=Tapioca Cream=
1 Quart of Milk 5 Tablespoonfuls of Tapioca 3 Eggs 1 Teaspoonful of Corn-starch 2/3 Cupful of Sugar Pinch of Salt
Soak the tapioca in a little warm water for an hour. Put the milk on the stove in a sauce pan. Add the sugar and salt to the beaten yolks of the eggs. When the milk is scalded put in the soaked tapioca and when boiling, stir in the eggs. Cook a few minutes and remove from fire. Stir in the beaten whites and flavor. To be eaten cold.
=Sauces=
=Chocolate Sauce=
1 Tablespoonful of Butter 2 Tablespoonfuls of Cocoa 1 Cupful of Sugar 4 Tablespoonfuls of Boiling Water
Put the butter into an agate dish on the stove; when melted, stir in the cocoa and sugar dry; add boiling water and stir until smooth. Add vanilla to taste.
=Cold Sauce=
Cream together one-half cupful of butter and one and one-half cupfuls of sugar. Grate a little nutmeg over the top.