Take a round steak (always the best piece of meat for in-
valids), cut into pieces the size of your hand. Have ready
a cup in hot water. P>roil your steak quickly on both sides,
turning quickly to retain the juice; broiling only enough to
start the juice. Squeeze with a lemon squeezer the juice into
the hot cup; add a little salt✪ Quick Beef Tea, and carry to the invalid with
the cup still in hot water, to prevent coagulation.
Mrs. J. F. Conroy.
INVALID COOKERY.
239
BARLEY BROTH.
Wash well a cup of pearl barley; pour over it a quart of
water and let boil until the barley is quite soft. Strain off the
water, salt✪ Barley Broth and give to the patient several times a day.
Carrie T. Waddilovb.
BARLEY WATER.
A teacup of pearl barley to two quarts water; boil in a
double porcelain boiler two and a half hours ; add one cup
table raisins an hour before you remove from stove. It will
look milky and thick. Squeeze the juice of three lemons✪ Barley Water in
a pitcher, sweeten and salt to taste ; strain the hot barley wa-
ter over the lemon ; pick out the raisins to add with the liquor.
Throw barley away. Very acceptable to a fever patient.
Mrs. Mossin.
CURRANT ICE WATER.
Press the juice from ripe currants, strain, add a pound of
sugar✪ Currant Ice Water to every pint of juice. The sugar may be dissolved
either by stirring it in the juice in a saucepan over the fire,
or putting it in bottles, setting them over the fire in a sauce-
pan of cold water, allowing them to become gradually heated
to a boiling point. When cold they should be taken out,
corked, sealed, and put in a cool, dry place. Mix with ice
water or Shasta water for a beverage. The juice of other
acid fruits may be preserved in the same manner.
FLOUR GRUEL.
Put one pint milk on fire in double boiler. Mix one gill
of cold water with one tablespoon flour, and add to the boil-
ing milk. Cook twenty minutes, season with scant half tea-
spoon salt; strain and serve hot. If this is desired more nu-
tritious, add half cup raisins, and a grating of nutmeg✪ Flour Gruel if pa-
tient desires.
Mrs. Mossin.
OATMEAL GEflJEL. •
Sprinkle one generous tablespoon of oatmeal with one quart
boiling water; set where it will simmer two hours. Add
salt, scant half teaspoon✪ Oatmeal Gelatin. Strain as hot as may be best for pa-
tient. Fill a delicate cup half full of gruel; add half or quar-
ter cup cream or milk.
Mrs. Mossjn.
240
LANDMARKS CLUB COOK BOOK.
KOUMISS (SOMETIMES CALLED MILK BEER.)
Into one quart of new milk put one gill of fresh buttermilk
and three or four lumps of white sugar✪ Koumiss (Sometimes Called Milk Beer). Mix well and see
that the sugar dissolves. Put in warm place to stand ten
hours, when it will be thick. Pour from one vessel to another
until it becomes smooth and uniform in consistency. Bottle
and keep in warm place twenty-four hours ; it may take thirty-
six in winter. The bottles must be tightly corked and the
corks tied down. Shake well five minutes before opening. It
makes a very agreeable drink, which is especially recommended
for persons who do not assimilate their food, and for young
children may be drunk as freely as milk. Instead of butter-
milk, some use a teaspoonful of yeast. It is the standard bev-
erage of the Tartars, who almost live upon it in summer, and
is also used largely by the Russians. The richer your milk,
which should be unskimmed, the better will be your koumiss.
MILK PORRIDGE. ✪ Milk Porridge
Page 139 · 9 recipe records on this page
Presented as published in 1903. 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
Take a round steak (always the best piece of meat for invalids), cut into pieces the size of your hand. Have ready a cup in hot water. P>roil your steak quickly on both sides, turning quickly to retain the juice; broiling only enough to start the juice. Squeeze with a lemon squeezer the juice into the hot cup; add a little salt, and carry to the invalid with the cup still in hot water, to prevent coagulation.
Mrs. J. F. Conroy.
INVALID COOKERY.
BARLEY BROTH.
Wash well a cup of pearl barley; pour over it a quart of water and let boil until the barley is quite soft. Strain off the water, salt and give to the patient several times a day.
Carrie T. Waddilovb.
BARLEY WATER.
A teacup of pearl barley to two quarts water; boil in a double porcelain boiler two and a half hours ; add one cup table raisins an hour before you remove from stove. It will look milky and thick. Squeeze the juice of three lemons in a pitcher, sweeten and salt to taste ; strain the hot barley water over the lemon ; pick out the raisins to add with the liquor. Throw barley away. Very acceptable to a fever patient.
Mrs. Mossin.
CURRANT ICE WATER.
Press the juice from ripe currants, strain, add a pound of sugar to every pint of juice. The sugar may be dissolved either by stirring it in the juice in a saucepan over the fire, or putting it in bottles, setting them over the fire in a saucepan of cold water, allowing them to become gradually heated to a boiling point. When cold they should be taken out, corked, sealed, and put in a cool, dry place. Mix with ice water or Shasta water for a beverage. The juice of other acid fruits may be preserved in the same manner.
FLOUR GRUEL.
Put one pint milk on fire in double boiler. Mix one gill of cold water with one tablespoon flour, and add to the boiling milk. Cook twenty minutes, season with scant half teaspoon salt; strain and serve hot. If this is desired more nutritious, add half cup raisins, and a grating of nutmeg if patient desires.
Mrs. Mossin.
OATMEAL GRUEL.
Sprinkle one generous tablespoon of oatmeal with one quart boiling water; set where it will simmer two hours. Add salt, scant half teaspoon. Strain as hot as may be best for patient. Fill a delicate cup half full of gruel; add half or quarter cup cream or milk.
Mrs. Mossjn.
KOUMISS (SOMETIMES CALLED MILK BEER.)
Into one quart of new milk put one gill of fresh buttermilk and three or four lumps of white sugar. Mix well and see that the sugar dissolves. Put in warm place to stand ten hours, when it will be thick. Pour from one vessel to another until it becomes smooth and uniform in consistency. Bottle and keep in warm place twenty-four hours ; it may take thirtysix in winter. The bottles must be tightly corked and the corks tied down. Shake well five minutes before opening. It makes a very agreeable drink, which is especially recommended for persons who do not assimilate their food, and for young children may be drunk as freely as milk. Instead of buttermilk, some use a teaspoonful of yeast. It is the standard beverage of the Tartars, who almost live upon it in summer, and is also used largely by the Russians. The richer your milk, which should be unskimmed, the better will be your koumiss.
MILK PORRIDGE.
Records on this page
Quick Beef TeaBarley BrothBarley WaterCurrant Ice WaterFlour GruelOatmeal GelatinKoumiss (Sometimes Called Milk Beer)Milk PorridgeMilk Porridge