PRECISION INGREDIENT RECIPES

Apricot Soufflé Omelet

2 tablespoons Minute Tapioca 1 tablespoon butter
¥% teaspoon salt 4 egg yolks, beaten until thick and lemon-
4 teaspoon pepper colored
34 cup milk, scalded 4 egg whites, stiffly beaten

Apricot jam

Add Minute Tapioca, salt, and pepper to milk, and cook in double boiler 15
minutes, or until tapioca is clear and mixture thickened, stirring frequently.
Add butter. Cool. Combine with egg yolks, stirring constantly. Fold in egg
whites. Pour into hot, buttered 9-inch frying pan. Cook over low flame 3
minutes. Place in moderate oven (350° F.) and bake 15 minutes. Spread with
jam. Fold carefully from handle to opposite side. Dust thickly with con-

fectioners’ sugar. Serves 4.
Shirred Eggs

4 tablespoons Minute Tapioca 1 teaspoon onion, chopped
1 teaspoon salt 2 cups canned tomatoes, strained
1 teaspoon sugar 4 eggs

1% teaspoon paprika 14 cup grated cheese

1 teaspoon parsley, chopped

Add Minute Tapioca, salt, sugar, paprika, and onion to tomato juice, and
cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently.
Pour into greased baking dish. Make 4 slight depressions in sauce and break
an egg into each. Sprinkle with cheese. Bake in moderate oven (350° F.) 15
minutes, or until eggs are firm. Garnish with parsley. Serve hot. Serves 4.

Escalloped Cheese and Olives

1 small onion, finely chopped . 114% cups canned tomatoes, strained and
1 tablespoon butter eate
3 tablespoons Minute Tapioca 1% cup grated cheese
14 teaspoon salt 18 ripe or stuffed olives, coarsely chopped
15 teaspoon sugar Crumbs, buttered

12 teaspoon paprika
Brown onion in butter. Add Minute Tapioca, salt, sugar, and paprika to
tomato juice, and cook in double boiler 15 minutes, or until tapioca is clear,
stirring frequently. Place layer of tapioca mixture in greased baking dish,
cover with cheese, add layer of olives, then remainder of tapioca mixture.
Cover with crumbs. Bake in moderate oven (350° F.) 20 minutes. Serves 4.

Cheese Croquettes

14 cup Minute Tapioca 1 egg, slightly beaten with
14 teaspoon salt 1 tablespoon water

2 cups milk, scalded Sifted bread crumbs

1 cup grated cheese Tart jelly or stuffed olives

Add Minute Tapioca and salt to milk. Cook in double boiler 15 minutes, or
until tapioca is clear and mixture thickened, stirring frequently. Add cheese,
mix thoroughly, and cook a few minutes longer until cheese is melted. Chill.
Shape into balls. Flatten slightly and make a depression in center of upper
side. Dip in egg, then roll in crumbs. Fry in deep fat (390° F.) 1 minute, or
until golden brown. Place a cube of jelly or an olive in each depression.
Makes 10 croquettes.

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