FLOUR GRUEL.
Rub one heaping tablespoonful of flour to a thin paste with three
tablespoonfuls of cold water and stir it into a pint of boiling milk; cook
ten minutes; season with salt; strain if necessary and while hot stir in the
beaten white of one ^^g✪ Flour Gruel. The t.g^ may be omitted if preferred.
Mrs. C. Mitchell.
LIME WATER.
Slack one-half cupful of lime with about one-half pint of water, slowly
added; when slacked well add one quart of water and stir thoroughly,
allow it to settle, decant closely and pour the water away, then add one
gallon of fresh, clear, distilled or rain water to the washed lime; shake
often for a day or two and let settle. C. O. I.
510 SICK AND CONVALESCENT,
MILK PUNCH.
Sweeten the milk well and add two tablespoonfuls of brandy to every
cupful of milk✪ Milk Punch; stir well and serve with ice. H. O.
EGG-NOG.
Scald one pint of new milk (but do not boil it), take three eggs, beat
to a froth with one-fourth of a cupful of sugar, add one-half gill of best
brandy and one tablespoonful of rum and a little nutmeg✪ Egg-Nog; when this is
thoroughly beaten add the scalded milk. M. A. Y.
KOUMISS.
Dissolve a piece of compressed yeast the size of a large pea in a table-
spoonful of water, put it into a one-quart can, add one teaspoonful of
sugar and fill four-fifths full with milk. Place on cover, shake frequently
and allow it to stand in a warm room for two days, then put in a cool cel-
lar, placing the bottles on the sides; put on ice and shake well before
using; draw with a champagne tap. R. R.
CHICKEN BROTH.
Select a plump chicken, cut into pieces and put into a granite pot
with cover. Add two tablespoonfuls of pearl barley and two quarts of
water✪ Chicken Broth; simmer for three hours, skimming frequently. When done remove
from the fire, let stand for three hours; skim off top, heat, and serve.
Mrs. Turhoone.
CLAM-JUICE BROTH.
Wash in cold water clams in their shells✪ Clam-Juice Broth, place them on a stove with-
out water, except a few drops, in a granite saucepan, and as they become
hot, their shells will open; then carefully pour out the broth, season to
suit the taste and serve. A. L. Brown.
MUTTON BROTH.
Take the lean part of neck and loin, and cut into small pieces, remov-
ing all the fat. Take about a pound of the meat and place it in a sauce-
pan with a pint of cold water✪ Mutton Broth and put it on the fire. Remove all the
scum. Boil this two hours, strain, and flavor. When the broth com-
mences to boil add a teaspoonful of pearl barley. Mrs. M. Manning.
TOAST WATER.
Toast a crust of white bread very brown without burning it, and put
it into cold water✪ Toast Water. After an hour the water will be a refreshing drink;
SICK AND CONVALESCENT. 511
and it is grateful to the stomach when no other can be taken. It is more
palatable by the addition of any acid jelly. A Nurse.
BROILED TENDERLOIN, CHICKEN, OR nUTTON CHOP.
This is enjoyed when the patient is becoming? convalescent. Cut out
the round piece from the inside of a sirloin steak, boil it quickly over a
bright fire, turn it, with its gravy, upon a piece of freshly-made toast,
sprinkle with salt and pepper, but no butter; place between two hot
plates and serve directly. A tender mutton chop, or one-half of the
breast of a chicken can be served the same way, but the chicken will
require longer and somewhat slower cooking. Mary Parry. •
CHICKEN PANADA. ✪ Chicken Panada
Page 363 · 8 recipe records on this page
Presented as published in 1917. 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
FLOUR GRUEL.
Rub one heaping tablespoonful of flour to a thin paste with three tablespoonfuls of cold water and stir it into a pint of boiling milk; cook ten minutes; season with salt; strain if necessary and while hot stir in the beaten white of one egg. The egg may be omitted if preferred.
Mrs. C. Mitchell. LIME WATER.
Slack one-half cupful of lime with about one-half pint of water, slowly added; when slacked well add one quart of water and stir thoroughly, allow it to settle, decant closely and pour the water away, then add one gallon of fresh, clear, distilled or rain water to the washed lime; shake often for a day or two and let settle. C. O. I.
MILK PUNCH.
Sweeten the milk well and add two tablespoonfuls of brandy to every cupful of milk; stir well and serve with ice. H. O.
EGG-NOG.
Scald one pint of new milk (but do not boil it), take three eggs, beat to a froth with one-fourth of a cupful of sugar, add one-half gill of best brandy and one tablespoonful of rum and a little nutmeg; when this is thoroughly beaten add the scalded milk. M. A. Y.
KOUMISS.
Dissolve a piece of compressed yeast the size of a large pea in a tablespoonful of water, put it into a one-quart can, add one teaspoonful of sugar and fill four-fifths full with milk. Place on cover, shake frequently and allow it to stand in a warm room for two days, then put in a cool cellar, placing the bottles on the sides; put on ice and shake well before using; draw with a champagne tap. R. R.
CHICKEN BROTH.
Select a plump chicken, cut into pieces and put into a granite pot with cover. Add two tablespoonfuls of pearl barley and two quarts of water; simmer for three hours, skimming frequently. When done remove from the fire, let stand for three hours; skim off top, heat, and serve.
Mrs. Turhoone. CLAM-JUICE BROTH.
Wash in cold water clams in their shells, place them on a stove without water, except a few drops, in a granite saucepan, and as they become hot, their shells will open; then carefully pour out the broth, season to suit the taste and serve. A. L. Brown.
MUTTON BROTH.
Take the lean part of neck and loin, and cut into small pieces, removing all the fat. Take about a pound of the meat and place it in a saucepan with a pint of cold water and put it on the fire. Remove all the scum. Boil this two hours, strain, and flavor. When the broth commences to boil add a teaspoonful of pearl barley. Mrs. M. Manning.
TOAST WATER.
Toast a crust of white bread very brown without burning it, and put it into cold water. After an hour the water will be a refreshing drink;
and it is grateful to the stomach when no other can be taken. It is more palatable by the addition of any acid jelly. A Nurse.
BROILED TENDERLOIN, CHICKEN, OR nUTTON CHOP.
This is enjoyed when the patient is becoming? convalescent. Cut out the round piece from the inside of a sirloin steak, boil it quickly over a bright fire, turn it, with its gravy, upon a piece of freshly-made toast, sprinkle with salt and pepper, but no butter; place between two hot plates and serve directly. A tender mutton chop, or one-half of the breast of a chicken can be served the same way, but the chicken will require longer and somewhat slower cooking. Mary Parry. •
CHICKEN PANADA.
Records on this page
Flour GruelMilk PunchEgg-NogChicken BrothClam-Juice BrothMutton BrothToast WaterChicken Panada