The pudding and pastry book

by Elizabeth Douglas

Tapioca Pudding—I

5 table-spoons tapioca
1 quart milk
1 table-spoon butter
¹⁄₂ cup brown sugar
(3 eggs)

Soak the tapioca over night, or if this has not been done, let it simmer for half-an-hour in water. Drain and add the milk, sugar, melted butter and a little salt. Butter a dish and bake in a moderate oven for an hour.

Three eggs and a little vanilla can be added. They should be thoroughly well beaten and stirred into the milk.