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

SHORTCAKES AND PUDDINGS

TAPIOCA PUDDING (2 recipes)

Tapioca Pudding #1

Soak 4 tablespoonfuls of tapioca in a little water over night or 2 hours; boil 1 quart of milk and pour over the tapioca while hot; when cool add 1/2 cup of sugar, 1 whole egg and the yolks of 2 eggs well beaten; bake; when done, beat the whites of the 2 eggs with 2 tablespoonfuls of sugar and spread on top.

Sister S. M. Romig, Fostoria, Ohio.
 

Tapioca Pudding #2

Take 1 teacupful of tapioca soaked 2 hours in 1 pint of milk. Then add a pinch of salt, sweeten to taste, and 1 egg beaten to a froth. Then boil till tender. Flavor to taste. It may be served warm or cold with sugar and cream.

Sister Mary E. Halderman, Morrill, Kans.