Six little cooks

Soak two oz. tapioca five hours, or over night, in half a pint of cold water; put it over the fire with another half pint cold water, and when quite thick add half a tumbler boiling water; let it boil until the pieces look perfectly clear, then add four tablespoonfuls sugar, and flavor with two teaspoons brandy or two tablespoons wine. If lemon is preferred, boil the rind of one with the tapioca until it is flavored, and add some of the juice, if the flavor is liked so strong. Pour it into small moulds wet with water, and set it on the ice. " Why must the moulds be wet, Aunty? ' "To prevent the tapioca from sticking to them. In turning out moulds of jelly or blanc-mange, you know, we warm them outside with a towel wrung out of boiling water, or set them for a moment into a pan of hot water, to melt the surface next the mould; but tapioca is so sticky, this is not always sufficient." No. 88. — ARROWROOT GRUEL. One oz. arrowroot, mixed smooth in cold milk and stirred into one pint boiling milk, with one heaping teaspoon sugar, and a pinch salt; stir until it is thick as cream, then cool a little, and serve. No. 89. — ARROWROOT JELLY. Wet two heaping teaspoonfuls Bermuda arrowroot in a little cold water, then stir into one cup boiling water, in which two teaspoonfuls white sugar have been dissolved. Stir until clear, boiling steadily, then add the lemon. Wet a cap with cold water and pour in the jelly to stiffen. To be eaten cold with sugar and cream. The same recipe, made with milk instead of water and one additional teaspoonful of arrowroot, makes a delicious blanc-mange. It must be boiled until well thickened. " Don't they always give sick people chicken-broth, Aunt Jane? " asked Mabel. " When the sick people begin to get well, they general- ly do, my dear," replied Mrs. King. " I am just coming to that receipt." No. 90. — CHICKEN BROTH. Boil an ordinary sized chicken in two quarts unsalted water, cracking the bones well before putting in the fowl. Cover it closely, and boil until the meat all falls to pieces. The water must be cold when the chicken is put in. When done, strain the broth, to which add one tablespoonful rice or pearl barley, soaked in a little warm water, and simmer half an hour; then add four tablespoons milk, some salt and pepper and a little chopped parsley, and simmer five minutes. Be careful not to oversalt, but carry up a small salt-cellar on the waiter with the broth. Serve with dry toast. No. 91. — BEEF AND SAGO BROTH. Two Ibs. beef cut up small into two quarts cold, unsalted water; stew until the beef falls to pieces; strain it out, add salt and one cup sago, carefully washed and soaked until soft in a little lukewarm water. After the sago is in, simmer one hour, stirring often. Then add the beaten yolks of three eggs; boil up once and serve with dry toast. No. 92 — BEEF STEAK TEA. Broil one Ib. of tender, juicy beef for ten minutes; season with salt and pepper; cut it into small pieces, pour on a pint of boiling water, steep it half an hour, then press well, and pour off the liquid. No. 93 — BEEF SANDWICH.