MINUTE TAPIOCA DESSERT RECIPES

Strawberry Tapioca Flamingo

1 quart fresh strawberries, hulled 224 cups boiling water

1 cup sugar 2 cups strawberry juice, drained from
4 cup Minute Tapioca berries
4 teaspoon salt 14 cup cream, whipped

Crush strawberries slightly, add sugar, and let stand 30 minutes or longer.

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

or until tapioca is clear, stirring frequently. Add strawberry juice to tapioca

mixture. Chill. Pour 4% of this mixture into parfait glasses. Chill until firm.

Fold cream into remaining tapioca mixture. Chill. Pile lightly on mixture in

Spend glasses. Chill. Just before serving, top with crushed strawberries.
erves 8.

Masquerade Puddings

1g cup Minute Tapioca 31% cups milk, scalded
lg cup sugar 1 egg yolk, slightly beaten
4 teaspoon salt 1 teaspoon vanilla

1 egg white, stiffly beaten

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
tapioca mixture over egg yolk, stirring vigorously. Return to double boiler and
cook until thickened, stirring occasionally. Remove from fire and add flavor-
ing. Fold in egg white. Turn into molds. Chill. Unmold. Serve with Cherry
Red Sauce, or with sauce of apricots or prunes. Serves 10.

Cherry Red Sauce for Masquerade Puddings

14% cups canned red cherries (juice and 1 cup sugar
fruit) 1 tablespoon flour

Dash of salt

Heat cherries to boiling. Combine sugar, flour, and salt. Add to cherries and
cook until slightly thickened, stirring well. Chill. Makes 114 cups sauce.

MASQUERADE PUDDINGS
(recipe above)