Prepare small quantities, preserving the right proportions of seasoning.
TAPIOCA JELLY.
Two ounces of tapioca,--about two tablespoonfuls,--soaked over-night in one cup of cold water.

In the morning add a second cup of cold water, and boil till very clear.

Add quarter of a cup of sugar; two teaspoonfuls of brandy or four of wine; or the thin rind and juice of a lemon may be used instead.

Very good hot, but better poured into small molds wet with cold water, and turned out when firm.
TAPIOCA GRUEL.
Half a cup of tapioca soaked over-night in a cup of cold water.

In the morning add a quart of milk and half a teaspoonful of salt, and boil three hours.