Old-Fashioned Tapioca Cream

When we moved into our current home, we inherited several boxes of books.

As a home-schooling family, books are always welcome. Even if some of them are out of date. Because sometimes, treasures can be found in someone else's cast-off's.

Like this one. Printed in 1960, this book is filled with good old fashioned desserts.

The kind that should be eaten after every Sunday meal.

And any other time that calories just don't matter.

Because in 1960, curves were in.

It is my duty to bring them back.




Old-Fashioned Tapioca Cream




1 quart whole milk
1/4 cup quick-cooking tapioca
1/2 cup organic sugar
1/4 t. sea salt
3 slightly beaten egg yolks
1-1/2 t. pure vanilla
3 egg whites

Combine milk, tapioca, sugar, and salt in medium saucepan. Let stand for 5 minutes.

Notice the cream floating on top? That is called lip-smackin' good!

Add the egg yolks. Bring to boiling, stirring constantly. Remove from heat and add vanilla. (The mixture will be thin.)

In a clean mixing bowl, beat egg whites until soft peaks form.

Try not to play in it...it is tempting.

Put about 1/3 of the egg whites into a large bowl; slowly stir in hot mixture.

If you find that your bowl isn't big enough, find a larger one.

I'm just trying to be helpful.

Learn from my mistakes. The bowl looked way bigger in the cupboard.

Put the rest of the egg whites into the bowl and very gently fold them into the mixture.

Very gently.

You want it to look like little "pillows". And that's a quote.

Chill well. Makes 8-10 servings.

The recipe says to serve this in sherbets with currant jelly. I don't know about that, but it is good with a dollop of real whipped cream and a sprinkle of nutmeg on top.

If you can wait long enough to put it in the dish!

Enjoy!