LOS ANGELES TIMES CAFETERIA TAPIOCA|
1 qt. milk
1/3 c. tapioca
2 eggs, separated
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla
Heat milk until scalding. Stir in tapioca gradually.
Cook mixture over boiling water or direct low heat 6 to 8
minutes, until tapioca is done. Beat egg yolks until pale in
color. Beat with 1/4 cup sugar and salt. Stir into tapioca.
Cook and stir until mixture thickens slightly. Stir in vanil-
la. Cool slightly. Beat egg whites and remaining 1/4 cup
sugar until stiff. Fold into hot pudding. Cool thoroughly,
covered with wax paper. To serve, spoon into dessert or
parfait dishes. Garnish with whipped cream and maraschino
cherry, if desired. Makes 12 (1/2 cup) servings.
This is a wonderful recipe! It is very easy and makes
an especially creamy pudding.
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