Tapioca.
Soak a cup of tapioca in a pint of cold water over night; then boil it in a pint of milk with a little salt. Add any essence you choose. It is very good without. Serve it warm, and use sugar and cream.
Sago Apple.
Wash a table-spoonful and a half of pearl sago, and put it into a teacup of cold water to soak. Pare and slice very thin two fair sour apples, and boil them very soft in a teacup of water; then add the sago and water with half a teaspoonful of salt, and stir it every minute or two. Boil it till the sago and apple are perfectly mixed, then add a large spoonful of white sugar, and boil it a minute more. Set it off and add lemon (the essence or juice as you prefer). Put it in a mould, and serve it like blanc-mange.
This is a very good article for an invalid, leaving out the essence.
The same preparation of sago, and two or three table-spoonfuls of currant jelly dissolved in it instead of the apple, is very pretty, and good.
SWEET DISHES.
[In making blanc-mange, custards, ice-creams, &c., do not boil the milk in a sauce-pan, but set it, in a tin pail, into a kettle of boiling water. The milk does not rise, when boiled thus, as it does in a sauce-pan, but when the top is covered with foam, it boils enough.