Caramel Tapioca Recipe

1/2 cup old-fashioned pearl tapioca
1 cup Karo, Orange Label
1/4 teaspoon salt
1/2 teaspoon vanilla
1 quart boiling water

Soak the tapioca over night. Combine the Karo, salt, vanilla and water in a baking dish. Add the tapioca, which should be drained, cover and take two hours in a moderate oven, removing the cover the second hour. Serve with cream or Karo.

Tapioca, Orange And Jelly (Cold) Recipe

4 tablespoons tapioca, washed
2 oranges, peeled, seeded, chopped
1/2 cup jelly, any kind
1/3 cup sugar
3 cups water

Boil the water, sugar and tapioca together, until tapioca is clear and has practically absorbed the water, about 30 minutes. Add the chopped oranges and the jelly. Boil for 1 minute. Fill champagne glasses. Serve when cool.

Tapioca pudding recipe

Ten ounces of tapioca,
1 quart of milk,
6 ounces of sugar,
6 yolks of eggs and 2 whipped whites,
the grated rind of a lemon,
2 ounces of butter,
a little salt.

Put the tapioca, sugar, butter, salt, grated lemon, and the milk into a stewpan. Stir this over the fire until it boils; then cover the stewpan with its lid, and put it on a very slow stove-fire (partially smothered with ashes), to continue gently simmering for a a quarter of an hour. The tapioca should then be withdrawn from the fire, and after the 6 yolks and the 2 whipped whites of eggs have been thoroughly incorporated in it, pour the preparation in to a mould or pudding-basin previously spread with butter; steam the pudding for about an hour and a half; and when done dish it up with either a plain arrow-root or custard sauce over it.