Salt Lake Telegram | 1941-01-15 | Page 12 | A Dress-up Dessert is Fruit Tapioca

FOOD 1 A. . A Dress-Up Dessert Is FruitTapioca . By META GIVEN Fruit tapioca, with its sparkling clear color and cargo of luscious fruit. Is a grand way of dressing up canned fruits during the long winter season when fresh ones are scarce. Canned cherries, either the sweetened variety or the unsweetened pie cherries to which you must add more sugar, give a particularly attractive ruby-red color. If your folks are partial to cherry pie, they'll like this quickly-made substitute, which you can give them with out the extra work of preparing pastry. Cherry Tapioca One No. 2 tin red cherries, packed In sugar syrup; 2-3 cup water; cup quick-cooking tapioca; tap-ioca; cup sugar; few grains salt; 2 tablespoons lemon juice. Drain cherries; combine the juice with water, tapioca, augar and salt Bring to boil, stirring constantly; as soon as It bolls vigorously, remove from heat and stir In lemon juice and drained cherries. Stir occasionally while cooling. As tapioca cools It will thicken. Serve chilled, with top milk. Serves five. MENUS FOR THURSDAY Breakfast: Three grapefruit; 1 cup rice, with brown sugar; 10 slices bread, butter, toasted; 4 tablespoons coffee; milk for children. chil-dren. Luncheon: Two No. 2 tins pork and beans; 10-cent tin brown bread, butter; 5 sweet pickled gherkins; 3 large oranges, H cup shredded coconut, sugar If desired; de-sired; 2 teaspoons tea; milk for children. Dinner: Escalloped ham and potatoes pound cooked ham, 2 pounds potatoes, 2 tablespoons flour, 1 teaspoon salt, 2 cups ' milk; 1 pound green beans, buttered; but-tered; 5 medium carrots, 1-3 cup mayonnaise, cup raisins, 5 leaves lettuce; 10 slices bread, butter; cherry tapioca (see recipe above); 4 tablespoons coffee; milk for children. Cost for day about $1.65.