TAPIOCA CUSTARD
Probably the most common way, though, of making tapioca pudding is by taking half the recipe given and after boiling fifteen minutes, (without flavoring or sugar), adding to it two cupfuls of milk, two well-beaten eggs, one-half teaspoonful vanilla, and half a cupful of sugar, then baking until the custard begins to brown on top. All these desserts are to be served with cream, plain or whipped, which adds to the appearance as well as taste.
There are several brands of granulated tapioca on the market, and they are convenient if one is in a hurry, but they are more expensive than the ordinary kind, and I have found that the directions on the box seldom allow sufficient time to boil, and also that the pouring on of boiling water suggested is apt to result in the powdered tapioca forming lumps which require an extra amount of cooking.
HOT CHOCOLATE SAUCE
A favorite hot sauce for puddings, or to be served separately with vanilla ice-cream, is made by melting one square of unsweetened chocolate, adding a teaspoonful of butter, one-third of a cup of water, one cup of sugar, and a few drops of vanilla. Cook for five minutes, and keep hot until needed. Two tablespoonfuls of cocoa can be used if preferred.
My little cooks should now have become experienced enough that if they saw a recipe they thought they would like in some newspaper or magazine they could go ahead and try it by themselves. It might be well for mother to glance it over first and see if it looks all right, and then if she said "Yes," proceed with it. But whatever they try, they should remember to be sure they put in every ingredient according to directions, and then cook to the queen's taste!
CHAPTER XII
The Thanksgiving Dinner