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Pineapple and Tapioca Sponge
Scald one pint of grated pineapple (pulp and juice), stir in one-third a cup of any quick-cooking tapioca, set over hot water, and let cook, stirring occasionally, until the tapioca is trans- parent. It will take twenty minutes or longer. Add two-thirds a cup of sugar, the juice of a lemon, and, when evenly mixed, remove from the fire, and fold in the whites of two eggs, beaten dry. Serve hot or cold with whipped cream, sweetened a little before whipping.

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