Reference > Farmer's Cookbook > HOT PUDDINGS > Newton Tapioca
  Cerealine Pudding Apple Tapioca  

Newton Tapioca

5 tablespoons pearl tapioca
3/4 cup molasses
4 cups scalded milk
3 tablespoons butter
4 tablespoons Indian meal
11/2 teaspoons salt
1 cup milk

Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal and cook in double boiler ten minutes. Add tapioca drained from water, molasses, butter, and salt; turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a moderate oven.

  Cerealine Pudding Apple Tapioca  
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