Mrs. A. S. J.

Put I cup tapioca in 1 quart milk for 2 hours. Then add 1/2 cup sugar, 1 cup raisins, yolks of 3 eggs, well beaten, and a little salt. Bake slowly 1 hour. Take whites, beat to a stiff froth; add 2 tablespoons sugar; lemon flavor. Spread over and brown. No sauce required.

Cream-Tapioca Pudding

Mrs. Samuel Packard, Oak Park, Ill.

Soak 3 tablespoons tapioca in water over night. Put it in a quart of boiling milk. Cook 1/2 hour. Beat yolks of 4 eggs, with 1 cup sugar, add 3 tablespoons cocoanut; stir in and boil 10 minutes longer. Pour into pudding-dish. Beat the whites of eggs to a stiff froth, with 3 tablespoons sugar. Pour over the top. Then sprinkle cocoanut over all. Set in oven and brown. Serve without sauce.

Indian-Tapioca Pudding

1/2 cup tapioca soaked over night in 2 cups water. In the morning scald 2 cups milk and stir in it 3 1/2 tablespoons corn-meal wet with 1/2 cup milk. Add to this 1/2 cup molasses, the tapioca.

1 teaspoon butter and a pinch of salt.

1/4 teaspoon each of ginger, cinnamon, allspice.

Mix well together. Stir into the mixture 1 cup cold milk and bake 2 hours in a moderate oven. Use other flavoring if preferred.

Lemon-Tapioca Pudding

One cup tapioca soaked in 4 cups cold water 3 hours; 1 lemon. Take half of the lemon, grate the rind and squeeze the juice into the tapioca. Cut the other half - after peeling and removing seeds - into small bits, and scatter through. Bake 1/2 hour. Serve hot, with cream and sugar.

Orange-Tapioca Pudding

One cup tapioca soaked in 4 cups water 2 or 3 hours; 3 oranges - peeled and every seed removed very carefully. Put alternate layers of the soaked tapioca and slices of orange in a buttered pudding-dish with 1 cup sugar. Bake 45 minutes. Serve hot or cold, with cream.