Page:The Boston cooking-school cook book (1910).djvu/457

 Newton Tapioca

5 tablespoons pearl tapioca 4 cups scalded milk 4 tablespoons Indian meal 3/4 cup molasses 3 tablespoons butter 1-1/2 teaspoons salt 1 cup milk

Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal, molasses, butter, and salt. Cook in double boiler until mixture thickens. Add tapioca drained from water, turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a slow oven.

Apple Tapioca

3/4 cup pearl or Minute Tapioca Cold water 2-1/2 cups boiling water 1/2 teaspoon salt 7 sour apples 1/2 cup sugar

Soak tapioca one hour in cold water to cover, drain, add 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, and bake in moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking.

Tapioca Custard Pudding

4 cups scalded milk 2/3 cup pearl tapioca 3 eggs 1/2 cup sugar 1 teaspoon salt 1 tablespoon butter

Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.

Peach Tapioca

1 can peaches 1/4 cup powdered sugar 1 cup tapioca Boiling water 1/2 cup sugar 1/2 teaspoon salt

Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover; to