TAPIOCA SOUP.
156. INGREDIENTS.—5 oz. of tapioca, 2 quarts of stock No. 105 or 106.
Mode.—Put the tapioca into cold stock, and bring it gradually to a boil. Simmer gently till tender, and serve.
Time.—Rather more than 1 hour. Average cost. 1s. or 6d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
TAPIOCA.—This excellent farinaceous food is the produce of the pith of the cassava-tree, and is made in the East Indies, and also in Brazil. It is, by washing, procured as a starch from the tree, then dried, either in the sun or on plates of hot iron, and afterwards broken into grains, in which form it is imported into this country. Its nutritive properties are large, and as a food for persons of delicate digestion, or for children, it is in great estimation. "No amylaceous substance," says Dr. Christison, "is so much relished by infants about the time of weaning; and in them it is less apt to become sour during digestion than any other farinaceous food, even arrowroot not excepted."