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Tapioca Cake

Tapioca is an article that swells very much, and which requires a long time to be done thoroughly. If you boil it over too brisk a fire, it will become tough; if over a very slow fire, it will be as mellow as marrow, and then it is extremely pleasant to the palate. Boil a pint of cream and a pint of milk with a little sugar and very little salt. Then add the peel of half a lemon; but if the taste of orange-flowers, roses, or vanilla, etc., should be more agreeable, use them in preference, according to taste. Put quarter of pound of tapioca into the cream, and let it boil over a very slow fire; when it is done throw in a piece of butter, and break the yolks of six eggs, which beat up with it, and pour into a pie-dish or cake-tin. When you send up the first course, beat the whites of the eggs, pour them gently over the rest, and set the whole in a moderate oven. If you wish to make a cake, sprinkle a mould twice over with clarified butter and crumbs of bread: mix with the preparation some dried cherries and currants, and proceed as you would do for a souffle. When done turn the mould upside-down in a dish, and send up hot.