Adding variety to the menu.

Date:: [1925]

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

18/20 page 16

$“or a MINUTE. TAPIOCA-RAISIN Tis y2 cup Minute Tapioca Juice of half a lemon 14 teaspoon salt 1 egg % 6 cup sugar Nutmeg or cinnamon Cook 15 minutes in dott boiler, Minute Tapioca, salt, sugar, and raisins in hot water, stirring frequently. Remove from stove, and add lemon juice and egg well beaten. Line deep plate with pie crust, fill with the cooked tapioca and sprinkle with nutmeg or cinnamon. Cover with top crust and bake a delicate brown, or make with one crust and use a meringue. MINUTE TAPIOCA BREAD, PUDDING 3 slices stale bread (cut in small pieces) 1 egg 3 cups hot milk 14 cup sugar 2 tablespoons Minute Tapioca Vanilla or lemon flavoring Salt 1 cup raisins Cook bread crumbs, Minute Tapioca and salt 15 minutes in the hot milk in a double boiler, stirring occasionally. Add to this mixture the well-beaten egg yolk, one flavoring, and raisins. Put in buttered baking dish and cook 30 minutes in a moderate oven. The beaten egg white may be used as meringue. Serve plain or with cream. For the Children’s Scrap Book NON-INJURLOUS PASGE 1 cup boiling water 1 teaspoon lemon juice 2 level tablespoons Minute Tapioca Pinch of salt 3 level tablespoons sugar Cinnamon _ Put the Minute Tapioca, sugar, lemon juice, salt, and cinnamon in the boiling water in a double boiler and cook until very thick. When cool, it is ready for use. {16}$

Adding variety to the menu.

Licence and re-use

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