This is a clipping off of packaging of some sort, likely a box of tapioca. There are two recipes for tapioca pudding, strawberrioca, cherry pie and a pie thickener tip. Recipes are typed below along with a scanned copy.
FLUFFY TAPIOCA PUDDING
3 tablespoons Minute Tapioca
3 tablespoons sugar
1 egg yolk
2 tablespoons sugar
1/8 teaspoon salt
2 cups milk
1 egg white
3/4 teaspoon vanilla
Mix tapioca, salt, 3 tablespoons sugar, milk, and yolk in pan. Let stand 5 minutes. Beat egg white until foamy; gradually beat in 2 tablespoons sugar, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly–6 to 8 minutes. Gradually add to beaten white, stirring quickly just until blended. Stir in vanilla. Cool 20 minutes. Stir. Serve warm or chilled. Garnish as desired. Makes five 1/2-cup servings.
QUICK TAPIOCA PUDDING. Mix 3 tablespoons tapioca, 1/3 cup sugar, 1/8 teaspoon salt, 1 beaten egg, and 2 3/4 cups milk in pan. Let stand 5 minutes. Then bring to a full boil, stirring constantly. Remove from heat. Stir in 3/4 teaspoon vanilla. Stir once after 20 minutes. Serve warm or chilled.
STRAWBERRIOCA
Thaw and drain 1 package (10 oz.) birds Eye Quick Thaw Strawberries. Add water to juice to make 1 1/2 cups; mix with 2 tablespoons tapioca and 1/4 cups sugar. Let stand 5 minutes. Then bring to a boil, stirring occasionally. Remove from heat. Stir in berries and 2 teaspoons lemon juice. Chill. Garnish, if desired. Makes 4 servings.
FOR BEST FRUIT PIES, replace cornstarch with an equal amount of tapioca; replace flour with slightly less tapioca.
CHERRY PIE
Mix 2 1/2 tablespoons tapioca, 1/8 teaspoon salt, 1 cup sugar, 6 drops red coloring, 3 cups drained water-packed red sour cherries, 1/2 cup of cherry juice, 1/4 teaspoon almond extract. Let stand 15 minutes. Pour into 9-inch pie shell; dot with 1 tablespoon butter. Add top crust. Bake at 425° for about 50 minutes.
More Recipes For You To Enjoy:Thank you so much for this image and the recipes! These are from a box of Kraft Minute Tapioca (but you probably already knew this).
I lived for quite a while in Houston, the Roach Capitol of the World. I learned early on when I opened a box of something like this to transfer it to a closed container, usually a jar, enclosing the recipe clipped from the box. My copy of the Fluffy Tapioca Pudding is even older that yours–it uses only TWO tablespoons of sugar but is otherwise the same. (The recipe on the current box apparently calls for SIX tablespoons!)
I was wanting to make the simple version, Quick Tapioca Pudding, which is how I happened upon your blog. I’m sorry to see it’s no longer active. Some of the hand-written index cards could be from my grandmother — amazing to see.
Thank you!
Kaye (who quickly made some tapioca pudding last night)
Thanks for posting this. Strawberioca was a favorite years ago but i lost the recipe.
Thanks for having this OLDER version of Minute Fluffy Tapioca. It has the bit of salt & less sugar than the new one. I can’t read mine anymore, has been under the tapioca jar lid, for maybe 40 yrs!