Stew prunes, or any small fruit, sweeten to taste, and while boiling
put in a few thin slices of white bread; when the bread is saturated
with the boiling juice, put the bread in alternate layers in a deep
dish, leaving a thick layer of fruit for the top. Put a plate over
the top, and when cool, set on ice. Serve with sugar and cream.
Whipped cream is preferable.



PEACH TAPIOCA. MRS. S. E. BARLOW.

Cover one cup of "Farina" tapioca with a pint of water, allowing it to
soak until all the water has been absorbed. Open a pint can of
peaches, and pour off the liquor; add to this the tapioca, and cook
slowly over a moderate fire until the tapioca is clear and tender;
then stir in the peaches. Turn into a dish, and serve cold, with
powdered sugar and cream. Cherries, unfermented grape juice, or
berries can be used instead of peaches, and will make a most delicious
dessert.



TAPIOCA CREAM. MRS. O. W. WEEKS.

Soak one teacup of tapioca in water over night. In the morning, set
one quart of milk in a kettle of boiling water, and let it come to a
boil. Stir the yolks of three eggs into the tapioca, with one cup of
sugar; let it boil a few minutes. Beat the whites of the eggs stiff
and put on the top of the cream. Serve cold.