The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1911-01-21
SOME TAPIocA DISHES.
Delicious Ones Can Be Made From
West India Product.

West India Product.
There is a tree with hand shaped
leaves growing in the West Indies
which should be of interest to us in
America, because it's root stocks yield
us all our tapioca.
This is the manioc plant or tree.
Manioc is another name for hand, and
vas given because the leaves looked
so much like hands. The root-stocks
are simple underground stems, not real
roots. and these hang to the subter-
ranean stems
IL is from the stems however, that
the tapioca comes. for they are full Of
starch like the root stocks of their
companion tree, the much smaller ar
row root. The boiled root stocks of
both plants are eaten as delicacies in
the West Indies.
Peach Tapioca-Put one third of a
cupfu of tapioca into a saucepan
add enough cold water to soften it,,
then add a quart OF water and boil un-
t il is clear. When clear, remove
from the fire add the grated rind of a
lemon and sugar to taste.
Let the tapioca remain rather thick
Take one can of peaches, lay the
peaches in a pudding dish, and sift
little sugar over them Mix the strained
Juice Of the peaches with the tapioca
and pour over the peaches, covering
them well.
Bake in a moderate oven for 10 min
utes Serve with milk or cream.
Orange Tapioca-Take a teacupful
Of fine tapioca and boil it in a pint of
water until quite transparent When it
is half done add three tablespoonfuls
Of sugar and the grated rind of two
tangerine oranges. Beat together the
yoks Of two eggs, one tablespoonful Of
sugar add the juice and pulp Of two
oranges rubbed through a strainer.
Pour this into the cooked tapioca,
stir ii over the fire until slightly thick
ened, then add the stiffly whipped
whites Of the eggs and stir for two
minutes longer.
Pour into a wetted mold, and when
cold turn out. Cream. plain or whipped,
or SINE cold custard should be poured
round the mold. If the water is alb
sorbed before the tapioca is cooked,
more must be added.
Tapioca Dainty-Put some maca-
rooms in deep glass dish. then soak
them. Put three ounces of fine tapioca
in saucepan with three quarters of
a pint of milk. simmer till soft add
one heaping tablespoonful of sugar and
few drops of almond extract. Allow
TO cool then add one cupful of whipped
cream. Pour into the glass dish. Dec
crate with chopped pistachio nuts.
Cold Tapioca Pudding-Put one cup
lul OF tapioca into a saucepan, add
Two cupfuls of water and soak over
night In the morning add two pints
OIL milk stirring gently, and boil about
~ minutes; then add the beaten yolks
OF four eggs one cupful of sugar,
one tablespoonful of butter, and al
low to boil for few minutes longer;
HaVor with a teaspoonful of orange ex-
tract and pour into n pudding dish,
Beat up the whites of the eggs stiffly,
Wen gradually beat in four tablespoon
luis OF sugar; cover the pudding with
'nis meringue. Serve cold.
Iapioca Soup-A third of a cupful
Vi tapioca, one quart of white stock,
one pint of milk or cream, one Onion,
TWO stalks of celery. two cupfuls of
'old water, one heaping tablespoonful
Of butter, a small piece of mace, and
seasoning of salt and pepper.
wash the tapioca and soak over
n'sht in cold water. Cook 1t and the
STOCK together very gently for one
'our' Cut the onion and celery into
snlall pieces and put on to cook for
twenty minutes with the milk and
n'ace' Strain on the tapioca and stock.
season with salt and pepper, add but
Ter and serve.
Tapioca Prune Dessert-Put four
,'olespoonfuls of instantaneous tapio-
INTO a double boiler, add n quarter
teaspoonful of salt and two cup
vi mix. Cook for n quarter Of an
our' Remove from the fire and add
'aDlespoonfuls of sugar. one table
pOohiul of butter and two well beaten
ass Turn into A buttered pudding
r ana bake in n moderate oven foi
minutes. Have ready cupfu
p'uhes that have been steamed til
'NuNtr
ma r'au this PURGE over the tapioca
"eh cold, cover with whipped and
'ehed cream. Sprinkle little pinl
sugar over the top.