)
- 3/4 c. pearl tapioca or 1/2 c. minute tapioca
- 2 c. boiling water
- 1/2 tsp. salt
- 6 apples
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1 Tb. butter
If pearl tapioca is used, soak it for 4 or 5 hours and then drain off all the water. Minute tapioca will need no soaking. Add the tapioca to the boiling water and salt. Cook in a double boiler until the tapioca is entirely transparent. Pare and core the apples, place them in a buttered baking dish, fill each cavity with sugar and cinnamon, and place a piece of butter on top. Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft. Serve either hot or cold with sugar and cream.
40. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will find caramel tapioca a delicious dessert. The caramel for it should be made according to the directions given in Art. 25.
CARAMEL TAPIOCA
(
Sufficient to Serve Six
)
- 1 c. pearl tapioca
- 5 c. water
- 2 c. sugar
- 1/2 c. boiling water
- 1 lemon
Put the tapioca to soak overnight in the water. When ready to prepare, place in a baking dish with the water used to soak the tapioca and set in a very slow oven. Caramelize half the sugar and add to it the 1/2 cupful of boiling water. Pour this with the remaining cup of sugar over the tapioca and continue to cook in the oven until the tapioca is perfectly clear and the liquid has evaporated sufficiently to make a dessert of the proper consistency to serve. Upon removing from the oven, squeeze the juice of the lemon over the tapioca and stir slowly so that this may penetrate throughout the dessert. Cool and serve with whipped cream.