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diff --git a/old/65502-0.txt b/old/65502-0.txt deleted file mode 100644 index b7cbf19..0000000 --- a/old/65502-0.txt +++ /dev/null @@ -1,1262 +0,0 @@ -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 *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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