TAPIOCA PUDDING

Three ounces of tapioca, one quart of milk, two ounces of butter, quarter of a pound of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca, and let it stew gently in the milk by the side of the stove for quarter of an hour, occasionally stirring it; then let it cool; mix with it the butter, sugar, and eggs, which should be well beaten, and flavor with either of the above ingredients. Butter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin one and a half hours.