MlSCfiLLANEC'S. m 



Strawbeirj Sherbet.— One quart of sti'awberries, three 

 pints of water, one lemon— the juice only, one tablespoonf al 

 orange-flower water, three-quarters of a pound white sufjar. 

 The strawberries should be fresh and ripe. Crush to a 

 smooth paste, add the rest of the Ingredients (except sugar) 

 and let it stand three hours. Strain it over the the sugar, 

 t>queezing the cloth hard; stir until the sugar is dissolved, 

 strain again, and set in ice for two hours or more before 

 useing it. 



FRUIT AND TAPIOCA. 



All varieties of fruit are appetizing, wholesome, easily 

 prepared and not over rich when combined with tapiocii. . 

 It is not necessary to give special directions for each kind 

 of fruit tapioca, since the same method is applicable to 

 all, except that such large fruits as apples and peaches 

 need longer cooking than berries. 



Apple Tapioca. — Wash one half pint of tapioca and 

 soak it one hour in two cupfuls of cold water. Boil it 

 in a quart of cold water in a farina kettle until it looks 

 clear. Then slice tart apples enougii to cover the bottom 

 of a pudding-dish an inch and a half thick, sprinkle with 

 sugar, and poui- over the cooked tapioca. Bake half an hour 

 and serve either warm or cold with cream and sugar oi soft 

 custard. 



i^gain, take large sour apples, pare and core and stew till 

 they begin to be tender, either with a very little water, well 

 covered on the back of the stove or in a steamer. Pill the 

 core apertures while still hot with sugar, arrange, standing 

 on the bottom of a pudding-dish, and pour over them the 

 cooked tapioca. Bake as before. 



Blackberry Tapioca. — Stew one full pint of black- 

 berries in a Tery little water ten minutes, turn them into a 



