FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 82 · 13 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cut into small pieces a pint of oysters and one and one-half pints cold water✪ Oyster Broth; let them simmer gently for ten minutes over the fire; skim, strain, season and serve with toast. LABORATORY COOK BOOK. 155 JUNKET. 1 pt. warm milk 1 T. sugar % tablet rennet✪ Junket Heat milk to lukewarm temperature, add sugar and rennet. Stir till mixed. Cool, set in cool place, do not jar. Serve with cream. EGG WATER. Stir the whites of two eggs into half a pint of ice water without beating. Add enough sugar or salt to make it palatable✪ Egg Water. Especially good for children teething and for diarrhoea. EGG BROTH. Beat one egg and half a teaspoonful of sugar until very light. Pour into it a pint of boiling water✪ Egg Broth. Stir it to keep it from curdling. Add salt and keep it hot. CORN TEA. Parch brown a cupful of dried sweet corn, grind or pound it in a mortar ; pour over it two cups of boiling water✪ Corn Tea. Steep for a quarter of an hour. This is a light and nutritious drink. RICE COFFEE. Parch and grind like coffee half a cupful of rice; pour over it a quart of boiling water, stand where it will keep hot, but not boil. Strain, add boiled milk and sugar✪ Rice Coffee. Especially good for children. CRUST COFFEE. Take a pint of crusts — those of Indian meal are best — brown well in a quick oven; pour over them three pints of boiling water✪ Crust Coffee; steep for ten minutes, and serve with cream. TEA. Tea should be made in an earthen pot, first rinsing with boiling water. Allow a teaspoonful of tea to each half pint of water. Put in tea; let it stand a few minutes in the steaming pot; add freshly boiling water; let it stand where it will keep hot, but not boil, be- tween three and five minutes. COFFEE. Stir together two tablespoonfuls of coffee, four of cold water and half an egg. Pour on them a pint of freshly boiling water; let it boil for five minutes. Stir down grounds; let it stand where it will keep hot for five minutes longer, and before serving put the sugar and cream in the cups, and pour the coffee on them. 156 THE WORCESTER DOMESTIC SCIENCE SCHOOL. BEEF BALLS. Take a small piece of steak from top of round, wipe and cut in one-third inch strips. With a knife scrape the freshly cut surface, removing all that is possible of the soft part of the meat; then turn and scrape the other side. Season with salt ; if pepper is desired, use sparingly. Form into small balls, using as little pressure as possible. Cook one minute in a hot omelet-pan sprinkled with salt, shaking pan to keep the balls in motion. Arrange on small pieces of buttered toast✪ Beef Balls and garnish with parsley. LEMONADE WITH EGG. Beat one egg with two tablespoonfuls of sugar unitl very light; stir in three tablespoonfuls of cold water and the juice of a small lemon✪ Lemonade with Egg. Fill a glass with pounded ice. Drink through a straw. BARLEY WATER. Wash thoroughly two ounces pearl barley in cold water; add two quarts of boiling water, and boil until reduced to one quart, or about two hours, stirring frequently. Strain, add the juice of one lemon✪ Barley Water, and sweeten. For infants, omit the lemon-juice. TOAST WATER. Toast three slices of stale bread very dark brown, but do not burn; put into a pitcher, pour over it a quart of boiling water✪ Toast Water, cover closely, and let it stand on ice until cold. Strain; a little wine and sugar ma}7 be added if desired. Especially good for nausea from diar- rhoea. i APPLE WATER.