and bake until the fruit is done and the top brown. Serve cold, with or without cream or sauce. Apple tapioca is particularly good, flavored with nutmeg or cinnamon.
TAPIOCA CREAM
Soak three heaping tablespoonfuls of flake tapioca in a cupful of cold water over night. Bring a quart of milk to the boil, add a pinch of salt and the tapioca, and stir until it thickens. Add a cupful of sugar and the well-beaten yolks of three eggs. Take from the fire and let cool a few moments, then stir in the whites of the eggs, beaten to a stiff froth, and any preferred flavoring. Chill and serve with cake.
WINE JELLY
Prepare according to directions given for orange jelly, using wine instead of orange-juice. The lemon-juice brings out the flavor of the wine.
SWEET RICE CROQUETTES
Cook a cupful of blanched rice with a teaspoonful of salt in three cupfuls of milk until tender and dry, add three egg yolks well beaten, one fourth of a cupful each of butter, sugar, whipped cream, and candied orange-peel shredded fine. When cool, shape into
