Faster Ways to Favorite Dishes With the New Minute Tapioca

© 1934 G. F. Corp. 612 Ptd. in U. S. A.
Imagine a tapioca cream pudding as creamy as a Bavarian, as rich as a custard, as light as a whip! Imagine a tapioca fruit pudding more delicately delicious than any you ever tasted in all your days! That’s what you get when you make puddings with the NEW Minute Tapioca!
But texture is only part of the story! For all these tempting Minute Tapioca desserts can now be made in a fraction of the time, and with much less bother, than they used to require. The New Minute Tapioca cooks in 5 minutes, after the liquid scalds, instead of 15. It is prepared with less work, and fewer dishes.
The recipes in this little book bring you the good news—starting with the best and the easiest recipe for tapioca cream you’ve ever met. You’ll find here more than a dozen grand cream desserts, full of real honest-to-goodness home-made nourishment ... new fruit tapiocas for every season ... new baked tapioca puddings ... and 19 recipes in which Minute Tapioca acts as a “precision ingredient,” giving just the desired texture or appearance—and a real margin of safety—to a lot of favorite but often troublesome dishes from soup to pie.
⅓ cup Minute Tapioca
½ cup sugar
¼ teaspoon salt
1 or 2 egg yolks
4 cups milk
1 or 2 egg whites, stiffly beaten
1 teaspoon flavoring
ALL MEASUREMENTS ARE LEVEL