Lyn's Recipe Collection
1 c each of flour and milk
1 tsp each of salt and bicarb
1 large tsp gr ginger
2 Tab each of shortening, sugar and treacle
Mix all dry ingredients, rub in shortening, add treacle and lastly milk.
Steam in a buttered mould for 2 hours. Serve with sauce or custard.
This also makes a nice cake if baked in a mod oven about an hour.
TAPIOCA AND APPLES
3/4 c tapioca
1/2 c sugar
4 medium sized apples – pared & sliced
pinch salt
milk
Soak tapioca in warm water for a few hours, then pour off any surplus water.
Add apples, sugar and salt. Cover with milk.
Bake in mod oven for about an hour.
TAPIOCA CUSTARD
2 Tab tapioca
2 1/3c milk
3 eggs – separated
3 Tab dessic coconut
1/2 c sugar
flavouring
Soak tapioca overnight in a cup of cold water. Next day, boil in the milk til soft.
Beat sugar & yolks togeher and add to the tapioca after it has cooled a little.
Add coconut and mix well. Put back on stove, cook a little but do not boil.
Turn into a pie-dish. Whip egg-whites (with any flavouring) til stiff, and pile roughly on top of pudding. Bake to pale brown. When half cooked, sprinkle with coconut.