TAPIOCA AND STRAWBERRY JELLY.
Five ounces of Groult’s tapioca, two cups of
boiling water, two cups of strawberry juice, four
heaping tablespoonfuls of sugar and a dash of salt.
Hull and wash the berries, mash with a spoon and
strain through a fine cheese-cloth. Put the boiling
water in a double boiler, and sprinkle in the tapioca,
stirring to prevent lumping. Let it cook until clear,
add the sugar and salt, and then the strawberry
juice, and boil until thick a few minutes only ; turn
into an earthenware mould; when cold set on the
ice. It is better to make it the day before it is
wanted. It should be served with cream.
TAPIOCA AND RASPBERRY JELLY.
Follow the above recipe, using raspberries in the
same proportion.
Tags: southern cooking, weight control, home cooking, healthy cooking, Healthy Food
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