Tapioca Pudding.
Soak i/> a cupful of tapioca U liuur in a pi. of cold walcr. Tlini put it in
saucepan and let it boil 20 minutes or until it is transparent: if it becomes too
thick add a little more water. In a double l)oiler bring a (jt. of milk to lioiling
point with thevellow rind of Vi' ^^ Vernon and a little salt. Beat tbe yolks of fi
eggs witb a cup" of sugar, add them to tbe milk, stirring until smootb and creamv.
but not allowing it to boil. Wlieii thick, remove from lire and add tlie tapioca,
blending thoroughlv. Bour it into a pudding disb. Heat tbe whites of tbe eggs
to a stiff froth with three tablesjioonfuls of ]iowdered sugar and ont^ teas]->oonful
of vanilla. Spread over pudding and brown liglit Iv in tbe oven. Tbe pudding
reouires no baking and is d(>licioiis. Serve very cold.
^ Miss :Mixnii-: Witt.
Pineapple Tapioca Pudding.
Four lemons. 2 cups of sugar✪ Tapioca Pudding. 2 eups of civaiii. 1 tan of grated pineapple.
whites of 4 eggs. Beat eggs stiff and tben ad<l tl'e beaten enam and add to 1 cup
of tapioca soi^ked over niulit and cooked ].revioiisly. One-ball' of tbis recipe luake.s
a good sized dish full. ' ^li^^- '''■ 1^- ^-^^^i-
Cold Pineapple Pudding.
Use canned pineapples, tbe sliced variety. Put one large slice at eacb side of
a mould holding a quart, and cut enough of the rest of tbe fruit into snu\ll i)ieces to
fill a large cup ball" fidl. Pill another large cup tbree-fourtbs full of juice and
put on fire witb tbe volks of 4 eggs l)eaten and stir until it begins to tbickeu. Pu-at
till smooth, then add tbe half cup of cut pineapple and i)ut aside to cool. Wbip i :.
pt. cream until tbick. :\lix with the ega: mixture. Pill mold and pack m ice and
salt for 3 hours. ^^^^- Bilkey.
94 SUPERIOR COOK BOOK
Pineapple Tapioca Pudding.
Si»;ik 1 ciii) tapioca nxrv iiiiilil in |ilciil\ of walcj'. In nioi'niii,:^' drain nlT an\-
water that remains: add ' ;_. v\\]) warm watci-. and cdok in douMc lioilcr. Wdicn
almost clear, add V [. cups su,i;ar, juice of "J lemons an.d one can of ui'ated pineapide.
I^et boil n|). i-enio\'e from (ire and add jieaten whites of :! eii^s. After 5 nnnutcs
ser\'e cold with plain hoiled custard to which add [-j pt. whipped crea.m.
]\ri;s. II. .Iakdix'ki:.
Coffee Tapioca.
Soak I cnp of [leai'l tapioca I'' h.ours or lon^ei'; drain olT water and add '' cup.-
of coU'ee. 1 scant cup of sui^aT. 1 scant teaspoon of salt. ]>oil 1 honi' oi- lonucr till
all tapioca is soft. Stir in 1/. teaspooii \anilla. ^louhi and ser\e with cream.
]\li;s. ('. v. \l. TowxsEXD.
A Good Dessert.
Chop ((uite iiiie ^/{. Ih. of walnut meats and J/L> "'• <d' dates, adil 1 cup ^liTanulated
su^-ai', 1 teas])oon bakin.ii" ])ow(ler. .") tablespoons of hi'cad crunihs. the well-heaten
yolks n\' (i e,i;;us. adding' the whites stiffly heaten last. Spi'ead veiw tinn in shallow
,i;'rt'ased tins and hake in a Jewel I'anuc. "When cool it will fall an<l must be picked
from the tins with a fork. Heap in a dish and cover witli whipped cream.
3li;s. E. C'o()L1':y.
Apple Pudding.
Six apples chopped line. "J euus. I pt. bread ci-und)s. 1 cup brown suLi'ar. 1 ^, tea-
spoon cinnamon, little clo\es and nutm(\u-. Mi.\. ]iut in buttere(l dish. I'ake in a
Jewel Iian^^e 1 hour and eat with cream. Mi;s. W. 15. Xasox., iiipon.
Prune Whip. ✪ Prune Whip
Page 66 · 7 recipe records on this page
Presented as published in 1905. 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
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Tapioca Pudding.
Soak i/> a cupful of tapioca U liuur in a pi. of cold walcr. Tlini put it in
saucepan and let it boil 20 minutes or until it is transparent: if it becomes too
thick add a little more water. In a double l)oiler bring a (jt. of milk to lioiling
point with thevellow rind of Vi' ^^ Vernon and a little salt. Beat tbe yolks of fi
eggs witb a cup" of sugar, add them to tbe milk, stirring until smootb and creamv.
but not allowing it to boil. Wlieii thick, remove from lire and add tlie tapioca,
blending thoroughlv. Bour it into a pudding disb. Heat tbe whites of tbe eggs
to a stiff froth with three tablesjioonfuls of ]iowdered sugar and ont^ teas]->oonful
of vanilla. Spread over pudding and brown liglit Iv in tbe oven. Tbe pudding
reouires no baking and is d(>licioiis. Serve very cold.
^ Miss :Mixnii-: Witt.
Pineapple Tapioca Pudding.
Four lemons. 2 cups of sugar. 2 eups of civaiii. 1 tan of grated pineapple.
whites of 4 eggs. Beat eggs stiff and tben ad<l tl'e beaten enam and add to 1 cup
of tapioca soi^ked over niulit and cooked ].revioiisly. One-ball' of tbis recipe luake.s
a good sized dish full. ' ^li^^- '''■ 1^- ^-^^^i-
Cold Pineapple Pudding.
Use canned pineapples, tbe sliced variety. Put one large slice at eacb side of
a mould holding a quart, and cut enough of the rest of tbe fruit into snu\ll i)ieces to
fill a large cup ball" fidl. Pill another large cup tbree-fourtbs full of juice and
put on fire witb tbe volks of 4 eggs l)eaten and stir until it begins to tbickeu. Pu-at
till smooth, then add tbe half cup of cut pineapple and i)ut aside to cool. Wbip i :.
pt. cream until tbick. :\lix with the ega: mixture. Pill mold and pack m ice and
salt for 3 hours. ^^^^- Bilkey.
94 SUPERIOR COOK BOOK
Pineapple Tapioca Pudding.
Si»;ik 1 ciii) tapioca nxrv iiiiilil in |ilciil\ of walcj'. In nioi'niii,:^' drain nlT an\-
water that remains: add ' ;_. v\\]) warm watci-. and cdok in douMc lioilcr. Wdicn
almost clear, add V [. cups su,i;ar, juice of "J lemons an.d one can of ui'ated pineapide.
I^et boil n|). i-enio\'e from (ire and add jieaten whites of :! eii^s. After 5 nnnutcs
ser\'e cold with plain hoiled custard to which add [-j pt. whipped crea.m.
]\ri;s. II. .Iakdix'ki:.
Coffee Tapioca.
Soak I cnp of [leai'l tapioca I'' h.ours or lon^ei'; drain olT water and add '' cup.-
of coU'ee. 1 scant cup of sui^aT. 1 scant teaspoon of salt. ]>oil 1 honi' oi- lonucr till
all tapioca is soft. Stir in 1/. teaspooii \anilla. ^louhi and ser\e with cream.
]\li;s. ('. v. \l. TowxsEXD.
A Good Dessert.
Chop ((uite iiiie ^/{. Ih. of walnut meats and J/L> "'• <d' dates, adil 1 cup ^liTanulated
su^-ai', 1 teas])oon bakin.ii" ])ow(ler. .") tablespoons of hi'cad crunihs. the well-heaten
yolks n\' (i e,i;;us. adding' the whites stiffly heaten last. Spi'ead veiw tinn in shallow
,i;'rt'ased tins and hake in a Jewel I'anuc. "When cool it will fall an<l must be picked
from the tins with a fork. Heap in a dish and cover witli whipped cream.
3li;s. E. C'o()L1':y.
Apple Pudding.
Six apples chopped line. "J euus. I pt. bread ci-und)s. 1 cup brown suLi'ar. 1 ^, tea-
spoon cinnamon, little clo\es and nutm(\u-. Mi.\. ]iut in buttere(l dish. I'ake in a
Jewel Iian^^e 1 hour and eat with cream. Mi;s. W. 15. Xasox., iiipon.
Prune Whip.