FoodNetArchive

The household cook book

1902

Page 438 · 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.
TAPIOCA JELLY — Choose the largest sort, j)our on cold water to wash it 2 or 3 times, then soak it in fresh water 5 or 0 hours, and simmer it in the same until it becomes clear, adding the peel of 1 lemon; then add sugar, and lemon juice✪ Tapioca Jelly. It thickens very much Wine is also sometimes added for invalids. RESTORATIVE JELLY — Use 1 box of gelatine, 1 tablespoon of powdered gum arable, ^ pint of port wine, juice of -^ a Jenion, 3 tablespoons of sugar, and 3 whole cloves✪ Restorative Jelly; put all in a covered glass jar, set it on a plate in a kettle of cold water, let it soak ^ hour, put it on the fire, and heat slowly; when all is dissolved, stir well, and strain into a shallow dish, and cut in squares. 588 INVALID COOKERY WINE JELLY — Use | cup of gelatine; soak soft in ^ cup of cold water; then jjomt in 1 pint of boiling water, juice of 1 lemon, 1 cup of sugar, 1 cup of sherry wine✪ Wine Jelly; stir and strain through a cloth into a mold. , CRACKER PANADA. — Pour over 3 or 4 crackers, in a sauce-pan^ enough water to barely cover them. Boil 2 or 3 minutes. Pour off the surplus water, and add enough hot milk or cream to soak them✪ Cracker Panada. Sweeten with powdered sugar. ICELAND MOSS — Wash 1 oz. in boiling water; then boil slowly in a pint of water✪ Iceland Moss until quite soft. Strain through cloth, and sweeten. When done it will make a very palatable dish. Iceland Moss. — This is really a lichen, not a moss. It grows in northern latitudes. Its bitter taste is due to an acid it v.v<fti. contains, but by soaking it in a weak solution of carbonate of ^^^r soda that can be removed. It contains about 10 per cent, of ^ip? water, 9 of albumenoids, 70 of lichen starch, 6 of lichen acids, ^i*^^ f^^^ 3}4 of cellulose, and 1% of mineral matter. ^fel^ V<^ Ibish Moss is a seaweed, collected mostly on the coasts of "^^X^ "^^i^^ Ireland. Its chief constituent is a kind of mucilage which dis- ""^^T^SfcAT^ solves to a stiff paste in boiling water; it also contains a little ^^^ iodine and much sulphur. Its constituents are, water 19^, albu- "*^ menoids 9, mucilage, etc. 56, mineral matter li. It should be Iceland moss. soaked in cold water for an hour or so before being boiled in water or milk. It will often relieve a severe cough, and is fre- quently given in cases of rheumatism and gout. ARROWROOT BLANC MANGE.— Mix arrowroot in the usual way, but use 3 times more than you would for gruel; add milk✪ Arrowroot Blanc Mange and RICE BLANC MANGE — Boil as much ground rice in a pint of milk as w411 make it thick enough to turn out of a mold, sweetening and flavoring to taste✪ Rice Blanc Mange. A sauce can be added of milk, cream, or any invalid custard. Sago Blanc Mange is made the same way, first washing the sago in several waters✪ Sago Blanc Mange. Tapioca Blanc Mange is made the same way, washing the tapioca, and using less of it. TAQANROK BLANC MANGE.— Put 2 cups milk in a double boiler, bring it to a boil, and sprinkle in 2 tablespoons taganrok farina✪ Taganrok Blanc Mange, stirring all the time; add ^ teaspoon salt, and cook 30 min- utes, stirring often; then turn into a mold which has been wet with cold water; let cool, and serve ice cold with cream and sugar. (Taganrok is Russian wheat farina. It can be bought in small packages at the stores.) CARVING.