Ingredients. - One pint of white stock. One ounce of tapioca. Yolks of two eggs. Two tablespoonfuls of cream or good milk. Pepper and salt.

Time required (the stock should be made the day before) about a quarter of an hour.

To make Tapioca Cream:

1. Take one pint of white stock (see Lesson on " Stock ") and pour it in a stewpan.

2. Put the stewpan on the fire to boil.

3. Take one ounce of prepared tapioca.

4. When the white stock boils, stir in gradually the tapioca.

5. Move the saucepan to the side of the fire, and let it all simmer until the tapioca is quite clear.

6. Now prepare the liaison.

7. Put the yolks of two eggs in a basin, and add to them two tablespoonfuls of cream or good milk.

8. Just stir it with a wooden spoon, and then pour the mixture through a strainer into another basin.

9. Now take the stewpan with the white stock off the fire, and stand it on a piece of paper, or wooden trivet, on the table.

10. When the stock is cooled a little, add, by degrees, two or three tablespoonfuls of it to the liaison, stirring well all the time.

N. B. - Be careful that the eggs do not curdle.

11. Now add this mixture to the remainder of the stock in the stewpan, and stir well.

12. Add pepper and salt to the soup, according to taste.

13. Place the stewpan of soup on the fire, to warm before serving.

N. B. - It must not boil. For serving, pour it into a hot soup-tureen.