl

1/2 c. milk

1/2

1 tb.

Lemon rind or 1/2 t. vanilla

Baked:

1 tb. minute or pearl

1/2 c. milk

1/2 yolk

1 tb.

Same

Coffee:

2 tb. minute or 1 tb. pearl

1/2 c. strong coffee

1/2 white 2 tb. of 1 egg

Fruit:

2 tb. pearl or

3 tb. minute

I c. boiling water

To taste

1 apple, or 1 peach or

1/4 c. berries

Method: Soak pearl tapioca if used. Put tapioca in liquid in double boiler. Cook till transparent. Add egg-yolk, cook slightly. Add white beaten stiff. Put in mold. Serve cold with cream or a fruit sauce.