Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-10-14
WHAT TO DO WITH TAPlOcA.
Recipes for Making Many simple Eut De-
iicious Dishes.

written for the D.spatch)
Tanloca is oue ot the products OF th'
manioc or clssaya plant, and is used
LARGELY in the preparation Of desserts ana
81. n food for children ami inyaliis. Ii Is
inexpsnslye. light. wholesome, ana NUN
lions. and a great variety or deAc'oNs
dishes are prepared from IT,
TApIOCA-CREAM
Soak IN cold water for two hours two
tabl4spoonfuis Of tapIoca. Drain 1t anu
hsat II I'D with one scant teacup or sugar
ami stir il into one quart Of boiling nilN.
Lot IL boil half an hour; then cool j.
slightly auI stir In three W'll-b aich et7S
and any NavoriuC desired serve to4I Win
preserved or stewed fruit
TAPIOCA-PUDDING.
soak one curful Of tapioca several hours
+, ,epi water. add cae quart "I in'iN'
f,,,r usll.heateu eggs. two thirds of a. cup
of sugar. mi a piuoA Of salt; three tabie-
eroonf,,ls a. graf 1 cOcoanut. aid lhc
tauiooa ID the milk. and pat IN doup'e
t,u.r or in a TIN basin set IN n pan OF
bot water and stir until II thickens. Ie-
move from the fire and add the yoiNS or
tho aggs and tn. other ingredients hat'y
tho wer-b.aten whites of the eggs. l.. .
il cool. and when cold lay spoohlul5 OF
tolly upon the top. Serve coil
TApIOCA AND RICE PUDDING
uo,,,l ouartities Of rice and taploc1'
sov three tablespoonfuls Of each' SOAK LOT
.,c.t time i'm a cup Of milk, four table
erooufuls OF sugar. grated nutmeg %
taste. Il pinch of salt. one quart OF ii'lA'
Put al together and bake IN $40" ottH
for two hours. stirring often during tne
first hour.
TAPIOCA APPLE PUDDING
one cup tapioca soaked several hours
in cold water. one cup Of sugar piuC"
OF salt. one-half nutmeg. grated. SHce
apples into a baking dish until t"o-'hiius
fun; add the other ingrediehE' WIN
water enough u cover Put cover over
{, ara boke slowly three or four hours.
serve either hot or cold. as desired.
BLACKBERRY TAPIoCA.
One cupful tapioca soaked ten or twelve
hours in cold water; add one pint OF not
water and simmer until clear: sweeten
ora Quart OF hlackberries and stir into
the taploca; pour into deep dlsh ana
serve very cold, with cream and sugar.
TAPIOCA JELLY.
Three quarters Of cupful OF tapioea'
soak; then boil IL in a double boiler WIN
one ana a RAIL Ili4to VI i4"N "''Nr' -
pinch OF salt. When il thickens add TWO
thirds Of a glass OF apple, currdnt, or
lemon Jelly. and Il lituc sugar. COOK
about half an hour. or until the tapioca
IL clear. Put II In a mould, and When
nerfectly cold, turn it ont Serve with
whipped cream or soft custard.
TAPIOCA CUSTARD.
Soak three large spoonfuls OF tapoca In
one oflart o, water for several hours. Boil
one ouart OF milk. and stir in the soaked
tanioca. boil about ten minutes-until IL ~
cleared Beat yolks OF three eggs. one
cun Of sugar QUE teaspoonful or va
nilla. or other flavoring. ana add grad
uallv 70 the taploca: boil five minutes,
nour into dish. and mix in lightly the
whites ot the eggs beaten 10 stin roth.
Eat cold. with sweetened cream.
TAPIOCA BLANC NANCE.
One cup OF tapioca, three cups OF boiling
MIX three tablespoonfuls OF white sugar.
, nlnch of salt. and navorIng desired;
aoak the tapOca several hours in little
cold water pour II INTO the boiling milk.
and let II boil about twenty minutes.
stirring II constantly; add sugar and
havoring. Take IL from the fire. and pour
into moulds. Serve cold.
TAPIOCA AND PEACH PUDDING.
one large cupful OF tapioca; soak In
three pints Of cold water over night. In
the morning put In the double boiler and
cook until II looks clear: add one cup OK
suens and one dozen peaches pared anu