The Home Messenger book of Tested Receipts

Cover The Home Messenger book of Tested Receipts
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Line pudding dish with paste, and bake until firm, nice either hot or cold.
Tapioca Pudding.
Put into one quart of milk two thirds of a cup of tapioca that has soaked over night ; set it on the back part of the stove and heat gently until the tapioca becomes clear, then beat the yolks of four eggs with one cup of sugar and a wine glassful of wine or the rind and juice of one lemon ; stir this into the boiling milk and tapioca ; of the whites of the eggs make a frosting with one cup of pulverize
...d sugar.
Add the juice of a lemon or other flavoring, spread over the top of the pudding in a baking dish, and let it just brown to a cream tint in the oven. It is best eaten cold.
Cream Batter Pudding.
Half a pint of sour cream, half a pint of sweet milk, half a pint of flour, three eggs, half a teaspoonful of soda.
Beat the whites and the yolks of the eggs separately, and add the whites last. Bake in a moderately hot oven.
This is the queen of batter puddings. Eat with half a cup of butter and one cup of sugar, stirred to a cream and flavored with a teaspoonful of extract of vanilla or a table- spoonful of brandy.


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