Tapioca Cream

Ingredients

• Pearl tapioca 1/2 cup
• Minute tapioca 1 1/2 tablespoonfuls
• Scalded milk 2 cups
• Eggs 2
• Sugar 1 cup
• Salt 1 teaspoonful
• Vanilla 1 teaspoonful

Method

1. 1

   Minute tapioca needs no soaking.

2. 2

   If pearl tapioca is used, it must be soaked one hour in cold water to cover.

3. 3

   Pick over and wash the tapioca, drain off the water and add tapioca to the milk and salt scalded in the double boiler, and cook until the tapioca is transparent, or about 30 minutes.

4. 4

   Beat eggs and add the sugar to them.

5. 5

   Combine mixtures by pouring a little of the hot mixture in the egg and then stirring this into the mixture remaining in the double boiler.

6. 6

   Stir over fire until it becomes thick.

7. 7

   Add the flavoring and pour into a dish to cool.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 128. The excerpt below is the record exactly as published.

Salt i teaspoonful Eggs 2 Lemon or Vanilla i teaspoonful Method. Scald the milk, sugar, and salt together. Beat the eggs in a baking dish and pour the scalded milk over them. Add the flavoring and stir well. Set the baking dish in a pan of boil- ing water and bake in a moderate oven until a knife thrust into the custard will come out clean. Serve cold either plain, or with chocolate sauce. Nutmeg may be grated on top of the custard before baking, or caramel flavoring may be added in place of the vanilla. SALADS AND DESSERTS 257 3. Chocolate sauce. Inffredients. Chooolate 1 square Sugar i cup Boiling water J cup Cream J cup Method. Mix the chocolate, boiling water, and sugar together and . stir over the fire until smooth and thick. Add the cream and serve hot. 4. Caramel flavoring. Ingredients, Sugar 2 cups Boiling water 1 cup Method. Pour the sugar into a saucepan and stir over the fire until it becomes a thick brown sirup. Pour the boiling water on this and leave on the fire, stirring occasionally until the sugar is all dissolved. This may be bottled and kept for some time. 5. Shortcake. Ingredients. Flour 1 cup Baking powder 1 teaspoonful Salt i teaspoonful Butter 4 tablespoonfuls or One half butter and one half lard. Milk i cup Method. Mix dry ingredients and cut butter into this mixture with two knives. Stir in the mUk and spread the mixture out on a but- tered layer cake tin. Bake in a hot oven until brown. Wash and hull a box of strawberries, sprinkle with i cup of sugar, and crush with a spoon. When the shortcake is done remove from the pan, cut around the edge with a sharp knife and right through the center of the cake, making two layers of it. Spread the lower layer with butter and then with the crushed strawberry. Replace the top layer and serve hot. Fresh peaches, preserves, or a mixture of orange and banana may be used for this shortcake, s 268 FOODS AND HOVSEHOLD MANAGEMENT Another kind of strawberry oake is made of si)onge oake, and served cold with whipped cream. 6. Steamed pudding. Ingredients. Suet chopped 1 cup Raisins, currants, and citron sliced 1 cup Egg 1 Sweet milk 1 cup Molasses i cup Soda 1 teaspoonful Salt i teaspoonful Flour 3i cups Method. Skin, wash, and chop the suet, and dredge with flour. Wash, pick over and seed the dried fruit, slice the citron if it is used, and dredge all with flour. Stir together the milk and molasses, sift the dry ingredients with the flour, and stir the liquid into the flour slowly. Add the suet, beating the mass thoroughly, and last the fruit, sprinkling in both the suet and the fruit as you stir. Fill a greased mold } full, close tightly, and cook in a kettle of boiling water for three hours. Serve with a hard or foamy sauce. Laboratory management. — This can be made in class if each pupil will bring an empty baking powder or cocoa tin to school. A strip of greased cloth should be fastened around the edge of the cover. The recipe can be made in J cup proportions, and this amount can be cooked if the class period is two hours in length, but it is better to have the cooking finished at home. This is a seasonable exercise at Thanksgiving or Christmas. 7. Brown Betty or apple scallop. Ingredients, Buttered crumbs Tart cooking apples Sugar Cinnamon A little water Teacher's Note. — Individual shortcakes may be made by using a stififer dough and rolling and cuttmg them like biscuits. SALADS AND DESSERTS 259 Method. Put a layer of buttered crumbs in a baking dish. Pare and slice tart cooking apples and put a layer into the dish. Sprinkle with sugar, cinnamon, and a little water. Add' a layer of bread crumbs and repeat with apples, flavoring and cover the top with crumbs. Bake in a moderate oven until apples are cooked and crumbs brown. Any fruit such as peaches or blueberries may be used instead of apples. Serve hot with hard or foamy sauce or cold with cream and sugar, or the bread may be used in slices, buttered. 8. Hard sauce. Ingredients. Butter Powdered sugar Lemon extract or Vanilla Nutmeg Method. Cream the butter; add sugar gradually, and flavoring. Grate nutmeg over the top. Chill before serving. 9. Foamy sauce. Ingredients. i cup 1 cup } teaspoonful } teaspoonful ID. Butter J cup Powdered sugar 1 cup Egg 1 Vanilla 1 teaspoonful Method. Cream the butter, add gradually the sugar, the egg well bsaten, and vanilla. Beat while heating over hot water. Tapioca cream. Ingredients. Pearl tapioca } cup or Minute tapioca 1} tablespoonfuls Scalded milk 2 cups Eggs 2, or 1 Sugar icup Salt i teaspoonful Vanilla' i teaspoonful 260 FOODS AND HOUSEHOLD MANAGEMENT Method. Minute tapioca needs no soaking. If pearl tapioca is u^ed, it must be soaked one hour in cold water to cover. Pick over and wash the tapioca, drain off the water and add tapioca to the milk and salt scalded in the double boiler, and cook until the tapioca is transparent, or about } hour. Beat eggs and add the sugar to them. Combine mixtures by pouring a little of the hot mixture in the egg and then stirring this into the mixture remaining in the double boiler. Stir over fire until it becomes thick. Add the flavoring and pour into a dish to cool. II. Apple tapioca. Ingredients. Minute tapioca f cup Lemon peel BoiUng water 2i cups , Salt } teaspoonful Tart apples 6 Sugar i cup Method. Cook the tapioca in salt water until it becomes transx>ar- ent. Core and pare the apples and place in the bottom of the baking dish. Fill the cavities with sugar and add a little lemon peel. Pour the tapioca over the apples and bake in a moderate oven until the apples are soft. Serve cold with sugar and cream. 13. Lemon jelly. Ingredients. Shredded gelatin i box or Granulated gelatin 2 tablespoonfuls Lemon juice J cup Cold water J cup Boiling water 2 J cups Sugar 1 cup

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