Foods and household management

Method. Minute tapioca needs no soaking. If pearl tapioca is used, it must be soaked one hour in cold water to cover. Pick over and wash the tapioca, drain off the water and add tapioca to the milk and salt scalded in the double boiler, and cook until the tapioca is transparent, or about } hour. Beat eggs and add the sugar to them. Combine mixtures by pouring a little of the hot mixture in the egg and then stirring this into the mixture remaining in the double boiler. Stir over fire until it becomes thick. Add the flavoring and pour into a dish to cool. II. Apple tapioca. Ingredients. Minute tapioca f cup Lemon peel BoiUng water 2i cups , Salt } teaspoonful Tart apples 6 Sugar i cup Method. Cook the tapioca in salt water until it becomes transparent. Core and pare the apples and place in the bottom of the baking dish. Fill the cavities with sugar and add a little lemon peel. Pour the tapioca over the apples and bake in a moderate oven until the apples are soft. Serve cold with sugar and cream. 13. Lemon jelly. Ingredients. Shredded gelatin i box or Granulated gelatin 2 tablespoonfuls Lemon juice J cup Cold water J cup Boiling water 2 J cups Sugar 1 cup Method. Soak the gelatin in cold water for 20 minutes. Add the boiling water and sugar and stir until it dissolves. Add the lemon juice and strain into a mold and set away to harden. When it is stiff loosen from the sides of the mold (a cloth wrung out of hot water may be needed). Turn on to a plate and serve with whipped cream or soft custard. 13. Snow pudding. Ingredients. Granulated gelatin 1 tablespoonful Cold water J cup Boiling water 1 cup Sugar 1 cup Lemon juice } cup Eggs Whites of 3 Method. Mix as for lemon jelly. Set aside in a cool place, and as soon as it becomes sirupy stir occasionally until quite thick. Then beat with wire spoon or whisk until frothy. Fold in the beaten whites, and continue to beat lightly until quite stiff. Pile by spoonfuls on a plate and serve with boiled custard, or mold as in Fig. 69. Frozen mixtures. — There are some interesting principles to note here. The freezing is accomplished by using a mixture of chopped ice and rock salt. Can y6u explain how this reduces the temperature? Another interesting point is this : Have you ever seen a milk bottle on a cold winter morning with the paper cover or even the metal cap pushed up, the frozen milk standing high above the top of the bottle? What does this suggest to you in connection with the filling of the ice cream freezer? It must be noted, too, that a larger amount of flavoring material is needed in a frozen dessert than in one that is not. The frozen custard, for instance, needs more vanilla than one prepared in the ordinary manner. Can you account for this? Method of freezing. There are many patterns of ice cream freezers that are well constructed and inexpensive. They are sold by the size, a 2 quart