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 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  Two More Tapioca Puddings >



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



Tapioca Pudding #3

Take 3 tablespoonfuls of tapioca, 1 quart of sweet milk, a little salt, 1 tablespoonful of butter, 2 eggs well beaten, sugar and flavoring to taste.; mix tapioca with half of the milk, cold, put on fire and let boil until it thickens, then put in baking dish and add the rest of the milk, butter, eggs, sugar and flavoring; bake a nice brown.

Sister C. N. Huff, Amsterdam, Va.

Tapioca Pudding #4

Soak 3 tablespoonfuls of tapioca over night in enough water to cover it; in the morning boil 1 quart of milk with the soaked tapioca and 2/3 of a cup of sugar: add a pinch of salt and cook for 10 minutes in a double boiler. Remove from the fire; thoroughly beat the yolks of 3 eggs and add to the tapioca, stirring rapidly for 5 minutes to prevent curdling. Flavor with vanilla and pour into a pudding dish. Beat the whites of the eggs to a stiff froth and pour over the top of the pudding; sift sugar over it and brown a few minutes in the oven. Serve cold.

Sister H. I. Buechley, Carlisle, Ark.

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