Put a plate over
the top, and when cool, set on ice. Serve with sugar and cream.
Whipped cream is preferable.
PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to
soak until all the water has been absorbed. Open a pint can of
peaches, and pour off the liquor; add to this the tapioca, and cook
slowly over a moderate fire until the tapioca is clear and tender;
then stir in the peaches. Turn into a dish, and serve cold, with
powdered sugar and cream. Cherries, unfermented grape juice, or
berries can be used instead of peaches, and will make a most delicious
dessert.
TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In the morning, set
one quart of milk in a kettle of boiling water, and let it come to a
boil. Stir the yolks of three eggs into the tapioca, with one cup of
sugar; let it boil a few minutes. Beat the whites of the eggs stiff
and put on the top of the cream. Serve cold.
TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.
Soak one teacup of tapioca and one teaspoon of salt in one and
one-half pints of cold water for five hours; keep in a warm place but
do not cook. Two hours before dinner, pare and core six large apples;
place them in a pudding dish; fill the cavities made by removing cores
with sugar and a little grated nutmeg, or lemon peel; add a cup of
water, and bake one hour, turning the apples to prevent them drying.
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