Indian corn meal is heating in its nature, and should
never be given where there is any inflammatory condition
of the sj^stem. If given during convalescence after scarlet
fever, it sometimes produces glandular swellings. When
there is a deficiency of natural warmth, and no inflamma-
tion, it may be given without harm.
Oatmeal Gruel.
2 tablespoonf uls oatmeal. I 1 quart boiling water✪ Oatmeal Gruel,
teaspoonful salt. |
Boil one hour. Strain, and serve with milk or cream.
The Boston Cook Booh,
413
No. 2. — Pound half a cup of coarse oatmeal until it is
mealy. Put it in a tumbler, and fill the tumbler with cold
water. Stir well ; let it settle ; then pour off the mealy
water into a saucepan. Fill again, and pour off the water,
and again repeat this, being careful each time not to dis-
turb the sediment in the bottom of the tumbler. Then boil
the water twenty minutes. Add one saltspoonful of salt.
If very thick, add a little cream or milk. Strain and serve
hot. Beef essence or beef tea may be used in place of cream.
This is the most palatable and convenient way of making
gruel from oatmeal.
Farina Gruel.
1 tablespoonful Hecker's farina. I 1 cup boiling water.
1 saltspoonful salt. | 1 cup milk✪ Farina Gruel.
Put all but the milk in the double boiler, and cook fifteen
minutes, or until it thickens, then add the milk and boil
again. Sweeten to taste.
Farina is a granulated preparation of the inner portion
of the finest wheat, freed from bran and floury dust. It
contains nitrogenous or flesh-forming material, is easily
digested, and is a more nutritive food for invalids and
children than cornstarch, sago, arrowroot, or tapioca,
which contain only starch.
Cracker Gruel.
4 tablesp. powdered cracker. I 1 cup milk.
1 cup boiling water. | % teaspoonful salt✪ Cracker Gruel.
Boil up once and serve.
Egg Gruel.
1 egg (yolk beaten well). I 1 cup hot milk.
1 teaspoonful sugar. | White of egg, beaten till foamy✪ Egg Gruel.
Flavor with nutmeg or lemon. Good for a violent cold,
if taken very hot after retiring.
414
The Boston Cook Book,
Panada, No. 1.
1 cup stoned raisins.
1 quart water.
2 slices toasted bread, or
1 cup bread crumbs.
2 eggs.
1 tablespoonful sugar✪ Panada, No. 1.
Boil the raisins one hour. Skim out the raisins, and
add the bread to the boihng water ; boil fifteen minutes,
stirring well. Beat the eggs, add the sugar, and pour the
panada over them, stirring all the time.
No, 2. — Split tioo Boston or Graham crackers. Put
them into a bowl, sprinkle with sugar and salt^ and cover
with boiling water. Set the bowl in a pan of boiling
water for half an hour, or until the crackers are clear.
SUde them out into a hot saucer, and serve very hot with
sugar and cream.
iVb. 3. — Boil one tablespoonful of cracker crumbs five
minutes in one cup of boiling water^ slightly sweetened^
salted^ and flavored with lemon.
3^ teaspoonf ul salt. | ✪ Indian Meal Mush
Page 242 · 8 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Indian corn meal is heating in its nature, and should never be given where there is any inflammatory condition of the system. If given during convalescence after scarlet fever, it sometimes produces glandular swellings. When there is a deficiency of natural warmth, and no inflammation, it may be given without harm.
Oatmeal Gruel.
2 tablespoonf uls oatmeal. I 1 quart boiling water, teaspoonful salt. |
Boil one hour. Strain, and serve with milk or cream.
The Boston Cook Booh,
No. 2. — Pound half a cup of coarse oatmeal until it is mealy. Put it in a tumbler, and fill the tumbler with cold water. Stir well ; let it settle ; then pour off the mealy water into a saucepan. Fill again, and pour off the water, and again repeat this, being careful each time not to disturb the sediment in the bottom of the tumbler. Then boil the water twenty minutes. Add one saltspoonful of salt. If very thick, add a little cream or milk. Strain and serve hot. Beef essence or beef tea may be used in place of cream. This is the most palatable and convenient way of making gruel from oatmeal.
Farina Gruel.
1 tablespoonful Hecker's farina. I 1 cup boiling water. 1 saltspoonful salt. | 1 cup milk.
Put all but the milk in the double boiler, and cook fifteen minutes, or until it thickens, then add the milk and boil again. Sweeten to taste.
Farina is a granulated preparation of the inner portion of the finest wheat, freed from bran and floury dust. It contains nitrogenous or flesh-forming material, is easily digested, and is a more nutritive food for invalids and children than cornstarch, sago, arrowroot, or tapioca, which contain only starch.
Cracker Gruel.
4 tablesp. powdered cracker. I 1 cup milk.
1 cup boiling water. | % teaspoonful salt.
Boil up once and serve.
Egg Gruel.
1 egg (yolk beaten well). I 1 cup hot milk.
1 teaspoonful sugar. | White of egg, beaten till foamy.
Flavor with nutmeg or lemon. Good for a violent cold, if taken very hot after retiring.
The Boston Cook Book,
Panada, No. 1.
1 cup stoned raisins.
1 quart water.
2 slices toasted bread, or
1 cup bread crumbs.
2 eggs.
1 tablespoonful sugar.
Boil the raisins one hour. Skim out the raisins, and add the bread to the boihng water ; boil fifteen minutes, stirring well. Beat the eggs, add the sugar, and pour the panada over them, stirring all the time.
No, 2. — Split tioo Boston or Graham crackers. Put them into a bowl, sprinkle with sugar and salt^ and cover with boiling water. Set the bowl in a pan of boiling water for half an hour, or until the crackers are clear. SUde them out into a hot saucer, and serve very hot with sugar and cream.
iVb. 3. — Boil one tablespoonful of cracker crumbs five minutes in one cup of boiling water^ slightly sweetened^ salted^ and flavored with lemon.
3^ teaspoonf ul salt. |
Records on this page
Flour or Arrowroot GruelOatmeal GruelFarina GruelCracker GruelEgg GruelPanada, No. 1Panada, No. 1Indian Meal Mush