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Fig Tapioca Pudding

Cook until clear three tablespoons of tapioca, in two cups of water, with one teaspoon butter. Chop one-half pound of figs very fine, add one cup of water, one cup of sugar, cook until it thickens and is smooth; then mix with tapioca, adding one-half teaspoon of vanilla. Serve with whipped cream.

— Mrs. Eugene A. Chilson