19-year-old Helena Muffly wrote exactly 100 years ago today:
Saturday, June 13, 1914: This is Saturday. Not much doing.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much a hundred years ago today, I’ll share an old seasonal recipe that I really like. Strawberry Tapioca combines the classic taste of tapioca pudding with the wonderful taste and texture of fresh strawberries.
1/2 cup small pearl tapioca
2 cups water
2 1/2 cups milk
1/4 teaspoon salt
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
2 cups thinly sliced strawberries
Soak tapioca in room temperature water overnight. Drain.
Heat milk (preferably in double boiler) until warm, add drained tapioca and milk. Cover, turn heat to very low and cook for one hour. Stir occasionally. Watch to make sure that the mixture doesn’t boil. (It will boil over very easily—and also has a tendency to burn on the pan bottom if care is not used).
Beat egg yolks and sugar together. Add a little of the hot mixture to the egg mixture and blend thoroughly. Then add the egg mixture to the hot milk mixture, stirring constantly. Reheat over medium heat and cook while stirring until tapioca mixture is very thick, about 15 minutes.
Beat egg whites until stiff. Fold egg whites into hot tapioca mixture. Stir in vanilla, and then gently stir the sliced strawberries into the hot tapioca. Chill and then serve.
Makes 7 – 8 servings