HOW TO USE INGREDIENTS

THICKENING PARTS

FLOUR (unsifted) may be thoroughly blended with fat before liquid is added. Or it may be blended with cold liquid or with sugar before combining with hot mixture. Flour requires at least 5 minutes’ cooking time.
CORNSTARCH may be blended with cold liquid or with sugar before it is added to a hot mixture. Follow manufacturer’s directions for length of cooking time.
TAPIOCA – Quick-cooking tapioca is used in recipes in this book. It is added to the liquid mixture and may be allowed to stand a few minutes. Heat just to boiling; don’t overcook. Cool with out stirring.
If using pearl tapioca, use about double the amount and soak several hours. Cook mixture till tapioca is transparent.
EGGS are slightly beaten when used for thickening. To add them to a hot mixture, first stir a small amount of hot liquid into eggs; then stir egg mixture into remaining hot mixture. If further cooking is required, use low heat and stir constantly.

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