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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |