Peach Tapioca

Ingredients

• 4 tbs. tapioca
• i c. sugar
• i ts. salt
• 2 c. boiling water
• 1 can peaches, or 1 pt. jar of peaches

Method

1. 1

   Soak the tapioca in 0.5 cup of cold water for five minutes, add boiling water and salt, and cook in a double boiler until transparent.

2. 2

   Add sugar.

3. 3

   Put halves of peaches into a serving dish, sprinkle with powdered sugar, and pour the cooked tapioca over the peaches.

4. 4

   Set aside to cool and serve cold with cream, milk, or whipped cream.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 19. The excerpt below is the record exactly as published.

4 tbs. tapioca (" minute tapi- oca '*> i c. sugar i ts. salt 2 c. boiling water 1 can peaches, or 1 pt. jar of peaches five minutes longer; remove it from the fire, add the vanilla, and pour the mixture into a cold, wet mold. Serve it cold with cream, or milk, and sugar. Crushed straw- berries or sliced peaches may be served with blancmange. CHOCOLATE BLANCMANGE Chocolate blancmange may be made by adding 1^ tbs. of cocoa to No. 41 and omitting^ the vanilla. > FRUIT CORN STARCH BLANCMANGE One cup of any kind of cooked fruit may be added to No. 41 just before the blanc- mange is poured into the mold. IRISH MOSS BLANCMANGE Soak the moss in cold water for fifteen minutes. Pick it over, wash it, tie it in a thin bag, and put it into double boiler with the milk. Cook it about thirty minutes, or until the milk is thickened. Remove the boiler from the fire, lift out the moss, and add the salt and vanilla; pour the blanc- mange into a cold, wet mold and set it aside to cool. Serve the blancmange plain with sugar and milk, or surround it with fresh strawberries or sliced banana, and serve it with sugar and cream. PEACH TAPIOCA Soak the tapioca in \ c. of cold water for five minutes, add the boiling water and salt, and cook the mixture in a double boiler until the tapioca is* transparent. Add the sugar. Put halves of peaches into a serving dish and sprinkle with powdered sugar. Pour the cooked tapioca over the peaches and set it aside to cool. Serve it cold with cream, milk, or whipped cream. Digitized by Google 54 FIRST YEAR RECIPE 46. i c. ** minute tapioca " or sago } c. sugar i ts. salt i ts. cinnamon, or Spk. nutmeg 2 c. boiling water

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