English Tapioca Pudding. Maltese Cross
1 cup tapioca.
3 pints fresh milk.
5 eggs.
2 table-spoonfuls butter.
1 cup sugar.
½ pound raisins, seeded and cut in half.
Half the grated peel of 1 lemon.
Soak the tapioca one hour in a pint of the milk; pour into a glass, or stone-ware jar; set in a pot of warm water and bring to a boil. When the tapioca is soft all through, turn out to cool somewhat, while you make the custard. Beat the eggs very light; rub butter and sugar together; mix all with the tapioca, the fruit last. Bake in buttered dish one hour.