Tapioca Pudding

1 ounce tapioca 1 pint milk 1 dessertspoon sugar 1/2 ounce butter

Thin rind of 1/2 lemon

1 tablespoon finely grated bread crumbs A little grated nutmeg

Wash the tapioca, and put it in a pie dish. Cover it with boiling water, and let it stand an hour. Pour off any of the water that has not been absorbed. Meantime, put the milk to simmer with the lemon rind, until it is nicely flavored, then remove the lemon, and add the sugar and butter. Sprinkle the bread crumbs over the tapioca, and pour over the milk. Grate a little nutmeg over the pudding, and bake for an hour in a moderate oven.

Tapioca And Apple Pudding

1 ounce tapioca

1 pint of milk

1 dessertspoon sugar

1/2 ounce butter

1/2 pint stewed apple

A little grated nutmeg

Wash the tapioca, and soak it in as much water - boiling - as will cover it, for an hour. Boil the milk and put in the sugar and butter. Place the apples at the bottom of a pie dish. Now pour away any water that has not been absorbed by the tapioca, and spread the tapioca over the apples. Pour in the sweetened milk, and grate a little nutmeg over all. Bake in a moderate oven for an hour.

Pineapple Tapioca Pudding

3/4 cup minute or pearl tapioca Cold water to cover 2 1/2 cups boiling water

1/4 cup lemon juice

1 cup finely cut pineapple

1/4 teaspoon salt

1 cup finely cut pineapple

Soak the pearl tapioca in cold water to cover for several hours or use the minute tapioca which does not require soaking. Drain, and add the boiling water and the salt. Cook in a double boiler until thoroughly transparent. Then add the sugar and lemon juice. Cut sliced pineapple into small pieces, and stir in the tapioca. Serve cold.