European Stars And Stripes (Newspaper) - February 6, 1988, Darmstadt, Hesse                                Tube  Large mixing bowl Cream Butler sugar and Salt. Add eggs one at a time beating Well after each addition stirring in a bit of the flour after the third egg. Add remaining flour mixing until Well combined. Scrape the insides from one Inch of a Vanilla bean and add along with the Teaspoon of Vanilla blending Well. Pour baiter Inlo prepared pan and bake 1 hour. Remove irom oven let Cool on wire rack Aboul 15 minutes arid in mod. When Cool store covered Wilh plastic wrap or foil. Serve with fresh raspberries 01 Vanilla ice Cream. Yield s to 10 Servings. Vanilla Berry Cream preparation time 20 minutes 16 Oune fresh berries your favorite or a mixture i to i cup sugar depending on sweetness of Trull Ivy Teaspoons pure Vanilla extract i cup Una voted Yogurt partly freeze berries by placing in a single layer on a cookie Shcell in Frazer Lor about 15 minutes. Remove from Freezer and place berries in food processor bowl Wilh sugar and  this mixture until Slushy. With machine running pour in Yogurt and process until smooth. Pour into wine glasses and serve immediately or chill up to 20 minutes. Serve with Vanilla bean Shortbread see recipe. Yield g Servings. Vanilla bean Shortbread preparation time 20minutei cooking time 20 minute 1 Vanilla bean16  Butler Al room temperature v cup confectioner sugar 1 Teaspoon Pur Vanilla extract 1 cup All purpose hour it cup finery ground almonds 24 whole Almond preheat oven to 350 degrees. Scrape the inside from Ona Inch of a Vanilla bean into a Large mixing bowl. In same bowl Cream butter Wilh sugar and Vanilla until smooth. Add flour and ground almonds and beat until mixture is Well combined on a floured surface Roll out dough to wine thickness Cul into 2-Inch rounds and place 1 Inch apart on cookie Sheet. Press one Almond into Conler of each Eoo Kio and bake about 20 minutes. Or until very lightly coloured. Remove to rack and Cool. Yield about 24. Luary a 1988 tapioca pudding food fit for a president by Marian Burros naw York times tapioca is the Leddy Bear of desserts an edible Security Blanket whole Jane and Michael slain in Square meals their compendium of All the wonderful and terrible things a ale As children. My sentiments exactly. They were shared by Lyndon b. Johnson. Arter his heart attach in 1955, when tie was Senate majority Leader tha idea of being deprived of desserts was something a would not put up with. Fortunately a member of his slate Juanita Roberts had been a dietitian and she devised Many Low caloric recipes. The family Cook Zephyr Wright Learned to substitute skim milk and saccharin 1or whole milk and sugar in desserts including tapioca pudding which she topped with ersatz whipped Cream and a slice of red Cherry. Johnson became devoted 10 it so devoted thai when he was on a trip to Southeast Asia As pm Ideal in 1963. Reporters asserted that he went to Kuala Bumpur. The capital of Malaysia lust to see cassava plants growing. The much loved tapioca is extracted from the Root of the cassava. Several other reporters remember visiting him in the . Naval Hospital at Bethesda mb., when tie was recovering from an operation. He insisted on spoon feeding them some of his favorite dessert tapioca pudding. They clearly did not think much of it although the did t Tell the president so. Perhaps the dietetic version was t to their taste. Or Portias tapioca haters Are in the maj oily with descriptions like the ones in food encyclopedias who needs enemies very easily digested one says and one of the most satisfactory starchy foods Tor persons of weak  another puts it this Way a favorite with the Cooks in Large institutions such As hospitals army mess Halls and College  even the Sterns acknowledge that not everyone loves the funny Little pellets of cassava Plant starch known in diner Lingo As ,1 but no Nursery chel can allow personal prejudices to limit tils or her  in fact tapioca pudding like bread pudding is coming into fashion because we have tired of the overwrought and want things simple end Homey. But 1 loved it before it was fashionable and whenever i am asked what my favorite Comfort food is my Mother s tapioca pudding comes immediately to mind. It was one of the first things i Learned to make myself and More than once i ale it Beloro it had even cooled. My Mother did not make tapioca pudding from the old fashioned Pear tapioca. She made in from instant tapioca the same recipe i suspect As the one on the Box i used this week. Hers was thicker though probably because she used less milk. She knew How to doctor even the most plebeian recipes. And when she was done her tapioca pudding waa the Best on the Block. After ii was cooked she folded in drained crushed pineapple and after the mixture had cooled a bit she folded in whipped Cream. Tsp Coa pudding came to mind recently when i tasted the most elegant and sophisticated version i have Ever had. It is Iho creation of the Ark restaurant in Nahcotta. Wash., and ii is Little Kin to the version made with instant tapioca. If fits today s image of the perfect dessert soothing and gluttonous by Rich. Instead of milk the recipe Calls for half arid half. Ii also has Marsala wine. As it Hal Ware not enough. It is topped with whipped Cream arid perhaps so Cut the Cream is served with berries. This tapioca pudding is really tapioca Jab Aglione custard. I recommend it without reservation. If however you prefer a virtuous tapioca pudding dial is really quite Good follow the directions on the package of instant tapioca but use the Johnson formula two Tablespoons of sugar instead of five and skim milk instead of whole. Skip the saccharin and ersatz whipped Cream and the Maraschino  following recipe is adapted from the Ark restaurant s. Tapioca zab Aquone with fresh be takes preparation time  cooking time so minutes. I cup Pear tapioca 6 ounce water Ivi cup Hall and half i cup Marsala 4 to 6 Tablespoon sugar Leggi i pint berries i pint heavy Cream whipped. Soak the tapioca in Waler overnight or or several hauls until it has absorbed almost All the water Drain and Combine with half and half in heavy bottomed pan. Bring to boil stirring constantly with wire whisk. Reduce heat and simmer 20 minutes stirring often. Add Marsala. Simmer 25 minutes longer stirring often. Remove irom heat. Beat sugar Wilh eggs and stirring constantly spoon one third of tapioca mixture into egg mixture. Then return All 1o Aptt Ca mixture stirring. Return to Low heat and Cook 5 minutes. Do not  into dessert glasses and coot. When ready to serve decorate Wilh berries and whipped Cream. Yield 4 to 6 Servings. The stars and stripes Page 15