No. 80 Tapioca Pudding
One cupful tapioca, soaked in 1 quart cold water over night, 1 cupful sugar, 1½ pints milk, and 4 eggs.
No. 81 Cabinet Pudding, 1
Half pound of stale sponge cake, ½ cup of raisins, ½ can of peaches, 4 eggs, and 1½ pints of milk. Butter a plain oval mould; lay in some of the stale cake, 1/3 of the raisins, stoned, 1/3 of the peaches; make two layers of the remainder of the cake, raisins, and peaches; cover with a very thin slice of bread, then pour over the milk, beaten with eggs and sugar; set in a sauce pan with boiling water, to reach two-thirds up the side of the mould; steam it ¾ of an hour, and turn out carefully on a dish. Serve with peach sauce.