Beef-Tapioca Soup
¼ Cup of granulated tapioca.
1½ Cups of water.
1 Pint of strong beef broth.
½ Teaspoon of salt.
½ Teaspoon of mixed sweet herbs.
1 Teaspoon of minced onion.
A little black pepper.
Soak the tapioca for twenty minutes in a half cup of cold water, then set it to cook in a double boiler with the rest of the water (one cupful). When the grains become soft and begin to look transparent, put in all the other ingredients and cook until the tapioca is completely dissolved. This will require two or three hours. Strain it, and return it to the fire to boil for five minutes, when it is ready to serve. This soup may be made with the ordinary stock from a stock-kettle. A little chicken broth is an improving addition, and really makes a most savory soup.