Chantilly Orange Tapioca

Originally published Feb. 5, 1948

6 servings

1 and 1/2 cups water

1/3 cup quick-cooking tapioca

1/2 cup sugar

1/4 teaspoon salt

1 cup orange juice

1 tablespoon grated orange rind

1/2 cup cream. whipped

Orange cups

Combine water, quick-cooking tapioca, sugar and salt in sauce pan and mix well. Bring mixture quickly to a full boil over direct heat, stirring constantly. (DO NOT OVERCOOK:) Add orange juice and rind. Cool, stirring occasionally, Chill; fold in cream.

To make orange cups, cut 1/2-inch slice from tops of 6 thick-skinned oranges. Scoop out pulp. Scallop edges with a sharp knife. Pile tapioca mixture lightly in cups and garnish with fine 1/4-inch shreds of orange rind, free from all white membrane. Yield: 6 servings.