It takes from twenty to forty minutes to cook these farinaceous foods. Let drop like rain into the boiling consomme, the proportion of one spoonful for each pint of liquid; boil slowly, and skim the surface carefully. The length of time to cook Japanese or nizam pearls, is to boil them for ten minutes, and finish cooking in a bain-marie, for thirty minutes longer.

For sayo and salep, boil for ten minutes, and finish cooking in a bain-marie for twenty minutes longer.

French tapioca needs boiling five to ten minutes.

Manioc tapioca which is generally used in this country requires longer cooking; it will take twenty minutes; it may be kept in a bain-marie for ten minutes longer.

Gluten takes twenty minutes to cook.

Semolino and farina, ten minutes.

Cassava, twenty-five minutes.