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MINUTE TAPIOCA DESSERT RECIPES

St. Clement’s Tapioca Cream

41% tablespoons Minute Tapioca 1 egg, slightly beaten
3 tablespoons sugar Grated rinds of 144 lemon and 4 orange
4 teaspoon salt 1 orange and 1 lemon, sections free from
2 cups mil membrane and draine

24 cup sugar

Add Minute Tapioca, sugar, and salt to milk, and cook in double boiler
15 minutes, or until tapioca is clear, stirring frequently. Pour small amount of
mixture slowly over egg, stirring vigorously. Return to double boiler and cook
until thickened. Remove from fire and add grated lemon and orange rinds.
Cool. For sauce, boil fruit juices and 24 cup sugar together 3 minutes. Add
orange and lemon sections, and cook 3 minutes longer. Chill. Serve pudding
in sherbet glasses, pouring small amount of sauce over each serving, just before
it is served. Serves 8.

Peanut Butterscotch

4 tablespoons Minute Tapioca 1 tablespoon butter
% teaspoon salt 4 cup brown sugar, firmly packed
2 cups milk, scalded 144 cup peanuts, chopped

Add Minute Tapioca and salt to milk, and cook in double boiler 15 minutes,
or until tapioca is clear, stirring frequently. Melt butter and sugar in saucepan
and cook until brown; then stir into tapioca mixture and cook until sugar mix-
ture is dissolved. Add peanuts and chill. Serve in sherbet glasses and top
with whipped cream. Serves 4.

Samaras Walnut Minute Tapioca

4 cup Minute Tapioca 2 cups milk, scalded
1% teaspoon salt 1 egg yolk, slightly beaten
1 cup Log Cabin Syrup 24 cup walnut meats, chopped

1 egg white, stiffly beaten

Add Minute Tapioca, salt, and syrup to milk, and cook in double boiler
15 minutes, or until tapioca is clear, stirring frequently. Pour small amount of
mixture over egg yolk, stirring vigorously. Return to double boiler and cook
until thickened. Cool. Add nuts and fold in egg white. Serve in sherbet
glasses. Garnish with halves of nuts and whipped cream, or, serve with top
milk. Serves 6.

Fruitaroon Minute Tapioca

3 tablespoons Minute Tapioca 1 egg, slightly beaten
lg teaspoon salt l4 teaspoon almond extract
2 cups milk, scalded 4 cup cream, whipped
2 tablespoons sugar 1 cup apricot juice, canned or stewed

8 macaroons, crushed

Add Minute Tapioca and salt to milk, and cook in double boiler 15 minutes,

or until tapioca is clear, stirring frequently. Add sugar. Pour a small amount of

tapioca mixture over egg, stirring vigorously. Return to double boiler and cook

until thickened. Cool. Add flavoring and cream. Chill. Pour apricot juice

Over macaroons and let stand several hours. Place tapioca mixture in indi-

pom Waites dishes and top each with 2 tablespoons of apricot mixture.
erves 6.

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