*Tapioca Pudding—II
1 breakfast-cup tapioca
5 eggs
1 quart milk
1 cup powdered sugar
¹⁄₂ tea-spoon vanilla
Cover the tapioca with water and soak all night. Then boil it till tender. Make a custard (see [p. 15]) of the five yolks, sugar and milk. Drain the tapioca. Put it into a large basin, adding a very little salt. Pour the custard over it and beat well together, adding the vanilla. Whip the whites to a firm froth. Stir them lightly in. Butter a pudding-dish and pour in the mixture. Set it in a pan of boiling water in a very moderate oven. Cover it with a dish. Bake until the custard becomes thick and a little set (it must not be as firm as a baked custard). Brown with a salamander or set in a hot oven for a few minutes.
Boiled Custards
| PAGE | |
|---|---|
| [Plain Custard] | [15] |
| [Caramel Custard] | [15] |
| [Chestnut Custard] | [16] |
| [Chocolate Custard] | [16] |
| [Coffee Custard] | [16] |
| [Tapioca Custard] | [17] |
General Directions
In making custards it is of the utmost importance that they should not be allowed to boil. They are best made in a porcelain double-boiler or in a bain-marie (see [p. 15]).
Cooked white of egg may be added as a garnish to any custard. To prepare it, beat the whites to a stiff froth, and either put it on a sieve and steam it; or drop a tablespoonful at a time into boiling milk, removing it with a skimmer as soon as firm. Whipped cream or ratafias may also be used.
Plain Custard
1 pint milk
3 or 4 yolks of eggs
3 tablespoons powdered sugar
¹⁄₂ teaspoon vanilla