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Classic
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page 417
SEA-MOSS FARINE. --Dessert-spoon of sea-moss farine, quart boiling water; steep
a few minutes, sweeten and flavor with lemon (leaving out rinds). This is a very
pleasant drink and is good for colds.--Mrs. S. N. Fuller, Washington Heights, N.
Y.
SAGO JELLY-PUDDING. --Wash thoroughly one tea-cup of sago, cook it in three
pints of water fifteen or twenty minutes, till perfectly clear, add a very
little salt; stir in half a jelly-glass of currant, grape or other jelly and two
spoonfuls sugar. Mold and serve cold with cream and sugar; or, eat warm.
CURRANT SHRUB. --Make the same as jelly, but boil only ten minutes; when cool,
bottle and cork tight, (see directions for canned fruits).
Raspberry, strawberry and blackberry shrubs are made in the same way; when used,
put in two-thirds ice-water.
SASSAFRAS DRINK. --Take the pith of sassafras boughs, break in small pieces and
let soak in cold water till the water becomes glutinous. This is good
nourishment and much relished.
TO REMOVE GREASE FROM BROTHS FOR THE SICK. --After pouring in dish, pass clean
white wrapping-paper quickly over the top of broth, using several pieces, till
all grease is removed.--Mrs. E. T. Carson.
TAPIOCA JELLY. --One half pint tapioca, one quart water, juice and some of the
grated rind of a lemon; soak the tapioca for three or four hours in the water,
sweeten it and boil for one hour in a custard-kettle, or until quite clear,
stirring it often. When almost done, stir in the lemon, and when sufficiently
cooked, pour into molds. Serve with sweetened cream.--Mrs. T. B. J.
TAMARIND WHEY. --Mix an ounce of tamarind pulp with a pint of milk, strain and
sweeten.
Or, simply stir a table-spoon of tamarinds into a pint of water.
VEGETABLE SOUP. --Two tomatoes, two potatoes, two onions and one table-spoon
rice; boil the whole in one quart of water for one hour, season with salt, dip
dry toast in this till quite soft, and eat; this may be used when animal food is
not allowed.
WINE WHEY. --One pint of boiling milk, two wine-glasses of wine, boil a moment
stirring well, take out the curd, sweeten and flavor the whey.
CRACKED WHEAT PUDDING. --To one quart new or unskimmed milk add one-third cup
cracked wheat, same of sugar (or a little more if preferred), a little salt and
small piece of stick cinnamon. Place in moderate oven and bake two hours or
longer. When about half done stir in the crust already formed, and it will form
another sufficiently brown. When done the wheat will be very soft, and the
pudding of a creamy consistency. It can be eaten hot or cold, and is nice for
invalids. A handful of raisins added is considered an improvement by some.--Mrs.
L. S. W.
CORN-MEAL GRUEL. --Add to three pints boiling water two table-spoons corn meal,
stirred up with a little cold water; add a pinch of salt and cook twenty
minutes.
For very sick persons, let it settle, pour off the top, and give without other
seasoning.
For convalescents, toast a piece of bread nicely, and put in the gruel with one
or two table-spoons sweet cream, a little sugar and ginger, or nutmeg and
cinnamon. When a laxative diet is allowed this is very nourishing.
Or, take a pint of meal, pour over it a quart or more of cold water, stir up,
let settle a moment and pour off the water; repeat this three times, then put
the washed meal into three quarts of cold water, and place where it will boil;
cook three hours, and when done add a pinch of salt. This is a very delicate way
of cooking, and it may be eaten with or without other seasoning. This is an old
and very valuable recipe used thirty years ago by Dr. Davenport, of Milford
Center, Ohio.
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Classic
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