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THE CODVILLE COMPANY, LIMITED

COCOANUT CREAM TAPIOCA.

Take two tablespoons of Gold Standard “Just-a-Minute’”’ Tapi-
oca to a quart of boiling milk, add three tablespoons of cocoanut
and a small cup of sugar. Cook about fifteen minutes in a double
boiler, stirring frequently. Just before removing it from the stove
add the beaten yolks of three eggs. Cover with the whites of
the eggs beaten to a stiff froth with a little sugar. Brown in a

y quick oven.

TAPIOCA CREAM.

To one quart of milk add two large tablespoons of “Just-a-

Minute’ Tapioca, one small cup of sugar and a pinch of salt. Then

cook for fifteen minutes. Two minutes before removing from the

stove stir in the beaten yolks of two eggs. Pour into dish, add

: whites of the eggs and stir briskly. Add any flavoring desired,

or when cold flavor the cream by pouring it over any fresh fruit,
such as bananas, raspberries, strawberries, oranges, etc.

CHOCOLATE BLANC MANGE.

Add one-half cup of “Just-a-Minute”’ Tapioca, one-half cup of
sugar and a little salt to three cups of chocolate, and let it cook
fifteen minutes, stirring often. After removing from the stove
flavor with Gold Standard Vanilla and pour into mould. Serve
cold with sugar and cream. )

CHOCOLATE SUNDAE PUDDING.

Add the contents of a package of Chocolate Pudding to a half-
pint of milk and make a smooth paste. Add this mixture to one
pint boiling milk (previously prepared) and boil five minutes. Pour
in a.mould and set away to cool. Serve with whipped cream.

CHOCOLATE WALNUT PUDDING.

Take the contents of a package of Chocolate Pudding and mix
into a smooth paste witha pint of milk. Add this to a pint and a
half of boiling milk~ (previously prepared) and boil five minutes;
add a few minced walnuts, pour into a mould and allow to cool.
Serve with whipped or sweetened cream.

AQ