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Tapioca Cream

Mrs. Bendelari.

One teacup of tapioca, soaked over night in a pint of milk; in the morning add one quart more, and when boiled till the tapioca is clear add the yolks of three eggs, well beaten, with one cup of sugar. Beat the whites to a foam. Sweeten and flavour the whole with vanilla.

This pudding is better eaten cold.