Drain the cooked prunes well, rub them through a colander to remove the pits, leaving them as dry as possible, put into a granite pan and set in the oven to dry out partly, when the moisture is quite well evaporated, remove from the oven and add just a little lemon juice and vanilla to flavor; fill the previously baked shells with the prune pulp. Beat the white of an egg stiff, flavor with a few drops of lemon juice, spread over the prune and brown slightly in a quick oven.
1/3 cup tapioca, 1 cup boiling water, 3 tablespoons sugar, 2 thin slices lemon, vanilla flavor, 3 well ripened bananas.
Soak the tapioca for one hour or more, drain off the water, if any, put into a double boiler, pour over it one cup of boiling water, and let it steam until transparent. Have the bananas sliced quite thin, add the sugar and vanilla and let stand one-half hour; when the tapioca is cold add the bananas, mix well but avoid breaking them up too much; serve with cream.
2 cups milk, 1/3 cup tapioca, 3 tablespoons sugar, 1 egg, vanilla flavor.
Wash the tapioca, drain and let stand a half hour. Heat the milk in the double boiler, and when hot stir in the tapioca; let steam until clear, stirring it now and then, as it takes a considerable time. When the tapioca is done, pour it slowly into the beaten egg, then return the mixture to the double boiler and cook until the egg begins to thicken, stirring constantly. Pour into a dish and let cool.
1 pint of rich milk, 1/4 cup uncooked rice, 1/3 cup seeded raisins, a sprinkling of grated lemon rind, vanilla flavor, 1 tablespoon sugar.
Wash the rice and put it into a granite baking pan; add the milk, lemon rind, and a pinch of salt, set on the top of the stove to cook; when the rice is about half done add the raisins and sugar, and set in a medium oven, cover and bake until it begins to thicken slightly, remove from the oven and let cool. This pudding should be soft and creamy and will dish up nicely if brought out of the oven at just the right time.
1 cup grape juice, 1 1/2 cups water, 1/2 cup sugar, 5 tablespoons cornstarch.
Put the water, grape juice, and sugar into the inner part of a double boiler and set on the stove. When it comes to a good boil stir in the cornstarch, the latter having been dissolved in a little cold water. When it boils up, set into the outer part of boiler and let steam ten minutes, then pour into wetted molds. When cool turn out on a dish and serve with cream.
4 eggs, 2/3 cup sugar, 1 1/2 cups flour, 2 tablespoons water, 1 tablespoon oil, vanilla flavoring.
Put the eggs, water and sugar into a round-bottom bowl, set on the edge of the stove where it is not too hot, and beat continuously with a wire batter whip until the mixture will pile nicely in the bowl when it runs from the whip. Then set it on the table, add the oil and flavoring, then half of the flour. Fold it in with a large spoon, then add the remaining flour and fold in lightly yet thoroughly. Pour into two oiled cake-tins and bake in medium oven about twelve to fifteen minutes.