Soak a 6d packet of gelatine, or, better still, Mackay’s extract of ;alves’ feet, in 1 pint sweet milk, overnight, or for 6 houi-s at least IBring this to the boil, and stir constantly, as there will be a great ten- lency to set to the pan. Add a few drops of any essence✪ Milk Jelly (3) and 2 oz. ■nigar. Tlren pour into mould, and set in cold water till required. Milk and Suet. ■nat ^ tablespoonful of shredded beef ■met, beat it sufficiently to dissolve tre suet, then skim and pour into i warm glass, drinking it before it cools R i i lo Or boil slowly 1 oz of suet (chopped finely and tied loosely in a nuslin bag) in a quart of new milk. The milk may be then drunk. ^ simmer gently, stirring fre- quently till the milk 18 as thiok as good cream. Strain, and flavour ivith almonds or lemon, which effectually disguises the taste of the suet; 188 TRIED FAVOURITES COOKERY BOOK. Nourishing Drink for Invalids. 2 tablespooufuls Carolina Eice, 1 tablespoonful Muscatel Raisins, pinch of Salt, li pints Water. ✪ Nourishing Drink for Invalids Wash the rice and stone the raisins; put all into' an enamelled pan, and simmer for 2 hours ; strain through a sieve. When recjuired, take ^ teacupful of the rice jelly and same quantity of sweet milk; Avarm in a pan until the jelly is melted ; strain, and serve hot. A nice pudding- can bo made A\dth the steAved rice and raisins. Mix in a beaten egg ; sAveeten to taste ; pour into a buttered pudding dish; grate a little nutmeg over the top; bake 10 to 15 minutes. Oatmeal Cream. To 1 small teacupful milk stir in a teaspoonful oatmeal, add tea- spoonful dissolved Plasm✪ Oatmeal Creamon. Boil 4 minutes. Strain. Flavour with lemon and serA^e with toast. Midlothian Oat Flour (Scott’s). 2 heaped dessertspoonfuls oat-flour and 2 teacups cold water. Mix vei'y smoothly the oatflour in a little of the cold Avater, and stir mixture into the rest of the Avater in pan just before it reaches boiling point. Stir briskly for 10 minutes, and be SAire you have no. lumps. Salt to taste, and serve very hot. Onions Are a most valuable vegetable, but the acrid oil they contain has such unpleasant effects that many people have to avoid them. If cooked as follows, these effects are reduced to a minimum : Boil for ^ hour, pour the Avater aAvay, then init intO' freshly boiling Avater and cook till tender, A\'ith the lid off. They aaIII take much longer if lid is left on. Onions. (Supper dish for hoarseness or soreness of chest.) Peel and Avash 8 large onions, and throAv into pan of boiling AAater Avith 2 oz. salt. Boil 1 hour. Take up with Avooden spoon on flat dish. Put inverted pie-dish over, and drain Avater aAA'ay. Serve with cold Imtter, and pepper and salt, or potatoes baked in their skins, or Avith bread and butter. Onion Porrid&e. (A simple remedy for a Cold.) 3 Spanish Onions, 1 Apple, 3 Cloves, i teaspoonful Sugar, ^ do. Salt, ^ tea- cupful Water, a good dash of White Pepper.

AI-modernized reading of the original text

Soak a 6d packet of gelatine, or, better still, Mackay's extract of calves' feet, in 1 pint sweet milk, overnight, or for 6 hours at least. Bring this to the boil, and stir constantly, as there will be a great tenlency to set to the pan. Add a few drops of any essence and 2 oz. sugar. Tlren pour into mould, and set in cold water till required. Milk and Suet. Heat 1 tablespoonful of shredded beef suet, beat it sufficiently to dissolve the suet, then skim and pour into a warm glass, drinking it before it cools. Or boil slowly 1 oz of suet (chopped finely and tied loosely in a muslin bag) in a quart of new milk. The milk may be then drunk. Simmer gently, stirring frequently till the milk is as thick as good cream. Strain, and flavour with almonds or lemon, which effectually disguises the taste of the suet. Nourishing Drink for Invalids. 2 tablespoonfuls Carolina Rice, 1 tablespoonful Muscatel Raisins, pinch of Salt, li pints Water. Wash the rice and stone the raisins; put all into an enamelled pan, and simmer for 2 hours ; strain through a sieve. When required, take 1 teacupful of the rice jelly and same quantity of sweet milk; warm in a pan until the jelly is melted; strain, and serve hot. A nice pudding can be made with the stewed rice and raisins. Mix in a beaten egg; sweeten to taste; pour into a buttered pudding dish; grate a little nutmeg over the top; bake 10 to 15 minutes. Oatmeal Cream. To 1 small teacupful milk stir in a teaspoonful oatmeal, add teaspoonful dissolved Plasmon. Boil 4 minutes. Strain. Flavour with lemon and serve with toast. Midlothian Oat Flour (Scott’s). 2 heaped dessertspoonfuls oat-flour and 2 teacups cold water. Mix very smoothly the oatflour in a little of the cold water, and stir mixture into the rest of the water in pan just before it reaches boiling point. Stir briskly for 10 minutes, and be sure you have no lumps. Salt to taste, and serve very hot. Onions Are a most valuable vegetable, but the acrid oil they contain has such unpleasant effects that many people have to avoid them. If cooked as follows, these effects are reduced to a minimum: Boil for 1 hour, pour the water away, then put into freshly boiling water and cook till tender, with the lid off.. They aaIII take much longer if lid is left on. Onions. (Supper dish for hoarseness or soreness of chest.) Peel and wash 8 large onions, and throw into pan of boiling water with 2 oz. salt. Boil 1 hour. Take up with wooden spoon on flat dish. Put inverted pie-dish over, and drain water away. Serve with cold butter, and pepper and salt, or potatoes baked in their skins, or with bread and butter. Onion Porrid&e. (A simple remedy for a Cold.) 3 Spanish Onions, 1 Apple, 3 Cloves, i teaspoonful Sugar, ^ do. Salt, ^ teacupful Water, a good dash of White Pepper.

Records on this page

Milk Jelly (3)Nourishing Drink for InvalidsOatmeal Cream

Tried favourites cookery book