RHUBARB AND TAPIOCA PUDDING

Wash one-half cup of pearl tapioca in plenty of water to remove the starch.  Place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb.  Cook in the oven until the tapioca is transparent or soft.  Place a meringue made of the white of one egg on top.  Cool, and then serve.

RHUBARB DUMPLINGS

Roll the pastry out one-quarter inch thick and then cut into four-inch squares.  Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar.  Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.

GINGER JELLY

Soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add

  Juice of one lemon,
  One orange,
  One-half cup of sugar,
  One cup of boiling water.

Beat thoroughly to mix and then let cool.  Just before it begins to thicken stir in one-half cup of finely chopped candied ginger.

GINGER CREAM

Soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour.  Now add one-half cup of sugar and set in a pan of warm water.  Stir until gelatine is dissolved and then set aside to cool.  While cooling place

  White of one egg,
  One-half glass of jelly

in a bowl and beat with a Dover egg-beater until light and fluffy.  Add one-half cup of finely shredded candied ginger and then cooled gelatine.  Whip until it begins to thicken and then pour into moulds to become firm.

Note.—­Do not add the gelatine mixture to the fruit whip until just before it thickens.

GINGER DELICACIES

The West Indians make and serve many delicious desserts and conserves made with ginger.  Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops.  Ask for stem ginger, as this kind is less apt to be stringy and coarse.

To prepare:  Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush.  Now scrape well and then place in fresh water enough to cover—­and cook gently on the back of the stove until tender.  Or it may be placed in the fireless cooker over night.  When the root is tender, place

  Three cupfuls of sugar,
  Three-quarters cup of water,
  Juice of one lemon

in a saucepan and bring to a boil.  Cook for ten minutes and then add the ginger.  Now place where it will just keep warm and simmer until the syrup is absorbed.  Remove and stand in a cool place for two days.  Reheat and then drain on a sieve and roll in sugar.  Pack in an air-tight tin box and the ginger will keep indefinitely.