Grape Tapioca

Water, 2 cups.

Minute tapioca, 2 tablespoons.

Salt, a pinch.

Grape juice, 2 tablespoons.

Sugar, 1 heaping tablespoon.

Bring water to a boil and add tapioca and salt. Boil until clear, then add concentrated grape juice and sugar. Mix well and boil 2 minutes more. Serve cold with whipped cream.

Raspberry Tapioca Pudding

Tapioca, 1 cup. Sugar, 1 cup.

Raspberries, 1 quart. Water.

Soak tapioca in cold water to cover over night. Put half of it with 1/2 cup of sugar in a buttered baking dish and add the raspberries. Then add the other half of the tapioca with the re-maining sugar. Cover with water 1/2 inch over top of pudding and bake slowly till clear.

Caramel Tapioca

Milk, 2 1/2 cups.

Minute tapioca, 2 tablespoons.

Sugar, 1 1/4 cups.

Eggs, 2.

Salt, 1/2 teaspoon.

Vanilla, 1 teaspoon.

Put milk in double boiler, heat, stir in tapioca until thick. Melt, dry, 2-3 cup of sugar until light brown, pour into milk care-fully ; beat yolks of eggs with remainder of sugar; pour milk on eggs and return to double boiler; cook 1 minute; remove from fire, add salt and vanilla. Make a meringue of whites of eggs and 1 tablespoon sugar, and put on custard.

Indian Tapioca Pudding

Milk, 1 quart. Sugar, 1/2 cup. Molasses, 1/2 cup.

Indian meal. 2 tablespoons. Salt, 1 teaspoon. Ginger, 1 teaspoon.

Minute tapioca, 3 tablespoons.

Scald the milk in a double boiler and stir into it the tapioca and meal mixed. Cook 10 minutes or until thickened. Remove from fire, add sugar, molasses, salt and ginger. Bake 1 hour and serve with whipped cream.

Coffee Tapioca

Gold coffee, 2 cups. Sugar, 1/2 cup.

Minute tapioca, 2 tablespoons. Cornstarch, 1 tablespoon.

Vanilla.

Soak tapioca in cold water for a few minutes then add to coffee and sugar. Put over fire and when it boils stir in corn-starch mixed with a little cold coffee. Add vanilla and turn into mold. Chill and serve with whipped cream.

Maple Tapioca Cream

Tapioca, 1/2 cup. Milk, 1 pint. Sugar, 1 cup.

Eggs, 2.

Maple sugar or syrup, 1 cup.

Salt, a pinch.

Soak tapioca in 1 cup of water over night. In the morning

pour off water, add milk, sugar, egg yolks, well beaten, and salt.

Heat and add maple sugar and let all cook in double boiler for

1 hour. Beat the egg whites stiff and fold in when mixture is cool. Serve with whipped cream.

Tapioca Cream

Milk, 1 quart.

Eggs, 2.

Salt, 1/2 teaspoon.

Vanilla or lemon extract, 1

teaspoon. Sugar, 1 cup.

Minute tapioca. 3 tablespoons.

Heat milk in double boiler, add tapioca and salt and cook 15 minutes. Add sugar and beaten egg yolks. Cook till it thickens, then remove from fire, add egg whites, beaten stiff, and flavoring. Serve ice cold with whipped cream.

Creamed Apple Tapioca

Minute tapioca, 2 tablespoons. Milk, 1 1/2 pints. Eggs, 2.

Sugar, 1/2cup. Salt, a pinch. Apples, 6.

Nutmeg.

Cook tapioca in the milk for 15 minutes, add the well beaten eggs, the sugar and salt. Remove from fire at once. Meanwhile pare and core the apples and slice thinly into a good sized baking dish. Sprinkle with sugar and nutmeg, pour over the tapioca custard and bake till apples are soft.

Date Tapioca

Granulated tapioca, 1 1/2 table-spoons. Sugar, 2 teaspoons.

Milk, 1 cup. Dates, 1/4 cup. Egg, 1.

Salt, a pinch.

Cook tapioca, sugar and salt with milk in a double boiler for 20 minutes. Stone dates, chop fine, then measure and stir into tapioca with the well beaten egg yolk. Cook for a minute or two, then pour into baking dish. Make a meringue of the egg white with sugar, spread over top and brown delicately in moderate oven.

Dot, Cambridge.

Honey Tapioca

Minute tapioca, 2 tablespoons. Milk, 1 cup. Eggs, 2.

Honey, 2 tablespoons.

Salt, a pinch.

Vanilla extract, 1 teaspoon.

Cook tapioca with milk in a double boiler till transparent, stirring constantly. Add salt and well beaten egg yolks, sweetened with honey. Stir till mixture has thickened then add stiffly beaten egg whites and continue to stir for 3 minutes. Remove from fire and when cool stir in the flavoring. Serve cold with whipped cream.

Rhubarb Tapioca

Rhubarb, 1 quart. Sugar, 1 pint.

Boiling water.

Pearl tapioca, 2-3 cup.

Butter, 1 tablespoon.

Wash rhubarb and cut in small pieces, cook with sugar in double boiler till tender without stirring. Skim out the rhubarb and place in baking dish. To the remaining syrup add enough boiling water to make 1 quart. When boiling add tapioca. Let boil 1 hour, then pour over rhubarb, add butter and bake 1/2 hour. Serve with whipped cream or foamy sauce.