Tapioca Pudding, Prencli. — Take
two ounces of tapioca, and boil it in half a pint
of water until it begins to melt, then add half
a pint of milk by degrees, and boil until the
tapioca becomes very thick : add a well-beaten
egg, sugar, and flavouring to taste, and bake
gently for three-quarters of an hour. This
preparation of tapioca is superior to any other,
is nourishing, and suitable for delicate children.
Tapioca Pudding, Simple. — Wash
and drain a tea-cupful "of tapioca, and put it
into a buttered baking-dish large enough to
hold about three pints. Sprinkle over it a
table-spoonful of finely-grated bread-crumbs,
a little nutmeg, cinnamon, or lemon-peel, and
fill the dish with cold milk. Put in a piece of
butter the size of a small nut, and bake the
pudding in a moderate oven. When the sur-
face of the pudding is covered with a brightly-
browned skin it is done enough. Send sugar
to table✪ Tapioca Pudding, French witli the pudding. Time to bake,
about two hours. Probable cost, 9d. Sufficient
for six or seven persons.
Tapioca Soup.— Take as much properly-
seasoned clear cold stock as may be required,
and put it into the stewpan with an ounce of
well-washed tapioca to each jjint of stock.
Bring the preparation gradually to the point
of boiling, then simmer it gently until tender,
and stir it frequently to keep it from getting-
into lumps. A white soup may be made by
using veal stock, and adding a little boiling-
cream or milk✪ Tapioca Soup to the soup j ust before serving.
Time to simmer the tapioca, an hour or more
from the time the soup boils. Probable cost,
varying with the quality of the stock. Suf-
ficient, a quart of soup for four or five persons.
Tapioca Soup (another way).— Large-
grained tapioca is the best for soup. Take as
much tapioca as may be required, and soak it in
cold water for a quarter of an hour. Drain it,
and put it into a stewpan with as much cold
stock as will cover it✪ Tapioca Soup (another way) ; let it boil, and after-
wards simmer it gently until it is quite clear
and tender. Stir the rest of the stock, already
flavoured, into it, let it boil up, and serve
immediately. Time to simmor the tapioca, from
three-quarters of an hour to one hour. Suf-
ficient— an ounce of tapioca will thicken a pint
of soup.
Taro.— This is the South Sea Islanders'
" staff of life." The taro plant is a species of
arum, called by some botanists ylrum csculentum
though this is a vague distinction, since there
are others of this genus that produce edible
roots. It is in its large tuberous root that the
value of the taro lies : this root varies in size,
according to the ground in which it grows. It
is usually of several pounds' weight, though
some roots are so largo as with difficulty to be
squeezed into a three-quart pot. In shape the
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Page 1965 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tapioca Pudding, French. — Take two ounces of tapioca, and boil it in half a pint of water until it begins to melt, then add half a pint of milk by degrees, and boil until the tapioca becomes very thick : add a well-beaten egg, sugar, and flavouring to taste, and bake gently for three-quarters of an hour. This preparation of tapioca is superior to any other, is nourishing, and suitable for delicate children.
Tapioca Pudding, Simple. — Wash
and drain a tea-cupful "of tapioca, and put it into a buttered baking-dish large enough to hold about three pints. Sprinkle over it a table-spoonful of finely-grated bread-crumbs, a little nutmeg, cinnamon, or lemon-peel, and fill the dish with cold milk. Put in a piece of butter the size of a small nut, and bake the pudding in a moderate oven. When the surface of the pudding is covered with a brightlybrowned skin it is done enough. Send sugar to table witli the pudding. Time to bake, about two hours. Probable cost, 9d. Sufficient for six or seven persons.
Tapioca Soup.— Take as much properlyseasoned clear cold stock as may be required, and put it into the stewpan with an ounce of well-washed tapioca to each pint of stock. Bring the preparation gradually to the point of boiling, then simmer it gently until tender, and stir it frequently to keep it from gettinginto lumps. A white soup may be made by using veal stock, and adding a little boilingcream or milk to the soup j ust before serving. Time to simmer the tapioca, an hour or more from the time the soup boils. Probable cost, varying with the quality of the stock. Sufficient, a quart of soup for four or five persons.
Tapioca Soup (another way).— Largegrained tapioca is the best for soup. Take as much tapioca as may be required, and soak it in cold water for a quarter of an hour. Drain it, and put it into a stewpan with as much cold stock as will cover it ; let it boil, and afterwards simmer it gently until it is quite clear and tender. Stir the rest of the stock, already flavoured, into it, let it boil up, and serve immediately. Time to simmor the tapioca, from three-quarters of an hour to one hour. Sufficient— an ounce of tapioca will thicken a pint of soup.
Taro.— This is the South Sea Islanders' " staff of life." The taro plant is a species of arum, called by some botanists Arum esculentum though this is a vague distinction, since there are others of this genus that produce edible roots. It is in its large tuberous root that the value of the taro lies : this root varies in size, according to the ground in which it grows. It is usually of several pounds' weight, though some roots are so largo as with difficulty to be squeezed into a three-quart pot. In shape the
TAR
( 959 )
TAR
Records on this page
Tapioca Pudding, FrenchTapioca Pudding, SimpleTapioca SoupTapioca Soup (another way)