The Boston cooking-school cook book

Newton Tapioca 5 tablespoons pearl tapioca 4 cups scalded milk 4 tablespoons Indian meal ¾ cup molasses 3 tablespoons butter 1½ teaspoons salt 1 cup milk Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal, molasses, butter, and salt. Cook in double boiler until mixture thickens. Add tapioca drained from water, turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a slow oven. Apple Tapioca ¾ cup pearl or Minute Tapioca Cold water 2½ cups boiling water ½ teaspoon salt 7 sour apples ½ cup sugar Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding-dish, fill cavities with sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking. Tapioca Custard Pudding 4 cups scalded milk ⅔ cup pearl tapioca 3 eggs ½ cup sugar 1 teaspoon salt 1 tablespoon butter Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven. Peach Tapioca 1 can peaches ¼ cup powdered sugar 1 cup tapioca Boiling water ½ cup sugar ½ teaspoon salt Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover; to peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, sugar, and salt; then cook in a double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I. Corn Pudding 2 cups popped corn, finely pounded 3 cups milk 3 eggs, slightly beaten ½ cup brown sugar 1