Fashions in Tapioca Cream
INGREDIENTS:
1/2 pt Of milk 8 ts Gelatin
4 Yolks 1 qt Heavy cream
4 oz Sugar 2 oz Of Puerto Rican Rum
1/2 pt Of milk 8 ts Gelatin
4 Yolks 1 qt Heavy cream
4 oz Sugar 2 oz Of Puerto Rican Rum
"Desserts made more delicious with Puerto Rican Rum"
Dissolve the gelatin in 1/2 cup water. Scald milk, yolks and sugar. Remove from fire, add gelatin and strain. When almost set add 1 1/2 pints of the cream (whipped stiff), and Rum. Fill 8 pudding cups and place in refrigerator to set. Remove from molds and serve in individual dishes. Decorate with balance of whipped cream. Pour 2 tsp. of rum in each dish.
Dissolve the gelatin in 1/2 cup water. Scald milk, yolks and sugar. Remove from fire, add gelatin and strain. When almost set add 1 1/2 pints of the cream (whipped stiff), and Rum. Fill 8 pudding cups and place in refrigerator to set. Remove from molds and serve in individual dishes. Decorate with balance of whipped cream. Pour 2 tsp. of rum in each dish.