Part 2

VANILLA ICE CREAM

3 tablespoons Minute Tapioca 2 cups milk ⅓ cup sugar ¼ teaspoon salt 3 tablespoons light corn syrup 2 tablespoons sugar 2 egg whites 1 cup cream, whipped 1 tablespoon vanilla

Add Minute Tapioca to milk in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Strain hot mixture, stirring (not rubbing) through very fine sieve, onto ⅓ cup sugar, salt, and corn syrup. Stir until sugar is dissolved. Chill. Add 2 tablespoons sugar to egg whites and beat until stiff; fold into cold tapioca mixture. Fold in cream and vanilla. Turn into freezing tray of automatic refrigerator; freeze as rapidly as possible—3 to 4 hours usually required. Or turn mixture into container, cover tightly, and pack in equal parts ice and salt 2 to 3 hours. Makes 1 quart. If desired, reduce vanilla to 1½ teaspoons; fold in 1 cup Baker’s Coconut, toasted and crumbled.

CHOCOLATE ICE CREAM

3 tablespoons Minute Tapioca 2 squares Baker’s Unsweetened Chocolate, cut in pieces 2 cups milk ½ cup sugar ¼ teaspoon salt 4 tablespoons light corn syrup 2 tablespoons sugar 2 egg whites 1 cup cream, whipped 2 teaspoons vanilla

Add Minute Tapioca and chocolate to milk in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Beat with rotary egg beater to blend all ingredients, if necessary. Strain hot mixture, stirring (not rubbing) through very fine sieve, onto ½ cup sugar, salt, and corn syrup. Stir until sugar is dissolved. Chill. Add 2 tablespoons sugar to egg whites and beat until stiff; fold into cold tapioca mixture. Fold in cream and vanilla. Turn into freezing tray of automatic refrigerator and freeze as rapidly as possible—3 to 4 hours usually required. Or turn mixture into container, cover tightly, and pack in equal parts ice and salt 2 to 3 hours. Makes 1 quart ice cream.

_F_OOTNOTES

[1]Everything, except egg whites and flavoring, goes in together!

[2]Yes—5 minutes. It used to take 15!

[3]Remember, that it thickens to a glorious creaminess as it cools.

[4]5 minutes—that’s all the cooking this new Minute Tapioca needs.

[5]Mixture clears and thickens as it cools.

[6]A lovely looking, grand-tasting dessert. And one that you can vary the whole year round.

_F_REE! A COOK BOOK OF 85 RECIPES!

—Dozens of tapioca creams and fruit tapiocas! —A score of baked tapioca desserts! —4 ice creams that can be frozen without stirring! —8 fruit pies that keep the juice where it belongs! —8 soups more easily made than ever before! —21 grand and very economical main dishes! —New menus for all sorts of needs!

Get your copy today. Mail the coupon and learn of _all_ the wonderful things you can make with the NEW Minute Tapioca!

GENERAL FOODS, Dept. MT, Battle Creek, Mich.

Please send me—FREE—new recipe booklet and NEW Minute Tapioca sample.

_Name_ ___________________________

_Street_ _________________________

_City_ _________ _State_ ______

FILL IN COMPLETELY—PRINT NAME AND ADDRESS In Canada, address: General Foods, Ltd., Cobourg, Ontario

All tapioca is made from the root of the cassava plant—a plant raised in far-off Java.

Only _Minute Tapioca_, however, is processed from tapioca flour in _America_. Here, in a clean, sunny _American_ factory in the Berkshires, under clean, sanitary _American_ conditions, the cassava flour is washed, delicately cooked, and packaged.

For cleanliness’ sake, as well as easier cooking, insist on _Minute_ Tapioca.

MINUTE TAPIOCA CO., INC. _Division of General Foods_ ORANGE, MASSACHUSETTS

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.

—Sidenotes are represented as headings or footnotes, as seemed appropriate.