Japanese or Nizam Pearls. Tapioca, Manioc, Sago or Salep, Semolino, Cassava, Gluten

It takes from twenty to forty minutes to cook these farinaceous foods. Let drop like rain into the boiling consomme, the proportion of one spoonful for each pint of liquid; boil slowly, and skim the surface carefully. The length of time to cook Japanese or nizam pearls, is to boil them for ten minutes, and finish cooking in a bain-marie, for thirty minutes longer.

For sago and salep, boil for ten minutes, and finish cooking in a bain-marie for twenty minutes longer.

French tapioca needs boiling five to ten minutes.

Manioc tapioca which is generally used in this country requires longer cooking; it will take twenty minutes; it may be kept in a bain-marie for ten minutes longer.

Gluten takes twenty minutes to cook.

Semolino and farina, ten minutes.

Cassava, twenty-five minutes.