A Rice Sua^TiTUTE. 
15 
casa&vA Q%k€% are made som^ of which are 
preeer^ed for fi?e or siz moo tba if well 
b&ked in an oveo, 
Tapioca Brbad. 
' Id Porta Rlco it goea by fbe name of 
lodiftn bread and to prepare it aome corn 
floar is mlx^d up with citsaYa, In the 
hafiiD cf the AmacoQ, th^ ateple food of 
tbe Dfttire is bread made of bapiooft flour 
mixed with mkizs flour Tapiooa bread 
reqalres In lie warm water for its pre- 
p&rstioD which is not the ciise witb o^k^^ 
in the making of which coid water t-i 
esaeoUal. 
In tbe Eennion and MaQfttinfl Za^ 
landi tapioca boiled in wal^r and 
well leai^oBed ie sold at the rate 
of two pit cea for a pennj ; it ia a tittle cois- 
merce taking the place of onr local " apom " 
aeltera and other tit- bib hawkera. 
Tapioca Soup. 
The coaree flour obtained ia the oonac 
preparation makes nntrirlona and whole- 
some aonp; the flonr whiob is yellow or 
white ewfitla a great deal when diluted in 
«arm water. 
Tapioca Stew. 
Tapioca makea excellent atew either by 
iteell Of togeiber with me&\ potatoe% 
artichoke?, etc and comparer faTonrabiy 
with the contioeotal ragODt or the delicion^ 
Iriah atew. 
Tapioca Cakes, 
To prepare a tapioca cak?, diln^p, 
eay, two ponnda of flonr with water. 
sea80oiog same with salt, angar aod 
butter in reaaocable quaDtitiea ; add to it 
