|
Classic
Cook Books
< last page | next page >
page 416
warm with a little butter and sugar. This is excellent for children suffering
with summer complaint.
Or, mix the flour with a little cold milk until a smooth paste, and then stir
into the boiled milk.
Or, break an egg into the dry flour and rub it with the hands until it is all in
fine crumbs (size of a grain of wheat), then stir this mixture into the boiling
milk.
OLD-TIME FOOD FOR CONVALESCENTS. --Roast good potatoes in hot ashes and coals;
when done, put in a coarse cloth and squeeze with the hand, and take out the
inside on a plate. Put a slice of good pickled pork on a stick three or four
feet long, hold before a wood fire until it cooks slightly, then dip into a pan
of water and let it drip on the potato to season it; repeat until the meat is
nicely cooked on one side, then turn the other, dip in water, etc. When done
place on plate beside the potato, serve with a slice of toast dressed with hot
water and a little vinegar and salt,
or use sweet cream instead of vinegar.
A cup of sage tea, made by pouring boiling water on a few leaves of sage and
allowing it to stand a few minutes, served with cream and sugar, is very nice;
or crust coffee, or any herb tea is good. Food prepared in this way obviates the
use of butter.--Mrs. Mary A. Thomson.
OAT-MEAL. --Mix a table-spoon of meal with a little cold water till perfectly
smooth, pour gradually into a pint of boiling water, and boil slowly for twenty
or thirty minutes, stirring almost constantly; do not let it scorch; season with
a little salt, sugar, spice of any kind if desired, and brandy or wine if the
nature of the case will permit.
PANADA. --Take two richest crackers, pour on boiling water, let stand a few
minutes, beat up an egg, sweeten to taste, and stir all together; grate in
nutmeg and add brandy or wine to suit the invalid.
Or, break in a pint bowl toasted bread and pour over boiling water, adding a
small lump of butter, two table-spoons wine, brandy or whisky; sweeten to taste
and flavor with nutmeg or cinnamon.
RASPBERRY VINEGAR. --Pour over two quarts of raspberries in a stone jar, one
quart of very best vinegar; let stand twenty-four hours, strain, and pour liquor
over fresh fruit, and let stand in the same way; allow one pound sugar to a pint
of juice; put into a stone jar and set in pot of boiling water one hour; skim
well, put into bottles, cork and seal tight. Diluted with water this is very
nice for the sick. Toasted bread may be eaten with it.
RASPBERRY RELISH. --To each pint of berry juice add one pound of sugar. Let it
stand over night; next morning boil ten minutes, and bottle for use.--Mrs. W. G.
Hillock, New Castle, Ind.
PREPARED FLOUR FOR SUMMER COMPLAINT. --Take a double handful of flour, tie up
tightly in cloth and put in a kettle of boiling water, boil from three to six
hours, take out, remove the cloth and you will have a hard, round ball. Keep in
a dry, cool place, and when wanted for use, prepare by placing some sweet milk
(new always preferred) to boil, and grating into the milk from the ball enough
to make it as thick as you desire, stirring it just before removing from the
stove with a stick of cinnamon; this gives it a pleasant flavor; put a little
salt into the milk. Very good for children having summer complaint.--Mrs. W. W.
W.
PARCHED RICE. --Cook in custard-kettle a half cup parched rice in one pint
boiling salted water; when done serve with cream and sugar.
RICE JELLY. --Mix one heaping table-spoon of rice-flour with cold water until it
is a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar;
boil until quite clear. If the jelly is intended for a patient with summer
complaint, stir with a stick of cinnamon; if for one with fever, flavor with
lemon juice, and mold.
Rice-water is made in the same manner, by using twice the quantity of boiling
water.--Estelle Woods Wilcox.
< last page | next page >
Classic
Cook Books
|
