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-The Project Gutenberg eBook of Faster Ways to Favorite Dishes with the New
-Minute Tapioca, by Anonymous
-
-This eBook is for the use of anyone anywhere in the United States and
-most other parts of the world at no cost and with almost no restrictions
-whatsoever. You may copy it, give it away or re-use it under the terms
-of the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org. If you are not located in the United States, you
-will have to check the laws of the country where you are located before
-using this eBook.
-
-Title: Faster Ways to Favorite Dishes with the New Minute Tapioca
-
-Author: Anonymous
-
-Release Date: June 4, 2021 [eBook #65502]
-
-Language: English
-
-Character set encoding: UTF-8
-
-Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed
-             Proofreading Team at https://www.pgdp.net
-
-*** START OF THE PROJECT GUTENBERG EBOOK FASTER WAYS TO FAVORITE DISHES
-WITH THE NEW MINUTE TAPIOCA ***
-
-
-
-
-                    _Faster Ways To Favorite Dishes
-                               WITH THE_
-                           New Minute Tapioca
-
-
-                © 1934 G. F. Corp. 612 Ptd. in U. S. A.
-
-
-
-
-         _H_EARD THE “GLAD NEWS” ABOUT THE NEW MINUTE TAPIOCA?
-
-
-             Even lighter, more delicate tapioca desserts!
-
-Imagine a tapioca cream pudding as creamy as a Bavarian, as rich as a
-custard, as light as a whip! Imagine a tapioca fruit pudding more
-delicately delicious than any you ever tasted in all your days! That’s
-what you get when you make puddings with the NEW Minute Tapioca!
-
-
-              Quicker, easier, and made with fewer dishes!
-
-But texture is only _part_ of the story! For all these tempting Minute
-Tapioca desserts can now be made in a fraction of the time, and with
-much less bother, than they used to require. The New Minute Tapioca
-cooks in 5 minutes, after the liquid scalds, instead of 15. It is
-prepared with less work, and fewer dishes.
-
-
-             New help, too, for scores of difficult dishes!
-
-The recipes in this little book bring you the good news—starting with
-the best and the easiest recipe for tapioca cream you’ve ever met.
-You’ll find here more than a dozen grand cream desserts, full of real
-honest-to-goodness home-made nourishment ... new fruit tapiocas for
-every season ... new baked tapioca puddings ... and 19 recipes in which
-Minute Tapioca acts as a “precision ingredient,” giving just the desired
-texture or appearance—and a real margin of safety—to a lot of favorite
-but often troublesome dishes from soup to pie.
-
-
-
-
-              _A_ NEW QUICK RECIPE ... FOR AN OLD FAVORITE
-
-
-MINUTE TAPIOCA CREAM
-
-  ⅓ cup Minute Tapioca
-  ½ cup sugar
-  ¼ teaspoon salt
-  1 or 2 egg yolks
-  4 cups milk
-  1 or 2 egg whites, stiffly beaten
-  1 teaspoon flavoring
-
-Combine[1] Minute Tapioca, sugar, salt, egg yolk, and milk in top of
-double boiler and stir enough to break egg yolk. Place over rapidly
-boiling water, bring to scalding point (allow 5 to 7 minutes), and cook
-5 minutes[2], stirring frequently. Remove from boiling water. Fold a
-small amount into egg white; add to remaining tapioca mixture and blend.
-Cool—mixture thickens as it cools.[3] When slightly cool, add flavoring;
-chill. Serve in sherbet glasses. Garnish with whipped cream and a few
-berries or pieces of fruit, if desired. Serves 8.
-
-
-
-
-                       ALL MEASUREMENTS ARE LEVEL
-
-    [Illustration: _From one recipe ... make dozens of different,
-    delicious desserts_
-    Tapioca Creams ... see recipes on page 5
-    Raspberry Fluff ... Peach Cream ... Chocolate Delight ... Currant
-    Coconut]
-
-
-RASPBERRY FLUFF
-
-Fold whipped cream and slightly crushed fresh raspberries into Minute
-Tapioca Cream. Pile in sherbet glasses. Garnish with a few whole or
-crushed berries, and additional whipped cream.
-
-
-MARVEL CREAM
-
-Serve Minute Tapioca in sherbet glasses. Pour Log Cabin Syrup over
-tapioca; sprinkle with coarsely chopped nut meats such as pecans,
-walnuts, or blanched and toasted almonds.
-
-
-PEACH CREAM
-
-Fold whipped cream into Minute Tapioca Cream. Pile in sherbet glasses.
-Serve with sauce of crushed, sweetened peaches, or sweetened peach
-slices. Garnish with additional cream.
-
-
-CHOCOLATE DELIGHT
-
-Fold chocolate sauce into part of Minute Tapioca Cream. Serve in parfait
-glasses, in alternate layers with plain Minute Tapioca Cream. Serve with
-additional chocolate sauce.
-
-
-CURRANT COCONUT
-
-Serve Minute Tapioca Cream in sherbet glasses. Top generously with plain
-or toasted Baker’s Coconut and cubes of currant jelly. Cover with
-whipped cream before arranging topping, if desired.
-
-
-ORANGE MINT
-
-Fold whipped cream into Minute Tapioca Cream. Pile in sherbet glasses.
-Garnish with additional whipped cream, and top with sections of orange,
-and cubes of mint jelly or mint leaves.
-
-
-STRAWBERRY RING
-
-Serve mounds of Minute Tapioca Cream in sherbet glasses. Pour syrup from
-sweetened, canned strawberries over tapioca; arrange ring of canned
-strawberries around each mound.
-
-
-PEANUT TRIFLE
-
-Fold coarsely crushed peanut brittle into Minute Tapioca Cream. Serve in
-sherbet glasses. Top with additional coarsely crushed peanut brittle,
-and garnish with whipped cream, if desired.
-
-
-PEPPERMINT TAPIOCA CREAM
-
-  ⅓ cup Minute Tapioca
-  ¼ teaspoon salt
-  ⅔ cup crushed peppermint candy
-  1 egg yolk
-  4 cups milk
-  1 egg white, stiffly beaten
-
-Combine Minute Tapioca, salt, candy, egg yolk, and milk in top of double
-boiler and stir enough to break egg yolk. Place over rapidly boiling
-water, bringing to scalding point (allow 5 to 7 minutes), and cook 5
-minutes, stirring frequently. Remove from boiling water. Fold a small
-amount into egg white; add to remaining tapioca mixture and blend.
-Chill—mixture thickens as it cools. Serve in sherbet glasses with
-chocolate sauce. Serves 8.
-
-
-BUTTERSCOTCH CREAM
-
-  4 tablespoons Minute Tapioca
-  ¼ teaspoon salt
-  2 egg yolks
-  4 cups milk
-  4 tablespoons butter
-  ⅔ cup brown sugar, firmly packed
-  2 egg whites, stiffly beaten
-
-Combine Minute Tapioca, salt, egg yolks, and milk in top of double
-boiler and stir enough to break egg yolks. Place over rapidly boiling
-water, bring to scalding point (allow 5 to 7 minutes), and cook 5
-minutes, stirring frequently. Remove from boiling water. Melt butter in
-saucepan; add sugar and cook until sugar is completely dissolved and
-mixture bubbles. Add to tapioca mixture and mix well. Fold a small
-amount into egg whites; add to remaining tapioca mixture and blend.
-Chill—mixture thickens as it cools. Serve plain or with cream. Serves 8.
-
-
-CHOCOLATE TAPIOCA CREAM
-
-  4 tablespoons Minute Tapioca
-  ½ cup sugar
-  ¼ teaspoon salt
-  1 egg yolk
-  2 squares Baker’s Unsweetened Chocolate, cut in pieces
-  4 cups milk
-  1 egg white, stiffly beaten
-  1 teaspoon vanilla
-
-Combine Minute Tapioca, sugar, salt, egg yolk, chocolate, and milk in
-top of double boiler and stir enough to break egg yolk. Place over
-rapidly boiling water, bring to scalding point (allow 5 to 7 minutes),
-and cook 5 minutes, stirring frequently. Remove from boiling water. Fold
-in egg white. Cool—mixture thickens as it cools. When slightly cool, add
-vanilla; chill. Serves 8.
-
-
-BANANA TAPIOCA CREAM
-
-  ⅓ cup Minute Tapioca
-  ½ cup sugar
-  ¼ teaspoon salt
-  1 egg yolk
-  4 cups milk
-  1 egg white, stiffly beaten
-  1 teaspoon vanilla
-  2 bananas
-
-Combine Minute Tapioca, sugar, salt, egg yolk, and milk in top of double
-boiler and stir enough to break egg yolk. Place over rapidly boiling
-water, bring to scalding point (allow 5 to 7 minutes), and cook 5
-minutes, stirring frequently. Remove from boiling water. Fold in egg
-white. Add vanilla and chill—mixture thickens as it cools. Just before
-serving, crush 1 banana and dice the other; then fold into tapioca
-cream. Serves 8.
-
-
-GINGER MINUTE TAPIOCA
-
-  ⅓ cup Minute Tapioca
-  ⅓ cup sugar
-  ¼ teaspoon salt
-  3 thin strips orange peel
-  1 egg yolk
-  2 cups milk
-  ¼ cup orange juice
-  1⅓ tablespoons ginger syrup
-  2 tablespoons chopped preserved ginger
-  1 egg white, stiffly beaten
-  ¼ cup cream, whipped
-
-Combine Minute Tapioca, sugar, salt, orange peel, egg yolk, and milk in
-top of double boiler and stir enough to break egg yolk. Place over
-rapidly boiling water, bring to scalding point (allow 3 to 5 minutes),
-and cook 5 minutes, stirring frequently. Remove from boiling water and
-remove peel. Add orange juice, ginger syrup, and preserved ginger. Fold
-in egg white. Cool—mixture thickens as it cools. When cold, fold in
-cream. Serves 6.
-
-
-DATE TAPIOCA CREAM
-
-  ⅓ cup Minute Tapioca
-  ½ cup sugar
-  ¼ teaspoon salt
-  2 egg yolks
-  4 cups milk
-  ¾ cup finely cut dates
-  2 egg whites, stiffly beaten
-  1 teaspoon vanilla
-
-Combine Minute Tapioca, sugar, salt, egg yolks, and milk in top of
-double boiler and stir enough to break egg yolks. Place over rapidly
-boiling water, bring to scalding point (allow 5 to 7 minutes), and cook
-5 minutes, stirring frequently. Add dates. Remove from boiling water.
-Fold in egg whites. Cool—mixture thickens as it cools. When slightly
-cool, add flavoring; chill. Garnish with dates. Serves 8.
-
-    [Illustration: _Fruit tapioca puddings ... quicker to make ... more
-    delicate_
-    Chantilly Orange Tapioca ... see recipe on page 10]
-
-
-
-
-     _F_RESH, CANNED, OR DRIED FRUIT CAN BE USED IN THIS RECIPE ...
-
-
-FRUITED MINUTE TAPIOCA
-
-  2 cups water
-  ⅓ cup Minute Tapioca
-  ½ cup sugar
-  ¼ teaspoon salt
-  Crushed fruit
-  Lemon juice
-
-Place water in top of double boiler and bring to a boil over direct
-heat. Combine Minute tapioca, sugar, and salt; add gradually to water
-and bring to a brisk boil, stirring constantly. Place immediately over
-rapidly boiling water and cook 5 minutes,[4] stirring occasionally.
-Remove from boiling water—mixture clears and thickens[5] as it cools.
-When slightly cool, fold in fruit (crushed, ground, or forced through
-sieve) and lemon juice, as directed on page 10.[6] Serve with cream, if
-desired.
-
-
-BERRY TAPIOCA
-
-Use recipe for Fruited Minute Tapioca (page 9), folding 1½ to 2 cups
-crushed, sweetened berries and 1 tablespoon lemon juice into slightly
-cooled tapioca mixture. Chill. Serve in sherbet glasses. Serves 6.
-
-
-APRICOT TAPIOCA
-
-Use recipe for Fruited Minute Tapioca (page 9), folding 2 cups cooked
-apricot pulp and 2 tablespoons lemon juice into slightly cooled tapioca
-mixture. Chill. Serve in sherbet glasses. Serves 6.
-
-
-PINEAPPLE TAPIOCA
-
-Use recipe for Fruited Minute Tapioca (page 9), folding 2½ cups canned
-crushed pineapple and 1 tablespoon lemon juice into slightly cooled
-tapioca mixture. Chill. Serve in sherbet glasses. Serve with whipped
-cream, if desired. Serves 8.
-
-
-FIG TAPIOCA
-
-Use recipe for Fruited Minute Tapioca (page 9), folding 2 cups cooked
-figs, 2 tablespoons lemon juice, 1 teaspoon grated lemon rind, and ½
-teaspoon vanilla into slightly cooled tapioca. For 2 cups cooked figs,
-cut ½ pound figs in fine pieces; add 2 cups water, cover, and simmer 15
-minutes. Add 4 tablespoons sugar. Cool before folding into tapioca
-mixture.
-
-
-CHANTILLY ORANGE TAPIOCA
-
-  1½ cups water
-  ⅓ cup Minute Tapioca
-  ½ cup sugar
-  ¼ teaspoon salt
-  1 cup orange juice
-  1 tablespoon grated orange rind
-  ½ cup cream, whipped
-
-Place water in top of double boiler and bring to a boil over direct
-heat. Combine dry ingredients; add gradually to water and bring to a
-brisk boil, stirring constantly. Place immediately over rapidly boiling
-water and cook 5 minutes, stirring occasionally. Remove from boiling
-water—mixture clears and thickens as it cools. When slightly cool, add
-orange juice and rind. Chill; fold in cream. Pile lightly in sherbet
-glasses. Just before serving, garnish with very fine ¼-inch shreds of
-orange rind, free from all white membrane. Serves 6.
-
-
-SPRING FRUIT TAPIOCA
-
-  2 cups water
-  ⅓ cup Minute Tapioca
-  1¼ cups sugar
-  ½ teaspoon salt
-  2½ cups rhubarb, cut in ½-inch pieces
-  1 cup shredded fresh pineapple
-
-Place water in top of double boiler and bring to a boil over direct
-heat. Combine Minute Tapioca, sugar, salt, and rhubarb; add to water and
-bring to a brisk boil, stirring constantly. Place immediately over
-rapidly boiling water and cook 5 minutes, stirring occasionally. Remove
-from boiling water—mixture clears and thickens as it cools. When
-slightly cool, fold in pineapple. Chill. Serve with plain or whipped
-cream. Serves 8.
-
-
-BAKED APPLE TAPIOCA
-
-  3 cups water
-  2 tablespoons lemon juice
-  3 tart apples, pared and sliced
-  ½ cup Minute Tapioca
-  1 cup light brown sugar, firmly packed
-  1 teaspoon salt
-  ¼ teaspoon mace
-  3 tablespoons melted butter
-
-Combine water and lemon juice and pour over apples in greased shallow
-baking dish. Cover and bake in moderate oven (375° F.) 15 minutes, or
-until apples are partially cooked. Mix together Minute Tapioca, ¾ cup
-sugar, salt, and mace. Sprinkle over apples, mixing thoroughly. Add
-melted butter. Continue baking 10 minutes. Then stir well; sprinkle
-remaining sugar over apple mixture, and bake 5 minutes longer. Serve hot
-or cold with cream. Serves 6.
-
-
-BAKED PEACH TAPIOCA PUDDING
-
-  ⅓ cup Minute Tapioca
-  4 tablespoons sugar
-  ½ teaspoon salt
-  ¼ teaspoon nutmeg
-  2 cups canned sliced peaches, drained
-  2½ cups water and peach juice
-  1 tablespoon lemon juice
-  2 tablespoons melted butter
-
-Combine ingredients in greased baking dish. Mix thoroughly. Bake in
-moderate oven (375° F.) 30 minutes, or until done, stirring well every
-10 minutes, and again when removing from oven. Serve warm or cold with
-cream. Serves 8. For baked apricot tapioca pudding, substitute apricots
-for peaches, and omit nutmeg.
-
-    [Illustration: _Minute Tapioca baked puddings ... easiest and best
-    of desserts ..._
-    Baked Peach Tapioca Pudding ... see recipe on page 11]
-
-    [Illustration: _19 popular dishes surer and easier ... thanks to
-    Minute Tapioca_
-    Fresh Strawberry Pie ... see recipe on page 14]
-
-
-PIE CRUST
-
-  2½ cups sifted flour
-  ¼ teaspoon Calumet Baking Powder
-  ½ teaspoon salt
-  ⅔ cup cold shortening
-  ⅓ cup cold water (about)
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening until pieces are about size of small peas. Add water
-(preferably ice water), a small amount at a time, mixing lightly with
-fork. Handle as little as possible. Wrap in waxed paper; chill
-thoroughly. Roll out on slightly floured board. Bake pastry in hot oven
-(450° F.). Makes enough pastry for one 9-inch two-crust pie, or two
-9-inch pie shells. Use ½ recipe for one pie shell only.
-
-
-FRESH STRAWBERRY PIE
-
-  2 tablespoons Minute Tapioca
-  1 cup sugar
-  ¼ teaspoon salt
-  1 tablespoon melted butter
-  1 quart fresh strawberries, hulled and cut in pieces
-  1 recipe Pie Crust (above)
-
-Combine Minute Tapioca, sugar, salt, butter and strawberries; let stand
-15 minutes, or while pastry is being made. Line a 9-inch pie plate with
-pastry rolled ⅛ inch thick. Fill with berry mixture. Moisten edge of
-pastry with cold water. Adjust top crust. Bake in hot oven (450° F.) 15
-minutes; then decrease heat to moderate (350° F.) and bake 20 minutes
-longer, or until filling is cooked.
-
-
-HUCKLEBERRY OR BLUEBERRY PIE
-
-  2½ tablespoons Minute Tapioca
-  ¾ cup granulated sugar
-  ½ cup brown sugar, firmly packed
-  ¼ teaspoon salt
-  1 tablespoon melted butter
-  3 tablespoons water
-  1 quart fresh huckleberries or blueberries
-  1 recipe Pie Crust (above)
-
-Combine Minute Tapioca, sugars, salt, butter, water, and berries; let
-stand 15 minutes or while pastry is being made. Line a 9-inch pie plate
-with pastry rolled ⅛ inch thick. Fill with berry mixture. Adjust top
-crust. Moisten edge of pastry with cold water. Press edges together.
-Trim off surplus pastry. Bake in hot oven (450° F.) 15 minutes; then
-decrease heat to moderate (350° F.) and bake 20 minutes longer, or until
-filling is cooked.
-
-
-APRICOT PIE
-
-  1½ tablespoons Minute Tapioca
-  ⅓ cup sugar
-  ¼ teaspoon salt
-  1 tablespoon melted butter
-  2 cups cooked dried apricots, drained
-  ½ cup canned crushed pineapple, drained
-  1 cup apricot juice
-  ½ cup pineapple juice
-  1 recipe Pie Crust (page 14)
-
-Combine Minute Tapioca, sugar, salt, butter, fruit, and fruit juices;
-let stand 15 minutes, or while pastry is being made. Line a 9-inch pie
-plate with pastry rolled ⅛ inch thick, allowing pastry to extend 1 inch
-beyond edge. Fold edge back to form standing rim. Fill with apricot
-mixture. Moisten edge of pie with cold water and arrange lattice of
-pastry strips across top. Flute rim. Bake in hot oven (425° F.) 10
-minutes; then decrease heat to moderate (350° F.) and bake 30 minutes
-longer. Cool.
-
-
-RED CHERRY PIE
-
-  2½ tablespoons Minute Tapioca
-  1 cup sugar
-  ⅛ teaspoon salt
-  1 tablespoon melted butter
-  2½ cups canned seeded red cherries, drained
-  1 cup cherry juice
-  1 recipe Pie Crust (page 14)
-
-Combine Minute Tapioca, sugar, salt, butter, cherries, and cherry juice;
-let stand about 15 minutes or while pastry is being made. Line a 9-inch
-pie plate with pastry rolled ⅛ inch thick. Fill with cherry mixture.
-Moisten edge of pastry with cold water. Adjust top crust. Bake in hot
-oven (450° F.) 15 minutes; then decrease heat to moderate (350° F.) and
-bake 30 minutes longer, or until filling is cooked.
-
-
-RHUBARB PIE
-
-  1½ tablespoons Minute Tapioca
-  1¼ cups sugar
-  ¼ teaspoon salt
-  1 tablespoon melted butter
-  3½ cups rhubarb, cut in ½-inch pieces
-  1 recipe Pie Crust (page 14)
-
-Combine Minute Tapioca, sugar, salt, butter, and rhubarb; let stand 15
-minutes, or while pastry is being made. Line a 9-inch pie plate with
-pastry rolled ⅛ inch thick. Fill with rhubarb mixture. Adjust top crust.
-Moisten edge of pastry with cold water. Press edges together. Trim off
-surplus pastry. Bake in hot oven (450° F.) 15 minutes; then decrease
-heat to moderate (350° F.) and bake 30 minutes longer, or until filling
-is cooked.
-
-    [Illustration: _For soufflés and omelets that rise high and stay
-    high_
-    Apricot Omelet ... see recipe on page 17]
-
-
-FLUFFY OMELET
-
-  2 tablespoons Minute Tapioca
-  ¾ teaspoon salt
-  ⅛ teaspoon pepper
-  ¾ cup milk
-  1 tablespoon butter
-  4 egg yolks, beaten until thick and lemon-colored
-  4 egg whites, stiffly beaten
-
-Combine Minute Tapioca, salt, pepper, and milk in top of double boiler.
-Place over rapidly boiling water, bring to scalding point (allow 3 to 5
-minutes), and cook 5 minutes, stirring frequently. Add butter. Remove
-from boiling water; let cool slightly while beating eggs. Add egg yolks
-and mix well. Fold in egg whites. Pour into hot, buttered 10-inch frying
-pan. Cook over low flame 3 minutes. Then bake in moderate oven (350° F.)
-15 minutes. Omelet is sufficiently cooked when a knife inserted comes
-out clean. Fold carefully and serve on hot platter. Serves 6.
-
-
-APRICOT OMELET
-
-Prepare Fluffy Omelet (above). Spread apricot jam on baked omelet; then
-fold and dust with confectioners’ sugar. Serve hot as main dish for
-luncheon or supper. Serves 6.
-
-
-ONION OMELET
-
-  2 tablespoons butter
-  1 cup minced onions
-  1 teaspoon flour
-  ¼ cup water
-  ¼ teaspoon salt
-  Dash of pepper
-  1 recipe Fluffy Omelet (above)
-
-Melt butter; add onions and cook over low flame until onions are tender.
-Add flour and mix well; then add water and seasoning and cook 5 minutes.
-Prepare omelet. Turn out on hot platter. Place onion mixture between
-folded layers. Serves 6.
-
-
-DUCHESS SOUP
-
-  2 tablespoons Minute Tapioca
-  1 teaspoon salt
-  ⅛ teaspoon pepper
-  1 tablespoon minced onion
-  4 cups milk
-  2 tablespoons butter
-  ½ cup grated American cheese
-  2 tablespoons chopped parsley
-
-Combine Minute Tapioca, salt, pepper, onion, and milk in top of double
-boiler. Place over rapidly boiling water, bring to scalding point (allow
-5 to 7 minutes), and cook 5 minutes, stirring frequently. Add butter,
-cheese, and parsley, and cook until cheese is melted. Serves 4 to 6.
-
-
-BEEF BROTH WITH TAPIOCA
-
-  1 pound beef, diced
-  7 cups cold water
-  1 cup diced carrot
-  ¼ cup diced celery
-  1 slice small onion
-  Small piece bay leaf
-  1¼ teaspoons salt
-  2½ tablespoons Minute Tapioca
-
-Cover meat with cold water and bring slowly to boiling point. Simmer
-gently 3 hours. Add vegetables and seasonings and cook 30 minutes.
-Strain. Chill; remove fat. Bring to a boil over direct heat; add Minute
-Tapioca gradually and boil briskly about 1 minute, stirring constantly.
-Serves 4 to 6.
-
-
-CELERY SOUP
-
-  1½ cups cut celery stalks and leaves
-  1 cup water
-  3 cups rich milk and 1 cup chicken or meat broth, or 4 cups rich milk
-              and 2 bouillon cubes (chicken flavor)
-  3 tablespoons Minute Tapioca
-  1½ teaspoons salt
-  ¼ teaspoon celery salt
-  Dash of Cayenne
-  ¼ teaspoon scraped onion
-  3 tablespoons butter
-
-Cook celery in water 10 minutes. Combine with milk mixture. Minute
-Tapioca, salt, celery salt, Cayenne, and onion in top of double boiler.
-Place over rapidly boiling water, bring to scalding point (allow 5 to 7
-minutes), and cook 5 minutes, stirring frequently. Add butter. Serves 4
-to 6.
-
-
-CHEESE SOUFFLÉ
-
-  3 tablespoons Minute Tapioca
-  1 teaspoon salt
-  1 cup milk
-  1 cup grated American cheese
-  3 egg yolks, beaten until thick and lemon-colored
-  3 egg whites, stiffly beaten
-
-Combine Minute Tapioca, salt, and milk in top of double boiler. Place
-over rapidly boiling water, bring to scalding point (allow 3 to 5
-minutes), and cook 5 minutes, stirring frequently. Add cheese and stir
-until melted. Remove from boiling water; let cool slightly while beating
-eggs. Add egg yolks and mix well. Fold in egg whites. Turn into greased
-baking dish. Place in pan of hot water and bake in moderate oven (350°
-F.) 50 minutes, or until soufflé is firm. Serves 6.
-
-
-CHICKEN POT PIE
-
-  2½ tablespoons Minute Tapioca
-  ¼ teaspoon salt
-  Dash of pepper
-  Dash of paprika
-  2 tablespoons melted butter
-  2 cups cooked chicken, cut in pieces
-  1¼ cups milk or chicken stock
-  6 to 8 unbaked baking powder biscuits, rolled ¼ inch thick
-
-Combine ingredients in order given. Turn into greased casserole and bake
-in hot oven (425° F.) 25 minutes, stirring mixture twice during first 10
-minutes of baking. Place biscuits on top of chicken mixture after it has
-baked 10 minutes; return to oven and bake 12 to 15 minutes longer, or
-until biscuits are browned. Serve immediately. Serves 4.
-
-
-LAMB CASSEROLE
-
-  1 pound breast of lamb, cut in small pieces
-  ½ cup sliced onion
-  1 tablespoon butter
-  1 cup boiling water
-  1 cup diced carrot
-  1 cup diced potatoes
-  2 cups tomatoes
-  1½ teaspoons salt
-  ¼ teaspoon pepper
-  3 tablespoons Minute Tapioca
-
-Brown lamb and onion in butter; add water; then place in casserole.
-Cover and bake in moderate oven (350° F.) 1 hour, or until meat is
-tender. Add remaining vegetables and seasonings; cover, and continue
-baking 30 minutes, or until vegetables are tender. Sprinkle Minute
-Tapioca over top and mix carefully; bake 5 minutes longer. Serves 6.
-
-
-RAMEKIN OF SALMON
-
-  3 tablespoons Minute Tapioca
-  ½ teaspoon salt
-  Dash of Cayenne
-  2 cups flaked salmon
-  ½ tablespoon minced parsley
-  1 cup milk
-  ½ cup fine bread crumbs, buttered
-
-Combine Minute Tapioca, salt, Cayenne, salmon, parsley, and milk. Turn
-into greased ramekins or custard cups. Cover with crumbs. Bake in
-moderate oven (350° F.) 35 minutes, or until done. Garnish with parsley.
-Serve with or without celery, tomato, or pimiento sauce. Serves 6.
-
-
-CHICKEN CROQUETTES
-
-  3 tablespoons Minute Tapioca
-  ½ teaspoon salt
-  ⅛ teaspoon paprika
-  2 tablespoons minced green pepper
-  2 tablespoons minced pimiento
-  ½ cup milk
-  ½ cup chicken stock
-  1½ cups chopped cooked chicken
-  Sifted bread or cracker crumbs
-  1 egg, beaten with 3 tablespoons milk and dash of salt
-
-Combine Minute Tapioca, salt, paprika, green pepper, pimiento, milk, and
-stock in top of double boiler. Place over rapidly boiling water, bring
-to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring
-frequently. Add chicken and mix thoroughly. Chill—mixture thickens as it
-cools. Shape into balls. Roll in crumbs, dip in egg mixture, then roll
-again in crumbs. Fry in deep fat (390° F.) 1 minute, or until golden
-brown. Drain on soft, unglazed paper. Serve with creamed mushrooms and
-red currant jelly. Garnish with parsley. Makes 8 croquettes. Turkey may
-be substituted for chicken in this recipe.
-
-
-SAVORY MEAT LOAF
-
-  2 thin 2-inch slices salt pork, diced
-  2 tablespoons minced onion
-  2 pounds round beef, ground
-  ½ cup Minute Tapioca
-  2½ teaspoons salt
-  ¼ teaspoon pepper
-  2 cups strained canned tomatoes (juice and pulp)
-
-Dry out salt pork, add onion, and cook until golden brown. Add pork,
-onion, and drippings to other ingredients and mix thoroughly. Bake in
-loaf pan in hot oven (450° F.) 15 minutes; then decrease heat to
-moderate (350° F.) and bake 30 minutes longer, or until done. Serve hot
-or cold. Garnish with parsley or water cress. Serves 10.
-
-
-HAM LOAF
-
-  ½ cup Minute Tapioca
-  ¼ teaspoon pepper
-  ¼ teaspoon paprika
-  1 teaspoon Worcestershire sauce
-  1 tablespoon minced onion
-  1 pound lean ham, ground
-  1 pound lean pork, ground
-  2 cups milk
-
-Combine ingredients in order given. Bake in loaf pan in hot oven (450°
-F.) 15 minutes; then decrease heat to moderate (350° F.) and bake 45
-minutes longer, or until done. Rub mixing bowl with garlic before
-mixing, if desired. Serve hot or cold. Garnish with parsley. Serves 10.
-
-    [Illustration: _Meat loaves and croquettes that keep their shape,
-    yet are moist...._
-    Savory Meat Loaf ... see recipe on page 20]
-
-
-VANILLA ICE CREAM
-
-  3 tablespoons Minute Tapioca
-  2 cups milk
-  ⅓ cup sugar
-  ¼ teaspoon salt
-  3 tablespoons light corn syrup
-  2 tablespoons sugar
-  2 egg whites
-  1 cup cream, whipped
-  1 tablespoon vanilla
-
-Add Minute Tapioca to milk in top of double boiler. Place over rapidly
-boiling water, bring to scalding point (allow 3 to 5 minutes), and cook
-5 minutes, stirring frequently. Strain hot mixture, stirring (not
-rubbing) through very fine sieve, onto ⅓ cup sugar, salt, and corn
-syrup. Stir until sugar is dissolved. Chill. Add 2 tablespoons sugar to
-egg whites and beat until stiff; fold into cold tapioca mixture. Fold in
-cream and vanilla. Turn into freezing tray of automatic refrigerator;
-freeze as rapidly as possible—3 to 4 hours usually required. Or turn
-mixture into container, cover tightly, and pack in equal parts ice and
-salt 2 to 3 hours. Makes 1 quart. If desired, reduce vanilla to 1½
-teaspoons; fold in 1 cup Baker’s Coconut, toasted and crumbled.
-
-
-CHOCOLATE ICE CREAM
-
-  3 tablespoons Minute Tapioca
-  2 squares Baker’s Unsweetened Chocolate, cut in pieces
-  2 cups milk
-  ½ cup sugar
-  ¼ teaspoon salt
-  4 tablespoons light corn syrup
-  2 tablespoons sugar
-  2 egg whites
-  1 cup cream, whipped
-  2 teaspoons vanilla
-
-Add Minute Tapioca and chocolate to milk in top of double boiler. Place
-over rapidly boiling water, bring to scalding point (allow 3 to 5
-minutes), and cook 5 minutes, stirring frequently. Beat with rotary egg
-beater to blend all ingredients, if necessary. Strain hot mixture,
-stirring (not rubbing) through very fine sieve, onto ½ cup sugar, salt,
-and corn syrup. Stir until sugar is dissolved. Chill. Add 2 tablespoons
-sugar to egg whites and beat until stiff; fold into cold tapioca
-mixture. Fold in cream and vanilla. Turn into freezing tray of automatic
-refrigerator and freeze as rapidly as possible—3 to 4 hours usually
-required. Or turn mixture into container, cover tightly, and pack in
-equal parts ice and salt 2 to 3 hours. Makes 1 quart ice cream.
-
-
-
-
-                              _F_OOTNOTES
-
-
-[1]Everything, except egg whites and flavoring, goes in together!
-
-[2]Yes—5 minutes. It used to take 15!
-
-[3]Remember, that it thickens to a glorious creaminess as it cools.
-
-[4]5 minutes—that’s all the cooking this new Minute Tapioca needs.
-
-[5]Mixture clears and thickens as it cools.
-
-[6]A lovely looking, grand-tasting dessert. And one that you can vary
-    the whole year round.
-
-
-
-
-                                _F_REE!
-                       A COOK BOOK OF 85 RECIPES!
-
-
-  —Dozens of tapioca creams and fruit tapiocas!
-  —A score of baked tapioca desserts!
-  —4 ice creams that can be frozen without stirring!
-  —8 fruit pies that keep the juice where it belongs!
-  —8 soups more easily made than ever before!
-  —21 grand and very economical main dishes!
-  —New menus for all sorts of needs!
-
-  Get your copy today. Mail the coupon and learn of _all_ the wonderful
-  things you can make with the NEW Minute Tapioca!
-
-
-GENERAL FOODS, Dept. MT, Battle Creek, Mich.
-
-Please send me—FREE—new recipe booklet and NEW Minute Tapioca sample.
-
-_Name_ ___________________________
-
-_Street_ _________________________
-
-_City_ _________ _State_ ______
-
-               FILL IN COMPLETELY—PRINT NAME AND ADDRESS
-       In Canada, address: General Foods, Ltd., Cobourg, Ontario
-
-
-
-
-    [Illustration: MINUTE TAPIOCA]
-
-All tapioca is made from the root of the cassava plant—a plant raised in
-far-off Java.
-
-Only _Minute Tapioca_, however, is processed from tapioca flour in
-_America_. Here, in a clean, sunny _American_ factory in the Berkshires,
-under clean, sanitary _American_ conditions, the cassava flour is
-washed, delicately cooked, and packaged.
-
-For cleanliness’ sake, as well as easier cooking, insist on _Minute_
-Tapioca.
-
-                        MINUTE TAPIOCA CO., INC.
-                      _Division of General Foods_
-                         ORANGE, MASSACHUSETTS
-
-
-
-
-                          Transcriber’s Notes
-
-
-—Silently corrected a few typos.
-
-—Retained publication information from the printed edition: this eBook
-  is public-domain in the country of publication.
-
-—In the text versions only, text in italics is delimited by
-  _underscores_.
-
-—Sidenotes are represented as headings or footnotes, as seemed
-  appropriate.
-
-
-
-*** END OF THE PROJECT GUTENBERG EBOOK FASTER WAYS TO FAVORITE DISHES WITH
-THE NEW MINUTE TAPIOCA ***
-
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