Soak 4 tablespoonfuls of tapioca 2 hours; boil one quart of milk, add one cupful of sugar, the yolks of 4 eggs, and the tapioca; let all come to a boil. Remove from the fire and slowly stir in the whites of four eggs beaten stiff. Flavor to suit your taste. Set on ice and serve cold.

Tapioca Pudding

Let one quart of milk come to a boil, stir into it three and one-half tablespoonfuls of tapioca, (soaked over night in a little luke warm water), three tablespoonfuls of sugar, one tablespoonful of corn starch dissolved in a little cold milk, and the yolks of three eggs. Boil these together for a few minutes. Beat the whites to a stiff froth, add one tablespoonful of sugar and one teaspoonful of vanilla; spread on top, set in oven and brown. Esther J. Dool.

Tapioca Pudding

One cupful flake tapioca, one quart milk, five eggs, (whites and yolks beaten separately), one-half cupful of sugar, two tablespoonfuls of melted butter; wash the tapioca thoroughly, then pour on about one quart of cold water and let soak over night. In the morning pour off the water not absorbed, beat the sugar and butter together, add the yolks well beaten, the milk and tapioca and lastly the beaten whites. Stir all together well and bake in a buttered dish. Eat warm with sugar and cream or some kind of sweet sauce, flavored with vanilla. Ada McKinney.

Mrs. S. W. Gailey.

One quart canned peaches, or soft raw peaches, one pint flour, one tablespoonful of lard or butter, one cupful of sweet milk, two teaspoonfuls of baking powder, one saltspoon of salt. Empty the peaches into a square baking pan, sprinkle bits of butter, and one handful of sugar over them, then place them upon a range to heat. Make a dough of the other ingredients, roll out, cut a small piece out of the center, roll it large enough to cover the pan, bake it twenty minutes. When done turn it out, having the peaches upon the top crust. Serve with fairy butter, or cream and sugar. Mrs. Emma Duff.

Pineapple Tapioca

Soak over night one cup of tapioca in plenty of cold water.

The next morning drain off all the water, then add to it the juice of two lemons and one-half cup of water and half pound can of sliced pineapple, shredded, and its juice. A'dd to this one and one-half cup sugar. Cook all slowly stirring carefully so it will not spoil the shape of the tapioca. Cook until almost clear. Have ready the whites of three eggs well beaten and fold into this carefully. Serve ice cold with whipped cream.

Mrs. Guy H. Carroll. Mrs. Isabella Guthrie.

Tapioca Cream

One-fourth cup pearl tapioca or one and one-half tablespoons minute tapioca, two cups scalded milk, two eggs, one-third cup sugar, one-fourth teaspoon salt, one-half teaspoon vanilla. Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten and salt. Combine by pouring hot mixture slowly on egg mixture in double boiler and cook until it thickens. Remove from range and add whites of eggs. Flavor. Mrs. H. B. Allen.

Apple Tapioca Pudding

Soak one cupful of tapioca three hours in two cupfuls of water; pare, quarter and core six apples, pour the tapioca over; add two more cupfuls of water, one cupful of sugar, grate nutmeg over the top and bake two hours.

Mrs. Anna McWhorter.