PRECISION INGREDIENT RECIPES

Corn Soup
1% cups canned corn 1 teaspoon salt
1 cup meat broth, or 4 teaspoon sugar
1 cup water and 2 bouillon cubes Dash of Cayenne
24% cups rich milk 4 teaspoon onion juice
14% tablespoons Minute Tapioca 1% tablespoons butter

Cook corn with broth 10 minutes; force through sieve. Add milk, Minute
Tapioca, salt, sugar, and Cayenne, and cook in double boiler 15 minutes, or
until tapioca is clear, stirring frequently. Add onion juice and butter. Serves 4.

| Celery Soup
f 1% cups celery stalks and leaves, finely cut 3 tablespoons Minute Tapioca
1 cup water 4 teaspoon celery salt
3 cups rich milk and 1 cup chicken or 114 teaspoons salt
meat broth, Dash of Cayenne
or Few drops onion juice
4 cups rich milk and 2 bouillon cubes 3 tablespoons butter sii

(chicken flavor)

Cook celery in water 10 minutes. Add milk mixture, Minute Tapioca, celery —
salt, salt, and Cayenne, and cook in double boiler 15 minutes, or until tapioca
is clear, stirring frequently. Add onion juice and butter. Serves 4.

Salmon Bisque

1 tablespoon Minute Tapioca 4 teaspoon pepper

1 tablespoon onion, chopped 2 cups milk, scalded

2 tablespoons butter 1 cup salmon, flaked

1 teaspoon salt 1 tablespoon parsley, chopped
Yé teaspoon paprika , 1 cup water or salmon stock

lg cup cream, whipped

Add Minute Tapioca, onion, butter, and seasonings to milk, and cook in
double boiler 15 minutes, or until tapiocais clear, stirring frequently. Add
*. salmon, parsley, and water to tapioca mixture. Reheat. Serve hot with one
tablespoon whipped cream on top of each serving. Serves 6.

Iced Fruit Soup %
1 glass currant jelly ¥4-inch stick cinnamon
1 cup hot water 2 tablespoons Minute Tapioca
1 cup raspberry juice 1g teaspoon salt
3 tablespoons lemon juice 2 tablespoons sugar
# 34 cup orange juice, strained 1 cup pineapple juice
5 whole cloves Raspberries

Dissolve jelly in water. Add raspberry, lemon, and orange juices, cloves, and
cinnamon, and allow to stand 2 hours. Strain. Cook Minute Tapic a, salt,
and sugar in pineapple juice in double boiler 15 minutes, or until tapioca is
clear, stirring frequently. Cool. Add to first mixture. Chill thoroughly. Serve
in bouillon cups with a few whole raspberries as a garnish. Serves 6.

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