Boston Cooking-School cook book

To sugar add boiling water and cornstarch diluted with cold water. Cook over flame until mixture thickens, stirring constantly ; then.cook in double boiler 20 minutes, stirring occasionally. Remove from range and add egg whites, nut meats broken in small pieces, and salt. Mold and chill. Serve with Soft Custard (p. 529). TAPIOCA CREAM 11% tablespoons quick-cooking 2 eggs tapioca ¥g cup sugar 2 cups scalded milk V4 teaspoon salt 1 teaspoon vanilla Cook tapioca in double boiler until transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture; return to double boiler, stir, and cook until it thickens. Add egg whites beaten stiff. Chill and flavor. For a richer dessert, fold in 4 cup heavy cream, beaten stiff. Serves 4 to 6. With Pearl Tapioca. Use 4 cup. Soak 1 hour in cold water to cover and drain. Tapioca Custard. Add whole eggs, slightly beaten. Add 1 tablespoon butter. Bake in buttered dish in pan of hot water in moderately slow oven (325° F.). Chocolate Tapioca. Scald 2 squares unsweetened chocolate with milk or mix 14 cup cocoa with the sugar. If desired, double the amount of tapioca and omit eggs. Coconut Tapioca. Add 14 cup shredded coconut to milk. Instead of folding in egg whites, pour pudding into buttered baking dish, fold 14 cup sugar into egg whites, beaten stiff, pile on top and bake 15 minutes in slow oven (300° F.). COFFEE TAPIOCA 4 cups boiled or percolated Y cup quick-cooking tapioca coffee V% cup sugar Cook 15 minutes. Mold. Chill. Serve with cream, plain or whipped. Serves 6 to 8. BUTTERSCOTCH TAPIOCA Y4{ cup quick-cooking tapioca 4 cup brown sugar Vg teaspoon salt 4 cup peanuts, skinned and 2 cups scalded milk chopped, or ¥ teaspoon vanilla 1 cup dates, chopped 1 tablespoon butter Add tapioca and salt to milk. Cook in double boiler until tapioca is clear, stirring frequently (15 minutes). Melt butter, add sugar, cook until brown. Add to tapioca mixture and cook until dis- — solved. Add nuts or dates. Chill. Or pour into a buttered bak- ing dish and bake in moderate oven (350° F.) 30 minutes. Serve with cream, whipped or plain. Serves 4. CARAMEL RENNET CUSTARD 2 cups milk Few grains salt 1% cup sugar 1 teaspoon vanilla Yg cup boiling water Whipped cream, sweetened and 1 household rennet tablet flavored Chopped nut meats Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until sirup is reduced to 4 cup. Cool and add milk slowly to sirup. Reduce rennet tablet to powder, add to mixture, with salt and vanilla. Let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts. APPLE TAPIOCA Y% cup quick-cooking tapioca 1% teaspoon salt Cold water 7 sour apples 2% cups boiling water Y% cup sugar Add tapioca to boiling water and salt; cook in double boiler until ‘transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca. Bake in moderate oven (350° F.) until apples are soft. Serve with sugar and cream or whipped cream. Serves 6. PEACH TAPIOCA 2 cups canned peaches 1% cup quick-cooking tapioca 14 cup powdered sugar 1% teaspoon salt 4 cup granulated sugar Boiling water Drain peaches, sprinkle with powdered sugar, and let stand 1 hour. To peach sirup, add enough boiling water to make 3 cups, heat to boiling point, and add tapioca, sugar, and salt. Cook in double boiler until transparent. Line a mold or pudding dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven (350° F.) 30 minutes. Cool slightly, turn on dish, and serve with whipped cream. Serves 8. RHUBARB TAPIOCA PUDDING