Vegetarian Cook Book

PINEAPPLE TAPIOCA Tapioca, 1 cup. Pineapple juice, 1 cup. Water, 4 cups. Sugar, 2-3 cup. Better results follow when the tapioca is soaked over night or for several hours. Wash the tapioca, and soak in the water; just before cooking add sugar and pineapple juice. Cook in a double boiler until transparent, and pour into a flat pan to cool. If sliced pineapple is at hand, dice it, and place in the bottom of the pan, before pouring in the tapioca. If, when cooking tapioca or sago for pudding, it should cook too long and get thin, it may be made into a good dessert by beating it into beaten egg whites; season, and mold in cups or pan. Serve with a colored sauce. ORANGE SAGO MOLD Sago, % cup. Sugar, 1/2 cup. Orange juice, 1 cup. Water, 3 cups. Wash the sago, and cook in the orange juice and water with the sugar until transparent and thoroughly done; then turn into individual glass sauce dishes, and put away to cool. Garnish with a little bright colored jelly or jam, CREAM SAGO PUDDING Sago, % cup. Sugar, 1 cup. Milk or cream, 1 quart. Eggs, 2. Lemon flavoring. Wash the sago, and put with the milk into a double boiler, and cook until clear. Beat the eggs very light, and add th6 sugar and flavor. Eemove the sago from the range, and allow to cool a little ; then pour in the eggs and sugar, beating all the time. Put into a pudding pan, set in a pan of water, cover, and bake until the custard is set. PLAIN CUSTARD Sugar, % cup. Eggs, 6. Milk, 1 quart. Salt. Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a pudding pan set in a pan of hot water. Bake until the center of custard is set. CARAMEL CUSTARD Milk, 3 cups. Butter, 1 tablespoon. Water, ^ cup. Sugar, 1 cup. Eggs, 6. Vanilla, ^ teaspoon. Put the butter into a saucepan, and set on the range. When melted, stir in the sugar, and let cook until of a dark brown color, stirring frequently to prevent burning. Add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved. Beat up the eggs, and mix with the milk ; add this to the caramel, and flavor with the vanilla. Pour into custard cups, set into a shallow pan of water, and bake till the custard is set in the middle. If the caramel should get too brown, add sugar and only a portion of the caramel. TAPIOCA CUSTARD (RICH) Tapioca, % cup. Sugar, 1 cup. Salt, 14 teaspoon. Milk, 1 quart. Eggs, 4. Flavor to suit. Wash the tapioca, and put to cook with the milk in a double boiler; stir occasionally, and cook till clear. Beat the eggs till light, beat in the sugar and add to the tapioca. Let cook a minute, and remove from the range. Stir in the flavoring, turn into a pan of suitable size, and brown in oven. Serve cold. If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard. BANANA TAPIOCA Same as pineapple tapioca, but use bananas instead of pineapples. Milk may be substituted for water, and two eggs used if desired. The tapioca may also be flavored and colored. FLOATING ISLAND Milk, 1 quart. Sugar, l^ cup. Eggs, 5. Jelly, 2 tablespoons. Flavor to suit.