Cookery for Little Girls

thoroughly wet it. When the milk is hot, add the moistened cornstarch and sugar, the beaten egg, and flavoring to taste, stirring constantly until thick. Then allow to cook gently for ten minutes at least. A double boiler is best for all such puddings, as it prevents all possibility of scorching, but it takes longer. One delicious way of serving this otherwise ordinary dish is to cut a few thin peelings from a lemon (just the yellow part), cook with the milk till a delicate flavor is imparted, and then remove. When the pudding is done, pour in a mold and let set. Then serve with whipped cream flavored with vanilla. The combination of the two flavorings is very agreeable. RAISIN TAPIOCA Tapioca is a thing every child should learn to use, as it is capable of so many variations. For the simplest pudding, have her first cover three-quarters of a cup of tapioca, (or sago, either), with one cupful of cold water and allow to soak at least an hour. Then add three cupfuls of boiling water, one-half teaspoonful salt, the flavoring and sugar to taste, and boil until transparent. If the family like lemon, let her add the strained juice and grated rind of one lemon and one-half cupful of sugar. Or, she can use a level cupful of raisins, the juice and grated rind of half a lemon and cupful of sugar. (The raisins should be seeded, of course.) APPLE TAPIOCA Or still another way is to boil the tapioca, sweetened but not flavored, for about fifteen minutes, then pour into a baking-dish half filled with sliced apples and flavored with nutmeg. This must be baked until the apples are tender. TAPIOCA CUSTARD Probably the most common way, though, of making tapioca pudding is by taking half the recipe given and after boiling fifteen minutes, (without flavoring or sugar), adding to it two cupfuls of milk, two well-beaten eggs, one-half teaspoonful vanilla, and half a cupful of sugar, then baking until the custard begins to brown on top. All these desserts are to be served with cream,