Cookery for every household

2641. Peptonised Milk Gruel \ pt. thick gruel. 2 tea-sps. Benger’s Liquor pancreaticus. J pt. new milk. A pinch of bi-carbonate of soda. First prepare a good thick gruel from any of the farinaceous articles. Add to the gruel while still boiling hot an equal quantity of cold milk. The mixture will then be of the required temperature. Add the Liquor pancreaticus and the soda in the above proportions. Pour it into a jug, cover over, and keep in a warm place for § an hour. Then boil for a few minutes, and strain. Note. — This is a complete and highly nutritious food for weak digestions. The slight bitterness of the digested milk is almost completely covered in the peptonised milk gruel, and invalids take it much more readily than peptonised milk. 2642. Peptonised Beef-Tea £ lb. lean, juicy beef. I 1 table-sp. of Benger’s 1 pt. cold water. | Liquor pancreaticus. Shred down the meat finely, put it into a lined saucepan with the cold water, and simmer very slowly for H hours. Then pour it into a jug, and let it cool down to a lukewarm temperature not exceeding 140° Fahrenheit. Add to it the Liquor pancreaticus in the above proportions, and stir it well in. Cover the jug, and keep warm for about 2 hours, stirring occasionally. At the end of this time bring it to the boil, and strain off the liquid part ready for use. 2643. Peptonised Beef-tea Jelly \ pt. peptonised beef- I J oz. French sheet gelatea. | tine, or £ oz. isinglass. Thebeef-teamust first be boiled to stop the peptonising process, or the extract would act upon the gelatine and dissolve it also. Then strain it, and return to the saucepan with the above proportion of gelatine or isinglass. Stir over the fire until this is dissolved. Pour into a small mould or basin that has been rinsed out with cold water, and keep in a cool place, or on ice, until set. Then turn out, and serve cold. 2644. Peptonised Blancmange £ pt. peptonised milk. Flavouring if wished. £ oz. French sheet gela- 2 tea-sps. cream, tine, or £ oz. isinglass. Prepare in the same way as peptonised beef-tea jelly, adding the cream at the last. Instead of using peptonised milk, peptonised milk gruel may be used. Flavouring may be added if thought desirable. 2645. Peptonised Custard Pudding \ pt. peptonised milk I 2 eggs. Sugar to taste, gruel. | Flavouring if desired. Allow the milk gruel to undergo the final boiling. Then let it cool slightly, and add sugar and flavouring if desired. Beat the two eggs well, and stir them in. Pour into a greased pie dish, and bake in a slow oven from 15 to 20 minutes. Note. — Malt extract may be used instead of sugar for sweetening purposes. There is perhaps no branch of cookery where greater care and accuracy are required than in that of cake making, and novices in the art are recommended to follow the instructions to the letter, and not to experiment in altering the quantities, or even the mode of procedure, until some experience has been acquired.