TAPIOCA PUDDING
1/3 c. sugar 3 T. Minute Tapioca 2 3/4 c. milk 1 egg, well beaten 1 tsp. vanilla Mix sugar, tapioca, milk and egg in saucepan; let stand 5 minutes. Stirring constantly, Cook on medium heat until mixture comes to a full boil. Remove from heat. Stir in vanilla. Cool 20 minutes; stir. Pour into serving container. Makes 6 servings.
FLUFFY TAPIOCA CREAM
1 egg white 6 T. sugar, divided 3 T. Minute Tapioca 2 c. milk 1 egg yolk 1 tsp. vanilla Beat egg white in small bowl with electric mixer on high speed until foamy. Gradually add 1/2 of the sugar; beating until soft peaks form. Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes. Stirring constantly; cook on medium high until mixture comes to a full boil. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Makes 6 servings.
BAKED CUSTARD
Beat slightly to mix:: 2 large eggs (or 4 egg yolks)
1/3 cup sugar 1/4 tsp. salt
Scald (crinkly film forms on top) 2 cups milk and pour into egg mixture
1 tsp. vanilla
Pour into casserole and sprinkle with nutmeg. Set in pan of hot water. Bake just until silver knife thrust into custard comes out clean. Immediately remove from heat. Serve cool or chilled. Bake 30 - 35 minutes at 350 Makes 6 servings.
MODERN RICE PUDDING
Follow recipe for Baked Custard…..except increase sugar to 1/2 cup. Mix with: 2 cups cooked rice 1/2 cup seedless raisins Pour into casserole dish and set in pan of hot water. Sprinkle with nutmeg. Bake 350 for 1 hr 15 min. Makes 6 servings.