THE MANITOBA HEALTH COOK BOOK

Rice Meringue

Follow recipe for Baked Rice Pudding. Make meringue by
beating 2 egg whites until stiff and gradually adding 4 T. fruit
sugar. When pudding has baked for 15 minutes, cover with mer-
ingue and brown in a slow oven (about 15 minutes).

Tapioca Cream

4 c¢. fine tapioca (or) , t. salt 1 t. vanilla
', c. pearl tapioca 1-3 ¢c. sugar 3 c. milk
1 egg white 1 egg yolk

Cook tapioca with salt and milk in top of double boiler until
transparent. Add sugar. Add small amount of hot mixture to
beaten egg yolk. Combine with mixture in double boiler and cook
5 minutes. Remove from heat and fold in stiffly beaten egg white
and vanilla. Serve warm, or thoroughly chilled. If pearl tapioca

is used, soak for at least | hr. in cold water and drain before cook-
ing.

Honey Cocoanut Tapioca

Follow recipe for Tapioca Cream, using '% c. honey instead of
sugar, and folding in !% c. cocoanut with beaten egg white.

Fruit Tapioca

Follow recipe for Tapioca Cream, adding !4 c. chopped dates,
raisins, figs, or cooked prunes with beaten egg white; or place pieces

of fresh or canned fruit in bottom of dessert dishes and cover with
Tapioca Cream. :

Sago Cream

1-3 ¢. sago 3c. milk Y, c. sugar
1 egg Ys t. salt Flavoring

Soak sago for | hour in sufficient milk to cover. Add remain-
der of milk and cook in top of double boiler until sago is clear. Add
part of hot mixture to beaten egg and sugar. Return to double
boiler and cook 5 minutes.

If desired, 2 egg yolks may be used instead of the whole egg,
and the pudding covered with meringue, made from 2 egg whites
and 14 c. fruit sugar and browned in a slow oven (325 deg. F.).

Chocolate Crumb Pudding

Follow recipe for Crumb Pudding. Add 1'4 oz. unsweetened
chocolate, grated. to milk and heat until chocolate is melted. Re-

duce butter to | T. and use 14 c. sugar. Half cup chopped walnuts
may be added.

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