Banana Tapioca Cream
1 egg yolk
2 cups milk
3 tablespoons sugar
1/8 teaspoon salt
3 tablespoons Minute Tapioca
1 egg white
2 tablespoons sugar
1/2 teaspoon vanilla
2 bananas
Chocolate sauce
Mix egg yolk with a small amount of the milk in saucepan. Add remaining milk, 3 tablespoons sugar, salt and Minute Tapioca. Place over medium heat. Cook until mixture comes to a full boil, stirring constantly-this takes 5-8 minutes (Do not overcool..mixture thickens as it cools.) Remove from heat.
Beat egg white until foamy throughout; add 2 tablespoons sugar, 1 tablespoon at a time, and continue beating with rotary egg beater until mixture will stand in soft peaks. Add hot tapioca mixture, stirring constantly. Add vanilla. Cool, stirring after 15-20 minutes. Chill. Just before serving, dice bananas and fold into tapioca cream. Serve with nana slices. Makes a luxurious dessert for 6 people. So elegant to look at-such heaven to taste-you’ll hardly believe it’s so quick and easy to fix. And for all its homemade goodness-it’s mightly thrifty, too.
P.S. for brides! If you’re a novice cook-you may never have used real, genuine Minute Tapioca. (It was not available during the war years.) So discover it now! Join the long line of crackerjack cooks who make Minute Tapioca desserts their specialty. You’ll find more recipes on the box.
Here are more vintage Tapioca Recipes.
