The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

Irish Moss Blanc Mange, p. 308, over stiffly-beaten whites of eggs. Flavor with almond, orange flower water or other flavoring. Mold. Serve with anything suitable for Irish Moss Blanc Mange. =Eva’s Tapioca Cream--none better= 4 tablespns. minute, pearl or flake tapioca (3 only of cassava or manioca) 1 scant cup of warm water 1 qt. milk 1 cup sugar 3 eggs 1 teaspn. vanilla salt Soak tapioca in water (pearl or flake 2 hrs., minute or manioca 10 m.) and cook with milk and sugar in double boiler until transparent; add beaten yolks, stir for a moment, remove from fire, add vanilla and pour into serving dish, cover with the whites of eggs beaten with 1-1½ tablespn. sugar. Tint on top grate of oven. Serve cold. =Tapioca Cream--in glasses= 2 tablespns. tapioca scant cup water 1 qt. milk 3 eggs ½-1 cup sugar flavoring salt Soak tapioca in water, cook in the milk with half the sugar in double boiler until clear; add beaten yolks of eggs, remove from fire and while hot or when nearly cold pour over whites which have been beaten with the remaining sugar; flavor and serve in glasses. Beaten whites may be chopped into cold custard just before serving, or, they may be served on top of it. =Water Tapioca Pudding--Excellent= 6 tablespns. tapioca 5 cups water 4 eggs 1 cup sugar flavoring Soak tapioca in 1 cup of the water, cook in remainder with sugar until transparent, add beaten yolks (it is better to reserve a spoonful of sugar to beat with the yolks), flavor and pour into pudding dish. Meringue with whites of eggs beaten with 1-2 tablespns. of sugar, flavored or not. Lemon juice or other fruit juices may replace some of the water for variety. Stewed or steamed raisins may be sprinkled over the pudding before the meringue is put on, but the plain pudding is good enough. =Molded Tapioca Pudding--Fine= ½ cup minute tapioca 2 cups milk 1-1⅓ cup water ½ cup sugar 2 eggs a few drops of lemon extract ¾ teaspn. vanilla Pour a good quantity of warm