Procedures:
| 1 | With quick-cooking tapioca or any of the 3 packaged prepared tapioca puddings, making dessert is easy. | | 2 | Tapioca cream, buffet style. | | 3 | Place bowl of fluffy tapioca cream on chop plate or platter. | | 4 | Around it, arrange just-thawed frozen pineapple chunks, bing cherries, bananas on half shell. | | 5 | Garnish with mint and dried apricots (plumped for 10 min. in strainer over boiling water). | | 6 | Marbled cream. | | 7 | Into sherbet or tall glasses, spoon tapioca cream, in layers, with one of these: melted semisweet-chocolate pieces, chopped walnuts canned crushed pineapple, flavored with peppermint extract, then tinted green cut-up oranges and snipped fresh mint brown sugar and butter, melted until syrupy melted currant jelly, tossed with coconut canned whole-fruit apricot nectar or strained peaches (baby pack), flavored with almond extract canned cranberry sauce, mixed with slivered almonds frosted tapioca. | | 8 | After spooning tapioca cream into dessert dishes, spoon on one of these: strawberry, chocolate, or cherry-vanilla ice cream just-thawed quick-frozen strawberries or raspberries whipped cream, topped with snipped gumdrops crushed peanut brittle or peppermint candy snipped dates, or dried figs, and chopped nuts, moistened with thawed frozen orange-juice concentrate shredded coconut with grated orange rind pink rhubarb sauce tapioca ripple. | | 9 | Fold any of these into tapioca: cut-up maraschino cherries and snipped marshmallows, mixed with whipped cream green-tinted coconut and canned pineapple tidbits drained canned bing cherries salted peanuts, bit of chocolate or butterscotch sauce chopped unpared red apple raspberry, strawberry, or peach jam or preserves |
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