Adding variety to the menu.

Date:
[1925]
Catalogue details

Licence: Public Domain Mark

Credit: Adding variety to the menu. Source: Wellcome Collection.

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    MINUTE TAPIOCA BAKED INDIAN PUDDING [sxx PORTIONS ] 1 quart hot milk 1% cup molasses Y% cup Minute Tapioca Butter 3 level tablespoons Indian meal Salt, cinnamon and nutmeg 1 cup cold milk Cook Minute Tapioca in quart of milk 10 minutes in a double boiler, stirring frequently. While boiling, stir in meal wet with a little milk, molasses, a small piece of butter, salt, cinnamon and nutmeg to taste. Pour into a dish, add 1 cup of cold milk and bake 2 hours, stirring occasionally. ; If desired, add 114 cups raisins before baking. Mev erAPITOCA~ROR -TPHICKENING PIES A tablespoon of Minute Tapioca is excellent for thickening rhubarb, apple and berry pies. Prevents running out. Scatter it over the fruit or berries in place of flour. It does not lump and it improves the flavor. Rest perky OR STRAWBERRY MINUTE TAPIOCA [ EIGHT PORTIONS |] 1 pint berries Y cup sugar 3 cups hot water 1 teaspoon butter 4 cup Minute Tapioca Pinch of salt 1 tablespoon lemon juice Crush raspberries, sweetened to taste, and let stand one-half hour. Cook for 15 minutes in a double boiler, Minute Tapioca, sugar, but- ter, and salt in hot water, stirring frequently. Remove tapioca from fire and stir in the fruit and lemon juice. Serve very cold with whipped cream. Strawberries or loganberries may be used in place of raspberries if desired. If canned fruit is used, no sugar is necessary and it need not stand one-half hour before using.
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