English Tapioca Pudding.
1 cup of tapioca.
5 eggs.
3 pints of milk.
1 cup of sugar.
2 tablespoonfuls of butter.
½ lb. of raisins.
Half the grated peel of a lemon.
A little salt.
Soak the tapioca for one hour in a pint of the milk; pour into a farina-kettle, surround with warm water, salt very slightly, and bring to a boil. When soft throughout, turn out to cool, while you make the custard. Heat a quart of milk to scalding; pour over the beaten eggs and sugar, this last having been rubbed to a cream with the butter. Mix with the tapioca—lemon-peel and raisins last. Dredge the fruit lightly with flour, and beat all up hard. Bake in a buttered dish one hour—at first covered.
Eat warm, with powdered sugar. It is better for not being too hot.
Second Week. Thursday.
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Celery Soup.
Mutton Cutlets—Fried. Stewed Corn and Tomatoes.
Brussels Sprouts. Mashed Potatoes.
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Apple Méringue Pie.
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