File:The fireside university of modern invention, discovery, industry and art for home circle study and entertainment (1902) (14775883921).jpg

Identifier: firesideuniversi01mcgo (find matches)
Title: The fireside university of modern invention, discovery, industry and art for home circle study and entertainment
Year: 1902 (1900s)
Authors: McGovern, John. (from old catalog)
Subjects: Science
Publisher: Chicago, Union pub. house
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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, and flavoring extract are added, and the vessel isplaced in an oven where the sago is baked slowly and served hotor cold, with or without cream or milk. What is Tapioca ? It is a starch which is used in the same way as sago in theUnited States. It is from the same plant as cassava, whichgrows in South America, the West Indies and Africa, and iscalled the Brazilian Arrow-Root, or Manioc—the Jatrophamanihot, a native of Brazil. The roots are peeled and reducedto a pulp. The prussic acid is squeezed out or evaporated and apowder free from poison is secured. Cassava bread is madefrom this powder, forming an important article of food to thenegroes. Tapioca is the starch of the powder, dried on hotplates, and self-formed into the little granular masses thatnever entirely depart from the food. Tapioca pudding may beprepared like sago, or it may be made with milk instead ofwater. Apples are often added, and sometimes slices of orange.It may be eaten with cream. Good tapioca pudding is not
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2 BREAD, ETC, 125 easily made, as the masses or granules require skillful treatmentor they will remain heavy to the taste.What are Spaghetti and Vermicelli ? They are two sizes of Macaroni—flour tubes that form thefavorite food of the Italians and have come to be regarded withhigh favor in French and American restaurants. Usually thesize is Vermicelli (worm size.) This is boiled, and served withtomato sauce and grated cheese—Parmesan cheese (from Parma)most often. Factories have been established in America, whereMacaroni is made both in the old and the new way. Hard whiteMinnesota or Northern wheat is bought, washed and dried.Then it is cracked and polished into what is called semolino.fn the modern factory a hundred pounds of the semolino areput in an iron mixer, which has a shaft from which projectround steel bars. Hot water is added, and the broken wheat isworked into a dough, which grows stiff slowly. Next the doughgoes under the rolling machine, which is a granite wheelweighi

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