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(Puddings And Other Desserts) - (The New Dr. Price Cookbook)

1/2 cup chopped suet
1/2 cup seeded raisins
1/2 cup currants
1-1/2 cups grated bread
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup brown sugar
2 cups milk
Mix ingredients in order given; beat well. Put into greased mold;
place in covered saucepan with boiling water half way up sides of
mold. Steam 2 hours. Turn out carefully. Serve with hard or other
sauce page 25.

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Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste. Pare and core six apples and place
them in a baking dish. Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top. Cover and bake until
the apples are soft Serve with cream.

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Soak over night in cold water 3 even tablespoonfuls of pearl tapioca.
In the morning add tapioca to one quart of milk, 3 tablespoonfuls of
sugar, a pinch of salt. Grate nutmeg over top. Bake in a moderate oven
about three hours, stirring occasionally.

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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.

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How To Make A Tapioca Pudding

Put two table-spoonfuls of tapioca into a basin with four lumps of

sugar, a grain of salt, and a lump of sugar rubbed on the rind of a

lemon; pour a gill of boiling milk over these ingredients and cover them

up with a saucer to steep for ten minutes, then add one egg; beat up all

together, and boil the pudding in a buttered tea-cup tied up in a

cloth, for nearly half an hour.

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Tapioca Pudding

Four tablespoonfuls tapioca, one quart milk, four eggs (leaving out the

whites of two for frosting), three tablespoonfuls sugar. Soak the

tapioca over night, or for several hours (four will do) in enough water

to cover it. Let the milk come to a boil and pour over the tapioca. When

it cools to blood-warm, add the sugar, then the eggs, well beaten. Bake

about an hour in a moderate oven. Take out, and when it has cooled a

little, spread over the top the whites of the two eggs whipped stiff and

one-half cup powdered sugar added. Return to top shelf for about two

minutes, or until the frosting is browned.

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Baked Tapioca Pudding

Soak a cup and a half of pearl tapioca two hours in a quart of rich

milk, put it in a double boiler and cook until the tapioca looks clear,

remove from the fire, stir into it two slightly heaping tablespoonfuls

of butter and a scant half cup of sugar. When cold add four eggs beaten

light and flavor with vanilla, or the rind of a lemon grated and added

when the tapioca is cooking. Butter a mould, sprinkle with dried bread

crumbs, turn the mixture into it and bake. Turn out on a platter and

serve hot with a foaming sauce.

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Tapioca Pudding

To a quart of warm milk put eight table-spoonsful of tapioca. Let it

soak till it softens, then stir it up, and put to it a couple of

table-spoonsful of melted butter, four beaten eggs, and cinnamon or mace

to the taste. Mix four table-spoonsful of white powdered sugar with a

wine glass of wine, and stir it into the rest of the ingredients. Turn

the whole into a pudding dish that has a lining of pastry, and bake it


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Tapioca Pudding

Take a small tea-cupful of tapioca, and rather more than half that

quantity of whole rice; let it soak all night in water, just enough to

cover it; then add a quart of milk: let it simmer over a slow fire,

stirring it every five minutes till it looks clear. Let it stand till

quite cold; then add three eggs, well beaten with sugar, and grated

lemon-peel, and bake it. It is equally good cold or hot.

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Tapioca Pudding

Take one-half cup of tapioca, soak over night, put on the stove in

the morning; cook up clear, add one cup of sugar, large spoon of

butter and raisins. Bake one hour, set away until cool. Serve with

cream.--Mrs. Hugh Parry.

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