Frozen Coconut Bisque Dessert (1935)

• 1 cup moist coconut
• 3 tbspns tapioca
• 1 cup Carnation Milk, diluted with 1 cup water
• 1/2 cup sugar
• 2 eggs
• 2 tbspns sugar
• 1 cup chilled Carnation Milk
• 1 1/2 tspns vanilla
• 1 tbspn lemon juice
• 1/4 tspn salt

Add tapioca to milk, and cook in double-boiler 15 minutes or until the mixture is clear and thickened.  Stir frequently, adding the 1/2 cup sugar for the last few minutes of cooking.  

Put the hot mixture through a sieve, and add the beaten egg yolks.  Beat the egg whites, adding the salt and the 2 tablespoons of sugar.  Fold into cold tapioca mixture. Fold in chilled Carnation Milk with lemon juice added. Stir in vanilla and coconut. 

Turn into freezer tray of refrigerator, and freeze as rapidly as possible, at least 2 1/2 hours.  For variety, toast coconut in hot oven until brown.  

(Origin - "Carnation Cook Book" by Mary Blake. Published in 1935 by The Carnation Company.)