Maple Coffee Tapioca (1946)

• 1/2 cup strong coffee
• 1/2 cup minute tapioca
• 1-1/2 cups brown sugar
• 2-1/2 cups water
• 1/2 tspn vanilla
• Pinch of salt

Cook in double boiler, stirring frequently until thickened to taste. Serve with whipped heavy cream.

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Edith R Ginn.) 

More Pocono Kitchens Recipes

Hot Dandelion Dressing with Bacon (1946)

Banana Fritters with Lemon (1946)

Orange Milk Sherbet (1946)

Honey Sweet Potatoes with Corn Flakes (1946)