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Duchess Cream

(Creams.) - (The Cookery Blue Book)







1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the

morning drain, and cover with boiling water and cook till clear,

stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup

grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve

cold with cream.











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