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Tapioca Cream Soup

Put into a muslin bag a table-spoonful each of celery and Spanish onion, very finely chopped, the same of grated carrot, a tea-spoonful of grated cocoa-nut, a salt-spoonful of mignonette pepper, and a small bunch of herbs. Tie up the bag, put it in a pint of stock, boil up, and keep it just simmering for half an hour; then remove the bag, giving it a good squeeze. Sprinkle in three ounces of crushed tapioca, stirring well, and boil for twenty minutes. Beat up the yolks of three eggs; heat gently a quart of milk and a gill of cream until about blood-heat, mix it with the eggs, then add the stock very gradually. Return the whole to the pan, stir until it is on the point of boiling, then serve. Probable cost, 1s. 4d.