4 cups water.

1/2 cup tapioca - 4 ounces.

1 heaped cup sugar - 10 ounces.

1 cup raspberry juice or syrup, or lemon juice and rind and water.

Steep the tapioca in half the water two hours. The water should be cold but set in a rather warm place. Boil the other pint of water with the sugar in it and the raspberry or lemon syrup. Stir in the steeped tapioca and cook gently at the back of the stove until it is transparent, about half an hour. Pour into wetted cups or moulds; when cold and set turn it out and serve with cream or boiled custard.

Pearl tapioca is the best; the coarse granulated if used should first be crushed.

Cost: 8 cents a quart.