RHUBARB TAPIOCA.
Soak over night two-thirds of a cupful of tapioca. In the morning drain; add one cupful of water and cook the tapioca until it is clear; add a little more water if necessary. Then add a cup and a half of finely sliced rhubarb, a pinch of salt and a large half-cup of sugar. Bake in moderate oven an hour. Serve warm or cold and eat with sugar if liked very sweet. Very nice.
Shirley De Forest.
RUTABAGAS BOILED.
Pare, slice and boil in as little salted water as possible, a little sugar added is an improvement. When dry and tender serve plain, each slice buttered and peppered as it is piled on the plate.
RUTABAGAS AND POTATOES.
Use three-fourths potatoes and one-fourth rutabagas; boil in salted water until tender, add a lump of butter, a dust of pepper and more salt if necessary, mash and stir until fine and light. Any good recipe for white turnips is equally good for rutabagas.