Soak tapioca in cold water for a few minutes then add to
coffee and sugar. Put over fire and when it boils stir in corn-
starch mixed with a little cold coffee. Add vanilla and turn int<>
mold. Chill and serve with whipped cream.
MAPLE TAPIOCA CREAM.
Tapioca, 1/2 cup. Eggs, 2.
Milk, 1 pint. Maple sugar or syrup, 1 cup.
Sugar, 1 cup. Salt, a pinch.
Soak tapioca in 1 cup of water over night. Tn the morning
pour off water, add milk, sugar, egg yolks, well beaten, and salt.
Heat and add maple sugar and let all rook in double boiler for
1 hour. Beat the egg whites stiff and fold in when mixture is
cool. Serve with whipped cream.
TAPIOCA CREAM.
Milk, 1 quart. Vanilla or lemon extract, 1
Eggs, 2. teaspoon.
Salt, 1/2 teaspoon✪ Caramel Tapioca. Sugar, 1 cup.
Minute tapioca, 3 tablespoons.
Meat milk in double boiler, add tapioca and salt and co«»k
1"i minutes. Add sugar and beaten egg volks. Cook till it
thickens, then remove from fire, add egg whites, beaten stiff,
and flavoring. Serve ice cold with whipped cream.
132 DESSERTS.
CREAMED APPLE TAPIOCA.
Minute tapioca, 2 tablespoons. Sugar, i/2 cup.
Milk, iy2 pints. Salt, a pinch.
Eggs, 2. Apples, 6.
Nutmeg.
Cook tapioca in the milk for 15 minutes, add the well beaten
eggs, the sugar and salt. Remove from fire at once. Meanwhile
pare and core the apples and slice thinly into a good sized baking
dish. Sprinkle with sugar and nutmeg, pour over the tapioca
custard and bake till apples are soft.
DATE TAPIOCA.
Granulated tapioca, iy2 table- Milk, 1 cup.
spoons. Dates, % cup.
Sugar, 2 teaspoons. Egg, 1.
Salt, a pinch.
Cook tapioca, sugar and salt with milk in a double boiler for
20 minutes. Stone dates, chop fine, then measure and stir into
tapioca with the well beaten egg yolk. Cook for a minute or two,
then pour into baking dish. Make a meringue of the egg white
with sugar, spread over top and brown delicately in moderate oven.
Dot, Cambridge.
HONEY TAPIOCA.
Minute tapioca, 2 tablespoons. Honey, 2 tablespoons.
Milk, 1 cup. Salt, a pinch.
E^£s 2. Vanilla extract, 1 teaspoon.
Cook tapioca with milk in a double boiler till transparent,
stirring constantly. Add salt and well beaten egg yolks, sweetened
with honey. Stir till mixture has thickened then add stiffly beaten
egg whites and continue to stir for 3 minutes. Remove from fire
and when cool stir in the flavoring. Serve cold with whipped
cream.
DESSERTS. 133
RHUBARB TAPIOCA.
K'hnbarb, 1 quart. Boiling water.
Sugar, 1 pint. Pearl tapioca, 2-3 cup.
Butter, 1 tablespoon.
Wash rhubarb and cut in small pieces, cook with sugar in
double boiler till tender without stirring. Skim out the rhubarb and
place in baking dish. To the remaining syrup add enough boiling
water to make 1 quart. When boiling add tapioca. Let boil 1 hour,
then pour over rhubarb, add butter and bake y2 hour. Serve with
whipped cream or foamy sauce.
SWEDISH SAGO PUDDING.
Currants, 3 boxes. Cinnamon, 1 stick.
Water. Sugar, 1 pound.
Sugar, 1 pound. Lemon, 1.
Sago, y2 pound.
Mash and strain the currants and add water to make 2 quarts
of liquid. Stir in sugar, cinnamon and grated rind of lemon. Boil
together till scum arises. Remove this, add sago and when melted
and clear pour into molds. Set on ice and serve with whipped
cream. A. S., Worcester.
FOAM SAUCE.
Sugar, 4 tablespoons. Eggs, 2.
Butter, 2 tablespoons. Sherry, 2 tablespoons. ✪ Creamed Apple Tapioca
Page 60 · 11 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Soak tapioca in cold water for a few minutes then add to
coffee and sugar. Put over fire and when it boils stir in corn-
starch mixed with a little cold coffee. Add vanilla and turn int<>
mold. Chill and serve with whipped cream.
MAPLE TAPIOCA CREAM.
Tapioca, 1/2 cup. Eggs, 2.
Milk, 1 pint. Maple sugar or syrup, 1 cup.
Sugar, 1 cup. Salt, a pinch.
Soak tapioca in 1 cup of water over night. Tn the morning
pour off water, add milk, sugar, egg yolks, well beaten, and salt.
Heat and add maple sugar and let all rook in double boiler for
1 hour. Beat the egg whites stiff and fold in when mixture is
cool. Serve with whipped cream.
TAPIOCA CREAM.
Milk, 1 quart. Vanilla or lemon extract, 1
Eggs, 2. teaspoon.
Salt, 1/2 teaspoon. Sugar, 1 cup.
Minute tapioca, 3 tablespoons.
Meat milk in double boiler, add tapioca and salt and co«»k
1"i minutes. Add sugar and beaten egg volks. Cook till it
thickens, then remove from fire, add egg whites, beaten stiff,
and flavoring. Serve ice cold with whipped cream.
132 DESSERTS.
CREAMED APPLE TAPIOCA.
Minute tapioca, 2 tablespoons. Sugar, i/2 cup.
Milk, iy2 pints. Salt, a pinch.
Eggs, 2. Apples, 6.
Nutmeg.
Cook tapioca in the milk for 15 minutes, add the well beaten
eggs, the sugar and salt. Remove from fire at once. Meanwhile
pare and core the apples and slice thinly into a good sized baking
dish. Sprinkle with sugar and nutmeg, pour over the tapioca
custard and bake till apples are soft.
DATE TAPIOCA.
Granulated tapioca, iy2 table- Milk, 1 cup.
spoons. Dates, % cup.
Sugar, 2 teaspoons. Egg, 1.
Salt, a pinch.
Cook tapioca, sugar and salt with milk in a double boiler for
20 minutes. Stone dates, chop fine, then measure and stir into
tapioca with the well beaten egg yolk. Cook for a minute or two,
then pour into baking dish. Make a meringue of the egg white
with sugar, spread over top and brown delicately in moderate oven.
Dot, Cambridge.
HONEY TAPIOCA.
Minute tapioca, 2 tablespoons. Honey, 2 tablespoons.
Milk, 1 cup. Salt, a pinch.
E^£s 2. Vanilla extract, 1 teaspoon.
Cook tapioca with milk in a double boiler till transparent,
stirring constantly. Add salt and well beaten egg yolks, sweetened
with honey. Stir till mixture has thickened then add stiffly beaten
egg whites and continue to stir for 3 minutes. Remove from fire
and when cool stir in the flavoring. Serve cold with whipped
cream.
DESSERTS. 133
RHUBARB TAPIOCA.
K'hnbarb, 1 quart. Boiling water.
Sugar, 1 pint. Pearl tapioca, 2-3 cup.
Butter, 1 tablespoon.
Wash rhubarb and cut in small pieces, cook with sugar in
double boiler till tender without stirring. Skim out the rhubarb and
place in baking dish. To the remaining syrup add enough boiling
water to make 1 quart. When boiling add tapioca. Let boil 1 hour,
then pour over rhubarb, add butter and bake y2 hour. Serve with
whipped cream or foamy sauce.
SWEDISH SAGO PUDDING.
Currants, 3 boxes. Cinnamon, 1 stick.
Water. Sugar, 1 pound.
Sugar, 1 pound. Lemon, 1.
Sago, y2 pound.
Mash and strain the currants and add water to make 2 quarts
of liquid. Stir in sugar, cinnamon and grated rind of lemon. Boil
together till scum arises. Remove this, add sago and when melted
and clear pour into molds. Set on ice and serve with whipped
cream. A. S., Worcester.
FOAM SAUCE.
Sugar, 4 tablespoons. Eggs, 2.
Butter, 2 tablespoons. Sherry, 2 tablespoons.