Tap-tap, tap-tap, tap-tap, tap-tapioca, everyone!

"Everybody tap, tap, tap, tap, tap, tap, tapioca,
Everybody, slap, slap, slap, slap, slap, slap, slapioca.
If ya got the dap, dap, dap-dap-dappier flappers flap-flap-flappier
Everyone is happier when the do the tap tapioca.
When they do the flap flapioca.
Tap, tap, tap, tapioca,
Slap, slap, slap, slapioca,
Tap, tap, tap, tap the tapioca.
Let's pretend we've got a bowl, we're gonna have some sport.
Ha!Add trumpled licks and a rag-time beat, let's say about a quart.
Yeah!Ya stir and stir it with your knee, adding a bump or two.
Ya heat it, mash it, beat it, smash it, if there's a lump or two.
Don't let the temperature drop to many degrees,
Or you'll wind up with what is called the frozen tapioca freeze!
Everybody, tap, tap, tap, tap, tap, tap tapioca, everybody freeze!
Slap, slap, slap, slap, slap, slap slapioca everybody freeze!"

Ahhh, Thoroughly Modern Millie - don't you wish the twenties had really been like that (except perhaps without the unpleasant white slave trade associations...)

So here is my tapioca pudding... I went without soaking the tapioca before hand, and it turned out just fine and dandy.

This recipe was a little too egg-y for my liking but seeing as the eggs are optional I will probably omit them next time.

TAPIOCA OR SAGO PUDDING

INGREDIENTS - 1 pint of milk
2 tablespoonfuls of tapioca or sago
1 tablespoonful of sugar, or to taste

2 eggs, optional
nutmeg
salt

METHOD - Boil the milk, sprinkle in the tapioca or sago, stir until boiling, and simmer gently until it become clear, stirring occasionally. Add the sugar and a good pinch of salt, and when a little cool, the eggs, beaten. Pour into a greased pie-dish, and bake in a slow oven.

TIME - To bake, about 1/2 an hour. SUFFICIENT for 4 to 5 persons.