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Tapioca Jelly

Put one-half teacupful of tapioca into a basin with one breakfast cupful of cold water and let it steep for two hours, standing the basin in a warm place. Pour two more breakfast cupfuls of water into a saucepan, add six or eight ounces of sugar, and then the rind of half a lemon cut up into shreds, and squeeze in the juice of half a lemon. Boil for a few minutes, pour in the tapioca and water and cook gently for about twenty minutes at the side of the fire, by which time the tapioca should be quite transparent. Add a little syrup of cranberries or burnt sugar to color, pour the jelly into a mould, let it set, turn it out onto a dish and serve with sweet cream. The coloring may be dispensed with if desired.