Weekend Cooking: Tapioca or Rice Custard

[snowynight]

• 1⁄3 cup pearl tapioca
• 3⁄4 cup water
• 3 cups milk
• 1⁄2 teaspoon salt
• 2 eggs
• 1 tablespoon butter
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla

Soak the tapioca in the water for one hour. Add the milk, sugar, butter, and salt. Set the pan in a cooker-pail of boiling water. When the milk is scalding remove the pan and let the pudding come to a boil. Replace it in the boiling water and put it into the cooker for one and one-half hours. Take it from the cooker, add the beaten eggs, replace it in the pail of hot water and stir it over the fire till it registers 165 degrees Fahrenheit, using a dairy or chemis[164]t’s thermometer. Put it again into the cooker for one hour. When cold, add the vanilla.

Rice may be used instead of tapioca.

Serves six or eight persons.

From: The Fireless Cook Book by Margaret Johnes Mitchell (1913 US)