Frozen Tapioca Custard

Newspaper clipping- Journal and Messenger July 6, 1905

Cook a cup of fine tapioca in a quart of warm milk in a double boiler until it looks clear and is quite thick, stirring frequently to prevent lumping.
Beat together the whites of two eggs and the yolks of three until very light, then add gradually a cup of sugar and beat again.
Stir this into the cooked tapioca and stir until it is as thick as custard.
Remove from the fire, cover, and set away to cool.
Add two teaspoonfuls of vanilla and turn into the freezer, well packed in ice, and freeze quite stiff. Beat up the remaining white of egg and mix a cup of thick cream, whipped to a stiff, dry froth.
Mix this thoroughly through the cream(Tapioca mixture) and finish freezing.
Repack in coarser ice and salt and let stand several hours.

Yorkshire Pudding with Roast Beef

The everyday cookbook circa 1887

Have your meat ready for roasting on Saturday, always. Roast upon a grating of several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done mix the pudding.

Yorkshire Pudding;
One pint of milk, four eggs, whites and yolks beaten separately; two cups of flour-prepared flour is best(white flour?); one teaspoon salt.
Use less flour if batter grows stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter.
In serving, cut the pudding into squares and lay about the meat in the dish.
It is very delicious.

Cherry Sauce

Century cookbook circa 1894

Cherry sauce (for sweet puddings. German recipe)

You need one pound of cherries, one tablespoonful of flour, on ounce of butter, one half pint of water, one wineglassful of port, a little grated lemon rind, four pounded cloves, two teaspoonfuls of lemon juice, sugar to taste.

Stone cherries, and pond the kernels in a mortar to a smooth paste; put the butter and flour into a sauce pan; stir them over the fire until of a(it is a) pale brown; then add the cherries, the pounded kernels, the wine and the water.

Simmer these gently for a quarter of an hour, or until the cherries are quit cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another five minutes and serve.

This is a delicious sauce the serve with boiled batter pudding, and when thus used, should be sent to the table poured over the pudding.

Tapioca Custard Pudding

By Martha (hand written recipe from Martha(?))

One cup tapioca soaked overnight in cold water enough to cover it.
one quart of milk
One large cup powdered sugar
5 egg (separated)
half the grated peel of one lemon
a very little salt
make a custard of the yolks sugar and milk
warm the milk slightly before mixing in with other ingredients
Beat this custard into the soaked tapioca,
salt
Whisk the whites of the eggs to a standing froth
Stir in swiftly and lightly
Set the pudding dish (well buttered) into a pan of boiling water and bake covered in a moderate oven until the custard is well set.
Brown delicately by setting it for a minute on the upper grate of a hot oven.
This may be eaten warm or cold with or without sauce.