Required: Six tablespoonfuls of tapioca. One and a half pounds of strawberries. Sugar to taste.

One and a half pints of boiling water. Half a pint of boiled custard.

Overnight, well wash the tapioca, and leave it in a basin with enough cold water to cover it.

Next morning, place it in a clean saucepan with the boiling water, put on the lid, and let it simmer gently till the tapioca is quite soft and transparent.

Pick over and stalk the strawberries. Add them to the cooked tapioca, sweeten to taste, and simmer again for two or three minutes.

Then pour all into a glass dish, and, when quite cold, serve with cream or custard.

Cost, is. 1d.