Tapioca can be served in an old-fashioned ice cream dish topped with a maraschino cherry and chocolate curls and mint jelly for a classic presentation on festive occasions. Or serve tapioca plain or with whipped topping or with fruit such as peaches or apricots in light syrup, Mandarin oranges, blueberry or apple pie filling, fruit cocktail, mini-marshmallows, or rum-soaked raisins or Craisins.

1/3 c. sugar
3 tbsp. Minute tapioca
2 3/4 c. milk
1 egg or 2 egg yolks, well beaten
1 tsp. vanilla

Combine sugar, tapioca and egg in saucepan. Stir and let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in vanilla.
Cool 20 minutes. Pudding thickens as it cools. Cover pudding with wax paper or plastic wrap touching the surface before refrigeration to prevent a skin from forming.

Serve warm or refrigerate for several hours.

Variation: If you prefer a richer dessert, substitute 1/2 cup of the milk with light cream. 2 egg yolks can be substituted for 1 egg for a richer color and flavor.

Chocolate Tapioca: Increase sugar to 1/2 cup; milk to 3 cups. Add 3 squares melted Baker’s Semi-Sweet Chocolate to pan and melt before cooking.

Microwave Preparation: Prepare as above in a large microwavable bowl. Microwave on HIGH setting for 8-12 minutes (depends on your microwave), stirring occasionally until mixture comes to a full rolling boil.
Makes six servings (1/2 cup each).