Soak a cupful of tapioca all night in three pints of cold water, and in the morning cook for one hour in a double saucepan, stirring frequently. When done add half a teacupful of sugar, half a teaspoonful of salt, and a tumblerful of red currant or any other fruit jelly. When thoroughly mixed pour into a mold and let it get cold.

This pudding should be served with cream and castor sugar.