Faster Ways to Favorite Dishes With the New Minute Tapioca

A NEW QUICK RECIPE ... FOR AN OLD FAVORITE

Reading edition

MINUTE TAPIOCA CREAM

⅓ cup Minute Tapioca ½ cup sugar ¼ teaspoon salt 1 or 2 egg yolks 4 cups milk 1 or 2 egg whites, stiffly beaten 1 teaspoon flavoring

Combine[1] Minute Tapioca, sugar, salt, egg yolk, and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes[2], stirring frequently. Remove from boiling water. Fold a small amount into egg white; add to remaining tapioca mixture and blend. Cool—mixture thickens as it cools.[3] When slightly cool, add flavoring; chill. Serve in sherbet glasses. Garnish with whipped cream and a few berries or pieces of fruit, if desired. Serves 8.

ALL MEASUREMENTS ARE LEVEL

Illustration from Faster Ways to Favorite Dishes With the New Minute Tapioca

From one recipe ... make dozens of different, delicious desserts Tapioca Creams ... see recipes on page 5 Raspberry Fluff ... Peach Cream ... Chocolate Delight ... Currant Coconut

RASPBERRY FLUFF

Fold whipped cream and slightly crushed fresh raspberries into Minute Tapioca Cream. Pile in sherbet glasses. Garnish with a few whole or crushed berries, and additional whipped cream.

MARVEL CREAM

Serve Minute Tapioca in sherbet glasses. Pour Log Cabin Syrup over tapioca; sprinkle with coarsely chopped nut meats such as pecans, walnuts, or blanched and toasted almonds.

PEACH CREAM

Fold whipped cream into Minute Tapioca Cream. Pile in sherbet glasses. Serve with sauce of crushed, sweetened peaches, or sweetened peach slices. Garnish with additional cream.

CHOCOLATE DELIGHT

Fold chocolate sauce into part of Minute Tapioca Cream. Serve in parfait glasses, in alternate layers with plain Minute Tapioca Cream. Serve with additional chocolate sauce.

CURRANT COCONUT

Serve Minute Tapioca Cream in sherbet glasses. Top generously with plain or toasted Baker’s Coconut and cubes of currant jelly. Cover with whipped cream before arranging topping, if desired.

ORANGE MINT

Fold whipped cream into Minute Tapioca Cream. Pile in sherbet glasses. Garnish with additional whipped cream, and top with sections of orange, and cubes of mint jelly or mint leaves.

STRAWBERRY RING

Serve mounds of Minute Tapioca Cream in sherbet glasses. Pour syrup from sweetened, canned strawberries over tapioca; arrange ring of canned strawberries around each mound.

PEANUT TRIFLE

Fold coarsely crushed peanut brittle into Minute Tapioca Cream. Serve in sherbet glasses. Top with additional coarsely crushed peanut brittle, and garnish with whipped cream, if desired.

PEPPERMINT TAPIOCA CREAM

⅓ cup Minute Tapioca ¼ teaspoon salt ⅔ cup crushed peppermint candy 1 egg yolk 4 cups milk 1 egg white, stiffly beaten

Combine Minute Tapioca, salt, candy, egg yolk, and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bringing to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water. Fold a small amount into egg white; add to remaining tapioca mixture and blend. Chill—mixture thickens as it cools. Serve in sherbet glasses with chocolate sauce. Serves 8.

BUTTERSCOTCH CREAM

4 tablespoons Minute Tapioca ¼ teaspoon salt 2 egg yolks 4 cups milk 4 tablespoons butter ⅔ cup brown sugar, firmly packed 2 egg whites, stiffly beaten

Combine Minute Tapioca, salt, egg yolks, and milk in top of double boiler and stir enough to break egg yolks. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water. Melt butter in saucepan; add sugar and cook until sugar is completely dissolved and mixture bubbles. Add to tapioca mixture and mix well. Fold a small amount into egg whites; add to remaining tapioca mixture and blend. Chill—mixture thickens as it cools. Serve plain or with cream. Serves 8.

CHOCOLATE TAPIOCA CREAM

4 tablespoons Minute Tapioca ½ cup sugar ¼ teaspoon salt 1 egg yolk 2 squares Baker’s Unsweetened Chocolate, cut in pieces 4 cups milk 1 egg white, stiffly beaten 1 teaspoon vanilla

Combine Minute Tapioca, sugar, salt, egg yolk, chocolate, and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water. Fold in egg white. Cool—mixture thickens as it cools. When slightly cool, add vanilla; chill. Serves 8.

BANANA TAPIOCA CREAM

⅓ cup Minute Tapioca ½ cup sugar ¼ teaspoon salt 1 egg yolk 4 cups milk 1 egg white, stiffly beaten 1 teaspoon vanilla 2 bananas

Combine Minute Tapioca, sugar, salt, egg yolk, and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water. Fold in egg white. Add vanilla and chill—mixture thickens as it cools. Just before serving, crush 1 banana and dice the other; then fold into tapioca cream. Serves 8.

GINGER MINUTE TAPIOCA

⅓ cup Minute Tapioca ⅓ cup sugar ¼ teaspoon salt 3 thin strips orange peel 1 egg yolk 2 cups milk ¼ cup orange juice 1⅓ tablespoons ginger syrup 2 tablespoons chopped preserved ginger 1 egg white, stiffly beaten ¼ cup cream, whipped

Combine Minute Tapioca, sugar, salt, orange peel, egg yolk, and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water and remove peel. Add orange juice, ginger syrup, and preserved ginger. Fold in egg white. Cool—mixture thickens as it cools. When cold, fold in cream. Serves 6.

DATE TAPIOCA CREAM

⅓ cup Minute Tapioca ½ cup sugar ¼ teaspoon salt 2 egg yolks 4 cups milk ¾ cup finely cut dates 2 egg whites, stiffly beaten 1 teaspoon vanilla

Combine Minute Tapioca, sugar, salt, egg yolks, and milk in top of double boiler and stir enough to break egg yolks. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Add dates. Remove from boiling water. Fold in egg whites. Cool—mixture thickens as it cools. When slightly cool, add flavoring; chill. Garnish with dates. Serves 8.

Fruit tapioca puddings ... quicker to make ... more delicate Chantilly Orange Tapioca ... see recipe on page 10

Notes in this chapter

Note 1 · Everything, except egg whites and flavoring, goes in together!Note 2 · Yes—5 minutes. It used to take 15!Note 3 · Remember, that it thickens to a glorious creaminess as it cools.