1 cup tapioca.

3 pints fresh milk. 5 eggs.

2 table-spoonfuls butter.

1 cup sugar.

1/2 pound raisins, seeded and cut in half.

Half the grated peel of 1 lemon.

Soak the tapioca one hour in a pint of the milk; pour into a glass, or stone-ware jar; set in a pot of warm water and bring to a boil. When the tapioca is soft all through, turn out to cool somewhat, while you make the custard. Beat the eggs very light; rub butter and sugar together; mix all with the tapioca, the fruit last. Bake in buttered dish one hour.