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TAPIOCA SOUP (another way)

Large-grained tapioca is the best for soup. Take as much tapioca as may be required, and soak it in cold water for a quarter of an hour. Drain it, and put it into a stewpan with as much cold stock as will cover it; let it boil, and afterwards simmer it gently until it is quite clear and tender. Stir. . the rest of the stock, already flavoured, into it, let it boil up, and serve immediately. Time to simmer the tapioca, from three-quarters of an hour to one hour. Sufficient--an ounce of tapioca will thicken a pint of soup.