ther layer of cake
crumbs, almonds and cream; continue in this way till all is used;
let the last layer be cream. All kinds of cake crumbs can be used,
but sponge cake is the best.

576. +Russian Cream Pudding.+-- Rub the skin of 2 lemons and 1 orange
on 1/2 pound loaf sugar; pound the sugar fine, pour the juice of the
lemons and orange over it, add 1 ounce gelatine (which should be
soaked in a little cold water), 1 pint white wine, 4 whole eggs and
the yolks of 8 eggs; put this into a tin pail and set it in a vessel
of hot water; stir with an egg beater until just about to boil;
remove instantly, add 1/2 pound sugar and stir until cold; then add 1
quart sweet cream beaten to a froth and 1/2 pint Madeira wine or rum;
fill the cream into a form and set it on ice; in serving turn the
cream out and garnish with lady fingers and macaroons.

577. +Tapioca Pudding.+-- Wash 3 tablespoonfuls tapioca, put it into
a pudding dish with 1 quart milk and let it stand for 1 hour; then
set the dish on the side of stove to heat gradually; when the
tapioca is soft beat up 3 eggs with 3 tablespoonfuls sugar, stir
them into the tapioca and flavor with 1 teaspoonful lemon extract;
put small pieces of butter over the top and bake in the oven; serve
with or without sauce. Preserved peaches may be sent to table with
it.

578. +Tapioca Meringue.+-- Soak 1/2 cup tapioca in 1 quart milk for 2
hours; set the dish on the side of stove and let it heat slowly;
stir the yolks of 4 eggs with 1/2 cup sugar to a cream, add them to
the pudding and flavor with 1 teaspoonful vanilla; put 1
tablespoonful butter in small pieces over the top and bake till it
begins to thicken; beat the whites to a stiff froth and add 1
tablespoonful powdered sugar and a little lemon extract; draw the
pudding to the front of oven, spread the meringue over, set it for a
few minutes back in the oven and serve.

579. +Tapioca Pudding (economical).+-- Soak 1 cup tapioca in 3 cups
water for 3 hours; then put the tapioca into a saucepan, set this
into a vessel of hot water, add 1 cup boiling water and boil till
tapioca is done (or clear); add 1/2 teaspoonful salt, the juice of 1
lemon and a little grated rind; sweeten with 5 tablespoonfuls sugar,
turn into a jelly mould and serve when cold with the following sauce
made of 1 egg, 2 teaspoonfuls cornstarch and 2 cups water; sweeten
to taste; add a little butter; stir this over the fire till just
about to boil; add a little nutmeg