To reenforce ice cream: — Add 1 or 2 egg whites, beaten
or unbeaten ; these may be added in the beginning, or after
the mixture begins to freeze. A tablespoonful of maple
sirup, caramel sirup (1 tbs. sugar melted and browned and
dissolved in 1 tbs. boiling water), or chocolate sirup may be
poured over the ice cream to vary the flavor. Make choco-
late sirup by boiling 2 tbs. water, 1 tbs. sugar, and 1 tbs.
chocolate to a sirup. 143.3 calories.
Frozen Custard
289-329 calories
1 egg (or 2 yolks) 1 cup of milk
1 tbs. sugar Few drops of vanilla
Ys tsp. salt
Prepare as soft custard, freeze.
Lactone Buttermilk
627 calories
1 qt. fresh milk 1 gill cold water
1 lactone tablet (or 1^^ oz. buttermilk starter)
(Parke, Davis & Co.'s and Hanson & Co.'s buttermilk
tablets are practically the same.)
^Egg white is frequently added to increase the nutrient value of ice
creams and water ices.
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92 DIETETICS FOR NURSES
Dissolve tablet in cold water and stir into fresh milk
(which may or may not be skimmed, according to the
directions of the physician, but the finished product is
more palatable using whole milk). Pour into a clean jar
or wide-mouthed bottle; plug with cotton or close not
tightly, allow to stand in room temperature TO'^-TS^ F. 24
hours, shaking the bottle occasionally to keep the cream
from rising. At the end of this time pour the milk out (if
sufficiently fermented), and beat briskly for 5 to 6 minutes
with egg beater or with churn; place on ice until ready to
serve.
Malted Milk (I)
n-96 calories
1 tbs. malted milk 6 oz. boiling water
1-2 tsp. sugar % tsp. salt, 3 to 5 drops vanilla
Heat water to boiling and mix malted milk (Horlick's)
with a little cold water. Stir into the boiling water, add
sugar and salt, and serve with or without cream.
Malted Milk (2)
107-165 calories
V^ to 1 tbs. malted milk 1-2 tsp. sugar
3 oz. each milk and water or 14 tep. salt
Proceed as above.
Malted Milk Chocolate or C!ocoa
230-300 calories
1 tbs. malted milk 2 oz. water
1 tbs. cocoa or grated chocolate 1-2 tsp. sugar
6 oz. milk 4-5 drops vanilla extract
Mix cocoa or chocolate with water and boil 2-3 minutes.
Pour milk into a double boiler and heat, mix malted milk
with a little water and stir into the hot milk, add the cocoa
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FOOD MATERIALS AND THEIR PREPARATION 93
paste, sugar, and vanilla, mix thoroughly, beat the mixture
briskly to mix ingredients thoroughly, and serve with or
without cream.
Milk or Cream Soups
Milk ob Cream Sauce fob Soups
699-1229 calories
2 tbs. flour 1 pt. milk or thin cream
2 tbs. butter % tsp. salt
Cream butter and flour to a smooth paste, heat milk in
double boiler on an asbestos mat over the flame; when it
is scalding hot, stir in the butter and flour paste, stir until
smooth and the mixture begins to thicken, cover and allow
to cook without boiling for 15 minutes; strain. The sauce
may be used at once or put into a glass jar in the ice-box
imtil needed.
Cream of Asparagus (I)
213 calories
% cup cream sauce % cup asparagus pur6e
Heat sauce and puree in separate saucepans, and when
about ready to serve, stir them together, strain carefully,
season with salt, and serve with or without croutons of
toast or whipped cream. If the sauce is made from the
cream instead of milk, the fuel value will be much higher
(302.7 calories).
Cream of Asparagus (2)
216 calories
8 medium stalks of asparagus 1 tsp. salt
1 qt. water 1 tbs. flour
V^ cup cream sauce
Cut off the tips of the asparagus in 1-inch pieces, and
place with the rest in a saucepan, and cover with water;
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94 DIETETICS FOR NURSES
add salt and cook until the tips are tender; lift out and put
aside to be used instead of the toast croutons. After the
water in which the asparagus is cooked is of sufficiently
strong flavor, strain and add the extra spoonful of flour,
mixed in a tablespoonful of water; cook 15 minutes, meas-
ure % cupful, and proceed as directed above.
Cream of Potato
269 calories
Boil and cream the potato. Make sauce and add po<
tato puree; stir until well blended and serve with toast
croutons.
When boiling potato if a sprig of parsley is added and
strained out, and a little of the potato water is used to
make the puree smooth, the soup will have more character.
Cream of Spinach, Celery, Peas or Carrots
824-461 calories
% cup cream sauce % cup vegetable puree
Proceed as in making other cream soups.
Oyster Soup
179 calories
6 oysters % cup milk
1 cracker (soda) or % tsp. salt
8 oyster crackers A dash of pepper
Put oysters (and their liquor) into a saucepan, and heat
gently; skim thoroughly. Heat milk in separate pan;
when very hot add to oysters. Roll the cracker and add
to soup just before it is served. Add salt and pepper at
the same time.
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FOOD MATERIALS AND THEIR PREPARATION 95
Eggs
Eggs. — The table shows eggs to have a chemical com-
position of water 73.7%, protein 14.8%, fat 10.5%, and
mineral salts (ash) 1.0%. Fuel value per pound, 672 cal-
ories. The white of the egg, constituting 57% of the
entire weight, is composed chiefly of albumen and water
with a small percentage of mineral salts in the form of
calcium, potassium, magnesium, sodium, phosphorus,
chlorin, sulphur, and iron. Typical albumens are always
rich in sulphur, and in eggs the sulphur content is much
greater in the egg white than it is in the yolk. The yolk of
eggs contains more protein and fat than the white, and less
water. The protein of the yolk is chiefly in the form of
ovovitellin, while the fats occur as palmitin, olein, and
stearin. There is also 5% of coloring matter in the yolk of
eggs besides lecithin, nuclein, salts of iron, potassium, mag-
nesium, and phosphorus. The latter mineral salt comprises
1.0% in yolk, while in the white there is only .03%. Eggs
have a position in the invalid dietary second only to that
of milk. They are nutritious, easy of digestion, and ex-
ceedingly palatable if properly selected and correctly pre-
pared. The albumen in the white is very susceptible to the
effect of heat. At a temperature of about 135° F. the clear,
pale yellowish white begins to change to an opalescent tint,
and, as the temperature is gradually increased, the texture
changes from a viscid, sticky substance to an opaque, jelly-
like mass which solidifies with an ever increasing tempera-
ture. Hard cooked white of egg, unless it is very finely
divided, is considered difficult of digestion, but if the heat
is applied gradually and is not raised to the boiling point
(212° F.) there is no reason why the hard cooked white of
the egg should not be digested. However, it is unwise to
cook ^gs in this manner for invalids or children. Any of
the other methods, with the exception of frying, which
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96 DIETETICS FOR NURSES
should never be used, is decidedly preferable. E^ albumen
is soluble in water and fresh fruit juices, so that it may be
used with great success as a reinforcing agent. In fact, the
whole egg may be so used, but it is more diflScult to disguise
the yolk in a beverage than it is the white, and for this
reason it is not so adaptable in many cases. Eggs may be
cooked by the following methods in the invalid dietary:
coddled, soft cooked, poached, creamed, omelet, scrambled,
or in custard. Uncooked eggs may be given in water, milk,
wine, or fruit juices.
The selection of e^s is equally as important as the
selection of other foods. There are "new-laid eggs," "fresh
eggs," and just "eggs." The latter are generally storage and
should not be used for the sick or for infants. As a rule
old eggs will not stand poaching, the whites and yolks
mingle and form an unappetizing mass. It does not make
any difference whether the color of the shell is white or
brown; if the egg is absolutely fresh the white and yolk
should be distinct and easily separated, and when they are
not it is safer to discard the egg entirely.
Fruit Beverages
Orangeade
118 calories
Juice of 1 orange Juice of % lemon
1 tbs. sugar Enough water to fill the glass
Sweeten the juice of orange and lejnon and pour into a
glass filled with crushed ice. Fill glass with plain or car-
bonated water.
Albuminized Orangeade
162 calories j
Make orangeade as directed in above recipe, without the
addition of water. Break the whites of 2 eggs into a saucer
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FOOD MATERIALS AND THEIR PREPARATION 97
and with scissors cut the albumen until free from mem-
brane and strain, stir this into the orange juice and add
several pieces of cracked ice. This is both nourishing and
palatable, and the taste of the egg cannot be detected.
Albuminized Lemonade
107 calories
Juice of 1 lemon 1 tbs. sugar
Whites of 2 eggs
Cut as directed for Albuminized Orangeade. Mix until
sugar is dissolved. Pour over a glassful of cracked ice.
Fill glass with plain or carbonated water.
PiNEAPPLEADE
161 calories
2 oz. (% cup) grated pineapple Juice of 1 lemon
8 oz. (1 cup) cold water, or 1 drop of lemon extract or
sufficient quantity carbon- a little of the peel, grated
ated water to fill glass 1 tbs. sugar
Mix lemon juice, water, and pineapple together; add
sugar, if not sweet enough, but the less used the better, in
all beverages. Add extract and pour into a shaker with a
few lumps of ice. Shake well to mix ingredients and pour
the pineapple over crushed ice. If this proves too much
at a time, make half the recipe. Serve in tall thin glasses
holding from 4 to 6 ounces after the ice is put in, or serve
m pimch glasses with small spoons.
Albuminized Grape Juice
Albximinized Grape Juice is made without the addition
of lemon juice unless the white grape juice is substituted for
the black, in which case add one or two tea&poonfuls to
relieve the flat taste and proceed as in Albuminized Orange-
ade, using 3 oz. of grape juice.
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98 DIETETICS FOR NURSES
Ecxi White and Mint
51 calories
1 ^g 1 tsp. lemon juice
2 tsp. sugar Several sprigs of fresh spearmint
Whip white of egg; add sugar and lemon juice. Crush
lower parts of mint leaves slightly and place in glass. Pour
mixture over ice in glass; stir well and serve at once.
Fill glass with carbonated water, Vichy, White Rock,
ApoUinaris, etc. This is especially good when patient suf-
fers from nausea.
Cream, Egg and Vichy
2S2 calories
1 egg white 3 oz. (6 tbs.) cream
2 tsp. sugar A few drops of vanilla extract
Celestine (French) Vichy to fill glass
Whip egg white to stiff froth; whip cream stiff and
sweeten, add vanilla; lastly, the egg. Pour over cracked ice
and fill up the glass with Vichy.
Coffee
2 tbs. ground coffee 1 cup boiling water
2 tsp. white of egg % cup cold (boiled) water
Mix coffee with 1 tablespoonful of cold water and egg
white in small pot (after scalding pot), add boiling watw;
allow to boil 3 minutes; stir down and add cold water; set
pot where coffee will stay hot, but not boil, for 10 to 15
minutes, serve with cream and sugar or use to flavor hot
milk.
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FOOD MATERIALS AND THEIR PREPARATION 99
Plain Eggnog
S67 calories
1 ^g 1 tbs. rum
2 tbs. cream 1 tbs. whisky
1 tbs. sugar
Beat yolk of egg and sugar togetiier; add cream, rum,
and whisky. Beat ^g white stiff and stir into the mixture;
pour into glass with or without cracked ice.
Nutmeg may be grated over top for those who like it.
Coffee Eggnog
Follow recipe for plain eggnog, substituting 2 tablespoon-
fuls of strong coflFee for the rum.
Panopepton or Liquid Peptonoid Eggnog
233-267 calories
Is made as directed for plain eggnog, panopepton being
substituted for the rum, using 1 ounce instead of 1 table-
spoonful. This will probably more than fill a glass, but
the whole amount must be made to keep the proportions
correct. The whisky may be left in, if desired, or sherry
wine may be substituted in its place to give flavor and
additional stimulation.
Malted Milk Eggnog
264-316 calories
1 egg I tbs. sherry wine or whisky
1 tbs. malted milk %-l tbs. sugar
4 oz. milk 1 tsp. cream
Mix milk as directed above and chill thoroughly. Beat
e^ yolk with sugar and whisky or wine and add to the
mixture. Beat egg white stiff and stir into the rest of the
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100 DIETETICS FOR NURSES
ingredients. Pour into shaker and shake with cracked ice
until thoroughly chilled. The cream may be served on top,
or beaten into the egg^og.
Foamy Omelet
ISO calories
1 egg V2 tbs. butter
1 tbs. water % tsp. salt and dash of pepper
Beat yolk until light colored and thick; add water, salt,
and pepper. Beat white until stiff and dry. Turn the yolk
over the beaten white and cut and fold the white into the
yolk mixture.
Have pan hot and buttered, turn in the mixture, spread
evenly in pan and allow to stand about two minutes on the
top of the stove at a moderate heat; then remove the pan,
place in a moderate oven and cook until a knife thrust into
the center comes out nearly clean. Remove from oven, cut
across center at right angles with handle of pan and turn
over on a hot platter. Omelets may be varied by the use
of different garnishes and flavors.
Ck)DDLED Eggs
76 calories
1 pt. water 1 egg
Allow water to boil; wash egg; drop into boiling wat^
and place saucepan where water will keep hot, but not boil;
allow to stand 7 to 8 minutes. Serve with salt
Soft-Cooked Eggs
76 calories
Proceed as for coddled eggs, but allow egg to remain from
10 to 15 minutes or even longer, if very soft eggs are not
desired.
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FOOD MATERIALS AND THEIR PREPARATION- 'iOf
Poached Egos
75 calories
Have small, shallow saucepan half filled with boilmg
water or milk — if an egg poacher is at hand, use that;
otherwise, lower a flat perforated spoon into water and
place where the water cannot boil. Break the egg carefully
into the spoon, taking care not to break the yolk; allow
to stand in hot water until the white is of the consistency
of jelly; lift out — slide egg on to hot toast, taking care not
to break. (A broken poached egg is very unappetizing, as
well as untidy in appearance.)
Creamed Egg on Toast
With milk ISl calories
With cream 170 calories
Cut the crust from one slice of bread and cut bread in
one-inch cubes; toast while preparing egg. Beat egg with
egg beater until light colored; stir into it 2 tablespoonfuls
of rich milk; pour into a double boiler, over hot water; add
1 teaspoonful butter, a little salt and pepper; stir until like
thick boiled custard. Pour over toasted cubes of bread and
serve at once.
Egg Nest
20J^ calories
1 egg 1 slice of bread (% in. thick)
^ tbs. butter Salt and pepper to taste
Toast the bread on one side, butter and place on a plate
(one which will not break in the oven).
Beat egg white stiff, and pile roughly upon the toast,
leaving a slight depression in the center. Slip the unbroken
yolk into the depression (take care not to break the egg
yolk or the appearance and significance of the dish will be
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-id2-^*' - - "' •• -DrETETIGS FOR NURSES
ruined). Set plate in oven to brown the white (the oven
must not be too hot or the white will brown before the yolk
is sufficiently cooked to be palatable). Place the reniain-
ing butter on the yolk, dust with salt and pepper and serve
at once.
Soft Custard
S89 to 329 calories
1 egg (or 2 yolks) 1 cup milk
1 tbs. sugar A few drops of vanilla
Heat milk in double boiler. Beat egg and sugar to-
gether. When milk has reached the scalding point (small
bubbles form around the edge of the saucepan), stir in the
egg. Care must be taken not to allow the water under the
saucepan to become too hot, as the custard will curdle if the
egg is cooked at too high a degree of temperature. The
custard must be stirred constantly in the beginning until it
begins to thicken, then several times a minute until it is of
the desired consistency and the raw taste is cooked out of
the egg. This mixture is done when it will form a coating
upon the spoon. Serve with whipped cream on top (57
calories extra with cream).
Baked Custard
ilfi calories
1 egg % cup milk
1 tbs. sugar A few drops of vanilla
Beat egg and sugar together, stir into the milk, grease
custard cup with butter, pour in the mixture. Set cup on
several layers of paper in a deep pan, surround with hot
water (to about half its depth). Set pan in moderate oven
and allow to cook slowly until custard is firm in the center.
It may be served hot or chilled and turned out, with a table-
spoonful of whipped cream on top.
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POOD MATERIALS AND THEIR PREPARATION 103
Care must be taken not to allow the oven to get hot, or
the egg will coagulate, making a watery, unpalatable, and
indigestible mixture.
Caramel Custard
S06 calories
Caramel custard is made exactly the same as baked
custard, except that the cup is lined with a caramel made as
follows: In a small frying pan, place 1 tablespoonful of
sugar, place on the stove and stir constantly until it melts
and turns a golden brown (do not allow to bum). Fold a
cloth about the custard cup and pour in the caramel, mov-
ing the cup about until the sides and bottom are well coated.
Pour in the custard mixture and proceed as in baked cus-
tard.
FLOATING ISLAND
381 calories
1 egg and 1 extra yolk 2 lady fingers
1 cup milk Few drops vanilla
1 tbs. sugar
Make soft custard, using the two yolks (no white).
Chill custard thoroughly. Line individual ice cream cup
with the lady fingers; pour the custard over. Beat the
white of egg and place on top. Serve at once. The lady
fingers may be dipped in sherry wine if desired, using about
2 tablespoonfuls of wine. (26 calories extra.)
Cereals and Breadstuffs
Corn Meal Gruel
101 calories
2 tbs. com meal 1 cup water
% tsp. salt
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104 DIETETICS FOR NURSES
Allow water to boil, mix corn meal with 3 or 4 teaspoon-
fuls of cold water. As soon as water begins to boil, stir
briskly until gruel begins to thicken. Then place on a cooler
part of the stove, and cook gently for 2 hours, replacing
water as it evaporates. Strain through a coarse sieve if it
liunps.
Farina
183 calories
3 tbs. (1 oz.) farina % cup boiling water
% cup rich milk % cup cold water
^ tsp. salt
Mix farina into a paste with cold water. Stir into boil-
ing water, allow to cook for half an hour (if water boils out,
add boiling water). Add milk, and place the saucepan in a
hot water bath (double boiler) ; allow to cook half an hour
longer, stirring occasionally.
Rice (1)
99 calories
2 tbs. (1 oz.) rice 1 pt. boiling water
% tsp. salt
Soak rice for 1 hour in cold water. Sprinkle into the
briskly boiling water, taking care not to stop the boil. Al-
low to cook until tender; test by pressing a grain between
thumb and finger; there should be no hard center. When
the rice is done, turn it into a colander and allow water from
cold faucet to run over it to wash off surplus starch. Re-
turn to saucepan place on stove where moisture can be
dried out of the rice without burning it.
Rice (2)
S-S servings, 316 calories
4 tbs. rice % cup water
1/4 tsp. salt % cup milk
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FOOD MATERIALS AND THEIR PREPARATION 105
Wash rice and soak it in cold water for 1 hour (or over-
night). Place in an earthenware baking dish, cover with
the milk, water and salt. Cover and set in the oven; allow
to cook until ail of the moisture is absorbed (if the rice is
not done by the time the moisture has evaporated, add more
milk, or milk and water, and continue until the grains are
tender). If the given amount of moisture is not absorbed
by the time the rice is tender, drain ofif the surplus and
return the dish to the oven for a few moments. Each grain
should be separate, when the dish is prepared correctly.
Milk Toast
149 calories
1 slice bread, toasted l^ cup milk, heated
1 tsp. butter 1/6 tsp. salt
Toast the bread on both sides and butter; place in a
deep plate and pour over it the hot milk.
Cream Toast
^0 calories
1 slice bread 1 tsp. flour
% cup thin cream 1 tsp. butter
% tsp. salt
Cream butter and flour together cold, and stir into hot
milk. Stir until the mixture begins to thicken, cover the
boiler and allow to cook for 15 minutes. Slice the bread and
cut into cubes; toast a delicate brown, and pour over it the
cream sauce. Strain the sauce if there are any lumps.
Wine Panada
186 calories
2 water crackers % cup hot or cold milk
2 tbs. sherry wine % tsp. grated nutmeg
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106 DIETETICS FOR NURSES
Sugar may be sprinkled over crackers if desired, but it is
not ordinarily done.
Place the crackers in a deep plate and pour over each
cracker 1 tablespoonful of wine, dust with nutmeg and pour
over the hot or cold milk.
Oatmeal Cookies
SSSS (about) calories
2 cups flour 2 tsp. butter, lard, or Crisco
% cup sugar 1 cup seeded raisins
% cup milk 1 ^g
% cup oatmeal % cup shelled peanuts
Mix shortening and sugar together. Mix oatmeal and
peanuts (broken into small pieces) into the flour. Add milk
and well-beaten eggs, then the raisins; mix into a dough,
roll into a thin sheet, and cut into small cakes. Bake in
quick oven.
Baked Tapioca
550 calories
1 cup milk (scalded) 3 tbs. sugar
2 egg yolks 6 dates
2 tbs. minute tapioca
Beat sugar and egg together, stir in the tapioca and
dates, cut into small pieces. (The dates may be omitted,
if desired.) Pour mixture into custard cups and bake
slowly (as rice custard) until the tapioca is clear and the
custard is fairly firm in center.
Orange Tapioca
570 calories
y^ cup milk 2 tbs. minute tapioca
% cup orange juice 2 egg yolks
14 cup sugar 6 drops orange extract
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FOOD MATERIALS AND THEIR PREPARATION 107
Mix and bake as directed in plain baked tapioca custard.
Any other fruit juice may be substituted for the orange,
raspberry, pineapple, or grape juice.
Apple Tapioca
1^75 calories
1 apple (pared and cored) 2 tbs. sugar
1 egg 1% tbs. tapioca
% cup milk Ys tsp. nutmeg
Beat egg and sugar together. Heat milk in double boiler
and add egg when milk is scalding hot. Stir in tapioca.
Cook 20 minutes. Place apple in cup a little larger than the
apple and pour the tapioca custard over the apple. Cover
4he cup and bake 30 minutes in a moderate oven.
Brown Betty
470 calories
2 slices bread 2 tbs. sugar
1 large tart apple (or 1 tbs. butter
y2 cup blueberries may be ^ tsp. nutmeg or cinnamon
substituted for the apple)
Toast bread and break into small pieces, line the bottom
of the individual baking dish with toast bits, cover with a
layer of apple or berries, sprinkle with sugar and nutmeg or
cinnamon, add butter in bits over this, continue the process
until the dish is filled, place bits of butter on top of the last
layer of toast and set dish in oven ; bake about 20 minutes
in a dow oven ; serve with whipped cream or hard gauce^
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108 DIETETICS FOR NURSES
Starchy Desserts
Rice Custard
S09 calories
1 tbs. raw rice, broiled % cup milk
1 egg 1 tbs. sugar
1 tbs. whipped cream 1 doz. raisins if desired
A few drops of vanilla
Beat sugar and egg together. Stir into the milk, stir in
the rice and flavor (add raisins if desired — 29 calories).
Grease custard cup and fill with the mixture. Bake slowly
(in a pan of hot water) until custard is firm in center.
Serve with whipped cream.
Orange Rice Custard
5Se calories
2 oz. orange juice 2 egg yolks
2 tbs. sugar % cup boiled rice (or
% cup milk % cup uncooked)
Beat egg, sugar, and orange juice together. Mix milk
with rice and stir the two mixtures together. Bake as
directed in plain rice custard.
Snow-Balls
S66 calories
y^ cup rice 1 cup milk
^/4 tsp. salt
Place in a double boiler and cook without stirring until
milk is absorbed and rice is tender. Then either pack in
^g cups (wet first so that rice will slip out without break-
ing), or take a square of cheesecloth 8 inches square, dust
with flour and place about 4 tablespoons of the cooked rice
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POOD MATERIALS AND THEIR PREPARATION 109
in center, draw the comers together and tie firmly into a
ball. Set the ball in a steamer and steam 1 hour. Remove
the cloth gently to prevent breaking the balls. They may
be served with custard as a dessert, or as a vegetable with
tomato dressing.
Tapioca Custard
603 calories
1 cup milk 1 egg
2 tbs. tapioca (minute tapioca) 3 tbs. sugar
Flavor with vanilla or nutmeg, or l^ square chocolate