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General Directions (For custards tapioca etc see)

For custards, tapioca, etc., see Introductory Recipes. CHAPTER VIII THE NORTHERN PAPAW (Asimina triloba) THE HE common wild Northern, American papaw, Asimina triloba, belongs to the Anonacea, or Custard Apple Family, which has very interesting tropical membersin fact, according to Gray, they are "all tropical except the single genus, Asimina, Papaw of the United States." Yet the tropical papaw of the West Indies, the Carica Papaya, is an entirely different fruit-not related, as so often supposed to be.

The wild Northern papaw inspires extremes of admiration or dislike as a fruit food, but those who decry it are very often those who once were too fond and over-indulged in its richness. Northerners are not accustomed to using it in any way except "out of hand," but it may be baked or used in delicate desserts such as gelatine, cornstarch, or egg combinations, even using it as filling for tarts. For tarts it may be spiced and used as is pumpkin-pulp (cooked) for pies.

The papaw has fine tonic qualities but it is so rich and nourishing a food that it is anything but "light" and should not be used in great quantity in connection with other concentrated, or with lighter foods, if the latter "spread the board" in great abundance.

T CHAPTER IX