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Tapioca Soup.

Ingredients.

Stock. Tapioca.
1. Take three tablespoonfuls of tapioca to every quart of stock. 2. When it boils shake in the tapioca, stirring it continually with a wooden spoon. 3. Boil a quarter of an hour, and serve.

PRECAUTIONS.-Stir when adding the tapioca, which should be crushed fine before using.

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Chef’s Choice Recipes

Tapioca Soup.

Stock. Tapioca. 1. Take three tablespoonfuls of tapioca to every quart of stock. 2. When it boils shake in the tapioca, stirring it continually with a wooden spoon. 3. Boil a quarter of an hour, and serve. PRECAUTIONS.-Stir when adding the tapioca, which should be crushed fine before using.

Stock. Tapioca.
1. Take three tablespoonfuls of tapioca to every quart of stock. 2. When it boils shake in the tapioca, stirring it continually with a wooden spoon. 3. Boil a quarter of an hour, and serve.

PRECAUTIONS.-Stir when adding the tapioca, which should be crushed fine before using.