Peach Tapioca. Mrs. S. E. Barlow
Cover one cup of “Farina” tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clear and tender; then stir in the peaches. Turn into a dish, and serve cold, with powdered sugar and cream. Cherries, unfermented grape juice, or berries can be used instead of peaches, and will make a most delicious dessert.