PRECISION INGREDIENT RECIPES

do credit to a professional chef—and be sure of it every time.
In your meat loaf use Minute Tapioca instead of eggs and
crumbs, and see how tender and moist it is and how beautifully
it slices. Try it in sandwich fillings—they will stay soft and
succulent for hours, without soaking into the bread. Use
Minute Tapioca in your next fresh fruit or berry pie and see
how the juice stays in the filling without soaking into the crust.
Red Cherry Pie (page 26), Huckleberry or Blueberry Pie (page
27), Plum Pie (page 24)—any one of these will show you what
a useful kind of ‘cooking insurance’? Minute Tapioca can be.

Why Minute Tapioca is a Precision Ingredient

The explanation of all this seeming magic is quite simple and
scientific. Because of its singular physical properties, Minute
Tapioca is able to hold together the particles of air and moisture
and keep them inside the mixture. Without tapioca, these parti-
cles are easily separated and scattered .. . the moisture evaporat-
ing or soaking out... the air bubbles breaking and letting the
mixture fall, as so often happens with omelets... with tapioca
as an additional ingredient, they stay within the mixture where
they belong. This unique property of being able to retain mois-
ture makes Minute Tapioca an ingredient of peculiar importance
in many dishes.

KEEPS BROTHS KEEPS HIGH OMELETS KEEPS FRUIT PIE JUICES
CLEAR AND SPARKLING FROM TUMBLING FROM RUNNING OVER
(See page 30) (See page 39) (See page 24)

{21}