BOILED OR BAKED FLOUR.— Tie some flour✪ Boiled or Baked Flour in a cloth as if
it were a jjudding, put it in boiling water and boil for 3 hours; then
scrape down the inner part of the ball, and use a tablespoon in a pint
of milk to make a gruel. Or put the flour on a tin in the oven and
bake it till it is a light brown; then use as before. Both these prep-
arations are more digestible than uncooked flour.
GRUELS Corn=starch, Rice, Wheat Flour or Arrowroot. — Wet 2
teaspoons of the flour in cold water or milk, stir it into 1 cup of
boiling water, add 1 saltspoon of salt, boil 10 to 15 minutes; thin it
with ^ cup of milk.
Barley Gruel.— Wash ^ cup of pearl barley and boil it in 1 pint of
water for 20 minutes; pour off this water and add 1 quart of fresh
boiling water; let it boil until reduced ^; strain, and add the rind of
a lemon and sweeten to taste.
Codfish Gruel — Freshen a tablespoon of shredded codfish to taste;
add to it 1 teaspoon sifted flour, and 1 cup of boiling water — allow-
ing it to simmer long enough to thoroughly cook the flour; add a
very little butter, and eat with toasted cracker.
Cornmeal or Oatmeal Gruel — Mix ^ cup of the meal with a little
cold water; then add a pint of boiling water, a teaspoon of salt✪ Cornmeal or Oatmeal Gruel, and
boil 25 or 30 minutes. Sweeten to taste, and add a little nutmeg.
This makes a nice light nourishment for the sick or convalescent.
Cracker Gruel — To 4 tablespoons of powdered cracker, wet with
boiling water, add 2 cups of hot milk✪ Cracker Gruel.
INVALID COOKEEY 587
Egg Gruel. — Beat well 1 egg, white and yolk separately; pour 1
cup of boiling water or milk to the yolk, add 1 teaspoon of sugar✪ Egg Gruel;
mix well, and stir in the white.
Onion Gruel — Slice and cut finely 2 or 3 small onions; stew them
in a quart of water until they are soft; then add a teaspoon
of good extract of beef. This is excellent for a cold. Or
the onions may be stewed in milk instead of water, and a
sprinkle of oatmeal and a pinch of pepper✪ Onion Gruel stirred in,
instead of the meat extract if preferred. Take it just
before getting into bed,
MILK PORRIDGE.— Boil 24 raisins cut in quarters,
in water enough to cover them, 20 minutes; when iDlump,
and the water has evaporated, add 2 cups of milk, and
when boiling add 1 teaspoon of flour✪ Milk Porridge rubbed to a paste; let
it boil up, then with a little cold milk add the white of an onion.
egg well beaten.
OATMEAL JELLY OR STIFF PORRIDGE.— Boil a pint of
water, and while it is still on the fire, stir in small quantities of oat-
mea✪ Oatmeal Jelly or Stiff Porridgel very fast, sprinkling it in, until it is rather thick; then boil it
slowly ^ hour. Turn it out into a soup plate, and eat it with milk, or
syrup, or butter and salt.
ELM JELLY — To 1 quart of water add 4 tablespoons chipj)ed
slippery elm, and let it stand over night. In the morning strain off
the water, add 1 or 2 slices of lemon✪ Elm Jelly (without seeds), sweeten, and
let it boil for 10 minutes. Remove the lemon, and pour it into a
mold to cool and harden.
RICE JELLY — Make a thin paste of 2 oz. of rice flour and 3 oz.
of loaf sugar; boil them in a quart of water till transparent. Flavor
with rose, orange, or cinnamon water. It can be made also by boil-
ing whole rice long and slowly. A pinch of salt✪ Rice Jelly improves it.
Page 437 · 10 recipe records on this page
Presented as published in 1902. 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
BOILED OR BAKED FLOUR.— Tie some flour in a cloth as if it were a pudding, put it in boiling water and boil for 3 hours; then scrape down the inner part of the ball, and use a tablespoon in a pint of milk to make a gruel. Or put the flour on a tin in the oven and bake it till it is a light brown; then use as before. Both these preparations are more digestible than uncooked flour.
GRUELS Corn=starch, Rice, Wheat Flour or Arrowroot. — Wet 2
teaspoons of the flour in cold water or milk, stir it into 1 cup of boiling water, add 1 saltspoon of salt, boil 10 to 15 minutes; thin it with ^ cup of milk.
Barley Gruel.— Wash ^ cup of pearl barley and boil it in 1 pint of water for 20 minutes; pour off this water and add 1 quart of fresh boiling water; let it boil until reduced ^; strain, and add the rind of a lemon and sweeten to taste.
Codfish Gruel — Freshen a tablespoon of shredded codfish to taste; add to it 1 teaspoon sifted flour, and 1 cup of boiling water — allowing it to simmer long enough to thoroughly cook the flour; add a very little butter, and eat with toasted cracker.
Cornmeal or Oatmeal Gruel — Mix ^ cup of the meal with a little cold water; then add a pint of boiling water, a teaspoon of salt, and boil 25 or 30 minutes. Sweeten to taste, and add a little nutmeg. This makes a nice light nourishment for the sick or convalescent.
Cracker Gruel — To 4 tablespoons of powdered cracker, wet with boiling water, add 2 cups of hot milk.
Egg Gruel. — Beat well 1 egg, white and yolk separately; pour 1 cup of boiling water or milk to the yolk, add 1 teaspoon of sugar; mix well, and stir in the white.
Onion Gruel — Slice and cut finely 2 or 3 small onions; stew them in a quart of water until they are soft; then add a teaspoon of good extract of beef. This is excellent for a cold. Or the onions may be stewed in milk instead of water, and a sprinkle of oatmeal and a pinch of pepper stirred in, instead of the meat extract if preferred. Take it just before getting into bed,
MILK PORRIDGE.— Boil 24 raisins cut in quarters, in water enough to cover them, 20 minutes; when plump, and the water has evaporated, add 2 cups of milk, and when boiling add 1 teaspoon of flour rubbed to a paste; let it boil up, then with a little cold milk add the white of an egg well beaten.
OATMEAL JELLY OR STIFF PORRIDGE.— Boil a pint of water, and while it is still on the fire, stir in small quantities of oatmeal very fast, sprinkling it in, until it is rather thick; then boil it slowly ^ hour. Turn it out into a soup plate, and eat it with milk, or syrup, or butter and salt.
ELM JELLY — To 1 quart of water add 4 tablespoons chipj)ed slippery elm, and let it stand over night. In the morning strain off the water, add 1 or 2 slices of lemon (without seeds), sweeten, and let it boil for 10 minutes. Remove the lemon, and pour it into a mold to cool and harden.
RICE JELLY — Make a thin paste of 2 oz. of rice flour and 3 oz. of loaf sugar; boil them in a quart of water till transparent. Flavor with rose, orange, or cinnamon water. It can be made also by boiling whole rice long and slowly. A pinch of salt improves it.
Records on this page
Boiled or Baked FlourCornmeal or Oatmeal GruelCracker GruelEgg GruelEgg GruelOnion GruelMilk PorridgeOatmeal Jelly or Stiff PorridgeElm JellyRice Jelly