The Worcester salt cook book

Cook tapioca, sugar and salt* in the water until clear and jellied. Add jelly and stir until dissolved. Chill and serve very cold with whipped cream, whipped evaporated milk or boiled custard. « Macaroon Custard (D) 1 pint milk 1 teaspoon 2 eggs vanilla 112 tablespoons % cup cold gelatin water ¥, teaspoon salt* % lb. dry 2 tablespoons macaroons sugar Heat milk in double boiler, add beat- en eggs. sugar and salt*, and cook until smooth and the custard coats the spoon. Add the gelatin, which has been soaked in cold water, dissolve, and strain the custard. Add flavoring. Mold and chill. Roll macaroons fine, and when ready to serve, take cus- tard in spoonfuls and roll in pow- dered macaroons. Serve with sweet- ened and flavored whipped cream or whipped evaporated milk and gar- nish with fresh fruit or berries. * Worcester Salt « Peach Pudding (D) 6 sliced Ys cup sugar peaches, ¥% teaspoon salt* fresh or 2cups milk canned, or ¥% teaspoon % cup dried vanilla peaches, 3 eggs soaked and Stale bread stewed Add the sugar, salt* and vanilla to the milk and stir in the eggs, well beaten. Dip slices of stale bread into the mixture and line a quart baking dish with it. Arrange layers of bread and sliced peaches to fill the dish. Pour any remaining liquid over the top. Set dish in a pan of hot water and bake in a slow oven (325-350 deg. F.) until firm (about 30 min- utes). Serve hot with any sauce. « Chocolate Sauce for Ice Cream (D) 34 cup grated % cup white chocolate sugar ¥% cup cream 1 teaspoon Y¥%cup milk vanilla ¥, teaspoon salt* 1 tablespoon Icup brown butter sugar Put sugar, salt*, butter, chocolate, milk and cream into a saucepan and stir constantly while cooking. Cook to the syrup stage, before it threads (224 deg. F.). Cool a few moments and add vanilla. The Worcester Salt Company wishes to acknowledge the helpfulness and courtesy extended by the many donors of tested recipes collated for use in this book, especially Delineator and Good Housekeeping magazines. In all cases, those recipes marked with a (D) have been tested, tasted and approved by Delineator, and those marked with a (*) have been tested, tasted and approved by Good Housekeeping. AS AN AID TO HEALTH ODIZED SALT for prevention of simple goiter: If you live in any of the so-called “goiter belts” scattered so widely throughout America, you will be particularly interested in this comment on simple goiter by Dr. Esther Lord Batchelder, in Delineator Magazine of October, 1932. Dr. Batchelder writes: “Such a simple thing as the kind of salt has made a tremen- dous difference in the amount of thyroid enlargement observed in school schildren in Detroit. As a result of a determined effort to overcome iodine deficiency in that city, endemic goiter in school children has decreased from 36 per cent in 1924 to 2.1 per cent in 1931. Dr. Kimball, who directed the first survey, at- tributes the success of the effort to the cooperation of state, city, school, and medical authorities with the manufacturers and wholesalers of iodized salt. The cost of iodized table salt was kept the same, and iodized salt was the only kind sold as food in Michigan. Failure to obtain marked improvement during a simi- lar campaign in Cleveland, Ohio, is attributed to lack of cooper- ation, due chiefly to the hesitancy of the medical profession to endorse the use of iodized salt as a preventive measure. For- tunately, results in Detroit are such as to dispel further fears as to the safety of iodized salt for general consumption. Hereto- fore there has been some fear that the extra iodine might aggra- vate another form of thyroid enlargement called hyperthyroid- ism or toxic goiter. Several hospitals report a marked decline in hyperthyroidism, however, coincident with the use of iodized salt in Michigan.”