for David and everyone I went through my mother's cookbook, a small binder of all her handwritten recipes, but she didn't write down her tapioca pudding recipe. I remember it was creamy white, creamy vanilla tasting, and fluffy, with the tapioca pearls floating in it (NOT in appearance like fish eggs, as some say about tapioca; they were more like bubbles). We always called the dish 'tapioca' and left off the 'pudding.' It was years later that I realized 'tapioca' is the name of the starch and is used for thickening in some cuisines. It was also some time before I knew that the British say 'pudding' for what we call 'dessert' (where we say "what's for dessert...")
When I was at uni., and they served tapioca in the cafeteria, it was disappointing glue-y glup to be avoided. I tried unsuccesfully to duplicate mother's pudding, from other recipes, but in any case no one in my own family cares for it. One individual gets sick if tapioca starch is in the food, so it is simpler to avoid it. Mom's recipe book did yield this one for rice pudding. Her recipes are cook's notes cryptic in that most only list the ingredients, you're supposed to know how to use them LOL. Her rice pudding was yummy, like the tapioca too ;) 1 cup water 1 " milk 1 egg 1/4 cup rice 1/3 cup sugar raisins and this one, called Gussie's Choc. Cake: Melt 2 sq. choc butter size of walnut cup sugar 1 1/2 cups flour 1 tsp b. soda 1/2 tsp. salt 1 cup milk Finally fold in 1 beaten egg. -- bye for now Bev in Shirley BC near Sooke on Vancouver Island, west coast of Canada To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
