PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to
soak until all the water has been absorbed. Open a pint can of
peaches, and pour off the liquor; add to this the tapioca, and cook
slowly over a moderate fire until the tapioca is clear and tender;
then stir in the peaches. Turn into a dish, and serve cold, with
powdered sugar and cream. Cherries, unfermented grape juice, or
berries can be used instead of peaches, and will make a most delicious