TAPIOCA

a valuable farinaceous food made by heating the starch obtained from the roots of the Mantoc (which see). Under the action of the heat the starch-grains burst and are converted into small irregular ma es. This product, after thorough baking to remove all remaining moisture, is Flake tapioca. The pellet form of Pearl tapioca is obtained by forcing the moist starch through sieves of various sizes. Tapioca is also marketed in several sizes of Granulated (obtained by grinding flake tapioca) —listed as such, and also as ‘‘manioca,’’ ete.—and in pulverized, or flour, form. In cooking, tapioca becomes a translucent and nutritious jelly, largely retaining its raw shape, though in increased size. With appropriate additions it makes excellent puddings, and it is also useful for thickening soups.