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Tapioca Soup

Take as much properly-seasoned clear cold stock as may be required, and put it into the stewpan with an ounce of well-washed tapioca to each pint of stock. Bring the preparation gradually to the point of boiling, then simmer it gently until tender, and stir it frequently to keep it from getting into lumps. A white soup may be made by using veal stock, and adding little boiling cream or milk to the soup just before serving. Time to simmer the tapioca, an hour or more from the time the soup boils. Probable cost, varying with the quality of the stock. Sufficient, a quart of soup for four or five persons.