Tapioca Jelly
½ Cup of tapioca.
2 Cups of water.
½ Cup of sugar.
Juice and grated rind of half a lemon.
¼ Cup of sherry wine, or
¼ Cup of brandy (French).
Pick over and wash the tapioca. Put it into a double boiler with the water, and cook it for one hour, or until the grains are transparent and soft. Then add to it the sugar, juice and grated rind of the lemon, the sherry and the brandy, mixing them thoroughly. Press all through a wire strainer into a glass pudding-dish, and set it in a cool place to become a jelly. It should be served cold, and with cream.