Tapioca Pudding.
1 cup tapioca, soaked six hours in a little cold water; 1 quart of milk; 1 large cup of sugar; 5 eggs; grated peel of ½ lemon; a little salt.
Scald the milk, and pour upon the yolks and sugar; beat the soaked tapioca into this custard; salt; whip in the frothed whites. Pour into a buttered mould; put on the top, and set in a pan of boiling water, and this into a moderate oven. Cook three-quarters of an hour, or until firm. Turn out carefully, and eat with sauce.
Third Week. Friday.