Evening Republican, Volume 18, Number 53, Rensselaer, Jasper County, 3 March 1914 — Apricot Tapioca Pudding. [ARTICLE]

Apricot Tapioca Pudding.

Drain a sirup from a pint can of apricots and add to it enough water to make one pint of the liquid; heal to the boiling point, stir in two tablespo&ns of nuick-cookir.g tapioca and one-half teaspoon of salt and cook over boiling water until tapioca is clear, stirring frequently. Butter a baking dish, put in the apricots, cover with the tapioca, and bake about 20 minutes.. Serve hot with cream and sugar.