18 



Toasted they are a good substitute for^rdinary toast ; they can take 

 the place of bread for early breakfast and tea, and should be buttered 

 when hot. 



Cassava Chips. — Cassava can be sliced and dried as chips as 

 described under meals. These pound up or mill very readily and the 

 meal can be used in bakes, etc. as a flour substitute. 



Tapioca is made by allowing the juice expressed in making farine to 

 settle in tubs; the liquor pom-ed off, the fecula heated in a hot pot by 

 which it becomes partially cooked and agglomerated in small, hard 

 irregular lumps. Tapioca is principally used for puddings, soups and 

 invalid's food. 



Casareep is also made from the juice expressed in making farine, 

 which is simply boiled down until it resembles molasses in consistency 

 and colour, Casareep is an excellent preservative for meat, is the 

 foundation of many well known sauces and the basis of the famous 

 " Pepper Pot." 



An excellent paste is made by boiling the casareep down until it is 

 almost solid ; then add red pepper, allspice, cloves, bruised chives, butter, 

 fat pork and a little sugar, or salt, whichever is preferred. The 

 concoction is thoroughly stirred with a wooden spoon and when 

 thoroughly cooked is passed through a sieve and allowed to cool when it 

 sets into a thick paste and can be spread on bread, it is generally used 

 for flavouring soups, gravies, &c., and keeps for a long time. 



Cassava farine, biscuits or bread, tapioca and casareep can all be 

 made from one lot of cassava, one after the other. 



Cassava Starch is made by peeling the tubers, grating or rasping 

 them and then putting the grated cassava into strong cloths and 

 washing out the starch with clean water : allow to settle, pour off the 

 water and spread the starch in trays to dry. The refuse cassava is used 

 for feeding stock. The starch is used for making " Starch cakes " with 

 sugar and water. 



BEEADFEUIT AND BREADNUT. 



The Breadfruit is very similar to yams and sweet potatoes in com- 

 position, but with much less water, so tkat whereas 1 lb. of sweet potato 

 or yam contains about 2 oz. of starch and only 12 oz. of water, 1 lb. of 

 breadfruit contains 6| oz. of starch and only 7 oz. of water ; it is also 

 richer in nitrogenous matter. The breadfruit is not grown so largely 

 here as in some of the other West Indian Colonies. The local supplies 

 should be made the fullest possible use of at the present time, as also 

 the Breadnut. 



The fresh fruit can be easily cooked in various ways which are 

 generally well known, e.g. as a soup, sliced and boiled, roasted, fried, &e. 



A writer in the Journal of tlie Jamaicaji Agricultural Society 

 (February, 1916) says : " Take enough roasted or boiled breadfruit and 

 make these into a fritter in the ordinary way and you have what in my 

 opinion is one of the most delicious fritters in the world and I will bet 

 99 people out of 100 would never guess what it was made of but would 

 at the same time vote that it was a delicious fritter." 



