Tapioca Soup
1 quart bean stock 4 ounces tapioca Seasoning Boil the stock in a saucepan and sprinkle in the tapioca. Cook for twenty minutes. Season with pepper and salt.
Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.
1 quart bean stock 4 ounces tapioca Seasoning Boil the stock in a saucepan and sprinkle in the tapioca. Cook for twenty minutes. Season with pepper and salt.