Part 51 (1/2)

3. MILK GRUEL.--Into a pint of scalding milk stir two tablespoonfuls of fine oatmeal. Add a pint of boiling water, and boil until the meal is thoroughly cooked.

4. MILK PORRIDGE.--Place over the fire equal parts of milk and water. Just before it boils, add a small quant.i.ty (a tablespoonful to a pint of water) of graham flour or cornmeal, previously mixed with water, and boil three minutes.

5. SAGO GRUEL.--Take two tablespoonfuls of sago and place them in a small saucepan, moisten gradually with a little cold water. Set the preparation on a slow fire, and keep stirring till it becomes rather stiff and clear.

Add a little grated nutmeg and sugar to taste; if preferred, half a pat of b.u.t.ter may also be added with the sugar.

6. CREAM GRUEL.--Put a pint and a half of water on the stove in a saucepan.

Take one tablespoon of flour and the same of cornmeal; mix this with cold water, and as soon as the water in the saucepan boils, stir it in slowly.

Let it boil slowly about twenty minutes, stirring constantly; then add a little salt and a gill of sweet cream. Do not let it boil after putting in the cream, but turn into a bowl and cover tightly. Serve in a pretty cup and saucer. {376}

DRINKS.

1. APPLE WATER.--Cut two large apples into slices and pour a quart of boiling water on them, or on roasted apples: strain in two or three hours and sweeten slightly.

2. ORANGEADE.--Take the thin peel of two oranges and of one lemon; add water and sugar the same as for hot lemonade. When cold add the juice of four or five oranges and one lemon and strain off.

3. HOT LEMONADE.--Take two thin slices and the juice of one lemon; mix with two tablespoonfuls of granulated sugar, and add one-half pint of boiling water.

4. FLAXSEED LEMONADE.--Two tablespoonfuls of whole flaxseed to a pint of boiling water, let it steep three hours, strain when cool and add the juice of two lemons and two tablespoonfuls of honey. If too thick, put in cold water. Splendid for colds and suppression of urine.

5. JELLY WATER.--Sour jellies dissolved in water make a pleasant drink for fever patients.

6. TOAST WATER.--Toast several thin pieces of bread a nice deep brown, but do not blacken or burn. Break into small pieces and put into a jar. Pour over the pieces a quart of boiling water; cover the jar and let it stand an hour before using. Strain if desired.

7. WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth, and stirred very quickly into a gla.s.s of milk, is a very nouris.h.i.+ng food for persons whose digestion is weak, also for children who cannot digest milk alone.

8. EGG COCOA.--One-half teaspoon cocoa with enough hot water to make a paste. Take one egg, beat white and yolk separately. Stir into a cup of milk heated to nearly boiling. Sweeten if desired. Very nouris.h.i.+ng.

9. EGG LEMONADE.--White of one egg, one tablespoonful pulverized sugar, juice of one lemon and one goblet of water. Beat together. Very grateful in inflammation of lungs, stomach or bowels.

10. BEEF TEA.--For every quart of tea desired use one pound of fresh beef, from which all fat, bones and sinews have been carefully removed; cut the beef into pieces a quarter of an inch thick and mix with a pint of cold water. Let it stand an hour, then pour into a gla.s.s fruit can and place in a vessel of water; let it heat on the stove another hour, but do not let it boil. Strain before using. {377}

JELLIES.

1. SAGO JELLY.--Simmer gently in a pint of water two tablespoonfuls of sago until it thickens, frequently stirring. A little sugar may be added if desired.

2. CHICKEN JELLY.--Take half a raw chicken, tie in a coa.r.s.e cloth and pound, till well mashed, bones and meat together. Place the ma.s.s in a covered dish with water sufficient to cover it well. Allow it to simmer slowly till the liquor is reduced about one-half and the meat is thoroughly cooked. Press through a fine sieve or cloth, and salt to taste. Place on the stove to simmer about five minutes. When cold remove all particles of grease.

3. MULLED JELLY.--Take one tablespoonful of currant or grape jelly; beat it with the white of one egg and a little loaf sugar; pour on it one-half pint of boiling water and break in a slice of dry toast or two crackers.

4. BREAD JELLY.--Pour boiling water over bread crumbs; place the mixture on the fire and let it boil until it is perfectly smooth. Take it off, and after pouring off the water, flavor with something agreeable, as a little raspberry or currant jelly water. Pour into a mold until required for use.

5. LEMON JELLY.--Moisten two tablespoonfuls of cornstarch, stir into one pint boiling water; add the juice of two lemons and one-half cup of sugar.

Grate in a little of the rind. Put in molds to cool.

MISCELLANEOUS.

1. TO COOK RICE.--Take two cups of rice and one and one-half pints of milk.

Place in a covered dish and steam in a kettle of boiling water until it is cooked through, pour into cups and let it stand until cold. Serve with cream.