Seed Pearl Tapioca

Soak tapioca in warm water for 20 min. to 1 hour. Drain excess water & follow recipe for tapioca. (When this has been soaked in warm water for 1 hour or more, you can use it in any recipe calling for fine or granulated tapioca.)  

Fluffy Tapioca Pudding

3 tbsp. granulated tapioca 3 tbsp. sugar 1 egg yolk 2 tbsp. sugar 1/8 tsp. salt 2 cup milk 1 egg white ¾ tsp. vanilla Mix tapioca, salt, 3 tbsp. sugar, milk & egg yolk in pan. Let stand 5 minutes. Beat egg whites until foamy. Gradually beat in 2 tbsp. sugar, beating till soft peaks occur. Set aside. Cook tapioca mixture over medium heat 4-5 minutes, stirring constantly until thick. Add egg whites & stir quickly until blended. Stir in vanilla. Cool 20 minutes. Serve warm or chilled. Garnish as desired. Makes five 1/2 cup servings.

Deluxe Tapioca Pudding

1½ qt. water ½ tsp salt 1 cup small pearl tapioca ¾ cup brown sugar 2 eggs, beaten ¾ cup white sugar 1 cup evaporated milk 3 tbsp butter 1½ tsp vanilla chopped candy bars chopped peanuts sliced bananas whipped cream Simmer water, salt, tapioca & brown sugar till tapioca is clear. Add beaten eggs, sugar, & milk. Bring to boil. Brown butter. Add vanilla, then add to pudding & mix well. Refrigerate. When cold and ready to serve, add chopped toppings and whipped cream.

Large Pearl Tapioca

Soak tapioca in warm water overnight. In the morning drain off the extra water and follow recipe calling for tapioca. The pearls will not completely dissolve and they will also make lumps in the pudding. Some people like the lumps simply because it is unusual.  

Grape Tapioca

4 cups milk 1 cup sugar 1 cup grape juice ¾ cup sugar juice of 1 lemon 1 cup whipping cream ¾ cup granulated tapioca Combine sugar and water and boil until sugar is dissolved. Add tapioca and cook until clear. Add lemon and grape juice. Continue to cook for 3 minutes. Pour into serving bowl and chill throughly. Whip cream and put on top or stir into tapioca. Serve immediately.

Tapioca Cream

1 qt. milk 2 eggs, separated 2 tbsp. granulated tapioca ½ cup sugar dash of salt 1 tsp. vanilla Combine milk, tapioca, and salt. Cook for 3 to 5 minutes. Combine egg yolks and sugar and add to the first mixture, keep stirring until it thickens.

Red Blushing Apple Tapioca

4 or 5 tart apples 1/2 cup sugar 2 Tbsp. Granulated tapioca1-1/2 cups hot water 1 Tbsp. Lemon juice 2 Tbsp. Cinnamon imperials Peel and core apples. Cut in eighths lengthwise. Com- bine sugar, water, & cinnamon imperials. Cook until dissolved, stirring constantly. Add apples and cook until tender. If syrup has boiled down, add enough water to make 1 cup. Put syrup in top part of double boiler. Add tapioca and cook 15 minutes. Stir often. Remove from heat and add lemon juice. Pour thickened syrup over apples. Makes 6 servings.

Rich Rhubarb Pie

1 egg, beaten 1 cup sugar 3 cups rhubarb, chopped 1 cup thick sour cream 3 tbsp. tapioca 1-9” unbaked pie shell Combine egg, sour cream, sugar and tapioca. Mix well. Fill pie with rhubarb. Pour egg and cream mixture over rhubarb. Bake in hot oven for 15 minutes, then reduce heat to 350º. Top with meringue.  

Fruit Tapioca

¼ cup minute tapioca ¼ tsp salt ½ to ¾ sup sugar 1 small pkg. gelatin (any flavor) 2½ cups water, fruit juice or syrup from canned fruit Mix together the ingredients and let the mixture stand for 5 minutes. Bring it to a boil over medium heat, stirring often. Allow it to cool for 20 minutes, then add any fruit desired. This recipe makes 6 servings.  

Wedding Tapioca

9 cups water ½ tsp salt 1½ cups small pearl tapioca 1 cup sugar 2-3ox. pkgs. lemon gelatin 1-3oz. pkg. orange gelatin 2-3ox. pkg. pineapple gelatin Bring the water and salt to a boil. Add tapioca and boil it until it is clear, stirring constantly. Remove it from the heat and stir in the sugar and gelatin. Chill this mixture. Whipped cream, nuts, or fruits such as pineapple bananas or oranges may be added if desired.  

Rhubard Tapioca

1 cup pearl tapioca 2 cups cold water cinnamon (optional) 3 cups hot water 2 cups rhubarb 2 cups sugar 1-14oz.can crushed pineapple Soak the tapioca in the cold water overnight or for several hours. Then add cinnamon if desired, and the remaining ingredients. Cook this mixture, stirring constantly until tapioca is clear or nearly clear.

Large Pearl Tapioca Pudding

3 cups boiling water   ½ cup tapioca 1 tbsp gelatin, any flavor 1 cup cold milk 1-8oz. crushed pineapple 1 cup miniature marshmallows 3oz. instant vanilla pudding 1 container whipped topping nuts (as desired) Boil tapioca for 20 minutes. Add gelatin. Let cool until cold. Mix milk and pudding together. Add whip top- ping, pineapple, nuts, and marshmallows. Serve.  

Orange Jello Tapioca

6 oz. pkg. orange gelatin 4 cups water 4 tbsp granulated tapioca 1 can (250g) whipped topping marshmallows 1-10oz. can mandarin oranges Boil first 3 ingredients until tapioca is done. Cool. Add whipped topping. Add fruit and marshmallows. Let set in fridge a few hours before serving. Tapioca is a food starch that is widely used in making puddings. It is taken from the root of the cassava, a tropical plant of the same fami- ly as the caster bean. Tapioca pudding is healthily and easily digested. Commercial tapioca comes chiefly from Brazil, Java and the Malay Peninsula. A single plant may yield up to 10 pounds of starch. The roots are 2 to 8 inches and 1 to 4 feet long. They are washed to remove the prussic acid they contain, then reduced to a pulp. The pulp is strained until all the starchy particles are separated from the fiber roots. The starchy pellets are then set on hot plates to dry. The starch pellets form the small, uneven white balls known as pearl tapioca. Pearl tapioca must be soaked in water for an hour before it can be cooked. A finer granular form, called quick cooking*, does not require soaking. Tapioca swells and thickens the liquid in which it is cooked. A flour made from cassava root is also used as a thickener. This flour is one of the starches called arrowroot. References: The World Book Encyclopedia; World Book Inc.