Page:Browne - The Plain Sailing Cook Book.djvu/104

 TAPIOCA CUSTARD


 * MATERIALS

¼ cup pearl tapioca

or

1½ tablespoons minute tapioca

2 cups milk

2 eggs

⅓ cup sugar

1 teaspoon vanilla


 * UTENSILS

Bowl

2 cups

Double-boiler

Small bowl

Dover beater

Strainer

Tablespoon

DIRECTIONS


 * 1) Put the tapioca in a cup, cover it with cold water, and let it soak one hour.
 * 2) Put the milk in a double-boiler, set this over the fire, and let the milk scald.
 * 3) Drain the water from the tapioca through a strainer, and put the tapioca in the double-boiler with the milk, allowing it to cook until the tapioca is transparent.
 * 4) Break the eggs, putting the yolks in one bowl and the whites in another.
 * 5) Add the sugar to the yolks, and beat them well together.
 * 6) Pour the yolks and sugar slowly into the double-boiler, stirring constantly, and cook about five minutes.
 * 7) Take the boiler from the fire, separate it, and let the custard cool for a few minutes.
 * 8) Beat the egg-whites stiff, add them with the vanilla to the custard, and mix thoroughly.
 * 9) Pour into a serving-dish, and chill for several hours before serving.