*Coffee Custard
To a pint of plain custard (see p. 15) add a coffee cup of strong, good coffee, and an extra table-spoon of powdered sugar. Omit the vanilla.
*Tapioca Custard
2 table-spoons tapioca
1 pint milk
2 eggs
¹⁄₃ cup powdered sugar
¹⁄₂ tea-spoon vanilla
Soak the tapioca for two hours in hot water in a double-boiler. Drain. Put back and add the milk. Cook until tender and clear. Carefully mix with the tapioca the two yolks beaten well, the sugar and a little salt. Cook until the custard thickens. Take off the fire and stir in the whites beaten to a stiff froth. When cool add the vanilla. Serve very cold.