TAPIOCA CREAM. In the dessert here given, as well as in several that follow, tapioca is used as the thickening material. TAPIOCA is practically a true starch and is taken from the roots of the cassava plant, which grows in tropical and subtropical regions. In the process of its manufacture, most of the starch cells are ruptured. It may be purchased in two forms: one that is large in size and called pearl tapioca and the other, very small and known as minute tapioca. Pearl tapioca does not require as long cooking if it is first soaked in cold water for a number of hours. Minute tapioca cooks in much less time than pearl tapioca.

Tapioca cream is a soft custard that should be thin enough to pour when it is cold. It may be served with whipped cream if desired or may merely be poured into dessert dishes or sherbet glasses and served plain. A spoonful of pink jelly on top of each serving makes a very attractive garnish.

• 1/3 c. tapioca
• 1 pt. milk
• 1/2 c. sugar
• 1/2 tsp. salt
• 2 eggs
• 1/2 tsp. vanilla

Soak the tapioca in cold water for 4 or 5 hours before making the dessert, and then drain off all the water. Heat the milk in a double boiler, stir the tapioca into the hot milk, and cook until it is thick and transparent, being sure that none of the centers are uncooked. Add the sugar and salt. Separate the whites and yolks of the eggs. Beat the yolks, mix a small amount of the hot tapioca with them, and stir into the tapioca in the double boiler. Stir until the eggs have thickened and then remove from the fire. Beat the whites until they are stiff and fold, with the vanilla, into the tapioca. Cool and serve.

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