One cup tapioca in a pint of milk, set it near the fire to soak, stirring it often. Let it stand 2 or 3 hours, then add a pint of cold milk, 5 eggs, 2 cups sugar, 1 cup raisins, a little salt and spice to your taste. Bake one hour and a half.
Eight oranges, 5 bananas, 1 cocoanut, 1 cup of sugar, Slice the bananas thin. Cut the oranges into small pieces. Grate the cocoa-nut. Arrange the orange, banana and cocoanut in layers, sprinkled with sugar. Have the top layer of cocoanut, with a few slices of banana for ornament.
Boil 3/4 of a cup of butter in 2 tablespoons of flour, stirring all the time, add a tumbler of sweet milk and stir until the consistency of starch. Take from the fire and add the unbeaten yolks of four eggs. Make this in the morning. Before dinner add the whites well beaten and 2 tablespoons of sugar. Bake 25 minutes. Eat with liquid sauce.
Take 3 tablespoonfuls of tapioca, soak in 1/2 cup of water. Take the yolks of 3 eggs and mix with 1 cup of sugar, and a little salt. Stir all together. Add 1 quart of boiling milk, 1 teaspoonful of vanilla. Let it thicken a little, only a few minutes. Beat the whites of the eggs to a stiff froth, add 1 tablespoonful of sugar. Turn the pudding into a dish, drop the frosting on it in spoonsful and set it in the oven to brown slightly. To be eaten cold.
One teacup of tapioca soaked in 1 quart of water, 12 apples peeled and cored, a little sugar and cinnamon in each. Bake till about half done. Let the tapioca come to a scald, pour over the apples and bake an hour. To be eaten warm with sauce.
Soak for 2 hours a teacup of tapioca in more than enough water to cover, keeping it warm, (when done the pudding should be transparent: otherwise not sufficient water has been used.) Put in a buttered baking dish alternate layers of the tapioca flavored with vanilla and sliced apples, adding to the batter sugar and small bits of butter. Bake an hour or more-until the apple is done. Serve with Cream or sweet sauce.