3 tablespoonfuls pearl tapioca, soaked over night in 2 cupfuls of water.

In the morning boil 3 pints of milk and stir in:

3 tablespoonfuls of corn-starch, blended with a little water.

3 egg yolks beaten with A pinch of salt.

6 tablespoonfuls sugar. 1 teaspoonful lemon essence.

Add the tapioca. Stir until it thickens. Pour into a pudding-dish. Whip the 8 whites of eggs to a stiff froth with 1 table-spoonful sugar and a few drops of lemon essence, and turn over the cream. Set in the oven until the meringue turns a delicate golden brown. Serve cold.

Tapioca Jelly

See Invalid Cookery.

Tapioca Cream (II)

2 tablespoonfuls tapioca, soaked one hour in 1 cupful cold water or milk. Put it in 1 quart of boiling milk. Cook one-half hour, then add:

3 egg yolks, beaten with | cupful white sugar.

Stir these into the milk and cook three minutes longer. Have the whites beaten to a stiff froth. Remove the dish from the fire; stir in 1 teaspoonful lemon or vanilla and the beaten whites. When well mixed, pour into molds. Serve cold •, cream and sugar may be passed around with it if desired.