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Jelly Pudding

One tea-cup tapioca, three pints water, wash the tapioca and soak in the water it is to be cooked in, over night. In the morning put it in a farina kettle and cook until done; add a little salt, half tea-cup granulated sugar, one tumbler currant jelly, wet a mould and pour the pudding in, when cold turn it out and serve with sweetened cream.