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Tapioca Cream Soup

One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third cup of tapioca, two cups of cold water, one tablespoon of butter, small piece of mace, salt, pepper. Wash the tapioca and soak. Cook it and the stock together, very gently, for one hour.

Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season, add butter and serve.-B. C. J