TAPIOCA PUDDING.--Soak one half cup of tapioca over
night. In the morning cook until transparent in two cups of water. Stew
two cups of well-washed and stoned prunes in a quart of water till
perfectly tender; then add the juice of a good lemon and two
tablespoonfuls of sugar, and boil till the syrup becomes thick and
rich. Turn the prunes into a pudding dish, cover with the cooked
tapioca, and add a little grated lemon rind. Bake lightly. Serve without
dressing or with sugar and cream or almond sauce. If preferred, the
prunes and tapioca may be placed in the dish in alternate layers, having
the top one of tapioca.

TAPIOCA AND FIG PUDDING.--Cook three fourths of a cup of tapioca as
for Apple Tapioca. Have ready two cups of finely sliced or chopped tart
apples, and one cup of chopped figs, which have first been lightly
steamed. If preferred, raisins may be used in place of half the figs.
Put the fruit in the bottom of the pudding dish, turn the tapioca over
it, and bake till the fruit is very soft. If the apples are not very
tart, sprinkle the juice of a lemon over them before adding the figs and
tapioca.

A nice fruit pudding can also be made by using half canned pears and
half apples, or canned quinces may be substituted for figs.

PEACH TAPIOCA.--For this will be needed a quart of nicely canned
peaches, a cup of tapioca, and from one half to three fourths of a cup
of sugar, according to the sweetness of the peaches. Soak the tapioca
over night in just enough water to cover. When ready to cook, put in a
double boiler with three cups of water, and cook for an hour. Remove
from the fire and add to it the juice from the peaches, of which there
should be a cup and a half, which has been secured by draining the
peaches in a colander, and stir it well into the tapioca. Place a layer
of this mixture in an oiled pudding dish, add the peaches, cover with
the remainder of the tapioca, and bake for an hour in a moderate oven.

TAPIOCA JELLY.--Soak a cup of tapioca in a pint of water over
night. Add another pint and cook until transparent and smooth. Add three
tablespoonfuls of lemon juice and four tablespoonfuls of sugar; beat
well together and tun into molds. Serve cold. No dressing is required.
This may be varied by using unsweetened currant, grape, or other acid
fruit juice in place of lemon. Fruit jelly may be used if the juice is
not easily obtained. Add when the tapioca is well cooked, and stir until
dissolved.

APPL