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Title: Illinois Strawberry Cream
Categories: American Dessert
Yield: 8 Servings
| 1 | qt | Fresh ripe strawberries |
| 1 | c | Sugar |
| 1/2 | c | Minute tapioca |
| 1/4 | ts | Salt |
| 1 | c | Boiling water |
| 1 | c | Heavy cream, whipped |
Reserve 8 berries for garnish
Crush remaining strawberries and mix with the sugar. Let stand for 30 minutes. Mix tapioca with salt and water. Cook over low heat, stirring constantly until tapioca is clear.
Drain juice from berries and measure. Add enough water to make two cups of liquid. Stir liquid into tapioca mixture and cook for a few minutes longer. Cool.
Talk half of tapioca mixture, add crushed berries and divide among 8 sherbet glasses.
Whip cream until stiff and fold in remaining tapioca mixture. Pile in sherbet glasses un top of berry mixture.
Chill until ready to serve. Garnish with whole berries.
Womans Day Enc.
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++
From: Gail Shipp Date: 08-19-98 (13:30) The Once And Future Legend (1) Cooking
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