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.