Half a cup of tapioca soaked over-night in a cup of cold water. In the morning add a quart of milk and half a teaspoonful of salt, and boil three hours. It can be eaten plain, or with sugar and wine. Most of the blancmanges and creams given can be prepared in smaller quantities, if allowed. Baked custards can be made with the whites of the eggs, if a very delicate one is desired.