Miracles with minute tapioca : creamy desserts, fruit pies and puddings, soufflés, soups, meat and fish dishes.
- Date:
- [1948]
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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![Chocolate Tapioca Cream 1 egg white 2 tablespoons sugar 1 egg yolk 2 cups milk 2 tablespoons Minute Tapioca V3 cup sugar Vg teaspoon salt 1 square Baker’s Unsweetened Chocolate V2 teaspoon vanilla %* Beat egg white until foamy through- out. Add 2 tablespoons sugar, 1 table- spoon at a time, and continue beating with rotary egg beater until mixture will stand in very soft peaks. Set aside. Mix egg yolk with a small amount of the milk in saucepan. Add Minute Tap- ioca, remaining milk, 14 cup sugar, salt, and chocolate. Cook over medium heat until mixture comes to a full boil, stir- ring constantly—this takes 5 to 8 minutes. Pour a small amount of hot tapioca mixture gradually on egg-white meringue, blending well. Then add remaining mix- ture, stirring constantly. Add vanilla. Cool, stirring once after 15 to 20 min- utes. Chill. Makes 4 or 5 servings. Candystore Surprise 1 egg white 2 tablespoons sugar 1 egg yolk 2 cups milk 3 tablespoons Minute Tapioca 1 tablespoon sugar Vg teaspoon salt VY) teaspoon vanilla V4 cup crushed peanut brittle or peppermint candy * Beat egg white until foamy through- out. Add 2 tablespoons sugar, 1 table- spoon at a time, and continue beating with rotary egg beater until mixture will stand in very soft peaks. Set aside. Mix egg yolk with a small amount of the milk in saucepan. Add Minute Tap- ioca, remaining milk, 1 tablespoon sugar, and salt. Place over medium heat. Cook until mixture comes to a full boil, stir- ring constantly—this takes 5 to 8 minutes. Pour a small amount of hot tapioca mixture gradually on egg-white meringue, blending well. Then add remaining mix- ture, stirring constantly. Add vanilla and crushed candy. Cool, stirring once after 15 to 20 minutes. Chill. Serve plain or with cream. Makes 4 or 5 servings. Banquet Creams 2 egg whites V4 cup sugar 2 egg yolks 4 cups milk Y3 cup Minute Tapioca ¥3 cup sugar V4 teaspoon salt 1] teaspoon vanilla V2 cup cream, whipped 1 cup fruit preserves* % Beat egg whites until foamy through- out. Add 1% cup sugar, 2 tablespoons at a time, and continue beating with rotary egg beater until mixture will stand in very soft peaks. Set aside. Mix egg yolks with a small amount of the milk in saucepan. Add Minute Tap- ioca, remaining milk, 14 cup sugar, and salt. Place over medium heat and cook until mixture comes to a full boil, stir- ring constantly—this takes 5 to 8 minutes. Pour a small amount of hot tapioca mixture gradually on egg-white meringue, blending well. Then add remaining mix- ture, stirring constantly. Add vanilla. Cool, stirring once after 15 or 20 min- utes. Chill. Spoon into sherbet glasses. Top each portion with about 2 table- spoons whipped cream and pour on about 2 tablespoons fruit preserves and syrup. Makes 8 to 10 servings. *Use the syrup of fruit preserves, such as preserved peaches, cherries, or strawber- ries and garnish with a few pieces of fruit.](https://iiif.wellcomecollection.org/image/b33471678_0006.jp2/full/800%2C/0/default.jpg)
