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French Tapioca Custard.
Five dessert-spoonfuls of tapioca, 1 qt. of milk; 1 pt. of cold water; three eggs; one heaping cup of sugar; one teaspoonful of vanilla, and a little salt. Directions—Soak the tapioca in the water five hours. Let the milk boil in a farina-kettle or in a kettle set into boiling water; add the tapioca and water, and a little salt. Stir until boiling hot, then add the beaten yolks and sugar. Stir this constantly about five minutes, but do not let it get too thick, or the custard will break. Pour into a bowl, and add the whites of the eggs previously beaten to a stiff froth; stir them in gently. Flavor and set aside in a glass dish till cold. Serve with canned or brandied fruits; it is a very delicious dessert.
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