It’s berry time again
these bright berry desserts delight adults and are so wholesome for the children

Berries-ripe, juice, colorful berrues! How welcome they are…and how doubly welcome these ingenious berry desserts!

For berries and Minute Tapioca seem to have a perfect genius for combining into the most engaging, the most delightful desserts! Full of deep, rich color, full of gleaming sparkle, full of luscious good taste!

And the wonderful part of it is that these new Minute Tapioca desserts are so wholesome, so easily digested that they are just as perfect for the children as for the adults. Never again need you bother with the boring and tiring business of making separate desserts just specially for the youngsters.

Minute Tapioca desserts are so easy, so quick to prepare. No soaking at all-just brief cooking-and Minute Tapioca is ready for use in a whole array of gala looking dishes. That’s because Minute Tapioca, unlike other kinds, comes partially cooked in small granules.

Berry Minute Tapioca

2 cups fresh berries
1/2 cup Minute Tapioca
1/4 teaspoon salt
1 1/2 cups hot water
1 teaspoon butter
1 1/2 cups berry juice
1/2 cup sugar
1 tablespoon lemon juice

Crush berries, sweeten to taste, and let stand 1 hour. Add Minute Tapioca and salt to water, and cook in double boiler 15 minutes, or until tapioca is clear, stirring ferquently. Add butter, berry juice, and sugar. Remove ffrom fire; add berries and lemon juice. Chill until firm. Serve in sherbet glasses. Garnish with sweetened, whipped cream and a few whole berries. Serves 8. If canned berries are used, they should be drained and sugar omitted.

Strawberry Custard Cake

6 tablespoons Minute Tapioca
1/4 cup sugar
1/2 teaspoon salt
1 egg yolk, slightly beaten
4 tablespoons butter
1 quart strawberries, slightly crushed
2 1/2 cups milk, scalded
2/3 teaspoon vanilla
2/3 cups sugar
1 egg white, stiffly beaten
Plain layer cake
Add Minute tapioca, sugar, salt to milk, cook in double boiler 15 minutes, or until tapioca is clear. Stir frequently. Pour small amount of mixture slowly over egg yolk. Stir vigorously. Return to double boiler. Cook until mixture thickens. Remove from heat, add butter and vanilla. When lukewarm, stir in berries sweetened with 2/3 cup sugar. Fold in egg white. Chill. Spread between layers and over top of cake. Serves 8.

Pineapple Minute Tapioca

1/2 cup Minute Tapioca
1/2 cup sugar
1/4 teaspoon salt
1 quart hot pineapple juice and water
1 cup canned pineapple, grated or cut fine.

Add Minute Tapioca, sugar and salt to pineapple juice and cook in double boiler 15 minutes or until tapioca is clear, stirring frequently. Add pineapple and chill. Serve with shipped cream. Serves 8. If fresh fruit is used it should be sweetened to taste and allowed to stand 1/2 an hour or more. Any fruit juice may be used as part of liquid.

Coconut Cream Tapioca

3 tablespoons Minute Tapioca
1 cup sugar
1/4 teaspoon salt
1 quart milk, scalded
4 egg yolks, slightly beaten
4 tablespoons Baker’s coconut, southern style
1/2 cup sugar
4 egg whites, stiffly beaten
1/3 cup Baker’s Coconut, Southern style

Add Minute Tapioca, sugar, and salt to milk and cook in double boiler 15 minutes or until tapioca is clear, stirring frequently. Pour a small amount of tapioca mixture over egg yolks, stirring vigorously. Return to double boiler, add 4 tablespoons coconut, and cook until slightly thickened. Pour into greased baking dish. Fold sugar into egg whites and pile lightly on top of tapioca mixture. Sprinkle with remaining coconut and bake in slow oven (300 degrees F) 15 minutes or until golden brown. Serves 8.

All measurements are level.