If preserves be used, omit the sugar from the cream.

Sponge cake may be used in the place of bread.
=Pineapple Sponge.= Heat one pint of grated pineapple over hot water, sprinkle into it one-third a cup of fine tapioca (a quick-cooking kind), mixed with two-thirds a cup of sugar, and half a teaspoonful of salt; when the tapioca is transparent, add the juice of a lemon, and fold in the whites of two eggs, beaten until dry.

Serve with cream and sugar.
=Tapioca-and-Banana Sponge.= Sprinkle half a cup of tapioca and two-thirds a cup of sugar into one pint of boiling water; add half a teaspoonful of salt and cook over hot water, stirring occasionally.

When the tapioca is transparent, add the juice of two lemons, and fold in the whites of two eggs, beaten until dry.

Serve spread over sliced bananas, with cream and sugar, or with a cold boiled custard, previously made.