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Tapioca Cream

Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful sugar. Flavor with lemon or vanilla.

Soak the tapioca, in a little water, overnight. After rinsing, put it in milk and let it cook soft. Add sugar and yolks of eggs. Whip the whites stiff and pour on the tapioca, as you remove it from the fire. It should be cooked in a tin pail, set in a kettle of boiling water, to prevent the milk from scorching. Eat cold.--Mrs. G. W. P.