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The 1918 Fanny Farmer Cookbook
2
1
/3 cup pearl tapioca,
/3 cup minute
tapioca
1
teaspoon salt
3
eggs
1
tablespoon
butter
Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler
thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into
buttered pudding−dish, add butter, bake thirty minutes in slow oven.
7
Peach Tapioca
1
1
1
can peaches
Boiling water
/4 cup powdered sugar
1
cup tapioca
1
/2 cup sugar
/2 teaspoon salt
Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in
cold water to cover: to peach syrup add enough boiling water to make three cups; heat to
boiling−point, add tapioca drained from cold water, sugar, and salt; then cook in a double
boiler
and
until transparent. Line a mould or pudding−dish with peaches cut in quarters, fill with tapioca,
bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream
I.
Sauce
8
Corn Pudding
2
cups popped corn,
finely pounded
1
/2 cup brown
sugar
3
3
cups milk
1
butter
eggs, slightly beaten
tablespoon
3
/4 teaspoon salt
Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a
buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.
Chapter XXIII − HOT PUDDINGS
446
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