This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/2 cupful pearl tapioca 1 cupful light brown sugar 1 tablespoonful butter Few grains salt
1 teaspoonful vanilla
1 quart boiling water
2 egg whites Vanilla
Soak the tapioca over night, then mix in the baking dish with the sugar, butter, salt and vanilla, and pour on the water. Bake two hours in a moderate oven, then spread a meringue over the top made of the egg whites, a few grains of salt, 2 tablespoonfuls of brown sugar and vanilla. Bake twelve minutes more in a slow oven, then let stand two hours to solidify, and serve with brown sugar syrup, either with or without a few chopped nut meats.
3/4 cupful pearl or 1/2 cupful quick cooking tapioca Cold water to cover 2 1/2 cupfuls boiling water
1/2 teaspoonful salt 6 tart apples
1 cupful sugar
2 tablespoonfuls lemon juice
Soak the tapioca an hour in water to cover. Drain, add the boiling water and salt and cook in a double boiler until the tapioca looks clear. Pare and core the apples, cut in quarters, and place in a baking dish or casserole. Add the lemon juice and sugar to the tapioca, pour over the apples and bake or steam until the apples are soft.
Make according to the directions for Apple Tapioca, substituting sliced canned or fresh peaches for the apples.
3/4 cupful pearl or 1/2 cupful quick cooking tapioca Cold water to cover 3 cupfuls boiling water
1/2 teaspoonful salt
1 cupful raisins
3/4 cupful light brown sugar
Juice and rind 1 1/2 lemons
Soak the tapioca an hour in water to cover. Drain, add the boiling water and salt and cook in a double boiler until the tapioca looks clear. Add the raisins, sugar and lemon and bake an hour in a slow oven. Serve with cream.
1/2 cupful pearl or 1/3 cupful quick cooking tapioca Cold water to cover 3 1/3 cupfuls boiling water 1/2 teaspoonful salt
1 cupful sugar 1/3 cupful lemon juice Grated rind one lemon 2 egg whites
Soak the tapioca an hour. Then add to the boiling water with the salt and lemon rind and cook until clear. Remove the rind, and turn in the sugar and lemon juice. Beat the egg whites stiff, fold them lightly in, chill and serve in sherbet glasses.
3 cupfuls coffee
4 1/2 tablespoonfuls pearl, or 3 tablespoonfuls quick cooking tapioca
2 eggs i cupful sugar 1/4 teaspoonful salt 1/2 teaspoonful vanilla
Heat the coffee in a double boiler. Add the tapioca (after soaking for an hour in water to cover), and cook until it is transparent; caramelize 1/4 cupful of the sugar, and add to the tapioca mixture. In the meantime, beat together the egg yolks, salt and remaining sugar. Add to the tapioca mixture, and, when thickened, fold in the stiffly-beaten egg whites. Serve very cold, with or without whipped cream.