1. One cup of tapioca, soaked two hours on the back of the stove in one quart of water. Butter a pudding-dish well, and line the bottom with pared and cored apples; season the tapioca with a spoonful of sugar, a very little cinnamon, or nutmeg, and salt; pour it over the apples, and bake until the apples are thoroughly done. Eat with sugar and cream.

2. Take ten tablespoonfuls of tapioca, wash it in warm water, drain off the water, and put the tapioca in a pan with a quart of rich milk; set the pan over a kettle of boiling water, and stir till it thickens, then add two tablespoonfuls of butter, six of white sugar, one lemon grated (or flavor to suit the taste with good lemon or vanilla extract), remove the pan from the fire, and having beaten four eggs very light, stir them gradually into the mixture. Pour it into a buttered dish, and bake three-fourths of an hour. Serve with rich cream or custard sauce.

3. Boil one-half teacup of tapioca in half a pint of water till it melts. By degrees stir in half a pint of milk, and boil till the tapioca is very thick. Add a well-beaten egg, sugar, and flavoring to taste. Turn into your pudding-dish and cook gently in the oven three-quarters of an hour. This dish is excellent for delicate children.

4. Four tablespoonfuls of tapioca, one quart of milk, four eggs, leaving out the whites of two for frosting; three tablespoonfuls of sugar. Soak the tapioca overnight, or for several hours, in a little water. Boil the milk and turn over the tapioca. Add, when it is blood-warm, the sugar and eggs, well beaten; bake about an hour, and after it has cooled a little, add the whites of the eggs to one-half pound sugar for frosting. It answers well for a sauce, and looks quite ornamental.

5. One cup tapioca, soaked all night in water; rub fine; one quart of milk and a pinch of salt; let it come to a boil, and then add the yolks of six eggs, well beaten, and one cup of sugar, and let it boil to the consistency of custard; add the tapioca and boil ten minutes; flavor; when cold, cover the top with the whites of the eggs, beaten with a cupful of white sugar. Set in the oven to brown.