The Portland Woman's Exchange Cook Book

lJ/2 pt- water. A sprig of parsley. J/^ oz. rice. Take away all fat and marrow from the meat and cut into small joints; put them into a saucepan with the cold water and half a teaspoon of salt; bring gently to the boil; take off the fire and skim away every particle of scum; add the rice and parsley and even a little onion if allowed; simmer very gently 2 hours ; take out the meat and remove all trace of fat. Serve with a little finely chopped parsley in the cup. M. A. Rotherham. Oatmeal Gruel. 1 cup oatmeal. 2 qts. water. j/2 teaspoon salt. Boil slowly until reduced to 1 quart; strain and thin with milk if desired. Mrs. D. Whittemore. Nourishing Gruel. 1/2 pt. of milk. 1 teaspoon arrowroot. 1 egg. 1 teaspoon sugar. 1 teaspoon sherry or brandy. Stir the arrowroot to a smooth cream with a little of the cold milk; boil the rest; pour it on; return to the pan and boil for 2 minutes; take off the fire; whisk the egg to a froth and stir it to the gruel with the sherry or brandy. Mrs. E. T. C. Stevens. INVALID DISHES 251 Unleavened Wafers. Mix 1 quart of flour into a stiff dough with sweet milk, into which a little salt has been stirred; roll out very thin; cut into round cakes; roll them out again very thin; bake quickly. These wafers are easily digested and are very delicate. Mrs. D. Whittemore. Veal and Sago Broth. 1 lb. lean knuckle of veal. 1 dessertspoon of sago. lj/2 pints of water. 1 yolk of egg. Salt. Take away any fat and cut the meat up rather small; put it into a stewpan with half a teaspoon of salt and the water; bring to the boil and skim; wash the sago, add and simmer gently about 2 hours; pound the meat and pass it with the broth through a wire sieve; stir in the yolk of the egg and stir over a slow fire until hot enough to serve, but do not boil. Serve with toast. Miss Rotherham. Wine Whey. Yl pint milk. Yi wineglass sherry. Yz oz. sugar. Boil the milk; add the sugar and sherry, when it is well curdled, strain the milk through muslin. Lemon whey could be made in the same way, using the juice of half a small lemon instead of the wine. It is a less heating drink than the wine whey. Mrs. E. T. C. Stevens. [illustration: Domestic Science Bureau] are invited to register in our afrency, which guarantees the safety and reliability of every position secured. 306 Central Building, cor. Alder and Tenth, Phone Main /667 HE RECIPES given in this Book can be produced in perfection by using only OLYMPIC FLOUR Vegetarian Dishes Bean Croquettes. One cup of baked beans. Mash and press through a * colander. Add a tablespoon molasses, tablespoon butter, tablespoon vinegar, half teaspoon salt and a little pepper. Mix well. When cold, form into small ball, dip in egg, then in bread crumbs and fry in butter or vegetable oil. Codfish Soufflé. Soak over night Yi lb. salt cod fish, picked fine. Drain, add it to 1 pt. mashed potatoes, 4 tablespoons hot milk, yolks of 2 eggs, and 1 oz. butter. Mix well and fold in the beaten whites. Put into ramekins or baking dish. Bake 5 to 15 minutes. Deviled Almonds. 2 ounces of sweet almonds. 2 ounces of butter. 7 or 8 croutons of fried bread. 1 tablespoon of chutney. 2 chopped pickled gherkins. 1 tablespoon of Worcestershire sauce. Cayenne and salt. Blanch and shred the almonds, then fry them brown in the butter. Mix the chutney, gherkins, Worcestershire sauce, cayenne and salt on a plate; turn this mixture into the pan with the almonds and mix well. When quite hot serve on croutons. S.K, Golden Rod Eggs.