Household science and arts

3 tbs. sugar corn starch, sugar, salt, and i o. cold i ts. salt milk. When the mixture is smooth, add 3 c. milk hot milk and cook the mixture over fire for i ts. vanilla five minutes, stirring constantly. Cook the mixture over boiling water for twenty- Digitized by Google STARCH i c. Irish moss 3 0. milk Spk. salt 1 ts. vanilla 4 tbs. tapioca (" minute tapioca '*> i c. sugar i ts. salt 2 c. boiling water 1 can peaches, or 1 pt. jar of peaches five minutes longer; remove it from the fire, add the vanilla, and pour the mixture into a cold, wet mold. Serve it cold with cream, or milk, and sugar. Crushed strawberries or sliced peaches may be served with blancmange. CHOCOLATE BLANCMANGE Chocolate blancmange may be made by adding 1^ tbs. of cocoa to No. 41 and omitting the vanilla. > FRUIT CORN STARCH BLANCMANGE One cup of any kind of cooked fruit may be added to No. 41 just before the blancmange is poured into the mold. IRISH MOSS BLANCMANGE Soak the moss in cold water for fifteen minutes. Pick it over, wash it, tie it in a thin bag, and put it into double boiler with the milk. Cook it about thirty minutes, or until the milk is thickened. Remove the boiler from the fire, lift out the moss, and add the salt and vanilla; pour the blancmange into a cold, wet mold and set it aside to cool. Serve the blancmange plain with sugar and milk, or surround it with fresh strawberries or sliced banana, and serve it with sugar and cream. PEACH TAPIOCA Soak the tapioca in \ c. of cold water for five minutes, add the boiling water and salt, and cook the mixture in a double boiler until the tapioca is* transparent. Add the sugar. Put halves of peaches into a serving dish and sprinkle with powdered sugar. Pour the cooked tapioca over the peaches and set it aside to cool. Serve it cold with cream, milk, or whipped cream. Digitized by Google i c. ** minute tapioca " or sago } c. sugar i ts. salt i ts. cinnamon, or Spk. nutmeg 2 c. boiling water 3 tart apples 2 tbs. tapioca 3 tbs. sugar i ts. salt 2 c. scalded milk 2 eggs } ts. vanilla APPLE TAPIOCA OR SAGO Wash, pare, quarter, and core the apples. Soak the tapioca for five minutes in J c. cold water. Soak the tapioca for five minutes in J c. cold water. Cook the tapioca in boiling water in a double boiler until it is transparent, and add the sugar, salt, and spice. Put the quartered apples into a buttered pudding dish, pour on tapioca mixture, and cook it in a moderate oven until the apples are tender. Serve it with sugar, cream, or milk. TAPIOCA CREAM Scald the milk, mix the tapioca, sugar, and salt; pour the scalded milk on the mixture and cook it in a double boiler about fifteen minutes, stirring it occasionally. Separate the yolks and whites of the eggs, beat them until they are light, add the beaten yolks to the tapioca mixture, and cook it three minutes, stirring it constantly. Remove it from the fire ; add the vanilla and the beaten whites. STARCH IN T^HE FORM OF MACARONI, SPAGHETTI, AND VER- MICELLI Your teacher will expect you to know something about the following points concerning these starchy foods : — Food value. Where produced ? From what made ? How shaped ? How colored ? Combination of fat with macaroni. BOILED MACARONI Break macaroni into inch pieces. Cook it until tender (about twenty-five minutes) Digitized by Google STARCH 1} c. macaroni } c. grated cheese 1 c. white sauce (see No. 24) IJ o. buttered crumbs 2 c. boiled spaghetti (seasoned) li c. stewed tomatoes 1 c. buttered bread crumbs