The royal baker and pastry cook : $b A manual of practical cookery

tapioca in water 4 or 5 hours, then add the milk; flavor with extract lemon, or anything else you prefer. Bake slowly 1 hour. To be made day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with 3 pints milk and no water. =Tapioca and Cocoanut Pudding.=—1 cup tapioca soaked overnight, 1 quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons grated cocoanut; bake ½ hour. Make frosting of whites 2 eggs, 3 tablespoons sugar, 2 tablespoons grated cocoanut; spread over pudding when baked. Set in oven until a light brown. [Illustration: (Decorative Design)] Sauces for Puddings, Etc. =Brandy Sauce.=—Proceed as directed for wine sauce, 2, substituting brandy for wine. =Canned Fruit Sauce.=—Take the syrup from any canned fruit, add sufficient sugar to sweeten, and an equal quantity of boiling water. Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in a little water. Boil 10 minutes; add 1 tablespoon butter and stir till melted. =Currant Jelly Sauce.=—Melt 1 cup red-currant jelly, add 1 glass white wine, and 1 teaspoon extract raspberry. =Currant Jelly Sauce, 2.=—Cream 2 tablespoons butter; add gradually ¾ cup stiff currant jelly slightly softened by standing in warm room. Beat well and serve very cold. =Cream Sauce.=—Bring ⅔ pint cream slowly to boil; set in stewpan boiling water; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 eggs in bowl; add 1 teaspoon extract vanilla and use. =Creamy Sauce.=—Cream 2 tablespoons butter; beat in by degrees ½ cup powdered sugar, 2 tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat till sauce looks creamy but is not hot enough to melt the butter. =Custard Sauce.=—1 pint milk, yolks 4 eggs, ½ cup sugar. Set over fire and stir until thick. =Duchesse Sauce.=—Boil 2 ounces grated chocolate in ½ pint milk 5 minutes; strain on 2 yolks of eggs beaten with ½ gill cream and ½ cup sugar; strain, return to fire, stir