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Tapioca Pudding

4 tablespoonfuls of tapioca. 1 quart of milk. The yolks of 4 eggs. Whites of 2 eggs. 1 tablespoonful of sugar.

Soak the tapioca over night or several hours in a little water, boil the milk and turn over the tapioca and when it is blood-warm, add the sugar and the eggs well beaten, flavor the pudding with lemon or rose water. Bake it about an hour. After it has cooled a little add the two remaining whites of the eggs and one-half pound of white sugar beaten together for frosting. This serves as sauce for the pudding.--Mrs. A.B.

Tapioca Pudding.

Wash a teacup of tapioca in warm water and let it stand half an hour. Then stir in a custard made of a quart of milk, four eggs, a small piece of butter, and sugar to taste. Bake about an hour and a quarter. Stir two separate times from the bottom, whilst baking.--Mrs. Dr. S.

Tapioca Pudding with Apples.

Soak a cupful of tapioca in three cupfuls of water, four or five hours, where it will be warm, but not cook. Peel and core six apples and stew till tender. Put them in a pudding-dish, filling the holes (from which the cores were extracted) with sugar and nutmeg or grated lemon peel. Then pour over them the soaked tapioca, slightly sweetened and bake three-quarters of an hour. To be eaten cold with sugar and cream.-Mrs. E. W.