Boiled Tapioca Pudding

Soak 1 cup tapioca over night in a quart bowl nearly filled with water. Next morning put this into a double boiler and cook until clear, stirring occasionally. When clear add 1 cup sugar, a small piece butter, and the beaten whites of 3 eggs. Pour into a dish, and when cool serve with cream. Another way is to use the yolks of the eggs in the pudding, instead of the whites, beating the latter to a froth, adding some powdered sugar, and spreading the meringue over the top of the pudding. Place in a hot oven for a few minutes to brown.- [Mrs. C. S., Kan.

Apple Tapioca Pudding

Soak 1 cup tapioca in 1 1/2 pts milk about 3 or 4 hours and then heat it until it becomes transparent, and add a pinch of salt. Pare and cut the cores from 6 good sized apples, arrange these in a well buttered baking dish, fill the holes in the apples with sugar, add any preferred spice and little bits of butter, pour in 1 cup water, and bake until the apples are soft. When done pour the tapioca prepared as above over the apples in the pudding dish and return to the oven about 1/2 hour. Serve with cream and sugar.- [Mrs. J. L. R., O.

Rhubarb and Prune Tapioca Pudding

Remove the stones from 2 doz cooked prunes, and add 1/4 cup of the liquid in which the prunes were cooked, 1/2 cup sugar, and 1 pt chopped raw rhubarb. Boll 10 minutes, then add 1/2 cup tapioca which has been soaked for 1 hour in 1 cup cold water. Cook until tapioca is clear, and serve either hot or cold, with cream and powdered sugar.-[N. P., N. H.