Friday, June 29, 2012

Crackers and Marmalade

Toast three soda crackers, dip them for one minute in boiling water, spread them with a little sweet butter, and put between them layers of orange marmalade, or any other preserve or jelly; put plenty upon the top cracker, and set them in the oven for two or three minutes before serving. This makes a delicate and inviting lunch for convalescents.

Thursday, June 28, 2012

Bread Jelly

Remove the crust from a roll, slice the crumb, and toast it; put the slices in one quart of water, and set it over the fire to simmer until it jellies; then strain it through a cloth, sweeten it, and flavor it with lemon juice; put it into a mould and cool it upon the ice before using.

Wednesday, June 27, 2012

Farina Gruel

Stir one ounce of farina into one pint of boiling water, and boil it down one half, using a farina kettle, or stirring occasionally to prevent burning, then add half a pint of milk, boil up once, and sweeten to taste. Use warm. Farina is a preparation of the inner portion of the finest wheat, freed from bran, and floury dust; it contains an excess of nitrogenous, or flesh-forming material, readily absorbs milk or water in the process of cooking, is quickly affected by the action of the gastric juices; and is far superior as a food to sago, arrowroot, tapioca, and corn starch.

Monday, June 25, 2012

Very strong Beef Tea

(This tea contains every nutritious element of the beef.)--Cut two pounds of lean beef into small dice, put it into a covered jar without water, and place it in a moderate oven for four hours, then strain off the gravy, and dilute it to the desired strength with boiling water.

Monday, June 18, 2012

Egg Tea

Beat the yolk of an egg in a cup of tea, and let the sick person drink it warm; the yolk is more readily digested than the white, and has a better flavor; and the tea is a powerful respiratory excitant, while it promotes perspiration, and aids the assimilation of more nourishing foods.

Thursday, June 14, 2012

Egg Broth

Beat an egg until it is frothy, stir into it a pint of boiling hot meat broth, free from fat, season it with a saltspoonful of salt, and eat it hot, with thin slices of dry toast; it may be given to assist the patient in gaining strength.

Tuesday, June 12, 2012

Iceland Moss Chocolate

Dissolve one ounce of Iceland moss in one pint of boiling milk; boil one ounce of chocolate for five minutes in one pint of boiling water; thoroughly mix the two; and give it to the invalid night and morning. This is a highly nutritive drink for convalescents.

Monday, June 11, 2012

Apple Custard

Pare and core six apples; set them in a pan with a very little water, and stew them until tender; then put them in a pudding dish without breaking, fill the centres with sugar, and pour over them a custard made of a quart of milk, five eggs, four ounces of sugar, and a very little nutmeg; set the pudding-dish in a baking-pan half full of water, and bake it about half an hour. Serve it either hot or cold, at the noon dinner.

Sunday, June 10, 2012

Strawberry Shortcake

Rub two ounces of butter into a pound of prepared flour, mix it stiff enough to mould with about half a pint of milk; put the dough upon a round tin plate, gently flattening with the roller; bake it about twenty minutes in a quick oven, trying it with a broom straw to be sure it is done, before taking it from the oven; let it cool a little, tear it open by first separating the edges all around with a fork, and then pulling it in two pieces; upon the bottom put a thick layer of strawberries, or any perfectly ripe fruit, plentifully sprinkled with sugar; then lay on the fruit the upper half of the shortcake, with the crust down; add another layer of fruit, with plenty of sugar, and serve it with sweet milk or cream. This is rather rich, but a small piece may be given to the children as a treat, at the noon dinner.

Saturday, June 9, 2012

Plain Gingerbread

Partly melt one ounce of butter, stir it into half a pint of molasses, with a tablespoonful of ground ginger, and half a pint of boiling water, stir in smoothly half a pound of prepared flour, and pour the batter into a buttered baking pan; bake it about half an hour in a quick oven, trying it with a broom straw, at the end of twenty minutes; as soon as the straw passes through it without sticking, the cake is done.

Friday, June 8, 2012

Plain Cookies

Beat one egg with one cup of sugar to a cream, work two ounces of butter soft, and beat it with the egg and sugar, grate in quarter of a nutmeg, add one gill of milk, and prepared flour enough to make a sufficiently stiff paste to roll out about a pound. Roll an eighth of an inch thick, cut out with a biscuit cutter, or an inverted cup, and lay on a floured baking pan, and bake about twenty minutes in a moderate oven.

Thursday, June 7, 2012

Fruit Farina

Sprinkle three tablespoonfuls of farina into one quart of boiling milk, using a sauce-pan set into a kettle of boiling water, in order to prevent burning; flavor and sweeten to taste, and boil for half an hour, stirring occasionally; then add one pint of any ripe berries, or sliced apples, and boil until the fruit is cooked, about twenty minutes: the pudding may be boiled in a mould or a cloth after the fruit is added. It should be served with powdered sugar.

Apple Cake

Grate a small loaf of stale bread; pare and slice about a quart of apples; lightly butter a pudding mould, dust it well with flour, and then with sugar, and fill it with layers of bread crumbs, apples, and sugar, using a very little cinnamon to flavor it; let the top layer be of crumbs, and put a few bits of butter on it; bake the cake for one hour in a moderate oven; and serve it for dessert.

Tuesday, June 5, 2012

Boiled Potatoes

Potatoes for children's use should be very carefully boiled; and if not used as soon as they are done, should be kept hot and dry, by pouring off the water, covering them with a dry cloth, and setting them on the back of the stove. After washing them thoroughly, pare them entirely, or take off one ring around each; if they are new, put them over the fire in hot water; if they are old, put them on in cold water; in either case, add a tablespoonful of salt, and boil them from fifteen to thirty minutes, as they require, until you can pierce them easily with a fork; then drain off all the water, cover them with a clean dry towel, and set them on the back of the fire until you are ready to use them.

Monday, June 4, 2012

Baked Potatoes

Potatoes for baking should be of equal and medium size, with smooth skins; they should be well washed with a brush or cloth, and put into a quick oven; they will bake in from twenty to thirty-five minutes, according to variety and ripeness; as soon as you find they yield readily when pressed between the fingers, they are done; and should be served at once, uncovered. If they stand they grow heavy, and if you put them in a covered dish you will make them watery.

Boiled Eggs

Eggs are usually spoiled in cooking; if they are plunged into boiling water, and maintained at the boiling point, the effect is to harden the albumen while the yolk remains almost raw, and make them totally unfit for digestion. A good way to cook them is to place them over the fire in cold water, bring them slowly to a boil, and then at once set the vessel containing them back from the fire, and let the eggs stand in the water about one minute if they are to be soft, and two minutes, or longer, if they are to be hard. Poor eggs cooked in this way are superior in flavor and digestibility to new-laid eggs boiled rapidly. One minute is quite long enough to boil them if they are wanted in their best condition.

Sunday, June 3, 2012

Broiled Chicken

A tender, but not very fat chicken, makes an excellent dinner for children. It should be plucked, singed, split down the back, carefully drawn, and wiped with a damp cloth, but not washed; the joints and breast-bone should be broken with the rolling pin, the chicken being covered with a folded towel to protect the flesh; it should then be broiled, inside first, over a clear, brisk fire, or better still, laid in a pan on a couple of slices of bread, and quickly roasted in a hot oven; by the latter process all the juices of the bird are saved; some gravy will flow from a good chicken, and from this the superfluous fat should be removed; if the chicken is very fat the bread under it should not be given to the children.

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