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Tapioca Jelly

1 quart of raspberry or other fruit juice strained. 1 cupful of water. 12 ounces of sugar. 4 ounces of tapioca.

Crush the tapioca, if the large kind, by rolling it, and steep it 2 hours in the water and some of the fruit juice. Boil the rest of the raspberry juice with the sugar in it, add the steeped tapioca and let simmer 15 minutes or more. Put it in cups or other molds and serve it cold with a spoonful of yolk of egg custard in the saucer, or with whipped cream. This can a so be made with water and flavorings, as directed for corn starch jelly.