Why are the tomatoes strained after thickening rather than before?
LESSON XXVIII
ROOT VEGETABLES (C)
Tapioca is a food material prepared from the roots of the cassava plant grown in South America. Like many other foods prepared from the roots of plants, it consists of a large percent of starch. In its preparation, tapioca is heated so that the starch is partially cooked. Tapioca is prepared for the market in two forms,—pearl tapioca, and minute or granulated tapioca. The latter requires a much shorter time to cook. If granulated tapioca is substituted for pearl tapioca, but one half the quantity is required.
APPLE TAPIOCA
3/4 cupful pearl tapioca or 3/4 cupful granulated tapioca 2 1/2 cupfuls boiling water 1/2 teaspoonful salt 6 apples 1/2 cupful sugar
If pearl tapioca is used, cover it generously with cold water and allow it to stand one hour or overnight. While soaking keep the tapioca covered. If any water is unabsorbed, do not discard it,—use less than the given quantity of boiling water.
If granulated tapioca is used, no cold water is needed. For either granulated or pearl tapioca, add the boiling water and salt to the tapioca and cook over the naked flame and then over hot water as in the case of breakfast cereal (see General Rules for Cooking Cereals). Cook in the double boiler until transparent. Wash, core, and pare the apples; place them in a buttered baking-dish; fill the cavities with sugar, pour tapioca over them, and bake in a moderate oven until the apples are soft. Serve with sugar and cream, or with Lemon Sauce.
Other fruits may be substituted for apples. If canned fruits are used, substitute the fruit sirup for part of the water in which the tapioca is cooked.