16 A Rice Sfbstitute. 
four ^iprgs ; wtteD the doQgh ha>& beett* 
thoroughly mixed, place tt io a rece[>tac1e- 
for bftkiDg io an overt. 
Tapioca Pudding. 
To make puddings, take balf-a'pint 
of flour t(] nhich «dd three timei iCa 
quaotily of water ; aUow it to re- 
main f jr (tbopt t&lf-an-hnQr, taking care tO 
atir it fr^qnt^ntly. Add ooe pint of milk in 
which whisk three egg*; add tn%»r and 
Bpice to taste, After miziog thoroughly, 
the cake ia baked io an oven about 30 
minatea. 
Frittebb 
To makF fritrcra take balf-a-pint of 
flour ; add Stp parts of mtik, one egj^, aii^ar 
and apice to taste. Before s^rFiog, aprlnkl^ 
a little si]|;ar over them, 
POEBIDQE 
A very aimple way of preparation 
it to place two table spoonsful of 
flour in a-half-pint of water. After so%kiag 
for 20 minateSf boil for fii^e minotes io balf- 
a pint of milk or water and aarve the 
porridge. 
Choicb Tapioca iCake§- 
Soak 500 grama of tapiooa Eoiir 
In milk towirds evening ; nexd morning} 
add bnfcttr, two egfita, two poand 
bitter du^?, one gram of powdered 
caoella or cionamon ; mix well and place in 
a buttered manM for biking Unmoald the 
cake only when nearly cold ; add to it 
raisiaa or pronep. Thia cake has tbe re- 
ps ration of being fxqniaite. 
Tapioca is ea^en either cook- 
ed or raw, i'a leavea beiDg used 
prepare vari iu^) aancea. To the iSenegal, 
tapioca leaves are conaQmed onder that 
