2

oz. Tapioca.....

1d.

1

Onion.....

d.

1

Carrot . ...

3

quarts Bone Stock

Total Cost - 1 1/2d. Time - Half an Hour.

Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour.