TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.

Soak one teacup of tapioca and one teaspoon of salt in one and
one-half pints of cold water for five hours; keep in a warm place but
do not cook. Two hours before dinner, pare and core six large apples;
place them in a pudding dish; fill the cavities made by removing cores
with sugar and a little grated nutmeg, or lemon peel; add a cup of
water, and bake one hour, turning the apples to prevent them drying.
When quite soft, turn over them the tapioca. Bake one hour longer.
Serve with hard sauce of butter and sugar.



SUET PUDDING. MRS. FRED. SHAEFFER.

One cup of molasses, one cup of sweet milk, one cup of suet (chopped
fine), or a half cup of butter, one cup of raisins, half cup of
currants, two and a half cups of flour, and a teaspoon of soda; mix
well; add a pinch of salt, one teaspoonful allspice, and one teaspoon
of cinnamon. Steam two hours.



SUET PUDDING. MRS. WILDBAHN.

One cup of suet (chopped fine), one cup molasses, one cup raisins
(seeded), one cup sweet milk, three cups flour, one large teaspoon