Prepare and cook as for boiled beets. Remove skins and slice beets. Cover with cold vinegar previously boiled with a little salt and a few peppercorns. Make air-tight. . Pickled onic. . 4 quarts small white onions. 4 bay leaves. boiling water to cover. 31 ; 1 tbsp. peppercorns. Z cups salt, \ Bt 1% tbsp. mace. 2 quarts vinegar. YZ cup sugar. 1 tbsp. cloves✪ Pickled Onions. Peel onions, leave whole, sprinkle with salt and ‘cover with boiling water. Let stand a day and night. Drain and add more salt and water as before and leave for a day and night. Drain, and pack in jars, pour over hot vinegar, spices and sugar previously boiled five minutes. Make air-tight. If the onions are desired more tender, before adding the hot vinegar cover them with cold water and bring to boiling point. Strain and finish as above. ~ @ CANNED FRUITS AND VEGETABLES 103 Mustard Pickle. 3 cauliflowers (large). 44 cup mustard. a IN EECTIC rs. 1 tbsp. turmeric. ~ 14 cups : 4 tsp. pepper. 1 quart vinegar. 2 tbsp. cornstarch. Wash cauliflower and break into flowerets. Peel cucumbers, remove seeds and cut into cubes. Sprinkle salt over all and leave for two days. Drain and steam until tender. Do not over-cook it. Mix cornstarch, pepper, turmeric and mustard to a liquid with a little of the cold vinegar. Pour remainder of vinegar on to boil. When boiling add turmeric, etc., and boil ten minutes. Pack jars with vegetables, pour over the hot vinegar mixture. Make air-tight. Sweet Ripe Tomato Pickle. 7 1b. ripe tomatoes. Y% oz. ground mace. ‘ 3% |b. sugar. — 1 quart vinegar. 1 oz. ground cloves. Leeatbsp. salt, Y% oz. cinnamon (ground). C✪ Sweet Ripe Tomato Pickleover tomatoes with boiling water, cover dish and leave for five minutes; this loosens skins. Remove skins and slice tomatoes. Tie spices in a cheese- cloth. Put tomatoes, spices, vinegar and sugar in a saucepan and stew gently one hour. Bottle and make air-tight. The coarser tomatoes grown in fields are generally used for this pickle. 104 GIRLS’ HOME MANUAL e CHAPTER Xxvit ; INVALID COOKERY The doctor’s directions as to the food for very sick people, and times for giving it, should be strictly followed. A convalescent is not able to digest all ordinary food. The diet should be light, nourishing and easily digested. Food for the sick may be classed under three heads: (I.) Liquid Diet (for fever patients). Sterilized milk. Sterilized water. Milk with soda water or lime water. Peptonised milk. Barley water. Rice, toast, apple or lemon water or other fruit drinks. Thin gruels of oatmeal, arrowroot, cornstarch or flour. Mutton, chicken or veal broth. Beef tea. Beef juice. Clear soup. (II.) Semi-Liquid Diet includes the above with the addition of: Milk and cereal puddings. Sweet and savoury custards. Egg nog. Jelly. Junket. Bread and milk. Crackers. Dry Toast. A weak cup of tea. ~ (III.) Light Solid Diet (for convalescents). Fowl (white meat). White fish (steamed). Steamed chop. Sweetbreads. Tripe. Egg in a nest, steamed egg, poached egg, or egg cooked lightly in shell. Simple milk and egg desserts. Rice pudding. Souffles. Simple gelatine dishes. Baked potatoes (if vegetables are allowed). Cauliflower is the easiest vegetable to digest. ‘ Beef Tea, Q The food value of beef tea and beef extracts is very small. valuable as stimulants to excite the a diet. They should not be given in They are chiefly Ppetite and to vary the monotony of a liquid cases of diarrhoea, The white of egg in water or milk is more nourishing than beef tea. INVALID COOKERY 105 Jelly is chiefly useful to give between meals to prevent a feeling of faintness. It acts as a protein sparer. The sugar adds to its food value. Fruit drinks are refreshing, not nourishing, except for the sugar. They should not be given in cases of diarrhoea; cold boiled water or rice water are then the safest beverages.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Prepare and cook as for boiled beets. Remove skins and slice beets. Cover with cold vinegar previously boiled with a little salt and a few peppercorns. Make air-tight. . Pickled onic. . 4 quarts small white onions. 4 bay leaves. boiling water to cover. 31 ; 1 tbsp. peppercorns. Z cups salt, \ Bt 1% tbsp. mace. 2 quarts vinegar. YZ cup sugar. 1 tbsp. cloves. Peel onions, leave whole, sprinkle with salt and ‘cover with boiling water. Let stand a day and night. Drain and add more salt and water as before and leave for a day and night. Drain, and pack in jars, pour over hot vinegar, spices and sugar previously boiled five minutes. Make air-tight. If the onions are desired more tender, before adding the hot vinegar cover them with cold water and bring to boiling point. Strain and finish as above. ~ @ CANNED FRUITS AND VEGETABLES 103 Mustard Pickle. 3 cauliflowers (large). 44 cup mustard. a IN EECTIC rs. 1 tbsp. turmeric. ~ 14 cups : 4 tsp. pepper. 1 quart vinegar. 2 tbsp. cornstarch. Wash cauliflower and break into flowerets. Peel cucumbers, remove seeds and cut into cubes. Sprinkle salt over all and leave for two days. Drain and steam until tender. Do not over-cook it. Mix cornstarch, pepper, turmeric and mustard to a liquid with a little of the cold vinegar. Pour remainder of vinegar on to boil. When boiling add turmeric, etc., and boil ten minutes. Pack jars with vegetables, pour over the hot vinegar mixture. Make air-tight. Sweet Ripe Tomato Pickle. 7 1b. ripe tomatoes. Y% oz. ground mace. ‘ 3% |b. sugar. — 1 quart vinegar. 1 oz. ground cloves. Leeatbsp. salt, Y% oz. cinnamon (ground). Cover tomatoes with boiling water, cover dish and leave for five minutes; this loosens skins. Remove skins and slice tomatoes. Tie spices in a cheese- cloth. Put tomatoes, spices, vinegar and sugar in a saucepan and stew gently one hour. Bottle and make air-tight. The coarser tomatoes grown in fields are generally used for this pickle. 104 GIRLS’ HOME MANUAL e CHAPTER Xxvit ; INVALID COOKERY The doctor’s directions as to the food for very sick people, and times for giving it, should be strictly followed. A convalescent is not able to digest all ordinary food. The diet should be light, nourishing and easily digested. Food for the sick may be classed under three heads: (I.) Liquid Diet (for fever patients). Sterilized milk. Sterilized water. Milk with soda water or lime water. Peptonised milk. Barley water. Rice, toast, apple or lemon water or other fruit drinks. Thin gruels of oatmeal, arrowroot, cornstarch or flour. Mutton, chicken or veal broth. Beef tea. Beef juice. Clear soup. (II.) Semi-Liquid Diet includes the above with the addition of: Milk and cereal puddings. Sweet and savoury custards. Egg nog. Jelly. Junket. Bread and milk. Crackers. Dry Toast. A weak cup of tea. ~ (III.) Light Solid Diet (for convalescents). Fowl (white meat). White fish (steamed). Steamed chop. Sweetbreads. Tripe. Egg in a nest, steamed egg, poached egg, or egg cooked lightly in shell. Simple milk and egg desserts. Rice pudding. Souffles. Simple gelatine dishes. Baked potatoes (if vegetables are allowed). Cauliflower is the easiest vegetable to digest. ‘ Beef Tea, Q The food value of beef tea and beef extracts is very small. valuable as stimulants to excite the a diet. They should not be given in They are chiefly Ppetite and to vary the monotony of a liquid cases of diarrhoea, The white of egg in water or milk is more nourishing than beef tea. INVALID COOKERY 105 Jelly is chiefly useful to give between meals to prevent a feeling of faintness. It acts as a protein sparer. The sugar adds to its food value. Fruit drinks are refreshing, not nourishing, except for the sugar. They should not be given in cases of diarrhoea; cold boiled water or rice water are then the safest beverages.

Girl's home manual of cookery, home management, home nursing and laundry