April 30, 1956 Glazed Smoked Shoulder Butt, Tapioca Cream Pudding

Glazed Smoked Shoulder Butt

2 to 4 pound smoked boneless shoulder butt
1 medium onion, sliced
6 whole cloves
1 bay leaf
1 stick cinnamon
1/2 t. celery seed
1/2 c. brown sugar
1 T. flour
1/2 t. dry mustard
2 T. juice from spiced peaches

Cover shoulder butt with water. Add pnion, cloves, bay leaf, cinnamon and celery seed. Cover tightly and simmer 2 to 2 1/2 hours or until nearly done. Remove from liquid. Place meat on rack in roasting pan. Mix brown sugar, flour, mustard and peach juice. Spread mixture over shoulder butt and bake in moderate oven 350 degrees for 15 minutes or until glaze is set.

Tapioca Cream Pudding

1 egg yolk
2 c, milk
3 T. minute tapioca
3 T. sugar
1/8 t. salt
1 egg white
2 T. sugar
1/2 t. vanilla

Mix egg yokl with 2 T. of the milk. Place remainder of milk in saucepan, add tapioca, sugar and salt. Heat slowly to boiling point. Then add egg yolk and cook until mixture thickens slightly, stirring frequently. Beat egg white until stiff, add sugar and bet until  egg white holds a stiff peak. Pour hot mixture over beaten white. The hotter the tapioca mixture and the faster it is blended in the thicker the custard will be. Add vanilla. Cool. Top with grated coconut or fruit.

Suggested Menu: Glazed Shoulder Butt, Spiced Peaches, Scalloped Potatoes, Buttered Asparagus, Tossed Salad, Tapioca Pudding with Fruit.