Both pearl and flake tapioca are suitable for these desserts.  They should be soaked for some hours before using, and it is always best to soak over night if convenient.  The flake tapioca requires longer soaking and cooking than the pearl tapioca.  For soaking, use one and a half cups of water for each cup of flake tapioca, and one pint of water for a cup of pearl tapioca.  For cooking, three or four additional cups of water will be required for each cup of tapioca, depending upon, the articles used with it.  A double boiler should be used for the cooking.

RECIPES.

APPLE TAPIOCA.—­Soak a cupful of pearl tapioca over night.  In the morning simmer in a quart of boiling water until transparent and thickened.  Arrange in the bottom of a pudding dish four or five good-sized tart apples, which have been pared, cored, and the cavities filled with sugar.  Squeeze the juice of a lemon and grate a very little of the rind over the apples.  Pour the tapioca over the fruit.  Set the dish inside a pan filled with hot water, cover, and bake one hour, or until the apples are done.  Serve with sugar and cream.  It is best nearly cold.  Fresh peaches, pared and stewed, may be used in place of apples, if preferred.

APPLE TAPIOCA NO. 2.—­Soak a half cup of tapioca in a cap of tepid water, for at least three hours.  Pare, core, and quarter nice tart apples to fill a 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.