and cream.

40. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will
find caramel tapioca a delicious dessert. The caramel for it should be
made according to the directions given in Art. 25.

CARAMEL TAPIOCA
(Sufficient to Serve Six)

1 c. pearl tapioca
5 c. water
2 c. sugar
1/2 c. boiling water
1 lemon

Put the tapioca to soak overnight in the water. When ready to prepare,
place in a baking dish with the water used to soak the tapioca and set
in a very slow oven. Caramelize half the sugar and add to it the 1/2
cupful of boiling water. Pour this with the remaining cup of sugar over
the tapioca and continue to cook in the oven until the tapioca is
perfectly clear and the liquid has evaporated sufficiently to make a
dessert of the proper consistency to serve. Upon removing from the oven,
squeeze the juice of the lemon over the tapioca and stir slowly so that
this may penetrate throughout the dessert. Cool and serve with
whipped cream.

41. FARINA CUSTARD.--A means of using left-over breakfast cereals is
given in the accompanying recipe. Farina is the cereal used, but vitos,
cream of wheat, etc. may be used in the same way. Cereal may be cooked
especially for the purpose if there is none on hand and the dessert is