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 flavoured stock that has not been coloured, 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.
TOMATO SOUP .-- This is a very delicate soup, and the endeavour should be to try and retain the flavour of the tomato.

Slice up an onion, or better still two shallots, and fry them in a little butter, to which can be added a broken-up, dried bay-leaf, a saltspoonful of thyme, and a very small quantity of grated nutmeg, Fry these in a little batter till the onion begins to turn colour, and then add a dozen ripe tomatoes from which the pips have been squeezed.