_*Tapioca Puree
Brazillian Stew
Beans
Mashed Potatoes
White Grape Salad
Wafers
Cheese
Ginger Ice Cream
Coffee_
_*Tapioca Puree_--1 quart white stock, or half stock and half milk,
1/4 pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1
tablespoon fine sago or crushed tapioca, salt and pepper to taste.
The stock should be well flavored, otherwise it must be simmered with
a little onion, carrot, celery, and herbs, and strained for use. Bring
stock to boiling point, sprinkle in sago, or tapioca, and stir and
cook until it becomes transparent; then let soup cool slightly. Mix
yolks of eggs and the cream together, then the melted Crisco, and add
to soup and stir till it thickens; it should have the consistency of
single cream. When a thicker soup is desired, mix teaspoon flour or
cornstarch with a little milk, and add it to soup at same time as sago
or tapioca. Season to taste, and serve.