two-quart pudding dish nearly half full. Add four cups
of water and one of sugar to the soaked tapioca, pour it over the
apples, and bake two or three hours in a slow oven. Serve with whipped
cream.

BANANA DESSERT.--Soak a cup of tapioca over night. In the morning
cook in a double boiler in a quart of water until transparent. When
done, add a cup of sugar and three or four sliced bananas. Serve cold
with cream.

BLACKBERRY TAPIOCA.--Soak a cup of tapioca over night. When ready
to cook, add three cups of boiling water and cook in a double boiler
until transparent and smooth. Sprinkle a quart of fresh blackberries
with sugar, and stir lightly into the tapioca. Pour into molds and serve
cold with cream and sugar. Other fresh berries may be used in the same
way.

CHERRY PUDDING.--Soak and cook a half cup of tapioca in a pint of
water until transparent. Have a pint of fresh pitted cherries in an
earthen pudding dish. Sprinkle them well with sugar, pour over them the
cooked tapioca, and bake for an hour in a moderate oven. Serve hot with
or without cream.

FRUIT TAPIOCA.--Cook three fourths of a cup of tapioca in four cups
of water until smooth and transparent Stir into it lightly a pint of
fresh strawberries, raspberries, currants, or any small fruit, adding
sugar as required. For variety a cup of canned quinces or apricots may
be substituted for fresh fruit. Serve warm or cold with whipped cream or
mock cream.

MOLDED TAPIOCA WITH FRUIT.--Simmer one half cup of desiccated
cocoanut in a pint of milk for twenty minutes. Strain out the cocoanut,
and add milk to make a full pint. Add one half cup of sugar and one half
cup of tapioca previously soaked over night. Let the whole simmer until
the tapioca is transparent. Dip some cups in cold water, drain, and lay
fresh strawberries, currants, or cherries in the bottom of each in the
form of a star or cross. Pour the tapioca into the molds gently, so as
not to displace the fruit. When cold, turn out and serve with whipped
cream or fruit sauce. Raisins may be substituted for fresh fruit, or
bits of jelly may be placed around the mold after it has cooled, if
preferred.

PINEAPPLE TAPIOCA.--Soak one cup of tapioca over night in one and
one half cups of water. Add two and one half cups of water and cook in a
double boiler until transparent, then add one cup of sugar and one juicy
pineapple minced fine with a sharp knife. Mold, and serve cold with or
without cream.

PRUNE AND