Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

French Tapioca Custard. ✠

• 5 dessert spoonfuls tapioca.
• 1 quart of milk.
• 1 pint of cold water.
• 3 eggs.
• 1 teaspoonful vanilla, or other essence.
• 1 heaping cup of sugar.
• A pinch of salt.

Soak the tapioca in the water five hours. Let the milk come to a boil; add the tapioca, the water in which it was boiled, and a good pinch of salt. Stir until boiling hot, and add gradually to the beaten yolks and sugar. Boil again (always in a vessel set within another of hot water), stirring constantly. Let it cook until thick, but not too long, as the custard will break. Five minutes after it reaches the boil will suffice. Pour into a bowl, and stir gently into the mixture the whites of the eggs, beaten to a stiff froth. Flavor, and set aside in a glass dish until very cold.

Eat with an accompaniment of light cake and brandied, or canned peaches or pears. This will be found a very delightful dessert.