Wednesday, August 19, 2009

Apricot Tapioca for 50 1949

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Apricot Tapioca:

2 cups minute tapioca
3 quarts boiling water 2 teaspoons salt
2 pounds apricots 2 quarts cold water 1 quart sugar or Karo
Add salt and boiling water to tapioca, and cook in double boiler until clear. Wash apricots; soak several hours, or over night, in cold water; cook until soft in double boiler or in fireless cooker. Add sugar or Karo syrup, or a mixture of the two, and stir into the hot tapioca. Cook a few minutes longer. Serve with cream, or with extra apricot juice as a sauce.
Dried peaches may be used in the same way.

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