The Edwardsville cook book

Starch should become thick at once. Then pour into a double boiler and cook 30 minutes. Time should be kept faithfully and water in lower boiler actually boil all the time. Add the well-beaten white of i egg, pouring slowly. Cook for i minute. Serve with cream. TAPIOCA CREAM. Sister Caroline. Cook in a double boiler for 15 minutes, i pint hot milk, t heaping tablespoon minute tapioca and a little salt, stirring frequently. Beat together the yolk of i egg and ^ cup sugar^ and at end of 15 minutes stir into the milk and tapioca. Let it cook until it thickens like custard. Pour into a dish and whip in the well-beaten white of the egg until no white can be seen. TAPIOCA JELLY. Mrs. J. L. Trinkhaus. Soak cup of tapioca over night in a cup of cold water. Put into a double boiler a pint of boiling water and dissolve in this a tablespoon of granulated sugar. Now turn in the soaked tapioca and cook until clear. Remove from fire and add 2 teaspoons lemon juice. Have ready jelly glasses wet in cold water and turn the liquid jelly into them. Set in a cold place to form. Serve cold with whipped cream. RICE CREAM. A Graduate Nurse. 2 tablespoons rice. 2 tablespoons sugar. 2 cups milk. Whites of 2 eggs. 1 saltspoon salt. Cleanse rice by washing in cold water. Cook with milk in double boiler till grains will mash. Three hours are generally required. Should milk evaporate restore amount lost. When rice is perfectly soft add the whites of eggs beaten with the sugar and salt till light. Stir lightly with spoon for 3 or 4 minutes, or until it coagulates and the whole is a thick, soft pudding. CHOCOLATE CREAM. A Graduate Nurse. 2 tablespoons sugar. 1 pint cream. 1/^ square Baker’s Chocolate. Whites of 4 eggs. Cook sugar, chocolate and cream together in double boiler until chocolate is perfectly dissolved. Stir in, pouring slowly the well-beaten whites of eggs while cream is still on stove. Cook for 3 minutes, or until the albumen is coagulated, but not hardened. Turn into pudding dish and serve. The desserts that follow, from the gelatine they contain are less easily digested than the ones that precede them. They may be safely given whenever the patient is allowed to have what are classed as solids in distinction from liquid and light diet, and are wholesome and appetizing to sick or well. SPANISH CREAM. Mrs. J. A. Lindquist. 1 quart milk. % box gelatine. Yolks 3 eggs. 2 tablespoons sugar. Soak the gelatine i hour in the milk ; put on fire, stirring as it warms. Beat yolks very light with sugar, add to scalding milk and heat to boiling point, stirring all the while. Flavor with vanilla or lemon. When almost cold put into mold. SEA MOSS FARINA (IRISh'mOSS). Mrs. Anna McCord Dixon. Wash ^ cup moss ; soak in cold water i hour ; drain. Put moss in i;p^ quarts new milk, in double boiler. Boil ^2 hour, stirring occasionally. Strain through cheese cloth ; press to get out all the gluten. Mold in wet cups. Serve cold with a rich cream sauce flavored to suit the taste. Good alike for sick and well. BAVARIAN CREAM. Mrs. G. I. Harry. Vz box gelatine. V2 cup sugar. Vz pint whipped cream. IVz pints milk. 1 teaspoon vanilla.