Tapioca Cream

Ingredients

• 2 tbs. tapioca
• 3 tbs. sugar
• i ts. salt
• 2 c. scalded milk
• 2 eggs
• i ts. vanilla

Method

1. 1

   Scald the milk, mix tapioca, sugar, and salt; pour scalded milk on the mixture and cook in a double boiler for about fifteen minutes, stirring occasionally.

2. 2

   Separate yolks and whites of eggs, beat until light, add yolks to tapioca mixture, and cook for three minutes, stirring constantly.

3. 3

   Remove from fire, add vanilla and beaten whites.

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.

3 tbs. sugar corn starch, sugar, salt, and i o. cold i ts. salt milk. When the mixture is smooth, add 3 c. milk hot milk and cook the mixture over fire for i ts. vanilla five minutes, stirring constantly. Cook the mixture over boiling water ^f or twenty- Digitized by Google STARCH 53 RECIPE 42. RECIPE 43. RECIPE 44* i c. Irish moss 3 0. milk Spk. salt 1 ts. vanilla RECIPE 45. 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 3 tart apples RECIPE 47. 2 tbs. tapioca 3 tbs. sugar i ts. salt 2 c. scalded milk 2 eggs } ts. vanilla APPLE TAPIOCA OR SAGO Wash, pare, quarter, and core the apples. Soak the tapioca for five minutes in J c. cold water. Cook the tapioca in boiling water in a double boiler until it is trans- parent, and add the sugar, salt, and spice. Put the quartered apples into a buttered pudding dish, pour on tapioca mixture, and cook it in a moderate oven until the apples are tender. Serve it with sugar, cream, or milk. TAPIOCA CREAM

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