Apple Tapioca

Pick and wash one cup of tapioca, cover with cold water, and soak a half-hour; then put it in a farina boiler, add one quart of boiling water, and boil until transparent. Pare and core enough apples to cover the bottom of a baking-dish; fill the spaces from which the cores were taken with sugar, pour the tapioca over, and bake in a moderate oven for thirty minutes. Serve cold, with sweetened cream.

Apple Sago

Make the same as Apple Tapioca, using sago instead of tapioca.

Cherry Tapioca

1 1/2 pounds of sour cherries 1 cup of tapioca

Sugar to taste

Wash the tapioca through several waters, then cover with cold water, and soak over night. In the morning, put it on the fire with one pint of boiling water, simmer slowly until the tapioca is perfectly clear. Stone the cherries, stir them into the boiling tapioca, sweeten to taste. Take from the fire, turn into the dish in which they are to be served, and stand away to cool. Serve very cold, with sugar and cream.

This will serve eight persons.

Orange Tapioca

1 cup of tapioca 1 dozen sour oranges

Sugar to taste

Make and serve the same as Cherry Tapioca.

Peach Tapioca

1 cup of tapioca

1 quart-can or a quarter-peck of stewed peaches

Sugar to taste

Make and serve the same as Cherry Tapioca.

Raspberry Tapioca

1 cup of tapioca

1 quart of raspberries

Sugar to taste

Make and serve the same as Cherry Tapioca

Strawberry Tapioca

1 cup of tapioca

1 quart of strawberries

Sugar to taste

Make and serve the same as Cherry Tapioca