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The 1918 Fanny Farmer Cookbook
Pour milk on cerealine, add remaining ingredients, pour into buttered pudding−dish, and bake
one hour in slow oven. Serve with cream.
4
Newton Tapioca
5
tablespoons pearl
tapioca
3
/4 cup molasses
4
4
cups scalded milk
3
tablespoons
butter
tablespoons Indian
meal
1
1/2 teaspoons salt
1
cup milk
Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal and cook
double boiler ten minutes. Add tapioca drained from water, molasses, butter, and salt; turn
buttered pudding−dish, and pour over remaining milk, but do not stir. Bake one and
in
into
one−fourth
hours in a moderate oven.
5
Apple Tapioca
3
/4 cup pearl or 1/2 cup
minute tapioca
1
7
/2 teaspoon salt
Cold water
sour apples
2
1/2 cups boiling water
1
/2 cup sugar
Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double
boiler until transparent. Core and pare apples, arrange in buttered pudding−dish, fill cavities
with
and
sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar
cream or Cream Sauce I. Minute Tapioca requires no soaking.
6
Tapioca Custard Pudding
4
cups scalded milk
1
/2 cup sugar
Chapter XXIII − HOT PUDDINGS
445
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