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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

PINEAPPLE PUDDING
 
 
 Take 1 cup of tapioca soaked over night, 1 1/2 cups of granulated sugar dissolved in water, and cook almost to a syrup, add the juice of two lemons, 1 can of sliced pineapple chopped in pieces, the beaten whites of 2 eggs stirred in when cold.

Sister Kate Whitaker, Red Cloud, Nebr.
 
 

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