Tapioca Cream.
Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful sugar. Flavor with lemon or vanilla.
Soak the tapioca, in a little water, overnight. After rinsing, put it in milk and let it cook soft. Add sugar and yolks of eggs. Whip the whites stiff and pour on the tapioca, as you remove it from the fire. It should be cooked in a tin pail, set in a kettle of boiling water, to prevent the milk from scorching. Eat cold.—Mrs. G. W. P.
Tapioca.
Boil the pearl tapioca (not the lump kind) as you do rice. When cool, sweeten to the taste and season with nutmeg. Pour rich cream over it and stir it to make it smooth. Put one pint cream to two tablespoonfuls before boiling.—Mrs. J. H. T.
Lemon Froth.
Dissolve a box of gelatine in a pint of warm water, then add a pint of cold water. In winter three pints may be used instead of two.
Add the juice of six lemons and the rind; cut them as for jelly. Let it stand till it begins to harden. Then take out the rind and add the whites of twelve eggs beaten to a stiff froth. Beat them into the jelly, put in a glass bowl, and serve in saucers.—Mrs. A. C.
Syllabub.
Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk from a height and slowly, so as to cause the milk to froth.—Mrs. E.