Tapioca Cream Recipe
Ingredients
1 quart milk
1/4 cup quick-cooking tapioca
1/2 cup sugar
1/4 teaspoon salt
3 slightly beaten egg yolks
1 1/2 teaspoons vanilla
3 egg whites
Directions
Combine milk tapioca sugar and salt.
Let stand 5 minutes.
Add egg yolks.
Bring quickly to boiling, stirring constantly.
Remove from heat (mixture will be thin); add vanilla.
Beat egg whites till soft peaks form.
Put about 1/3 of the beaten egg whites in large bowl; slowly stir in hot mixture.
Fold in remaining egg white, leaving little pillows of egg white.
Chill.
Pile into sherbets.
Top with currant jelly.
Spoon over fresh or canned peaches, or other fruit, if desired.
Date Tapioca: In recipe for Tapioca Cream, stir 1/2 cup chopped dates into hot mixture before adding to beaten egg whites.
Let stand 5 minutes.
Add egg yolks.
Bring quickly to boiling, stirring constantly.
Remove from heat (mixture will be thin); add vanilla.
Beat egg whites till soft peaks form.
Put about 1/3 of the beaten egg whites in large bowl; slowly stir in hot mixture.
Fold in remaining egg white, leaving little pillows of egg white.
Chill.
Pile into sherbets.
Top with currant jelly.
Spoon over fresh or canned peaches, or other fruit, if desired.
Date Tapioca: In recipe for Tapioca Cream, stir 1/2 cup chopped dates into hot mixture before adding to beaten egg whites.
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