Soak a cupful of pearl tapioca in two cupfuls of cold water for two hours, or until it takes up all the water. Warm a quart of milk to scalding and stir the tapioca into it, taking from the fire to do it. Let it get almost cold, beat up for one minute from the bottom, and add two tablespoonfuls of sugar creamed with one of butter and beaten light with the whipped yolks of five eggs. When it is well mixed whip in the stiffened whites of the eggs; pour into a buttered dish and bake, covered, half an hour, then brown delicately.

Eat hot with wine, lemon, or brandy sauce.

Sago Pudding

Make as you would tapioca, but soak the sago an hour longer. Either of these puddings is made more elegant by reserving two of the whites, and when the pudding is nearly done, and quite firm, drawing it to the door of the oven and spreading upon the surface the reserved whites whipped to a meringue with a table-spoonful of powdered sugar. Shut the oven for two minutes to set and lightly color the meringue.

Apple-And-Tapioca Pudding

Cover half a pint of tapioca with one pint of water; soak overnight. In the morning add one pint of hot water; stand a saucepan over the fire, and cook very slowly, without stirring, until the tapioca is clear. If the water has been entirely absorbed add enough to make the mixture soft enough to pour easily. Pare and core six good-sized apples. Put them in a pudding-dish, add four tablespoonfuls of sugar and a cupful of water. Place them in the oven and cook slowly until you can pierce them with a fork. Now fill the cores with the tapioca and cover them with what remains. Stand the dish away until the contents are ice-cold. Serve with sugar and cream. It may also be eaten warm with cream, or sweet sauce.