Cassell's dictionary of cookery

Time to bake, about three-quarters of an hour. Probable cost. Is. 3d., exclusive of the brandy. Sufficient for three or four persons. Tansy Pudding (another way)..— Blanch and pound a quarter of a pound of Jordan almonds ; put them into a stewpan, add a gill of the syriip of roses, the crumb of a French roll, some grated nutmeg, half a glassful of brandy. TAP (957) TAP two table-spoonfuls of tansy-juice, three ounces of fresh butter, and some slices of citron. Pour over it a pint and a half of boiling cream or milk, sweeten, and when cold mix it ; add the juice of a lemon and eight eggs beaten. It may be either boiled or baked. Tapioca. — Tapioca is procured from a plant which grows in British Guiana, and is known to botanists by the name of Jatropha, or Manihot Janipha. The tapioca is procured from the root of the plant which, oddly enough, contains hydrocyanic acid ; and it is said that the native Indians poison their arrows from the juice of the root before they begin preparing the tapioca. The native cassava is also prepared from the same plant. Tapioca is a wholesome and nutritious farinaceous food very easy of digestion. It is used for puddings, for thickening soups and sauces, and it is also simply boiled in milk or water as' a food for invalids. When mixed with other flour it will make very good bread. It should be bought of a respectable dealer, as a spurious kind is sometimes offered for sale made of gum and potato-floiu-. The jar in the store- cupboard which contains tapioca should be kept closely covered, or insects will get into it. Tapioca and Apple Pudding.— Wash ■a tea-cupful of tapioca, and sqak it for an hour in a quart of cold water. Put it into a saucepan, set it on the fire, let it boil, then simmer it gently until it is smooth and clear, stirring it frequently to keep it from getting into lumps. Hali fill a moderate-sized pie-dish with cooking apples, pared, cored, and cut into thin slices. Bake these in a moderate oven until they are ' slightly softened, then sweeten the tapioca, flavour it in any way that' may bo agreeable, and pour it over the fruit. Bake the pudding until the apples have fallen. Any other fruit may be substituted for apples, such as strawberries, red currants, raspberries, &c. The pudding may be served hot, or in summertime may be made with fresh fruit, turned out in a mould, and when cold eaten with milk •or cream. Time, about one hour to bake the pudding. Probable cost, 6d. Sufficient for five or six persons. Tapioca and Tomatoes.— Soak a tablespoonful of tapioca in water for a couple of hours, set it to boil, adding a Httle more water till quite done to the consistency of porridge. Add pepper, salt, and a little fresh butter. Cut two tomatoes in half, remove pips and watery substance, sprinkle with a little pepper and salt. Fill each half-tomato with the tapioca, sprinkle the top with grated parmesan and baked bread-crumbs, put them into the oven for twenty minutes, and serve.