To a quart of milk, put two thirds of a cup of tapioca, five or six eggs, a dessert spoonful of butter, a cup of sugar, a teaspoon-ful of salt, and flavor with lemon, nutmeg, or extract of rose. Do not wash the tapioca, as the fine powder is the nicest part; but pick it over carefully, and soak it over night in half of the milk. If you have not done this, and need the pudding for dinner, it will soak in cold water (twice as much water as tapioca) in two or three hours. Boil it in the milk, set into a kettle of hot water; stir it often, beat the eggs and sugar thoroughly, together; stir them and all the other ingredients into the milk while it is yet hot. If the pudding is put immediately in the oven, it will bake in three quarters of an hour, or a little less. Three eggs to a quart of milk will make a very good tapioca pudding.

Pearl Tapioca, a new article, will soak in a short time.

Tapioca and sago puddings are improved by using the whites of the eggs, as directed in Meringue Rice Pudding (see page 88). The juice of a lemon may be added to the whites, but they should be made quite sweet.