Soak a tea-cupful of tapioca overnight in milk. The next day, stir into
it the yolks of three eggs well beaten and a cupful of sugar. Place a
quart of milk on the fire, let it come to the boiling-point, and then
stir in the tapioca, and let the whole cook until it has thickened; then
take it off the fire, and stir in the whites of the eggs beaten to a
froth. Flavor to taste. A small portion of the beaten whites of the eggs
can be saved to decorate the top. Stir into the latter a little sugar,
put it into a paper funnel, press it out over the top of the pudding
according to fancy, and place it in the oven a few moments to color.
CABINET-PUDDING (_Mrs. Pope_).
[Illustration]
Butter a mold well; line the bottom with raisins and with citron cut
into fancy shapes; cover this with pieces of cake, then more raisins and
citron, alternating with the cake, until the mold is full to within an
inch and a half of the top. Mix in a bowl three table-spoonfuls of sugar
and the yolks of three eggs until they are a cream; then mix in slowly a
pint of milk just brought to the boiling-point. Pour this over the cake,
etc., in the mold. Put this into a pan of cold water, so that the water
may cover one-third of the mold. Set it over the fire until the water
boils; then put the whole into the oven to bake an hour. Serve with
wine-sauce.