If something different in the way of a tapioca dessert is desired, tapioca CUSTARD will no doubt be very acceptable. This dessert has the consistency of a baked CUSTARD Containing tapioca, and in preparation and proportion that is really what it is.
(Sufficient to Serve Six)
- 1/2 c. tapioca
- 2 c. milk
- 2 eggs
- 2/3 c. sugar
- 1 tsp. salt
- 1/2 tsp. vanilla
Soak the tapioca for 4 or 5 hours and drain off the water. Cook the tapioca and the milk in a double boiler until it is transparent and remove from the fire. Beat the eggs and to them add the sugar, salt, and vanilla, and stir this into the tapioca. Turn into a buttered baking dish and bake until the CUSTARD mixture is set. Cool and serve.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)