Bake an hour, and eat with or without sauce.
TAPIOCA PUDDING.
One quart of milk; one teacupful of tapioca; three eggs; a cup of sugar; a teaspoonful of salt; a tablespoonful of butter; a teaspoonful of lemon extract.
Wash the tapioca, and soak in the milk for two hours, setting it on the back of the stove to swell.

Beat eggs and sugar together, reserving whites for a meringue if liked; melt the butter, and add, and stir into the milk.
Bake half an hour.

Sago pudding is made in the same way.
TAPIOCA CREAM.
One teacupful of tapioca washed and soaked over-night in one pint of warm water.

Next morning add a quart of milk and a teaspoonful of salt, and boil in a milk-boiler for two hours.

Just before taking it from the fire, add a tablespoonful of butter, a teaspoonful of vanilla, and three eggs beaten with a cup of sugar.