PUDDING OF STALE CAKE.

Almost any kind of stale cake will do for this
pudding. To three cups of the cake crumbs allow a
cup and a half of milk, three tablespoonfuls of melted
butter and two eggs beaten light. Pour the milk
over the crumbs and let them soak until soft, then
stir in the melted butter and the eggs, beat well and
pour into a mould that has been well buttered and
sprinkled with fine bread crumbs. Set the mould in
a pan of hot water in the oven, cover to prevent
browning and bake three-quarters of an hour. Serve
hot with fruit or -wine sauce.

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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