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Faster Ways to Favorite Dishes With the New Minute Tapioca-Minute Tapioca Co · 30 Tempting Spaghetti Meals

• 0:00
  Speaker 1: Section one of Faster Ways to Favorite Dishes with the
• 0:04
  Speaker 1: New Minute Tapioca. This is a LibriVox recording. All LibriVox
• 0:10
  Speaker 1: recordings are in the public domain. For more information or
• 0:14
  Speaker 1: to volunteer, please visit LibriVox dot org. Read by Laurie Wilson.
• 0:20
  Speaker 1: Faster Ways to Favorite Dishes with the New Minute Tapioca
• 0:24
  Speaker 1: a Minute Tapioca Company introduction. Heard the glad News about
• 0:31
  Speaker 1: the new minute Tapioca even lighter, more delicate tapioca desserts.
• 0:37
  Speaker 1: Imagine a tapioca cream pudding as creamy as a Bavarian,
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  Speaker 1: as rich as a custard, as light as a whip.
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  Speaker 1: Imagine a tapioca fruit pudding more delicately delicious than any
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  Speaker 1: you ever tasted in all your days. That's what you
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  Speaker 1: get when you beg puddings with the new minute Tapioca. Quicker, easier,
• 1:01
  Speaker 1: and made with fewer dishes. But texture is only part
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  Speaker 1: of the story. For all these tempty minute tapioca desserts
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  Speaker 1: can now be made in a fraction of the time
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  Speaker 1: and with much less bother than they used to require.
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  Speaker 1: The new minute tapioca cooks in five minutes after the
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  Speaker 1: liquid scalds, instead of fifteen. It is prepared with less
• 1:24
  Speaker 1: work and fewer dishes. New help too, for scores of
• 1:30
  Speaker 1: difficult dishes. The recipes in this little book bring you
• 1:34
  Speaker 1: the good news. Starting with the best and the easiest
• 1:37
  Speaker 1: recipe for tapioca cream you've ever met. You'll find here
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  Speaker 1: more than a dozen grand cream desserts full of real,
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  Speaker 1: honest to goodness, homemade nourishment, new fruit tapiocas for every season,
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  Speaker 1: new baked tapioca puddies, and nineteen recipes in which minute
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  Speaker 1: tapioca acts as a precision ingredient, giving just the desired
• 2:01
  Speaker 1: texture or appearance and a real margin of safety to
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  Speaker 1: a lost of favorite but often troublesome dishes from soup
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  Speaker 1: to pie. End of Section one.
• 2:17
  Speaker 2: Section two of Faster Ways to Favorite Dishes with the
• 2:21
  Speaker 2: new minute tap Yoka. This is a LibriVox recording. All
• 2:25
  Speaker 2: LibriVox recordings are in the public domain. For more information
• 2:29
  Speaker 2: or to volunteer, please visit LibriVox dot org. Read by
• 2:34
  Speaker 2: Betty B. Faster Ways to Favorite Dishes with a new
• 2:37
  Speaker 2: minute tap Yoka by minute tapioca company creams, minute tapioca cream,
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  Speaker 2: one third cup minute tap yoka, one half cup sugar,
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  Speaker 2: one quarter teaspoon salt, one or two egg yolks, four
• 2:52
  Speaker 2: cups milk, one or two egg whites, stiffly beaten, one
• 2:56
  Speaker 2: teaspoon flavoring combined minute tap yoga, sugar, salt, egg yolk
• 3:00
  Speaker 2: and milk in top of double boiler and stir enough
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  Speaker 2: to break egg yolk. Place over rapidly boiling water. Bring
• 3:07
  Speaker 2: to scalding point, Allow five to seven minutes, and cook
• 3:11
  Speaker 2: five minutes, stirring frequently. Remove from boiling water, Fold a
• 3:15
  Speaker 2: small amount into egg white, Add to remaining tapioca mixture,
• 3:19
  Speaker 2: and blend. Cool mixture thickens as it cools when slightly cool,
• 3:24
  Speaker 2: add flavoring, chill. Serve in surbrit glasses. Garnish with whipped
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  Speaker 2: cream and a few berries or pieces of fruit if desired.
• 3:33
  Speaker 2: Serves eight raspberry fluff. Fold whipped cream and slightly crushed
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  Speaker 2: fresh raspberries into minute tapioca cream. Pile in subri glasses.
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  Speaker 2: Garnish with a few whole or crushberries and additional whipped cream.
• 3:49
  Speaker 2: Marvel cream. Serve minute tapioca and subri glasses. Pour log
• 3:53
  Speaker 2: cabin syrup over tapioca. Sprinkle with coarsely chopped nutmeats such
• 3:59
  Speaker 2: as pecans, walnuts, or blanched and toasted almonds. Peach cream.
• 4:04
  Speaker 2: Fold whipped cream into minute tapioca cream. Pile in subrit glasses.
• 4:09
  Speaker 2: Serve with sauce of crushed sweetened peaches or sweetened peach slices.
• 4:14
  Speaker 2: Garnish with additional cream. Chocolate delight full chocolate sauce into
• 4:19
  Speaker 2: part of minute tapioca cream. Serve in parfe glasses in
• 4:23
  Speaker 2: alternate layers with plain minute tapioca cream. Serve with additional
• 4:28
  Speaker 2: chocolate sauce. Currant coconut serve minute tapioca cream and subrit glasses.
• 4:34
  Speaker 2: Top generously with plain or toasted Baker's coconut and cubes
• 4:39
  Speaker 2: of currant jelly. Cover with whipped cream before arranging topping
• 4:43
  Speaker 2: if desired. Orange mint Fold whipped cream into minute tapioca cream.
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  Speaker 2: Pile in subert glasses, Garnish with additional whipped cream, and
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  Speaker 2: top with sections of orange and cubes of mint jelly
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  Speaker 2: or mint leaves. Strawberry ring serve mounds of minute tapioca
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  Speaker 2: cream and subert glasses. Pour syrup from sweetened canned strawberries
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  Speaker 2: over tapioca. A range ring of canned strawberries around each mound.
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  Speaker 2: Peanut trifle full coarsely crushed peanut brittle into minute tapioca cream.
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  Speaker 2: Serve in subert glasses, top with additional coarsely crushed peanut brittle,
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  Speaker 2: and garnish with whipped cream if desired. Peppermint tapioca cream
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  Speaker 2: one third cup minute tapioca, one quarter teaspoon salt, two
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  Speaker 2: thirds cup crushed peppermint candy, one egg yolk, four cups milk,
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  Speaker 2: one egg white, stiffly beaten. Combine minute tapioca, salt, candy,
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  Speaker 2: egg yolk and milk in top of double boiler and
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  Speaker 2: stir enough to break egg yolk. Place over rapidly boiling water,
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  Speaker 2: bringing to scalding point. Allow five to seven minutes and
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  Speaker 2: cook five minutes, stirring frequently. Remove from boiling water, fold
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  Speaker 2: a small amount into eggs white, Add to remaining tapioca mixture,
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  Speaker 2: and blend. Chill mixture thickens as it cools. Serve in
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  Speaker 2: surbrit glasses with chocolate sauce. Serves eight butter scotch cream,
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  Speaker 2: four tablespoons minute tapioca, one quarter teaspoons salt, two egg yolks,
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  Speaker 2: four cups milk, four tablespoons butter, two thirds cup brown
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  Speaker 2: sugar firmly packed. Two egg whites, stiffly beaten. Combine minute tapioca, salt,
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  Speaker 2: egg yolks, and milk in top of double boiler and
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  Speaker 2: stir enough to break egg yolks. Place over rapidly boiling water.
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  Speaker 2: Bring to scalding point, Allow five to seven minutes, and
• 6:39
  Speaker 2: cook five minutes, stirring frequently. Remove from boiling water. Melt
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  Speaker 2: butter in saucepan. Add sugar and cook until sugar is
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  Speaker 2: completely dissolved. In mixture bubbles. Add to tapioca mixture and
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  Speaker 2: mix well. Fold a small amount into egg whites. Add
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  Speaker 2: to remaining tapioca mixture and blend. Chill mixture thickens as
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  Speaker 2: it cools. Serve plain or with cream. Serves eight chocolate
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  Speaker 2: tapioca cream, four tablespoons minute tapioca, one half cup sugar,
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  Speaker 2: one quarter teaspoon salt, one egg yolk, two squares baker's
• 7:15
  Speaker 2: unsweetened chocolate, cut in pieces, four cups milk, one egg white,
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  Speaker 2: stiffly beaten, one teaspoon vanilla. Combine minute tapioca, sugar, salt,
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  Speaker 2: egg yolk, chocolate and milk in top of double boiler
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  Speaker 2: and stir enough to break egg yolk. Place over rapidly
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  Speaker 2: boiling water. Bring to scalding point, Allow five to seven
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  Speaker 2: minutes and cook five minutes, stirring frequently. Remove from boiling water.
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  Speaker 2: Fold in egg white, cool mixture thickens as it cools.
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  Speaker 2: When slightly cool, Add vanilla, chill. Serves eight. Banana tapioca
• 7:50
  Speaker 2: cream one third cup minute tapioca, one half cup sugar,
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  Speaker 2: one quarter teaspoon salt, one egg yolk, four cups milk,
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  Speaker 2: one egg white, stiffly beaten, one teaspoon vanilla, two bananas.
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  Speaker 2: Combine minute tapioca, sugar, salt, egg yolk and milk in
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  Speaker 2: top of double boiler and stir enough to break egg yolk.
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  Speaker 2: Place over rapidly boiling water. Bring to scalding point, Allow
• 8:16
  Speaker 2: five to seven minutes and cook five minutes, stirring frequently.
• 8:20
  Speaker 2: Remove from boiling water. Fold in egg white, add vanilla,
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  Speaker 2: and chill. Mixture thickens as it cools. Just before serving.
• 8:29
  Speaker 2: Crush one banana and dice the other. Fold into tapioca cream.
• 8:34
  Speaker 2: Serves eight. Ginger minute tapioca one third cup minute tapioca,
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  Speaker 2: one third cup sugar, one four teaspoon salt, three thin
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  Speaker 2: strips orange peel, one egg yolk, two cups milk, one
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  Speaker 2: quarter cup orange juice, one and one third tablespoons ginger syrup,
• 8:55
  Speaker 2: two tablespoons chopped preserved ginger, one egg white, stiffly beaten,
• 9:00
  Speaker 2: one quarter cup cream, whipped, combine, minute tapioca, sugar, salt, orange, peel,
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  Speaker 2: egg yolk and milk in top of double boiler and
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  Speaker 2: stir enough to break egg yolk. Place of a rapidly
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  Speaker 2: boiling water. Bring to scalding point, Allow three to five
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  Speaker 2: minutes and cook five minutes, stirring frequently. Remove from boiling
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  Speaker 2: water and remove peel, Add orange juice, ginger syrup, and
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  Speaker 2: preserve ginger. Fold in egg white. Cool mixture thickens as
• 9:30
  Speaker 2: it cools when cold. Fold in cream serves six date
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  Speaker 2: tapioca cream, one third cup minute tapioca, one half cup sugar,
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  Speaker 2: one quarter teaspoon salt, two egg yolks, four cups milk,
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  Speaker 2: three quarter cup finely cut dates, two egg whites stiffly beaten,
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  Speaker 2: one teaspoon vanilla, combine, minute tap yoca, sugar, salt, egg
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  Speaker 2: yolks and milk in top of double boiler and stir
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  Speaker 2: enough to break egg yolks. Place over rapidly boiling water.
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  Speaker 2: Bring to scalding point. Allow five to seven minutes and
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  Speaker 2: cook five minutes, stirring frequently. Add dates. Remove from boiling water,
• 10:10
  Speaker 2: fold in egg whites, cool mixture thickens as it cools
• 10:15
  Speaker 2: when slightly cool, Add flavoring. Chill Garnish with dates. Serves eight.
• 10:23
  Speaker 2: End of section two.
• 10:30
  Speaker 3: Section three of Faster Ways to Favorite Dishes with the
• 10:34
  Speaker 3: New minute tapioca. This is a LibriVox recording. All LibriVox
• 10:40
  Speaker 3: recordings are in the public domain. For more information or
• 10:45
  Speaker 3: to volunteer, please visit LibriVox dot org. Faster Ways to
• 10:52
  Speaker 3: Favorite dishes with the new minute tapioca by minute tapioca,
• 10:57
  Speaker 3: company puddings, Fruit tapioca puddings quicker to make more delicate.
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  Speaker 3: Fresh canned or dried fruit can be used in this recipe.
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  Speaker 3: Fruited minute tapioca two cups water, one third cup minute tapioca,
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  Speaker 3: one half cup sugar, one fourth teaspoon salt, crushed fruit,
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  Speaker 3: lemon juice. Place water in top of double boiler and
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  Speaker 3: bring to a boil over direct heat. Combine minute tapioca, sugar,
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  Speaker 3: and salt. Add gradually to water, and bring to a
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  Speaker 3: brisk boil, stirring constantly. Place immediately over rapidly boiling water
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  Speaker 3: and cook five minutes, stirring. Occasionally. Remove from boiling water.
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  Speaker 3: Mixture clears and thickens as it cools. Whence lightly cool,
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  Speaker 3: Fold in fruit crushed, ground or forced through sieve and
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  Speaker 3: lemon juice. Serve with cream if desired. Berry tapioca use
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  Speaker 3: recipe for fruited minute tapioca folding one and one half
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  Speaker 3: to two cups crushed sweetened berries and one tablespoon lemon
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  Speaker 3: juice into slightly cooled tapioca mixture. Chill, Serve in subet glasses.
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  Speaker 3: Serve six apricot tapioca use Recipe for fruited minute tapioca,
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  Speaker 3: folding two cups cooked apricot pulp and two tablespoons lemon
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  Speaker 3: juice into slightly cooled tapioca mixture. Chill, serve in sherbet glasses.
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  Speaker 3: Serve six pineapple tapioca use Recipe for fruited minute tapioca
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  Speaker 3: folding two and one half cups canned crushed pineapple and
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  Speaker 3: one tablespoon lemon juice into slightly cooled tapioca mixture. Chill,
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  Speaker 3: Serve in sherbet glasses. Serve with whipped cream if desired.
• 13:19
  Speaker 3: Serves eight fig tapioca use recipe for fruited minute tapioca,
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  Speaker 3: folding two cups cooked figs, two tablespoons lemon juice, one
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  Speaker 3: teaspoon grated lemon rind, and one half teaspoon vanilla into
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  Speaker 3: slightly cooled tapioca. For two cups cooked figs, cut one
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  Speaker 3: half pound figs in fine pieces, Add two cups water,
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  Speaker 3: cover and simmer fifteen minutes. Add four tablespoons sugar, cool
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  Speaker 3: before folding into tapioca mixture chantilly orange tap one and
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  Speaker 3: one half cups water, one third cup minute tapioca, one
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  Speaker 3: half cup sugar, one fourth teaspoon salt, one cup orange juice,
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  Speaker 3: one tablespoon grated orange rind, one half cup cream whipped.
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  Speaker 3: Place water in top of double boiler and bring to
• 14:24
  Speaker 3: a boil over direct heat. Combine dry ingredients, add gradually
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  Speaker 3: to water and bring to a brisk boil, stirring constantly.
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  Speaker 3: Place immediately over rapidly boiling water, and cook five minutes,
• 14:42
  Speaker 3: stirring occasionally. Remove from boiling water. Mixture clears and thickens
• 14:48
  Speaker 3: as it cools. When slightly cool, add orange juice and rind. Chill,
• 14:55
  Speaker 3: fold in cream, pile lightly in sherbet glasses just before serving.
• 15:02
  Speaker 3: Garnish with very fine one fourth inch shreds of orange rind,
• 15:07
  Speaker 3: free from all white membrane. Serve six spring fruit tapioca,
• 15:15
  Speaker 3: two cups water, one third cup minute tapioca, one and
• 15:20
  Speaker 3: one fourth cups sugar, one half teaspoon salt, two and
• 15:26
  Speaker 3: one half cups rhubarb cut in one half inch pieces,
• 15:31
  Speaker 3: one cup shredded fresh pineapple. Place water in top of
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  Speaker 3: double boiler and bring to a boil over direct heat.
• 15:40
  Speaker 3: Combine minute tapioca, sugar, salt, and rhubarb. Add to water
• 15:47
  Speaker 3: and bring to a brisk boil, stirring constantly. Place immediately
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  Speaker 3: over rapidly boiling water, and cook five minutes, stirring. Occasionally.
• 16:00
  Speaker 3: Move from boiling water. Mixture clears and thickens as it cools.
• 16:05
  Speaker 3: When slightly cool, fold in pineapple chill. Serve with plain
• 16:11
  Speaker 3: or whipped cream. Serves eight baked apple tapioca, three cups water,
• 16:19
  Speaker 3: two tablespoons lemon juice, three tarret apples pared and sliced,
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  Speaker 3: one half cup minute tapioca, one cup light brown sugar,
• 16:32
  Speaker 3: firmly packed, one teaspoon salt, one fourth teaspoon mace, three
• 16:40
  Speaker 3: tablespoons melted butter, Combine water and lemon juice, and pour
• 16:45
  Speaker 3: over apples in greased, shallow baking dish. Cover and bake
• 16:50
  Speaker 3: in moderate oven three hundred seventy five degrees fahrenheit fifteen minutes,
• 16:55
  Speaker 3: or until apples are partially cooked. Mixed together their minute tapioca,
• 17:01
  Speaker 3: three fourth cup sugar, salt, and mace. Sprinkle over apples,
• 17:07
  Speaker 3: mixing thoroughly. Add melted butter. Continue baking ten minutes, then
• 17:14
  Speaker 3: stir well. Sprinkle remaining sugar over apple mixture, and bake
• 17:19
  Speaker 3: five minutes longer. Serve hot or cold with cream. Serve
• 17:25
  Speaker 3: six baked peach tapioca pudding. One third cup minute tapioca,
• 17:33
  Speaker 3: four tablespoons sugar, one half teaspoon salt, one fourth teaspoon nutmeg,
• 17:41
  Speaker 3: two cups canned sliced peaches, drained, two and one half
• 17:46
  Speaker 3: cups water and peach juice, one tablespoon lemon juice, two
• 17:53
  Speaker 3: tablespoons melted butter. Combine ingredients in greased baking dish, mix early,
• 18:00
  Speaker 3: bake in moderate oven three hundred and seventy five degrees
• 18:04
  Speaker 3: fahrenheit thirty minutes or until done, stirring well every ten minutes,
• 18:11
  Speaker 3: and again when removing from oven, serve warm or cold
• 18:15
  Speaker 3: with cream. Serves eight For baked apricot tapioca pudding, substitute
• 18:22
  Speaker 3: apricots for peaches and omit nutmeg. End of section three.
• 18:29
  Speaker 3: Read by Marissa D. Six Clearwater, Florida, February third, twenty
• 18:35
  Speaker 3: twenty four.
• 18:42
  Speaker 4: Section four of Faster Ways to Favorite Dishes with the
• 18:45
  Speaker 4: New Minute Tapioca. This is a LibriVox recording. All LibriVox
• 18:50
  Speaker 4: recordings are in the public domain. For more information or
• 18:53
  Speaker 4: to volunteer, please visit LibriVox dot org. Read by Remis
• 18:58
  Speaker 4: Faster Ways to Favorite Dishes with the New Minute Tapioca
• 19:01
  Speaker 4: by minute Tapioca Company Pies pie crust two and a
• 19:05
  Speaker 4: half cups sifted flour, one fourth teaspoon calumet baking powder,
• 19:10
  Speaker 4: one half teaspoon salt, two thirds cup cold shortening, and
• 19:14
  Speaker 4: one third cup cold water. About sift flour once measure,
• 19:19
  Speaker 4: add baking powder and salt and sift again. Cut in
• 19:22
  Speaker 4: shortening until pieces are about size of small peas. Add water,
• 19:26
  Speaker 4: preferably ice water a small amount at a time, mixing
• 19:30
  Speaker 4: lightly with four handle as little as possible. Wrap in
• 19:33
  Speaker 4: waxed paper, chill, thoroughly, roll out on slightly flour board.
• 19:39
  Speaker 4: Baked pastry in hot oven four hundred and fifty degrees fahrenheit.
• 19:43
  Speaker 4: Makes enough pastry for one nine inch two crust pie
• 19:46
  Speaker 4: or two nine inch pie shells. Use half recipe for
• 19:50
  Speaker 4: one pie shell only. Fresh strawberry pie two tablespoons minute tapioca,
• 19:57
  Speaker 4: one cup sugar, one fourth teaspoon salt, one tablespoon melted butter.
• 20:02
  Speaker 4: One quart fresh strawberries, pulled and cut in pieces. One
• 20:06
  Speaker 4: recipe pie crust combine minute tapioca, sugar, salt, butter, and strawberries.
• 20:12
  Speaker 4: Let's stand fifteen minutes, or while pastry is being made.
• 20:15
  Speaker 4: Line a nine inch pie plate with pastry rolled one
• 20:18
  Speaker 4: eighth inch thick fill with berry mixture. Moisten edge of
• 20:22
  Speaker 4: pastry with cold water a just top crust. Bake in
• 20:25
  Speaker 4: hot oven four hundred fifty degrees fahrenheit fifteen minutes, then
• 20:29
  Speaker 4: decrease heat to moderate three fifty degrees fahrenheit. Bake twenty
• 20:32
  Speaker 4: minutes longer, or until filling is cooked. Huckleberry or blueberry
• 20:37
  Speaker 4: pie two and a half tablespoons minute tapioca, three fourths
• 20:42
  Speaker 4: cup granulated sugar, one half cup brown sugar firmly packed,
• 20:46
  Speaker 4: one fourth teaspoon salt, one tablespoon melted butter, three tablespoons water,
• 20:52
  Speaker 4: one quart fresh cuckleberries or blueberries. One recipe pie crust
• 20:56
  Speaker 4: combined minute tapioca, sugars, salt, butter, water, and berries. Let's
• 21:02
  Speaker 4: stand fifteen minutes, or while pastry is being made. Line
• 21:05
  Speaker 4: a nine inch pie plate with pastry rolled, one eighth
• 21:07
  Speaker 4: inch thick fill with berry mixture, ad just top crust,
• 21:12
  Speaker 4: moisten edge of pastry with cold water, press edges together,
• 21:15
  Speaker 4: trim officer plus pastry bacon, hot oven four fifty degrees
• 21:19
  Speaker 4: fahrenheit fifteen minutes, then decrease heat to moderate three fifty
• 21:22
  Speaker 4: degrees fahrenheit, and bake twenty minutes longer, or until filling
• 21:26
  Speaker 4: is cooked. Apricot pie one and a half tablespoons minute tapioca,
• 21:31
  Speaker 4: one third cup sugar, one fourth teaspoon salt, one tablespoon
• 21:35
  Speaker 4: melted butter. Two cups cooked dried apricots drained, one half
• 21:40
  Speaker 4: cup canned crushed pineapple drained, one cup apricot juice, one
• 21:45
  Speaker 4: half cup pineapple juice. One recipe pie crust combined minute tapioca, sugar, salt, butter,
• 21:52
  Speaker 4: fruit and fruit juices. Let's stand fifteen minutes, or while
• 21:55
  Speaker 4: pastry is being made. Line a nine inch pie plate
• 21:58
  Speaker 4: with pastry rolled one eighth inch thick, allowing pastry to
• 22:01
  Speaker 4: extend one inch beyond edge, fold edge back to form
• 22:05
  Speaker 4: standing rim. Fill with apricot mixture. Moisten edge of pie
• 22:09
  Speaker 4: with cold water, and arrange lattice of pastry strips across
• 22:12
  Speaker 4: top flute rim Bake in hot oven four twenty five
• 22:15
  Speaker 4: degrees fahrenheit ten minutes, then decrease heat to moderate two
• 22:19
  Speaker 4: hundred fifty degrees fahrenheit, and bake thirty minutes longer cool
• 22:24
  Speaker 4: Red cherry pie two and a half tablespoons minute tapioca,
• 22:28
  Speaker 4: one cup sugar, one eighty spoon salt, one tablespoon melted butter,
• 22:33
  Speaker 4: two and a half cups canned seated red cherries, drained,
• 22:37
  Speaker 4: one cup cherry juice. One recipe pie crust combine minute tapioca, sugar, salt, butter,
• 22:44
  Speaker 4: cherries and cherry juice. Let's stand about fifteen minutes, or
• 22:48
  Speaker 4: while pastry is being made. Line a nine inch pie
• 22:51
  Speaker 4: plate with pastry rolled one eighth inch thick, fill with
• 22:54
  Speaker 4: cherry mixture, Moisten edge of pastry with cold water, a
• 22:58
  Speaker 4: just top crust. Bake in hot oven. Four hundred and
• 23:01
  Speaker 4: fifty degrees faheit fifteen minutes, then decrease heat to moderate
• 23:04
  Speaker 4: three hundred and fifty degrees fahrenheit, and bake thirty minutes longer,
• 23:07
  Speaker 4: or intil filling is cooked. Rhubarb pie one and a
• 23:12
  Speaker 4: half tablespoons minute tapioca, one in fourth cups sugar, one
• 23:17
  Speaker 4: fourth teaspoon salt, one tablespoon melted butter, three and a
• 23:21
  Speaker 4: half cups rhubarb, cut into half inch pieces. One recipe
• 23:25
  Speaker 4: pie crust combine minute tapioca, sugar, salt, butter, and rhubarb.
• 23:30
  Speaker 4: Let's stand fifteen minutes, or will pastry is being made.
• 23:34
  Speaker 4: Line a nine inch pie plate with pastry rolled one
• 23:36
  Speaker 4: eighth inch thick, fill with rhubarb mixture, ad just top crust,
• 23:40
  Speaker 4: moisten edge of pastry with cold water, press edges together,
• 23:44
  Speaker 4: trim off surplus pastry. Bake in hot oven four hundred
• 23:48
  Speaker 4: fifty degrees fahrenheit fifteen minutes, then decrease heat to moderate
• 23:51
  Speaker 4: three hundred and fifty degrees fahnheit, and bake thirty minutes longer,
• 23:55
  Speaker 4: or until filling is cooked. End of section four.
• 24:04
  Speaker 5: Section five of Faster Ways to Favorite dishes with a
• 24:07
  Speaker 5: new minute tapioca. This is a LibriVox recording. All LibriVox
• 24:12
  Speaker 5: recordings are in the public domain. For more information out
• 24:15
  Speaker 5: a volunteer, please visit LibriVox dot org. Faster ways to
• 24:20
  Speaker 5: favorite dishes with the new minute tapioca by a minute
• 24:23
  Speaker 5: tapioca company, omelets, soups and sou FLEs, fluffy omelet. Two
• 24:31
  Speaker 5: tablespoons minute tapioca, three quarter teaspoon salt, one eighth teaspoon pepper,
• 24:39
  Speaker 5: three quarters cup milk, one tablespoon butter for egg yolks,
• 24:46
  Speaker 5: beaten until thick and lemon colored. For egg whites, stiffly beaten.
• 24:52
  Speaker 5: Combine minute tapioca, salt, pepper, and milk in top of
• 24:56
  Speaker 5: double boiler. Place over rapidly born boiling water. Bring to
• 25:01
  Speaker 5: scalding point, Allow three to five minutes, and cook five minutes,
• 25:06
  Speaker 5: stirring frequently. Add butter. Remove from boiling water. Let cool
• 25:12
  Speaker 5: slightly while beating eggs, Add egg yolks and mix well.
• 25:18
  Speaker 5: Fold in egg whites. Pour into a hot buttered ten
• 25:21
  Speaker 5: inch frying pan. Cook over low flame three minutes, then
• 25:26
  Speaker 5: bake in moderate oven three hundred and fifty degrees fahrenheit
• 25:30
  Speaker 5: fifteen minutes. Omelet is sufficiently cooked when a knife inserted
• 25:35
  Speaker 5: comes out clean, Fold carefully and serve on hot platter.
• 25:40
  Speaker 5: Serves six. Apricot omelet. Prepare fluffy omelet above, Spread apricot
• 25:49
  Speaker 5: jam on baked omelet, then fold and dust with confection
• 25:52
  Speaker 5: of sugar. Serve hot as main dish for luncheon or supper.
• 25:57
  Speaker 5: Serves six. Onion omelet two tablespoons butter, one cup minced onions,
• 26:05
  Speaker 5: one teaspoon flour, a quarter cup water, one quarter teaspoon salt,
• 26:13
  Speaker 5: dash of pepper, one recipe fluffy omelet, a buff melt butter,
• 26:19
  Speaker 5: Add onions and cook over low flame until onions are tender.
• 26:23
  Speaker 5: Add flour and mix well, then add water and seasoning
• 26:27
  Speaker 5: and cook five minutes. Prepare omelet, turn out on to
• 26:32
  Speaker 5: hot platter. Place onion mixture between folded layers. Serves six.
• 26:38
  Speaker 5: Dut chest soup two tablespoons minute tapiocre, one teaspoon salt,
• 26:46
  Speaker 5: eighth teaspoon pepper, one tablespoon minced onion, four cups milk,
• 26:54
  Speaker 5: two tablespoons butter, half cup grated American cheese, two tablespoons
• 27:01
  Speaker 5: chopped parsley. Can buy minute tapiocre, salt, pepper, onion, and milk,
• 27:08
  Speaker 5: in top of double boiler. Place over rapidly boiling water,
• 27:13
  Speaker 5: bring to scaling point, allow five to seven minutes, and
• 27:17
  Speaker 5: cook five minutes, stirring frequently. Add butter, cheese and parsley,
• 27:22
  Speaker 5: and cook until cheese is melted. Serves four to six.
• 27:27
  Speaker 5: Beef broth with tapiocre one pound beef, diced, seven cups
• 27:33
  Speaker 5: cold water, one cup diced carrot, quarter cup diced celery,
• 27:39
  Speaker 5: one slice small onion, small piece bay leaf, one a
• 27:44
  Speaker 5: quarter teaspoon salt, two and a half tablespoons minute tapiocre.
• 27:49
  Speaker 5: Cover meat with cold water and bring slowly to boiling point.
• 27:53
  Speaker 5: Simmer gently three hours. Add vegetables and seasonings, and cook
• 27:59
  Speaker 5: thirty minutes. Strain, chill, remove fat, bring to a boil
• 28:06
  Speaker 5: over direct heat adminute tapiocre gradually unboil briskly about one minute,
• 28:11
  Speaker 5: stirring constantly. Serves four to six celery soup, one and
• 28:18
  Speaker 5: a half cups cut celery, stalks and leaves, one cup water,
• 28:23
  Speaker 5: three cups rich milk and one cup chicken or meat broth,
• 28:27
  Speaker 5: or four cups rich milk and two billion cubes chicken flavor.
• 28:33
  Speaker 5: Three tablespoons minute tapioca, one and a half teaspoons salt,
• 28:38
  Speaker 5: one quarter teaspoons celery salt, dash of cayenne, a quarter
• 28:42
  Speaker 5: teaspoon scraped onion, three tablespoons butter, Cook celery and water
• 28:48
  Speaker 5: ten minutes. Combine with milk mixture minute tapiocre salt, celery, salt, cayenne,
• 28:56
  Speaker 5: and onion in top of double boiler. Place over wrappidly
• 29:00
  Speaker 5: boiling water. Bring to scaling point, Allow five to seven
• 29:04
  Speaker 5: minutes and cook five minutes, stirring frequently. Add butter serves
• 29:10
  Speaker 5: four to six cheese soufle three tablespoons minute tapiocre, one
• 29:16
  Speaker 5: teaspoon salt, one cup milk, one cup grated American cheese.
• 29:23
  Speaker 5: Three egg yolks, beaten until thick and lemon colored. Three
• 29:27
  Speaker 5: egg whites stiffly beaten. Combine minute tapioca, salt and milk
• 29:32
  Speaker 5: in top of double boiler. Place over rapidly boiling water.
• 29:36
  Speaker 5: Bring to scalding point, Allow three to five minutes and
• 29:40
  Speaker 5: cook five minutes, stirring frequently. Add cheese and stir until melted.
• 29:46
  Speaker 5: Remove from boiling water. Let cool slightly. While beating eggs,
• 29:50
  Speaker 5: add egg yolks and mix well. Fold in egg whites.
• 29:55
  Speaker 5: Turn into greased baking dish. Place in pan of hot water, bacon,
• 30:00
  Speaker 5: moderate oven three hundred and fifty degrees fahrenheit fifty minutes,
• 30:05
  Speaker 5: or until soufle is firm serves six. End of section five,
• 30:12
  Speaker 5: read by Timrow in London, February twenty twenty four.
• 30:22
  Speaker 6: Section six of Faster Ways to Favorite Dishes with a
• 30:25
  Speaker 6: new minute tapioca. This is a LibriVox recording. All LibriVox
• 30:29
  Speaker 6: recordings are in the public domain. For more information or
• 30:32
  Speaker 6: to volunteer, please visit LibriVox dot org. Read by Anthony
• 30:37
  Speaker 6: Will Faster Ways to Favorite Dishes with a new minute
• 30:40
  Speaker 6: tapioca by minute tapioca company Main dishes chicken pot pie
• 30:46
  Speaker 6: two and a half tablespoons minute tapioca, quarter teaspoon, salt,
• 30:51
  Speaker 6: dash of pepper, dash of paprika, two tablespoons melted butter,
• 30:57
  Speaker 6: two cups cooked chicken cut in pieces, one and one
• 31:01
  Speaker 6: quarter cups milk or chicken stock. Six to eight unbaked
• 31:05
  Speaker 6: baking powdered biscuits, rolled quarter inch thick. Combine ingredients in
• 31:11
  Speaker 6: order given, turn into greased casserole, and bake in hot
• 31:15
  Speaker 6: oven four hundred and twenty five degrees fahrenheit twenty five minutes,
• 31:19
  Speaker 6: stirring mixture twice during first ten minutes of baking. Place
• 31:23
  Speaker 6: biscuits on top of chicken mixture. After it has baked
• 31:26
  Speaker 6: ten minutes, return to oven and bake twelve to fifteen
• 31:29
  Speaker 6: minutes longer, or until biscuits are browned. Serve immediately. Serves
• 31:35
  Speaker 6: four lamb casserole one pound breast of lamb, cut in
• 31:40
  Speaker 6: small pieces, half cup sliced onion, one tablespoon butter, one
• 31:46
  Speaker 6: cup boiling water, one cup diced carrot, one cup diced potatoes,
• 31:52
  Speaker 6: two cups tomatoes, one and a half teaspoon salt, quarter
• 31:56
  Speaker 6: teaspoon pepper, three tablespoons minute teas pioca, Brown lamb and
• 32:02
  Speaker 6: onion in butter, add water, then place in casserole, cover
• 32:06
  Speaker 6: and bake in moderate oven three hundred and fifty degrees
• 32:09
  Speaker 6: fahrenheit one hour, or until meat is tender. Add remaining
• 32:14
  Speaker 6: vegetables in seasonings, cover and continue baking thirty minutes or
• 32:18
  Speaker 6: until vegetables are tender. Sprinkle minute tapioca over top and
• 32:23
  Speaker 6: mixed carefully. Bake five minutes longer. Serve six rammikin of salmon,
• 32:30
  Speaker 6: three tablespoons minute tapioca, half teaspoon salt, dash of cayenne
• 32:36
  Speaker 6: two cups flaked salmon, half tablespoon minced parsley, one cup milk,
• 32:42
  Speaker 6: half cup fine bread, crumbs, buttered, combined minute tapioga, salt, cayenne, salmon, parsley,
• 32:49
  Speaker 6: and milk. Turn into greased ramikins or custard cups. Cover
• 32:53
  Speaker 6: with crumbs. Bake and moderate oven three hundred and fifty
• 32:57
  Speaker 6: degrees fahrenheit thirty five minutes, or until garnish with parsley.
• 33:02
  Speaker 6: Serve with or without celery, tomato or pimento sauce. Serve
• 33:07
  Speaker 6: six chicken croquettes. Three tablespoons minute tapioca, half teaspoon salt,
• 33:14
  Speaker 6: eighth teaspoon paprika, two tablespoons minced green pepper, two tablespoons
• 33:20
  Speaker 6: minced pimento, half cup milk, half cup chicken stock, One
• 33:25
  Speaker 6: and a half cups chopped cooked chicken, sifted bread or
• 33:29
  Speaker 6: cracker crumbs, one egg, beaten with three tablespoons milk and
• 33:33
  Speaker 6: dash of salt, combined minute tapioca, salt, paprika, green pepper, pimento, milk,
• 33:39
  Speaker 6: and stock. In top of double boiler. Place over rapidly
• 33:43
  Speaker 6: boiling water, Bring to scalding point, allow three to five minutes,
• 33:48
  Speaker 6: and cook five minutes stirring frequently. Add chicken and mix thoroughly.
• 33:54
  Speaker 6: Chill mixture thickens as it cools, shape into balls, Roll
• 33:58
  Speaker 6: in crumbs, dip bin egg mixture, then roll again in crumbs.
• 34:03
  Speaker 6: Fry in deep fat three hundred ninety degrees fahrenheit one minute,
• 34:07
  Speaker 6: or until golden brown. Drain on soft unglazed paper. Serve
• 34:13
  Speaker 6: with creamed mushrooms and red currant jelly, Garnish with parsley
• 34:17
  Speaker 6: mix eight croquettes. Turkey may be substituted for chicken in
• 34:21
  Speaker 6: this recipe. Savory meat loaf two thin two inch slices salt,
• 34:27
  Speaker 6: pork diced, two tablespoons minced onion, two pounds round beef, ground,
• 34:33
  Speaker 6: half cup minute tapioca, two and a half teaspoon salt,
• 34:37
  Speaker 6: quarter teaspoon pepper, two cups strained canned tomatoes, juice and pulp.
• 34:43
  Speaker 6: Dry out salt pork, add onion and cook until golden brown.
• 34:46
  Speaker 6: Add pork, onion and drippings to other ingredients and mix thoroughly.
• 34:51
  Speaker 6: Bake in loaf pan in hot oven four hundred and
• 34:54
  Speaker 6: fifty degrees fahrenheit fifteen minutes, then decrease heat to moderate
• 34:58
  Speaker 6: three hundred and fifty degrees fahrenat and bake thirty minutes
• 35:01
  Speaker 6: longer or until done. Serve hot or cold garnish with
• 35:06
  Speaker 6: parsley or Watercress serves ten. Ham loaf, half cup, minute tapioca,
• 35:13
  Speaker 6: quarter teaspoon, pepper, quarter teaspoon, paprika, one teaspoon, wish to shear,
• 35:19
  Speaker 6: sauce one tablespoon minced onion, one pound lean ham ground,
• 35:26
  Speaker 6: one pound lean pork ground, two cups milk. Combine ingredients
• 35:32
  Speaker 6: in order given. Bake in loaf pan and hot oven
• 35:35
  Speaker 6: four hundred and fifty degrees fahrenheit fifteen minutes, then decrease
• 35:40
  Speaker 6: heat to moderate three hundred and fifty degrees fahrenheit, and
• 35:43
  Speaker 6: bake forty five minutes longer or until done. Rub mixing
• 35:47
  Speaker 6: bowl with garlic before mixing. If desired. Serve hot or
• 35:51
  Speaker 6: cold garnish with parsley. Serves ten. End of section six.
• 36:03
  Speaker 7: Section seven of Faster Ways to Favorite Dishes with the
• 36:06
  Speaker 7: new minute tapioca. This is a LibriVox recording. All LibriVox
• 36:11
  Speaker 7: recordings are in the public domain. For more information or
• 36:15
  Speaker 7: to volunteer, please visit LibriVox dot org. Read by stacem
• 36:20
  Speaker 7: Faster Ways to Favorite Dishes with the new minute tapioca
• 36:24
  Speaker 7: by minute tapioca, company ice cream, vanilla ice cream, three
• 36:29
  Speaker 7: tablespoons minute tapioca, two cups milk, one third cup sugar,
• 36:34
  Speaker 7: one quarter teaspoon salt, three tablespoons light corn syrup, two
• 36:39
  Speaker 7: tablespoons sugar, two egg whites, one cup cream, whipped, one
• 36:45
  Speaker 7: tablespoon vanilla. Add minute tapioca to milk and top of
• 36:49
  Speaker 7: double boiler. Place over rapidly boiling water. Bring to scalding point.
• 36:54
  Speaker 7: Allow three to five minutes and cook five minutes, stirring frequently.
• 36:59
  Speaker 7: Strain high mixture, stirring, not rubbing through very fine. Sieve
• 37:04
  Speaker 7: onto one third cup sugar, salt, and corn syrup. Stir
• 37:08
  Speaker 7: until sugar is dissolved. Chill. Add two tablespoon sugar to
• 37:12
  Speaker 7: egg whites and beat until stiff. Fold into cold tapioca mixture,
• 37:17
  Speaker 7: Fold in cream and vanilla. Turn into freezing tray of
• 37:20
  Speaker 7: automatic refrigerator. Freeze as rapidly as possible, three to four
• 37:25
  Speaker 7: hours usually required. Or turn mixture into container, cover tightly
• 37:30
  Speaker 7: and pack in equal parts ice and salt two to
• 37:33
  Speaker 7: three hours. Makes one quart if desired. Reduce vanilla to
• 37:38
  Speaker 7: one and one half teaspoons. Fold in one cup bakeerd
• 37:41
  Speaker 7: coconut toasted and crumbled chocolate ice cream, three tablespoons minute tapioca,
• 37:48
  Speaker 7: two squares baker's unsweetened chocolate, cut in pieces, two cups milk,
• 37:54
  Speaker 7: one half cup sugar, one quarter chee spoon salt, four
• 37:57
  Speaker 7: tablespoons light corn syrup, two tablespoons sugar, two egg whites,
• 38:03
  Speaker 7: one cup cream whipped, two tablespoons vanilla. Add minute tapioca
• 38:08
  Speaker 7: and chocolate to milk in top of double boiler. Place
• 38:12
  Speaker 7: over rapidly boiling water. Bring to scalding point. Allow three
• 38:16
  Speaker 7: to five minutes and cook five minutes, stirring frequently. Beat
• 38:20
  Speaker 7: with rotary egg beater to blend all ingredients. If necessary.
• 38:25
  Speaker 7: Strain hot mixture, stirring, not rubbing through very fine. Sieve
• 38:29
  Speaker 7: onto one half cup sugar, salt, and corn syrup. Stir
• 38:33
  Speaker 7: until sugar is dissolved. Chill. Add two tablespoon sugar to
• 38:38
  Speaker 7: egg whites and beat until stiff. Fold into cold tapioca mixture,
• 38:43
  Speaker 7: Fold in cream and vanilla. Turn into freezing tray of
• 38:46
  Speaker 7: automatic refrigerator and freeze as rapidly as possible, three to
• 38:50
  Speaker 7: four hours usually required. Or turn mixture into container, cover
• 38:55
  Speaker 7: tightly and pack in equal parts ice and salt. Two
• 38:59
  Speaker 7: to three hours makes one quart ice cream. All tapioca
• 39:03
  Speaker 7: is made from the root of the cassava plant, a
• 39:05
  Speaker 7: plant raised in far off Java. Only minute tapioca, however,
• 39:10
  Speaker 7: is processed from tapioca flour in America. Here in a clean,
• 39:14
  Speaker 7: sunny American factory in the Berkshires, under clean, sanitary American conditions,
• 39:20
  Speaker 7: the cassava flour is washed, delicately cooked, and packaged. For
• 39:25
  Speaker 7: cleanliness sake, as well as easier cooking, insist on minute tapioca.
• 39:31
  Speaker 7: End of section seven. End of Faster Ways to Favorite
• 39:34
  Speaker 7: dishes with the new minute tapioca by Minute Tapioca Company