“ Place water in top of double boiler and bring to a boil over direct heat. Combine Minute tapioca, sugar, and salt; add gradually to water and bring to a brisk boil, stirring constantly. Place immediately over rapidly boiling water and cook 5 minutes, [4] stirring occasionally. Remove from boiling water—mixture clears and thickens [5] as it cools. When slightly cool, fold in fruit (crushed, ground, or forced through sieve) and lemon juice, as directed on page 10. [6] Serve with cream, if desired. ”

“ A COOK BOOK OF 85 RECIPES! —Dozens of tapioca creams and fruit tapiocas! —A score of baked tapioca desserts! —4 ice creams that can be frozen without stirring! —8 fruit pies that keep the juice where it belongs! —8 soups more easily made than ever before! ”

“ Add water (preferably ice water) , a small amount at a time, mixing lightly with fork. Handle as little as possible. Wrap in waxed paper; chill thoroughly. Roll out on slightly floured board. Bake pastry in hot oven (450° F.) . Makes enough pastry for one 9-inch two-crust pie, or two 9-inch pie shells. Use 1⁄2 recipe for one pie shell only.
FRESH STRAWBERRY PIE
2 tablespoons Minute Tapioca
1 cup sugar
1⁄4 teaspoon salt
1 tablespoon melted butter
1 quart fresh strawberries, hulled and cut in pieces
1 recipe Pie Crust (above)
Combine Minute Tapioca, sugar, salt, butter and strawberries ”