Manuscript Cookbook 027

Peach Tapioca 2 tbsp Tapioca 1 C water 1 peach Soak Tapioca over night and cook next morning Peal [peel] + slice peach in eights Sprinkle with powdered sugar Line in a mould Let stand 1 hour Drain Tapioca from cold water add to the boiling water and cook 5 minutes over direct heat Place in double B + cook until transparent Fill mould with tapioca Serve hot or cold Blushing Apples 1 tsp orange juice 1 red apple 1 tblsp sugar ½ C water

Wash & core apple. Plase in small kettle add sugar & water and boil until tender turning often as necessary. When done lift from water carefully remove skin scrape off red portion of the pulp and apply to the apple. Reduce water in which apple was boiled to thread stage. Remove from fire. Add orange juice & pour over apple. Serve cold with whipped cream or omit the syrup round pork roast as a garnish.

Scalloped Macaroni with Tomato Sauce ½ C f + P. [Peeled?] strained tomatoes ½ tbsp butter ½ tbsp flour ¼ tsp salt Tomato Sauce

2 tbsp macaroni 1½ C. boiling water ⅛ tsp salt 2 tbsp buttered crumbs

Break macaroni into one inch pieces and wash thoroughly. Place in upper part of double boiler, add ⅛ tsp salt, & when boiling rapidly add the macaroni, Boil 5 minutes over direct heat, Then put upper part into lower part of double Boiler and cook one hour. Combine remainder ingredients except the crumbs on

for White Sauce When macaroni is done cut into ⅛ inch pieces, fill two buttered baking dishes with alternate layers, of macaroni and tomato sauce and cover with the buttered crumbs. Bake until the sauce bubbles through the crumbs

Creamed Salsify ½ C White Sauce ¼ C Salsify

Wash + scrape salsify root and put at once into cold water with either a little salt or a little vinegar which is to prevent discoloring Cut into slices one inch thick cook in boiling salted water until soft Drain - Add to White Sauce

Escalloped Tomatoes ½ C tomatoes juice + pulp 4 tbsp Buttered crumbs 1 tsp flour 1 tsp Butter ⅛ tsp salt ½ tsp sugar Spk Pepper