Cassell's dictionary of cookery

very clear tapioca with a quart of hot milk, a small bit of sugar, a very little salt, and one leaf of almond-laurel ; let this boil gently over a slow fire ; when the tapioca is done, put it into a silver stewpan, and set it on a pretty sharj) stove-fire to gratin ; let it stick very much to the bottom of the stewpan ; take out the laurelleaf, and serve with a cover over ; but mind to cover the stewpan with a skewer and a sheet of paper to prevent the dust from flying into it. Tapioca is an excellent and wholesome production, and very useful in families : it may be used in any sort of entremets, such as gateau de tapioca, souffle, pudding, potage, &c., prepared in the same manner as rice. — Udc. Tapioca Jelly. — AVash a quarter of a pound of tapioca, and soak it in a pint of water for some hours. Put it into a saucepan over the fire with another pint of cold water and the thin rind of a lemon or an orange, and let it simmer gently until quite clear and thick, and keep adding at intervals small quantities of boiling water to make uji half a pint. Remove the lemon-rind, pour out the tapioca, sweeten it, add as much lemon- juice as is agreeable, and a little brandy or wine if liked. Pour the prepared tapioca into small damp moulds, and turn it out when cold and stiff. Tapioca jelly is very good eaten wth preserved fruit and cream or milk. Time to simmer, about one hour. Probable cost, 5d., exclusive of the wine or brandy. Sufficient for five or six persons. Tapioca Jelly (another way). — Take one pound of tapioca and six pints of water. Let the tapioca soak in the water all night ; in the morning boil until quite clear and of a proper consistence, then flavour to taste. Tapioca Pudding, Baked. — Wash four tiible-spoonfuls of tapioca in water, then let it boil with a quart of milk and the thin rind of a lemon or an orange, or an inch of cinnamon. Pour it into a basin, let it get cold, sweeten it, and take out the peel. Beat it up with three eggs and an ounce of butter. Pour it into a buttered dish, and bake the pudding in a well-heated oven. The edge of the dish may be lined with puff paste or not. Time to bake, about three-quarters of an hour. Probable cost, Is. Sufficient for five or six persons. Tapioca Pudding, Boiled.— Wash two table-spoonfuls of tapioca, and let it soak in a pint of milk for an hour. Put it into a saucepan with an ounce of butter, a table-spoonful of sugar, and the thin rind of a lemon or an orange, or any flavouring that may be preferred. Let it boil, then stir it over a gentle fire for a quarter of an hour. Pour it out, remove the rind, and let the tapioca cool. Stir in with it the yolks of four and the whites of two well-beaten eggs. Pour the pudding into a buttered mould, and boil or steam it until done enough. Let it stand in the mould for some minutes after it is taken up before turning it out. It will be necessary to handle it verj' carefully, or it will break. Sift powdered sugar thickly over it, and send a dish of cream, to table with it. The appearance of the pudding will be improved if it is garnished with any kind of bright-coloured jelly or jam. Time to boil, an hour and a half. Probable cost. Is. 2d. Sufficient for four or five persons.