Tapioca Can Be Templing

Dominion, Volume 31, Issue 272, 13 August 1938, Page 6 (Supplement)

Tapioca Can Be Templing

Readers Suggest Interesting Variations of a Homely Dessert

THERE are many people who have no idea what culinary possibilities lie in sago and tapioca. These tested recipes, submitted by readers, will suggest new ways of treating them, and new guises in which they can can be served, so as to intrigue the palates of both the youthful and the older members of your family.

FAOH week “The Dominion” offers J J 2/6 for the best recipe for a given dish. This week, for the most interesting way of serving sago or tapioca, it is awarded to Mrs. M. Carson, Christchurch.

Orange Tapioca. For each helping, allow half an orange, 2 tablespoons of soaked tapioca, 2 tablespoons of sugar, 2 tablespoons orange marmalade, i pint cold water. Peel the oranges carefully ami cut in halves crosswise, removing the pips and pith. Put in a pie-dish with the tapioca, sugar and marmalade. Pour the cold water over and bake for threequarters of an hour. Put a little marmalade on top of each orange, and serve either hot or cold with cream. Mrs. M.C., Christchurch.

Tapioca Fruit Meringue. Soak half a teacupful of pearl tapioca and cook with 3 teacupfuls of sugar, in a double saucepan, till tender. Remove from the lire and flavour with vanilla. Cover the bottom of a pie-dish

thickly with stewed plums or apricots. Pour the tapioca on top, and cover with a meringue made from the whites of two eggs and powdered-sugar. Brown nicely in the oven and serve with cream or boiled custard.—Mrs M.C., Christchurch.

Apricot Sago Pudding. • Soak 1 cup of dried apricots for two hours, then add to it three-quarters of a cup of sago, 2 tablespoons sugar, and 1 heaped tablespoon of golden syrup. Bake in oven one hour. Serve with cream.—Mrs. P., Longburn.

Temptation. Soak 1 cup tapioca in li cups of water for a few hours, then cook slowly with another 2 cups of water. When nearly cooked, add three-quarters cup of sugar and a pinch of salt. Dissolve 1 packet of raspberry jelly crystals in half pint hot water. Stir till dissolved, and then add to the cooked tapioca- Stir well and put in a mould to set For a change, it can be beaten for 10 minutes or so when beginning t 0 se t—Mrs. MacW., Featherston.

Sago Shape. Stir 4 cups boiling water, 1 large cupful of sago, 6 tablespoons golden syrup, the grated rind of 2 lemons. Add sugar to taste after it is off the fire. Beat a little while, then pour into a wetted mould This mixture may also be baked with a meringue top.—Mrs. A.N.8., Wellington.

Tapioca JLnd Coconut. Three tablespoons of tapioca, 3 tablespoons of coconut, 1 egg, 3 cupfuls of milk, 1 heaped tablespoonful sugar. Soak the tapioca in a cup of milk overnight Simmer till the grains are transparent in the remaining milk, adding more liquid if necessary. Simmer for an hour and stir frequently; then add 3 tablespoonfuls of coconut and the volk of an egg. Put into a piedish, adding a little milk, and set in the oven. A quarter of an hour before serving, make a meringue and spread on the top, sprinkling with coconut on top of all, and then set in the oven again.—Mrs. E.E.P., Palmerston North.

Sago Lemon Meringue. Thicken 1 pint of water with sago, and do not boil too long. Add lemon juice and 1 tablespoon of golden syrup. Nearly fill a souffle dish with this. Make a custard with .three yolks of eggs and one pint of milk and pour on top of the sago. Whip the whites very stiffly, a'dd sugar, and pile on top of custard. Brown in the oven.—Mrs. W.H., Ohariti.

Sago Plum Pudding. Three tablespoons of sago (soaked in a cup of milk overnight), 1 cup of sultanas or currants, a small piece of lemon peel, half a cup of sugar, 1 cup of breadcrumbs, 1 teaspoon of bakingsoda, 2 tablespoons of melted butter. In the sago put all the ingredients, stirring well, and boil or steam for two and a half hours.—Miss H.F.C., Khandallah.

Apples in Sago. 'Two apples, I tablespoon sago, 1 tablespoon sugar, pinch salt, 1 pint of water.

Peel and core apples and place in a piedish. Add salt, sugar, and sago, also water. Put some extra sugar in cores of apples. Bake in a moderate oven for an hour and a half. Stir frequqeiitly until skin forms on top.—Mrs. C.S., 'Wanganui.

Plum Sago.

Soak overnight 4 tablespoons of sago in three-quqarters of a cup of milk or water. Add to it 1 cup of breadcrumbs, 1 cup of stoned raisins, and half a teaspoon of bicarbonate of soda dissolved in a little water. Mix well and steam in a greased basin for’two

Sago or Tapioca .Mould.

timl a half hours. Serve with boiled custard or any pudding sauce.—Mrs. L.A.G., Johnsonville.

A pint and a half of milk, 3 tablespoons castor sugar, 5 tablespoons of sago or tapioca, half a lemon. Soak the sago or tapioca in cold water for four hours, then strain. Stir this into the boiling milk, adding the sugar and thinly-peeled lemon rind. Boil for a quarter of an hour, then remove from lire. Stir in lemon juice, remove rind, and pour into a mould. Leave to set". An attractive way to serve this puddiug is to set in a border or horseshoe mould, and ■when set arrange tinned peaches on the top and sprinkle with chopped nuts. —Mrs. 11., Ashhurst. Black Currant Sago. Take two tablespoonfuls of fine sago (well washed), a pint of water, and 2 tablespoons of black currant jam. Boil all together until it thickens. Eaten with custard, milk, or cream, this is delicious, and may be served either hot or cold.—Mrs. W.1.. Wellington. Tapioca Cream. Two ounces tapioca, three-quarters of a pint of milk, rind of 1 lemon, 2 tablespoons sugar, yolks of 2 egg.s, a quarter of a pint of cream. Soak the tapioca in cold milk for two hours, then add the lemon rind and boil until the grains are quite clear. Add the sugar, then beat up the yolks of eggs and pour them over the tapioca. Stir occasionally until cold. Put some jam or stewed fruit at the bottom of .a glass dish. Pour over the tapioca mixture, whip the cream (which has been flavoured with a little essence of lemon and sugar), and spread roughly on top.—Mrs. R.TL. Mangaweka. French Tapioca. Five dessertspoons tapioca. I quart milk, 1 pint water. 3 eggs, half a cup of sugar, pinch of salt, vanilla essence to flavour.

Soak tapioca in the water for five hours. Boil milk": add tapioca and salt and stir until boiling. Allow to boil for five minutes, then add the eggyolks, well beaten with the sugar. Stir this gently over low heat for another five minutes. Then add whites of eggs beaten stiff, and flavouring; set aside to cool. Delicious with stewed frait or jelly.—Mrs. F.T., Feilding.