3 cups milk.

6 tablespoons sugar - 5 oz, 2 tablespoons pearl tapioca. Butter size of a walnut.

2 eggs.

1/2 cup cream to whip in at last.

Flavoring.

The pearl Tapioca is the most suitable. If the large grained sort is used crush it on the table with the rolling-pin and then sift away the dust

Steep the tapioca 2 hours in a cup of milk cold, but set in a warm place. Boil the rest of the milk with the sugar in it, then add the steeped tapioca, cook for 15 minutes. Stir in the butter, then the eggs, and take the custard immediately off the fire, cool, flavor with vanilla or lemon, and freeze like ice cream, and when nearly finished add the 1/2 cup of cream whipped to a froth, and beat well

Cost of material - milk 6, sugar 3, tapioca and flavoring 3, eggs 4, butter and cream 4; 20 cents - ice and salt 15 - 35c for 3 pints or 8 to 12 plates, or 3 to 4c per plate,