Evening Republican, Volume 15, Number 288, Rensselaer, Jasper County, 7 December 1911 — TAPIOCA AND RICE PUDDINGS [ARTICLE]

TAPIOCA AND RICE PUDDINGS

Two Ways of Preparing Each of These Wholesome and Easily Digested Desserts. Tapioca Cream.—Two level teaspoons tapioca, three eggs,. tores taone quart milk. M. salt to taste. Soak t n pines fn nno-hatf cup cold water over night. Put milk and tapioca in double boiler. When tapioca rises to the top of milk add the yolks, sugar and salt beaten together, and cook till it thickens. When cool flavor with vanila. Beat the whites to a siff froth, add three tablespoons confectioners* sugar, frost and place In slow oven to brown slightly. Serve cold. Indian Tapioca.—Soak one pint tapioca in one pint ot cold water over night. In the morning bring one quart milk to the boiling point, then stir in slowly seven tablespoons Indian meal and add one cup molasses. Then add tapioca and a small piece of butter. When well mixed stir in 1 pint of cold milk and bake about S hours In moderate oven. Rice Pudding.—This recipe for rice pudding was sent in by some one signing herself Mrs. D., and ..I’ve never found any that suited my taste any better. Take three-fourths cup of cooked rice, one quart milk, one-half cup sugar, three eggs, reserving whites of two for frosting, grated rind of one lemon, pinch of salt. If the rice is lumpy separate with a fork and stir well, then bake as you would a custard. When done beat the whites of remaining eggs to a stiff froth, add one-half cup of confectioners’ sugar and juice of lemon, pour over top and return to oven to brown. Another recipe we like much is, one quart of milk, two tablespoons of rice, three tablespoons sugar, butter sise of walnut, salt and nutmeg to taste. Bake slowly for two hours, or until thick and creamy. You can, if you wish, add raisins and reserve the whites of two eggs and frost.