Wash the tapioca well in two waters, then soak a tablespoonful in one pint of milk for an hour. Put it on to boil in a saucepan, and let it simmer gently till it is quite clear. Stir it occasionally to prevent its getting lumpy. Water can be used instead of milk. Sweeten it with lump sugar according to taste. It can be flavoured by rubbing the sugar on lemon-peel, or a little brandy or wine can be added.

Beef-tea or good strong veal stock can be thickened with tapioca; this forms a very nourishing food for invalids.

Baked Tapioca Pudding

Wash the tapioca, and allow for puddings as a rule about four table-spoonfuls of tapioca to a quart of milk or water. Boil the tapioca in a saucepan, sweeten it, pour it into a pie-dish, add a little butter, about an ounce, and, if the pudding is wished rich, one, two, or three eggs can be beaten up and put to it. Grate a little nutmeg over the top, and bake in the oven for an hour.

The pudding can be flavoured with lemon-peel by rubbing the sugar on the rind, or with powdered cinnamon, nutmeg, essence of almonds, vanilla, etc.

Boiled Tapioca Pudding

Proceed as for baked pudding, only pour it into a mould and either boil or steam it; turn it out and serve with some sweet sauce. (See Sweet Sauce.) Flavour as before.

Tapioca Soup

Soak a tablespoonful of tapioca after washing it for half an hour; then boil it in a quart of No. 1 or No. 2 Stock. (See No. 10.) Time, about half an hour. The saucepan can be rubbed with a bead of garlic, if the flavour is not ' objected to.