4 tablespns. minute, pearl or flake tapioca
(3 only of cassava or manioca) 1 scant cup of warm water 1 qt. milk
1 cup sugar
1 teaspn. vanilla salt
Soak tapioca in water (pearl or flake 2 hrs., minute or manioca 10 m.) and cook with milk and sugar in double boiler until transparent; add beaten yolks, stir for a moment, remove from fire, add vanilla and pour into serving dish, cover with the whites of eggs beaten with 1- 1 1/2 tablespn. sugar. Tint on top grate of oven. Serve cold.
2 tablespns. tapioca 3 eggs scant cup water 1/2 - 1 cup sugar
1 qt. milk flavoring salt
Soak tapioca in water, cook in the milk with half the sugar in double boiler until clear; add beaten yolks of eggs, remove from fire and while hot or when nearly cold pour over whites which have been beaten with the remaining sugar; flavor and serve in glasses.
Beaten whites may be chopped into cold custard just before serving, or, they may be served on top of it.
6 tablespns. tapioca 4 eggs
5 cups water 1 cup sugar flavoring
Soak tapioca in 1 cup of the water, cook in remainder with sugar until transparent, add beaten yolks (it is better to reserve a spoonful of sugar to beat with the yolks), flavor and pour into pudding dish. Meringue with whites of eggs beaten with 1-2 tablespns. of sugar, flavored or not. Lemon juice or other fruit juices may replace some of the water for variety. Stewed or steamed raisins may be sprinkled over the pudding before the meringue is put on, but the plain pudding is good enough.
1/2 cup minute tapioca 1/2 cup sugar
2 cups milk 2 eggs
1 - 1 1/3 cup water a few drops of lemon extract
3/4 teaspn. vanilla
Pour a good quantity of warm water over tapioca, soak 10 m., drain and put to cooking with milk, water and sugar; cook until perfectly transparent, stir in beaten yolks of eggs, remove from fire, add flavoring, chop in the whites of eggs beaten with 1 tablespn. of sugar; turn into wet mold or cups. Serve plain, garnished with nuts or jelly, or with nut or dairy cream, custard, or some fruit whip or egg cream.