Swedish Pudding
1 quart water
1/2 cup tapioca
1/4 teaspoon vanilla
8 oz glass currant jelly
11/2 cup sugar
Bring water to a boil, add tapioca, and sugar and cook over boiling water until clear. Take off from the fire and beat in the currant jelly. Add vanilla. Serve cold with whipped cream. See Menu XIV
RECIPE WAS FOUND IN
FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada
May 1929 VOL IV No 5
May 1929 VOL IV No 5