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APPLE AND TAPIOCA

(Sweets) - (The Art Of Living In Australia)







6 Apples--3d.

1 1/2 oz. Tapioca--1/2d.

1/2 Lemon--1/2d.

2 oz. Sugar

1 1/4 pints Water

A few drops of Cochineal--1/2d.

Total Cost--41/2 d.

Time--Half an Hour

Peel and quarter the apples and remove the core, put them into a
saucepan with the lemon juice, sugar, and a spoonful of water, and stew
till soft but not broken. Place them in a glass dish. Wash the tapioca
in cold water, put it in a saucepan, pour over it 1 1/4 pints of water,
and stir till it boils. Cook it till quite clear, sweeten and flavour
with a few drops of lemon juice, and colour with cochineal. Pour over
the apples and put away till cold; it is then ready to serve.
SHORT PASTRY--No. 1
1 lb. Flour

6 or 8 oz. Dripping

1 gill Water

Total Cost--2d.

Sift the flour into a basin, rub in the dripping very lightly until it
is quite fine, mix into a very stiff dough with the water, turn on to a
floured board, and knead into a smooth paste. Roll out to the required
thickness, and it is ready at once. This will be found an
exceedingly nice paste for everyday pies, and it is very wholesome. The
dripping should be clarified, directions for which are given elsewhere.
SHORT PASTRY--No. 2
1 lb. Flour--2d.

8 oz. Butter

1 gill Water

Juice of Half a Lemon--6d.

Total Cost--8d.

Sift the flour into a basin, rub the butter lightly in, until it is
fine as bread crumbs; make a well in the centre, and strain the lemon
juice. Mix into a stiff paste with the water, knead for a few minutes
until it is quite smooth, it is then ready for use. A crust may be made
with lard just in the same way; this is much lighter of digestion than
a butter crust, and should always be given to anyone suffering from a
weak digestion.











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