French prunes preserved are among the greatest delica-
cies of the table; but the Turkish prunes, that may now
be bought so cheap, serve every purpose medicinally, and
stewed with only three ounces of brown sugar to the pound
are quite palatable. As a laxative agency they are valu-
able. A little lemon -juice added is an improvement in all
respects. When a reaj aperient is needed, make a tea
with a few senna-leaves ; stew it with the prunes, and eat
a few before retiring at night.
Lemons.
This fruit is coming more and more into use both as a
preventive and cure of disease. In the spring of the year,
when they are so plentiful, their free use is especially ben-
eficial in cleansing the system from impurities and build-
ing it up generally. Taken medicinally, sugar had better
be dispensed with. One half of a lemon furnishes juice
enough for a glass of hot water, in which it should be dis-
VmOTNIA COOKERY-BOOK. 313
solved. Take a glass of tbis lemonade at night, as well as
before breakfast in the morning, if you would try this
remedy of nature fairly. As an antidote to rheumatism
and malarious influences, as well as dyspepsia, lemons are
well worth trying. All travellers are reconmiended to pro-
vide themselves with a few lemons, that they may always
be at hand.
Limbs.
This tropical fruit is said to be a specific against sea-
sickness when used in the following way : Crack up a
tumblerful of ice; add to it a teaspoonful of sugar, and
squeeze the juice of the lime on top; mix it up, and sip a
little at a time. The relief experienced is said to be mar-
vellous.
Soft Peaches
Are the most digestible of all fruits, and may even be
given to teething children with impunity when peeled and
perfectly ripe.
Cranberries
Are said to be a pleasant and efficacious remedy when
mashed up and made into a poultice to apply in cases of
erysipelas.
Apples
Must be baked or stewed to be included in the list of fruits
peculiarly suited to the needs of the delicate. Cooked in
this way they are wholesome as well as palatable.
A Plain Bice Pudding.
To one quart of new milk put two and a half table-
spoonfuls of rice; wash the rice, rubbing it well, and then
pour boiling water upon it; strain off the water, and let
the rice soak from one to two hours in the milk, throwing
in half a teaspoonful of salt and three table-spoonfuls of
white suga✪ A Plain Rice Puddingr; put your pudding in a small baking-dish and
14
314 VmOINIA COOKERY-BOOK.
set it on the top of the stove until the rice is soft and the
milk a jelly; then set it in a slow oven, and let it stay
long enough merely to brown nicely on top.
Rice Milk, No. 1.
Wash and clean nicely a gill of rice, and let it soak for
an hour, as in the recipe on preceding page ; then put it
over the fire in a small kettle, and let it boil until every
grain of the rice is thoroughly swelled and tender. It is
usually served in small deep plates, and eaten with the
addition of sugar and a little nutmeg.
Rice Milk, No. 2.
Boil a gill of rice in water until tender; pour oflf the
water, and add a teacupful of fresh milk into which two
well-beaten eggs have been stirred; boil all together for
five minutes, stirring constantly to prevent the rice stick-
ing to the bottom of the pan and burning; sweeten while
hot with a table-spoonful of white sugar, and grate nut-
meg over the top, when its flavor is relished.
Rice Shapes. ✪ Rice Milk, No. 1
Page 145 · 4 recipe records on this page
Presented as published in 1884. 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
French prunes preserved are among the greatest delicacies of the table; but the Turkish prunes, that may now be bought so cheap, serve every purpose medicinally, and stewed with only three ounces of brown sugar to the pound are quite palatable. As a laxative agency they are valuable. A little lemon -juice added is an improvement in all respects. When a reaj aperient is needed, make a tea with a few senna-leaves ; stew it with the prunes, and eat a few before retiring at night.
Lemons.
This fruit is coming more and more into use both as a preventive and cure of disease. In the spring of the year, when they are so plentiful, their free use is especially beneficial in cleansing the system from impurities and building it up generally. Taken medicinally, sugar had better be dispensed with. One half of a lemon furnishes juice enough for a glass of hot water, in which it should be dis-
solved. Take a glass of this lemonade at night, as well as before breakfast in the morning, if you would try this remedy of nature fairly. As an antidote to rheumatism and malarious influences, as well as dyspepsia, lemons are well worth trying. All travellers are recommended to provide themselves with a few lemons, that they may always
be at hand.
Limes.
This tropical fruit is said to be a specific against seasickness when used in the following way : Crack up a tumblerful of ice; add to it a teaspoonful of sugar, and squeeze the juice of the lime on top; mix it up, and sip a little at a time. The relief experienced is said to be marvellous.
Soft Peaches
Are the most digestible of all fruits, and may even be
given to teething children with impunity when peeled and
perfectly ripe.
Cranberries
Are said to be a pleasant and efficacious remedy when
mashed up and made into a poultice to apply in cases of
erysipelas.
Apples
Must be baked or stewed to be included in the list of fruits peculiarly suited to the needs of the delicate. Cooked in this way they are wholesome as well as palatable.
A Plain Bice Pudding.
To one quart of new milk put two and a half tablespoonfuls of rice; wash the rice, rubbing it well, and then pour boiling water upon it; strain off the water, and let the rice soak from one to two hours in the milk, throwing in half a teaspoonful of salt and three table-spoonfuls of white sugar; put your pudding in a small baking-dish and
set it on the top of the stove until the rice is soft and the milk a jelly; then set it in a slow oven, and let it stay long enough merely to brown nicely on top.
Rice Milk, No. 1.
Wash and clean nicely a gill of rice, and let it soak for an hour, as in the recipe on preceding page ; then put it over the fire in a small kettle, and let it boil until every grain of the rice is thoroughly swelled and tender. It is usually served in small deep plates, and eaten with the addition of sugar and a little nutmeg.
Rice Milk, No. 2.
Boil a gill of rice in water until tender; pour oflf the water, and add a teacupful of fresh milk into which two well-beaten eggs have been stirred; boil all together for five minutes, stirring constantly to prevent the rice sticking to the bottom of the pan and burning; sweeten while hot with a table-spoonful of white sugar, and grate nutmeg over the top, when its flavor is relished.
Rice Shapes.
Records on this page
A Plain Rice PuddingRice Milk, No. 1Rice Milk, No. 2Rice Shapes