French Tapioca Custard.
- 5 dessertspoonfuls of tapioca.
- 1 quart of milk.
- 1 pint of cold water.
- 3 eggs.
- 1 teaspoonful of vanilla.
- 1 heaping cup of sugar.
- A pinch of salt.
Soak the tapioca in the water five hours. Heat the milk to scalding; add the tapioca, the water in which it was soaked, and the salt. Stir to boiling, and pour gradually upon the yolks and sugar, which should have been beaten together. Boil again, stirring constantly, about five minutes, or until it begins to thicken well. Turn into a bowl and stir gently into the custard the frothed whites and the flavoring. Eat cold.
Fourth Week. Saturday.