Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Tapioca and Prune Pudding

• 8 tablespoons tapioca
  3 cups water
  ½ teaspoon salt
  grated rind and juice of ½ lemon
  1 cup prunes
  ⅓ cup sugar

Soak tapioca over night. Cook in double boiler until transparent. Soak prunes over night. Drain, add one cup water, and simmer until tender. Remove stones and cut prunes in pieces. Add seasonings to tapioca. Arrange tapioca and prunes in layers in a buttered pudding dish. Cover, bake in a moderate oven one half hour. Serve with sugar and milk.