TAPIOCA SOUP
Clear tapioca soup is made by thickening some ordinary clear soup (see CLEAR SOUP) with tapioca, allowing about two ounces of tapioca to every quart. The tapioca should be put into the soup when it is cold, and it is then far less likely to get lumpy. Tapioca can also be boiled in a little strongly flavored stock that has not been colored, and then add some boiling milk. Tapioca should be allowed to simmer for an hour and a half. Of course, a little cream is a great improvement when the soup is made with milk.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
