|
Classic
Cook Books
< last page | next page >
page 282
Caudle.
Make a fine smooth gruel of half-grits; strain it when boiled well, stir it at
times till cold. When to be used, add sugar, wine, and lemon-peel, with nutmeg.
Some like a spoonful of brandy besides the wine; others like lemon-juice.
Another.--Boil up half a pint of fine gruel, with a bit of butter the size of a
large nutmeg, a large spoonful of brandy, the same of white wine, one of
capillaire, a bit of lemon-peel and nutmeg.
Another.--Into a pint of fine gruel, not thick, put, while it is boiling hot,
the yolk of an egg beaten with sugar, and mixed with a large spoonful of cold
water, a glass of wine, and nutmeg. Mix by degrees. It is very agreeable and
nourishing. Some like gruel, with a glass of table beer, sugar, with or
without a tea-spoonful of brandy.
Cold Caudle.
Boil a quart of spring-water; when cold, add the yolk of an egg, the juice of a
small lemon, six spoonfuls of sweet wine, sugar to your taste, and syrup of
lemons one ounce.
A Flour Caudle.
Into five large spoonfuls of the purest water rub smooth one desert-spoonful of
fine flour. Set over the fire five spoonfuls of new milk, and put two bits of
sugar into it; the moment it boils, pour into it the flour and water; and stir
it over a slow fire twenty minutes. It is a nourishing and gently astringent
food. This is an excellent food for babies who have weak bowels.
Rice Caudle.
When the water boils, pour into it some grated rice mixed with a little cold
water; when of a proper consistence, add sugar, lemon-peel, and cinnamon, and a
glass of brandy to a quart. Boil all smooth.
Another.--Soak some Carolina rice in water an hour, strain it, and put two
spoonfuls of the rice into a pint and a quarter of milk; simmer till it will
pulp through a sieve, then put the pulp and milk into the sauce-pan,
< last page | next page >
Classic
Cook Books
|
