The Washington times., 1930-02-04
DELICIOUS TAPIOCA
RECIPES PLANNED

AAae WLnCeT urleu IrulLS-IlgS,
rsisins, apricots, dates and
prunes-can be made into a
wealth of delicious desserts at
small cost. They are natures
own sweets packed with sugar
for winter energy and should ap-
pear on the table often during
the cold weather.
Here is a colorful apricot tapi-
Oca that tactful wives will serve
after the Monday pot-luck meal.
Even junior will be willing to eat
his carrots If he is rewarded by
such dessert.
Apricot TapiOca
Y pound dried apricots
@4 cups water
n cup sugar
tablespoons tapioca
n teaspoon salt
Wash apricots. Soak in 3 cups
water hour and cook until
tender. Drain. To Juice, add
enough water to make 2 cups
liquid. Add ,tapioca and salt,
and cook in double boiler is min
uteS, or until ,tapioca Is clear,
stirring frequently. add sugar.
Cool. Force apricots through
sieve. Fold pulp (about cup)
into tapioca mixture. Chill and
serve with whipped cream.
Serves six.
The lowly boarding house prune
has come into it's own, magically
transformed by modern cook-craft
into a variety of delicious des-
Serts. Here is one Of them. And
1t is 50 simple to make that you
can put it on your list of last
minute desserts for busy days.
Norwegian Prune TapiOca
tablespoons tapioca
u teaspoon salt.
i teaspoon cinnamon or 1-inch
stick cinnamon.
cups unsweetened prune juice or
juice and water.
tablespoons sugar
tablespoons sugar.
! cup cooked prunes, seeded and
finely cut.
Add tapioca, salt, and butter
mon to prune juice. and cook in
double boiler IS minutes, or until
tapioca is clear. stirring frequent
Quently. Remove cinnamon if
stick usedD, add sugar, lemon
tu1ce, and prunes. Chill. Serve
with cream. Serves six.
Here is fig dessert which is
rot heavy or rich. The tapioca
makes a delicate, neutral ingredi-
ent which sets off the fig flavor
and yet makes this dessert light
enough to finish off even a sub
9Cantial winter dinner. Save out
enough for the children's school
Mnch-it will be real treat.
FIG TAPIOcA
. tablespoons tapioca,
II teaspoon salt
i teaspoon butter
cups water ..a-s
u pound figs, finely cut
l cup sugar -'tA
n teaspoon vanilla
tablespoon lemon juice
Grated rind a lemon.
Add Tapioca, salt, and butter
% 2 cups water, and cook in
double boiler Is minutes, or until
tapioca is clear, stirring fraquent.
ly., Cook figs with sugar and
cup water 20 minutes, or until
smooth and thickened. Add to-
tapioca mixture. Add vanilla,
lemon Juice, and rind. Serve
cold with whipped cream. Serves
six.
Even greedy little Jack Horner
would enjoy sitting in his corner
with a dish Of honey fruit tapi-
oca. Full Of raisins, dates, wal
nuts and honey, this is a pudding
to make you think that it must
be at least 2 birthday dessert for
some member of the family. And
everything In it is good for
the children to eat, too.
Honey Fruit Tapioca
: tablespoons tapioca.
teaspoon salt.
. cups hot water.
cup dates. seeded and coarsely
chopped.
y cup walnut meats, coarsely cut.
cup honey.
cup water. ..-.
N cup apples. pared and sliced.
Add tapioca and salt to water,
and cook In double boiler IS
minutes, or until tapioca Is clear,
stirring frequently. Combine
dates, raiSins, nuts, honey and
one-half cup water. Heat five
minutes, stirring constantly. Add
to tapioca mixtures: add apples.
Pour into creased baking dish and
bake in moderate oven $3.50 de-
srees F0 80 minutes, or until
apples are tender. Serve hot or
cold with cream. Serves eight.
TASTY BAKED HAM