FRUIT TAPIOCA
Soak over night in cold water two tablespoons of small tapioca; next morning drain and cook in a double boiler with four cups of boiling water. Let boil until tapioca is transparent. Then add one-half teaspoonful of salt, one pound of dates stoned, one cup of raisins seeded, one-half pound figs, and one cup of sugar. Cook one hour and fifteen minutes; lastly add one teaspoon vanilla; pour in a mould. Let cool; serve with whipped cream.
Miss Violet Sondheim