MINUTE TAPIOCA DESSERT RECIPES

Rhubarb Minute Tapioca

3 cups rhubarb, cut in pieces 114% cups hot water
4 tablespoons Minute Tapioca 114 cups sugar

4 teaspoon salt

Add rhubarb and Minute Tapioca to water, and cook in double boiler 15 min-
utes, or until tapioca is clear, stirring frequently. Add sugar and salt. Cook a
few minutes longer, or until sugar is dissolved. Chill and serve with whipped
cream. Serves 6.

Deep-dish Cherry Tapioca

¥% cup Minute Tapioca 1 cup brown sugar, firmly packed
1 teaspoon salt 14 teaspoon nutmeg
4 cups hot water and cherry juice 14 teaspoon cinnamon
1 tablespoon lemon juice 2 tablespoons melted butter

cups canned sour red cherries

Add Minute Tapioca and salt to water and cherry juice and cook in double
boiler 15 minutes, or until tapioca is clear, stirring frequently. Add lemon
juice, sugar mixed with spices, butter, and cherries. Pour into greased baking
dish and bake in moderate oven (350° F.) 45 minutes. Serve plain or with
cream. Serves 8.

Chocolate Soufflé

2% squaresBaker’s Unsweetened Chocolate, 2 tablespoons butter
cut in pieces 14 cup sugar
2 tablespoons Minute Tapioca 3 egg yolks, beaten until thick and
1 cup milk, scalded emon-colored

3 egg whites, stiffly beaten

Add chocolate and Minute Tapioca to milk, and cook in double boiler 15 min-
utes, or until tapioca is clear, stirring frequently. Add butter and remove from
fire. Combine sugar and egg yolks. Add tapioca mixture slowly, stirring vigor-
ously. Cool. Fold in egg whites. Turn into greased baking dish. Place in pan of
hot water and bake in moderate oven (350° F.) 50 to 60 minutes, or until
soufflé is firm. Serves 8.

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CHOCOLATE SOUFFLE (recipe above)

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