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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

RHUBARB TAPIOCA
 
 
 To 1 pint of chopped rhubarb add 2 dozen cooked prunes, 1/4 cup of prune juice and 1/2 cup of sugar; boil for 5 or 10 minutes, then add 1/2 cup of any quick-cooking tapioca which has first been soaked for half an hour in 3/4 cup of cold water; cook until the tapioca looks transparent. Serve either hot or cold with sugar and cream.

Sister S. S. Blough, Pittsburg, Pa.
 
 

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