17. 



Dasheen Bread. — Make the bread in the usual way ; but replace 

 one-fourth or one-third, by measure, of the wheat flour with boiled and 

 riced or mashed dasheen. The dasbeens should always be boiled in the 

 skin. The bread, which is much like that made with potato in a similar 

 way, is usually a little darker than when made from all wheat ; but the 

 texture and flavour are excellent, and the bread does not dry out so 

 quickly. 



Dasheen Pie.— Any recipe for sweet-potato pie will probably do, but 

 the following is suggested as being economical and otherwise satisfac- 

 tory. The dasheens should be boiled and riced as usual. 



2 cups of riced dasheens, i cup of butter, | cup of white sugar, ^ tea- 

 spoonful of cinnamon, i teaspoonful of nutineg, 1 egg (white and yolk 

 beaten separately), 2 cups of milk, i lemon, juice and rind. 



Bake in a deep pie tin. Serve warm. 



Dasheen Pudding. — Proceed the same as with the above recipe for 

 pie. Bake without crust in a deep dish well buttered. 



TANNIAS. 



These can be used in many of the ways given for dasheens. 



CASSAVA PEODUCTS. 



In addition to the use of cassava as a vegetable it can and should 

 be much more largely employed in other ways. 



Cassava Faeine.— Grate or rasp the peeled tubers, pressing or 

 squeezing the mass through a press or strong cloth to extract the juice, 

 and then place in a heated iron-pot or on a piece of an old sugar copper, 

 which should first be rubbed with a piece of " fat pork " to prevent the 

 cassava sticking or burning. The material must be constantly stirred 

 with a wooden rake whilst being dried, when it should be of a uniform 

 creamy colour and will keep for a long time stored in a dry place. 



Farine in its crude form is frequently seen on tables and is used as a 

 vegetable with gravy, or it is mixed with tepid water a quarter of an 

 hour before required and also used as a vegetable, or mixed with water 

 and baked into cakes (native method). 



Soaked in milk it can be made into a pudding with eggs and sugar, 

 when it is practically undistinguishable from tapioca. 



Dry farine crushed up with ripe avocado pears is very much relished 

 as a dish. 



Farine can be used in the place of flour for fish cakes, meat cutlets, 

 croquettes, &c., and boiled in milk it makes an excellent porridge. 



Cassava Biscuits. — Grate cassava, squeeve out the juice, rub 

 through a fine sieve. The finely sifted cassava is thinly spread in rings 

 or moulds on a hot iron sheet or girder, the boat sets the cassava 

 immediately, when it is formed into a biscuit. The biscuits should be 

 turned from side to side until thoroughly dried without scorching or 

 burning, A biscuit can be turned out of the ring as soon as it is set and 

 the ring filled again and again ; thus several biscuits can be made in a 

 short time these biscuits are an excellent substitute for bread and will 

 keep well if properly made and stored in a dry place. Cassava biscuit? 

 are known locally as cassava bread. 



