Tapioca Pudding. — Soak one fourth cup of flake or pearl tapioca in one half cup of water for at least an hour, add two cups of milk, and cook until the tapioca is trans- ROOT AND TUBER PRODUCTS 81 parent, about 30 minutes. Beat two eggs, add one fourth cup of sugar, one eighth teaspoon of salt, one teaspoon of vanilla✪ Tapioca Pudding, and mix thoroughly with the tapioca. Bake in a moderate oven for 30 minutes. Sago may be used instead of tapioca. | Apple Tapioca. — Soak one fourth cup of minute tapioca in one fourth cup of water for ten minutes, add two cups of milk, and cook until the tapioca is transparent, stirring constantly. Add one fourth cup of sugar, one eighth tea- - spoon of salt, and one cup of thinly sliced or chopped tart apples. Turn into a baking dish and bake until the apples are soft. Serve with cream or soft custard. SUGAR Sugar or sucrose is made from the juice of sugar cane, sugar beets, and from the sap of the maple tree. Cane, beet, and maple sugars are exactly alike, chemically, but maple sugar contains certain substances which give it its peculiar flavor. Formerly most of the sugar was made from sugar cane, but now beets are raised extensively for - Sugar, and much sugar is manufactured from them. While there is no scarcity of sugar for the reason that beet sugar is supplanting cane sugar, there is a scarcity of molasses, sirup, and the by-products of cane sugar. Most of the sirup and molasses sold in the country is made directly from glucose, which is made from corn, and colored and flavored until it looks like the by-products of cane sugar. Corn sirup is a good food product, and has its uses in cook- ing, but it should be labeled and sold as such so that the purchaser will know exactly what he is getting. In the making of sugar from the juice of sugar cane the stalks are crushed, and the juice is boiled until it is a thick ~ 82 ROOT AND TUBER PRODUCTS sirup. As it boils, part of it crystallizes and is called raw sugar, and part of it, containing all the impurities in the sugar juice, including potash salts, will not crystallize and is called molasses. Improvements are constantly made in the process of sugar making, and it is now possible to crystallize nearly all the juice, and so less and less mo- lasses is left. Molasses is acid in reaction, and because of the impurities which it contains, — impure in the sense that they interfere with the crystallization of the sugar, — it gives to foods a very pleasing flavor and has a high nutritive value. | After the raw sugar is separated from the molasses, it is mixed with water, and milk of lime to neutralize it, bleached, clarified, and put into vacuum pans and boiled to a thick sirup. This sirup is then put into centrifugal machines which separate the sugar from the sirup. The sugar becomes fine white crystals, and, because of improve- ments in the process, practically all the sirup becomes | sugar. Soft sugars are partially refined sugars. The refined sugars are sold as bar, cube, tablet, crystallized, coarse grain, medium grain, fine grain, and pulverized sugars. Corn sirup or glucose is a noncrystalline sugar, and for that reason it has distinctive uses in cooking. All sucrose or cane sugar is inverted to glucose during cooking by the addition of acid or when sugar is added to fruits contain- ing acid, as in the making of cranberry jelly. As glucose is only three fifths as sweet as sucrose, if the inversion takes place, more sugar is needed than when it is added after the fruit has finished cooking. If the sirupy consistency is desired, however, the sugar must be boiled with the fruit. ROOT AND TUBER PRODUCTS 83 U.S. Department of Agriculture Prepared by | Office of Experiment Stations C. F LANGWORTHY A.C. True: Director Expert in Charge of Nutrition Investigations OSITION OF FOOD MATERIALS.

AI-modernized reading of the original text

Tapioca Pudding. — Soak one fourth cup of flake or pearl tapioca in one half cup of water for at least an hour, add two cups of milk, and cook until the tapioca is trans- parent, about 30 minutes. Beat two eggs, add one fourth cup of sugar, one eighth teaspoon of salt, one teaspoon of vanilla, and mix thoroughly with the tapioca. Bake in a moderate oven for 30 minutes. Sago may be used instead of tapioca. | Apple Tapioca. — Soak one fourth cup of minute tapioca in one fourth cup of water for ten minutes, add two cups of milk, and cook until the tapioca is transparent, stirring constantly. Add one fourth cup of sugar, one eighth tea- - spoon of salt, and one cup of thinly sliced or chopped tart apples. Turn into a baking dish and bake until the apples are soft. Serve with cream or soft custard. SUGAR Sugar or sucrose is made from the juice of sugar cane, sugar beets, and from the sap of the maple tree. Cane, beet, and maple sugars are exactly alike, chemically, but maple sugar contains certain substances which give it its peculiar flavor. Formerly most of the sugar was made from sugar cane, but now beets are raised extensively for - Sugar, and much sugar is manufactured from them. While there is no scarcity of sugar for the reason that beet sugar is supplanting cane sugar, there is a scarcity of molasses, sirup, and the by-products of cane sugar. Most of the sirup and molasses sold in the country is made directly from glucose, which is made from corn, and colored and flavored until it looks like the by-products of cane sugar. Corn sirup is a good food product, and has its uses in cooking, but it should be labeled and sold as such so that the purchaser will know exactly what he is getting. In the making of sugar from the juice of sugar cane the stalks are crushed, and the juice is boiled until it is a thick ~ sirup. As it boils, part of it crystallizes and is called raw sugar, and part of it, containing all the impurities in the sugar juice, including potash salts, will not crystallize and is called molasses. Improvements are constantly made in the process of sugar making, and it is now possible to crystallize nearly all the juice, and so less and less molasses is left. Molasses is acid in reaction, and because of the impurities which it contains, — impure in the sense that they interfere with the crystallization of the sugar, — it gives to foods a very pleasing flavor and has a high nutritive value. | After the raw sugar is separated from the molasses, it is mixed with water, and milk of lime to neutralize it, bleached, clarified, and put into vacuum pans and boiled to a thick sirup. This sirup is then put into centrifugal machines which separate the sugar from the sirup. The sugar becomes fine white crystals, and, because of improvements in the process, practically all the sirup becomes | sugar. Soft sugars are partially refined sugars. The refined sugars are sold as bar, cube, tablet, crystallized, coarse grain, medium grain, fine grain, and pulverized sugars. Corn sirup or glucose is a noncrystalline sugar, and for that reason it has distinctive uses in cooking. All sucrose or cane sugar is inverted to glucose during cooking by the addition of acid or when sugar is added to fruits containing acid, as in the making of cranberry jelly. As glucose is only three fifths as sweet as sucrose, if the inversion takes place, more sugar is needed than when it is added after the fruit has finished cooking. If the sirupy consistency is desired, however, the sugar must be boiled with the fruit. U.S. Department of Agriculture Prepared by | Office of Experiment Stations C. F LANGWORTHY A.C. True: Director Expert in Charge of Nutrition Investigations

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