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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is one of those recipes we all have...torn out of some magazine and stuffed into a box or drawer. I truly don't remember ever making this but it sounds good! Ingredients:
1 cup water |
1 cup sugar |
2 tablespoons quick-cooking tapioca |
1 pint blueberries |
1/2 lemon, juice of |
2 eggs, separated |
1/8 teaspoon salt |
1/4 teaspoon cream of tartar |
6 tablespoons cake flour, sifted |
Directions:
1. Combine water, 2/3 cup sugar, and tapioca in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil.
2. Add blueberries and lemon juice.
3. Beat egg yolks until thick and lemon colored; add remaining 1/3 cup sugar, and beat well again.
4. Beat egg whites until foamy; add salt and cream of tartar, and beat until stiff but not dry.
5. Fold into yolks; fold in flour.
6. Put fruit mixture in 11/2 quart casserole; pour batter on top.
7. Bake a 325 degrees about 40 minutes.
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