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Seventh Day: Jelly

No. 87. TAPIOCA JELLY.

Soak two oz. tapioca five hours, or over night, in half a pint of cold water; put it over the fire with another half pint cold water, and when quite thick add half a tumbler boiling water; let it boil until the pieces look perfectly clear, then add four tablespoonfuls sugar, and flavor with two teaspoons brandy or two tablespoons wine. If lemon is preferred, boil the rind of one with the tapioca until it is flavored, and add some of the juice, if the flavor is liked so strong. Pour it into small moulds wet with water, and set it on the ice. "Why must the moulds be wet, Aunty?" "To prevent the tapioca from sticking to them. In turning out moulds of jelly or blanc-mange, you know, we warm them outside with a towel wrung out of boiling water, or set them for a moment into a pan of hot water, to melt the surface next the mould; but tapioca is so sticky, this is not always sufficient."