Sago is derived from the pith of the sago palm. After the trees are felled and split the starch is washed out and allowed to settle ; then dried and granulated and we buy it as pearl sago. The tiny pearl-like pellets retain their shape in cooking and are attractive in the egg and milk mixtures in which they are commonly used. Tapioca is the best known of these prepared starchy foods. It is made from the tubers of the South American cassava plant. These are grated and the poisonous juice is washed away, the starch is separated from the cellulose, then is collected and dried on hot metal plates. In drying most of the starch grains are ruptured.^ Tapioca is sold as flake and pearl tapioca. It is not necessary to soak tapioca in cold water before cooking. If the flake tapioca is large and uneven pound it until fine and uniform. Tapioca is nearly pure starch, which is not soluble in cold water; the starch grains are not enclosed in a tough membrane which needs long soak- ing to soften it before the starch can be released, neither are the grains of starch finely divided like those in flour and cornstarch and they do not need cold water to separate them. Being destitute of protein and fat, tapioca like all purely starchy foods should be combined with butter or cream, milk, eggs, or meat juices. The flavor is somewhat insipid and fruit juices are used to make tapioca more palatable. Eaten with sugar and cream such combinations afford delicious summer desserts. Sago and tapioca are used to thicken soups : they give a consistency without destroying the transparency. Recipe, No. 46. Apple Tapioca Pudding Pick over and wash three fourths cup of pearl tapioca; put it into top of double boiler ; add one teaspoon salt and ^ See Food and Dietetics, Hutchinson, page 236. 132 SCHOOL KITCHEN TEXTBOOK one quart boiling water. Cook five minutes directly over the heat, stirring constantly to prevent sticking. Then put it over boiling water and cook about one hour or until transparent, stirring often. Wipe, core, and pare seven tart apples, medium size, and put them in a round enamel pudding dish. Fill the cores with sugar, add one tablespoon lemon juice and a little grated rind✪ Apple Tapioca Pudding. Pour the hot tapioca over the apples and bake till the apples are soft. Serve hot or cold with sugar and medium cream, not whipped. Questions on Lessons X, XI, and XII What is cream ? we do meat ? What is casein ? How is butter formed ? Why do we add water to boil How do rice and milk combine rice ? to form a good ration of food Why can we not bake rice as stuff? LESSON XIII EXPERIMENT WITH ALBUMIN OF EGGS CHEMICAL COMPOSITION OF EGGS Water Protein Fat Ash 65.5 13.1 9.3 0.9 Albumin is a substance found in many foods in both solid and liquid forms. The white of eggs is nearly pure albumin. The yolks con- tain a smaller portion of it. The albumin in the white of an egg is in a clear, liquid form ; but if we put an egg into boiling water, the white soon becomes opaque, thick, and creamy, then tough, and finally the white is quite hard and brittle, and the yolk dry and mealy, or easily crumbled. The two kinds of albumin in the egg coagulate at 122° and 166° Fah.

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Sago is derived from the pith of the sago palm. After the trees are felled and split the starch is washed out and allowed to settle ; then dried and granulated and we buy it as pearl sago. The tiny pearl-like pellets retain their shape in cooking and are attractive in the egg and milk mixtures in which they are commonly used. Tapioca is the best known of these prepared starchy foods. It is made from the tubers of the South American cassava plant. These are grated and the poisonous juice is washed away, the starch is separated from the cellulose, then is collected and dried on hot metal plates. In drying most of the starch grains are ruptured. Tapioca is sold as flake and pearl tapioca. It is not necessary to soak tapioca in cold water before cooking. If the flake tapioca is large and uneven pound it until fine and uniform. Tapioca is nearly pure starch, which is not soluble in cold water; the starch grains are not enclosed in a tough membrane which needs long soaking to soften it before the starch can be released, neither are the grains of starch finely divided like those in flour and cornstarch and they do not need cold water to separate them. Being destitute of protein and fat, tapioca like all purely starchy foods should be combined with butter or cream, milk, eggs, or meat juices. The flavor is somewhat insipid and fruit juices are used to make tapioca more palatable. Eaten with sugar and cream such combinations afford delicious summer desserts. Sago and tapioca are used to thicken soups : they give a consistency without destroying the transparency. Recipe, No. 46. Apple Tapioca Pudding Pick over and wash three fourths cup of pearl tapioca; put it into top of double boiler ; add one teaspoon salt and ^ See Food and Dietetics, Hutchinson, page 236. one quart boiling water. Cook five minutes directly over the heat, stirring constantly to prevent sticking. Then put it over boiling water and cook about one hour or until transparent, stirring often. Wipe, core, and pare seven tart apples, medium size, and put them in a round enamel pudding dish. Fill the cores with sugar, add one tablespoon lemon juice and a little grated rind. Pour the hot tapioca over the apples and bake till the apples are soft. Serve hot or cold with sugar and medium cream, not whipped. Questions on Lessons X, XI, and XII What is cream ? we do meat ? What is casein ? How is butter formed ? Why do we add water to boil How do rice and milk combine rice ? to form a good ration of food Why can we not bake rice as stuff? LESSON XIII EXPERIMENT WITH ALBUMIN OF EGGS CHEMICAL COMPOSITION OF EGGS Water Protein Fat Ash 65.5 13.1 9.3 0.9 Albumin is a substance found in many foods in both solid and liquid forms. The white of eggs is nearly pure albumin. The yolks contain a smaller portion of it. The albumin in the white of an egg is in a clear, liquid form ; but if we put an egg into boiling water, the white soon becomes opaque, thick, and creamy, then tough, and finally the white is quite hard and brittle, and the yolk dry and mealy, or easily crumbled. The two kinds of albumin in the egg coagulate at 122° and 166° Fah.

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Apple Tapioca Pudding

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