TAPIOCA CREAM.

A quarter of a cup of pearl tapioca, a cup of
water, a pint of rich milk, three even tablespoonfuls
of sugar, a teaspoonful of vanilla extract, two eggs
and a little salt. Soak the tapioca in the water two
hours, then turn it into a double boiler with the
milk ; when it boils, beat the yolks of eggs to a cream
and the whites to a stiff froth, mix a little of the milk
with the egg, then pour it into the boiler and stir a
moment until thick, remove from the fire, add the
vanilla extract and stir in lightly the beaten whites
of eggs. The froth should show through the custard.
Serve very cold in a glass bowl.

STEAMED RICK

Half a cup of rice, half a teaspoonful of salt and
one and one-third cups of boiling water. Put in
small cups in a steamer, cover closely and steam
three-quarters of an hour. Serve with stewed fruit
and cream or sugar and cream.

Tags: campfire cooking, cooking recipes, diabetic recipes, crock pot recipes, Healthy Food