Tapioca Cream, 483 Calories

(Two Servings).

1½ tablespoons Minute tapioca. 3 tablespoons sugar. ½ saltspoon salt.

1 cup scalded milk. 1 egg. Flavoring.

Scald milk in double boiler. Mix tapioca, sugar and salt; add slowly to the scalding milk, return to double boiler and cook fifteen minutes. Add the yolk and white of the egg, beaten separately. Remove from fire and add flavoring desired. Serve plain or with any fresh fruit in season.

Plain Tapioca, 451 Calories

(Three Servings).

1½ tablespoons Minute tapioca.

2 tablespoons sugar.

Salt.

1 cup scalded milk. ¼ cup raisins. Nutmeg.

Scald milk in double boiler and gradually add the tapioca and sugar. Cook fifteen minutes. Add salt, nutmeg to taste and seeded raisins. Serve with cream and sugar.

Note

Raisins should never be used in bowel trouble.

Pineapple Tapioca, 718 Calories

(Three Servings).

¼ cup Minute tapioca. ¼ cup sugar. Speck salt.

1½ cups boiling water.

1 cup canned grated pineapple.

Mix tapioca, sugar and salt, pour on slowly the boiling water and cook in double boiler until clear, about fifteen minutes. Pour over the grated pineapple and decorate the top of the pudding with currant jelly.

Apple Tapioca, 345 Calories

(Three Servings).

¼ cup Minute tapioca. 1 tablespoon sugar. Speck salt.

1 pint boiling water. 3 tart apples. Sugar, nutmeg.

1 Without extra sugar.

Mix tapioca, sugar and salt, pour on slowly the boiling water, and cook in double boiler fifteen minutes. Pour this onto the apples, which have been pared and cored and the holes filled with sugar and a little nutmeg. Cover the dish and bake one-half hour. Serve with cream and sugar.

Raspberry Tapioca, 218 Calories

(Three Servings).

1½ tablespoons Minute tapioca. 1½ tablespoons sugar. 1 cup boiling water.

½ cup raspberry juice. Juice ½ lemon. Speck salt.

Mix tapioca, sugar and salt, pour on slowly the boiling water and cook in double boiler fifteen minutes. Add raspberry and lemon juice. When it begins to jelly, beat smooth with a spoon. Serve plain or with whipped cream.

Bate Tapioca, 660 Calories

(Three Servings).

1½ tablespoons Minute tapioca. 1 tablespoon sugar. ½ saltspoon salt.

1 cup scalded milk.

1 egg.

¼ cup chopped dates.

Mix tapioca, sugar and salt; add gradually the hot milk and cook in double boiler fifteen minutes. Add the beaten egg yolk and cook three minutes longer. Stir in the dates. Make a meringue of the white of egg, heap it on top and brown delicately in the oven.

Chocolate Or Cocoa Blanc Mange, 827 Calories

(Three Servings).

¼ cup Minute tapioca. ¼ cup sugar. ¼ teaspoon salt.

1½ cups hot chocolate or cocoa. ¼ teaspoon vanilla.

Mix tapioca, sugar and salt; pour on gradually the hot cocoa and cook in double boiler about twenty minutes. Re-move from heat, add vanilla and pour into cold, wet molds. Serve cold, plain or with whipped cream or Soft Custard.

1 Calculated with chocolate, recipe page 135.