Tapioca Raisin Pudding.

One and a half ozs. tapioca, 1 pint milk, 2 ozs. stoned raisins, 2 eggs, sugar to taste.

Bring the milk to the boil, stir in the tapioca and continue to stir for about ten minutes until the grain is semi-cooked. Add the raisins, sugar to taste, and the beaten egg yolks. Pour the mixture into a buttered piedish and brown slowly in a moderate oven. Whip up the whites of the egg to a stiff froth and fold into them two tablespoonsful of castor sugar. Pile the meringue on the top of the pudding, return this to the oven, and cook until the meringue is a golden brown.

* * *