The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

water over tapioca, soak 10 m., drain and put to cooking with milk, water and sugar; cook until perfectly transparent, stir in beaten yolks of eggs, remove from fire, add flavoring, chop in the whites of eggs beaten with 1 tablespn. of sugar; turn into wet mold or cups. Serve plain, garnished with nuts or jelly, or with nut or dairy cream, custard, or some fruit whip or egg cream. =★ Cottage Pudding--Eggs= Take 1 egg and ½ cup of sugar to each cup of milk in universal crust. Bake in any desired shape and serve with lemon or other sauce. The sugar may be omitted for some sauces. A different pudding may be made by steaming instead of baking. =Steamed Fruit Pudding= To ingredients for universal crust add 1 or 2 tablespns. of sugar (white or brown) and 1 or 2 eggs for each cup of liquid--milk or water, and flour for a thick batter. When light, mix in carefully floured fresh blueberries, blackberries, raspberries, cranberries, cherries or sliced peaches; dried blueberries, cherries, raisins or currants; or drained canned cherries. Steam in well oiled molds or cups--cups ¾ hour, mold 1 hour. Serve with sauce suitable for the fruit. The batter for Washington cake may be used sometimes. =★ Quaker Pudding= 6 eggs 9 or 10 tablespns. pastry flour 1 qt. milk Beat all together. Bake in moderate oven. Serve with sauce. =Batter Pudding= 4 eggs 1½ cup sifted flour salt 1 pt. milk Beat eggs for 3 m.; add the milk and pour on to flour gradually, beating. Turn into well oiled mold with cover and steam or boil 1½ hr. Serve with suitable sauce. =Cocoanut Rice Pudding= 3 pts. milk ⅓ cup rice 1 cup sugar 4 eggs 1½ cup grated cocoanut 1 teaspn. vanilla salt Cook rice in milk until very soft, cool; beat 2 whole eggs and the yolks of the other 2 with the sugar, cocoanut and salt and add with the vanilla to the rice. Turn into pudding dish and bake in moderate oven until eggs are set. Cover with a meringue of