Miracles with minute tapioca : creamy desserts, fruit pies and puddings, soufflés, soups, meat and fish dishes.

Date:
[1948]
Catalogue details

Licence: Public Domain Mark

Credit: Miracles with minute tapioca : creamy desserts, fruit pies and puddings, soufflés, soups, meat and fish dishes. Source: Wellcome Collection.

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    3 egg yolks 4 cups milk V4 cup Minute Tapioca V2 cup sugar 2 squares Baker’s Unsweetened Chocolate V4 teaspoon salt 1 teaspoon vanilla 3 egg whites 6 tablespoons sugar V2 cup Baker’s Shredded Coconut %& Mix egg yolks with a small amount of the milk in saucepan. Add Minute Tapi- oca, 14 cup sugar, chocolate, salt, and remaining milk. Bring to a boil, stirring constantly. Add vanilla. Turn into greased 114-quart baking dish. Beat egg whites until foamy through- out. Add 6 tablespoons sugar, 1 table- spoon at a time, and continue beating with rotary egg beater until mixture will stand in soft peaks. Pile lightly on pud- ding. Sprinkle with coconut. Bake in mod- erate oven (350°F.) 15 minutes. Serves 8. Pineapple Sponge Pudding V4 cup Minute Tapioca 23 cup sugar V2 teaspoon salt 34 cup milk 6 tablespoons butter 23 cup canned pineapple juice V4 cup lemon juice 34 teaspoon grated lemon rind 2/, cup canned crushed pineapple 3 egg yolks, beaten until thick 3 egg whites, stiffly beaten % Combine Minute Tapioca, sugar, salt, and milk in saucepan. Place over medium heat and cook until mixture comes to a full boil, stirring constantly. Remove from heat. Add butter, pineapple juice, lemon juice, lemon rind, and pineapple. Cool slightly while beating eggs. Add egg yolks and mix well. Add very gradually to egg whites, folding in thoroughly. Turn into 16 of hot water and bake in moderate oven (350°F.) 1 hour, or until pudding is firm. Makes 6 to 8 servings. Prune Sponge Pudding %* Combine 14% cup Minute Tapioca, 14 cup sugar, 14 teaspoon salt, and 114, cups prune juice and water. Bring to a boil over medium heat. Add 1 tablespoon butter, 114 tablespoons lemon juice, 14 teaspoon grated lemon rind, and 1 cup finely cut cooked sweetened prunes. Cool. Separate 3 eggs and beat as for Pineapple Sponge Pudding. Proceed as directed. Peach Cobbler 3 tablespoons Minute Tapioca 23 cup sugar V4 teaspoon salt V4 teaspoon nutmeg 342 cups (No. 22 can) canned sliced peaches, and juice 2 tablespoons lemon juice V4 teaspoon grated lemon rind 2 tablespoons butter 12 cups sifted flour 1/2 teaspoons Calumet Baking Powder Y2 teaspoon salt 6 tablespoons shortening V2 cup milk (about) % In an 11x7x2-inch baking pan, com- bine Minute Tapioca, sugar, salt, nutmeg, peaches, fruit juices, and lemon rind; dot with butter. Let stand 15 minutes. Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk gradually, stirring until soft dough is formed. Turn out on lightly floured board and knead 30 sec- onds, or enough to shape. Roll dough about 1% inch thick to fit top of pan and cut with several slits to permit escape of steam. Roll over rolling pin and lift onto pan; then unroll and fit over peaches, pressing dough against pan to seal. Flute edges. Bake in hot oven (425°F.) 30 min-
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