Tapioca Cocoanut Cream

Ingredients

• 1/3 c pearl tapioca
• i pint milk
• ^ c cream
• yolks of 2 eggs
• >^ c sugar
• 5^, t salt
• i t vanilla
• >^, c shredded cocoanut

Method

1. 1

   Wash tapioca, soak in hot water, then drain and cover with milk.

2. 2

   Cook in a double boiler until transparent.

3. 3

   Beat egg yolks, add sugar and salt, stir into tapioca, then add vanilla and cocoanut.

4. 4

   Fold in beaten egg whites and serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 107. The excerpt below is the record exactly as published.

TAPIOCA COCOANUT CREAM Beefsteak Fie Cut 2 pounds of meat from the round or »flank into pieces I inch square. Sprinkle with i T flour, i T parsley and i onion chopped fine, and brown thoroughly in 2 T butter. Remove to a deep baking dish, pour i c of stock or hot water into the pan in which the meat was browned, thor- oughly scrape up all the rich meat juices and pour over the meat in the baking dish. Bake }i h, then cover with a crust made as follows : Remove all membrane from ^ pound of suet, chop fine and add to it gradually i c flour ; add 54 t salt and enough 192 LESSONS IN COOKING ice water to moisten. Knead for a moment, then roll out into a sheet large enough to cover the top of the baking dish. Make a hole in the center of the crust for the escape of the steam. Before covering the meat with the crust season with i t salt and a dash of pepper. Brush over the top of the crust with milk or beaten egg, and bake ^ h. Hominy Souffle Mix ^^ can or i^ c hominy with the yolks of 2 eggs, i c milk, y2 t salt, and i T melted butter. Cut and fold in the whites beaten stiff, pour into a buttered baking dish and bake set in a pan of hot water until firm, about 30 m. Creamed String Beans Drain and rinse ^ can string beans, cover with i c Medium White Sauce (p. 38), heat thoroughly and serve. Orange and Celery Salad _ Clean thoroughly i bunch of celery ; cut in i-inch length pieces and fringe ; drop into cold water to make crisp. Add 2 oranges separated into sections and cut into small pieces, dress with French Dressing (p. 178) and serve. Tapioca Cocoanut Cream Wash 1/3 c pearl tapioca well, cover with hot water and soak several hours. Drain, cover with i pint milk, and cook in a double-boiler until transparent. Beat the yolks of 2 eggs, add >^ c sugar, 5^, t salt, beat well, and stir gradually into the tapioca; add i t vanilla, >^, c shredded cocoanut, and fold in the whites of the eggs beaten dry. Serve either hot or cold. Preparing the Meal Immediately after lunch put the tapioca to soak. About 2 h before dinner time prepare the meat for the beefsteak pie and start to cooking. Make the Tapioca Cream and mould for serving. Now make the crust for the pie and put over the meat in the oven. Make and bake the Hominy souffle. Prepare the Orange and Celery Salad and put on salad plates in a cool place until needed. Open a ran of string beans and cream them. Serve dinner, leaving Beefsteak Pie in the baking dish. ^ FEBBUABY MENUS 193 BREAKFAST Tuesday Lesson 112 STEWED APRICOTS CHEESE OMELET BUTTERED TOAST COFFEE Cheese Omelet Make an Omelet according to directions given in L 69, p 125 — 4 eggs, 4 t butter, j/4 t salt, pepper, % c hot water. Just before removing from the pan sprinkle with 4 T grated cheese, fold over and serve. Or the cheese may be added to the yolks of the eggs and cooked with the Omelet. Stewed Apricots Wash y2 pound dried apricots well and cover with water. Soak over night, then cook slowly until tender, adding sugar at the last as necessary. See L 49, p. 83. Preparing the Meal Make the Cheese Omelet ; while cooking, make the coffee and toast. Serve the fruit cooked previously, then the Omelet, toast and coffee. LUNCHEON OR SUPPER Tuesday Lesson 113 CODFISH — CREOLE STYLE RYE BREAD APPLE SAUCE TEA Codfish — Creole Style Wash and soak 3^ pound of boneless flaked codfish over night. Blanch yl c rice and boil 20 m. While cooking melt 2 T butter; in it put i onion sliced finely and cook slowly until the onion is soft, but not brown. This will take about 20 m. Drain the codfish, add it to the rice, also ^ c strained tomatoes to the onion, cover the pan and cook gently for 20 m. Serve at once. Preparing the Meal About ^ h before lunch start the rice and onion to cook- ing for the Codfish — Creole Style. In about 20 m finish the preparation of the Codfish and while cooking cut the rye 194 LESSONS IN COOKING bread and butter and with a dish of apple sauce place on the table. Make the tea and serve the lunch. DINNER Tuesday Lesson 114 PLAIN POT ROAST MASHED POTATOES BAKED SQUASH CABBAGE AND APPLE SALAD CHERRY SOUFFLE Plain Pot Roast An iron pot or very heavy kettle should be used for a pot roast. Select for a pot roast the middle or face of the rump, the round or shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack ; add I c water, cover tightly and cook slowly below the boiling point for 3 or 4 h. When the meat is tender, if there is still any liquor remaining remove the cover, allow it to evaporate and brown the meat. Baked Squash Wash and wipe a squash; saw into halves, then into quar- ters and remove the seeds. Place the pieces of squash skin side down in a baking pan, and bake in a moderate oven until tender. This will require about i h. Cabbage and Apple Salad Soak 2 c of shredded cabbage. Remove the seeds from a sweet pepper and chop fine. Chop i T onion fine. Pare and slice i apple, preferably a tart one. Drain the cabbage, place a layer in the bottom of the salad bowl ; over this ar- range a layer of apple sprinkled with the chopped onion and pepper, then some French Dressing, the cabbage and so on until the ingredients are used. Serve very cold. Cherry Souffle Melt 2 T butter, add ^ c flour and ^ t salt and cook until frothy. Add }i c milk and ^ c cream

Cook this with the app: pantry check, scaling, and the assistant.