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

Mix oatmeal and’ salt to a smooth paste with cold water, pour into boiling milk or water, stir until it thickens, then cook over boiling water from 40 to 60: minutes or longer. Strain, reheat, stirring all the time. Serve with salt or sugar, Cup of Arrowroot and Arrowroot Pudding. 1 cup scalded milk. 2. tbsp. cold milk. 1 tbsp. arrowroot. f.g. salt. ‘Mix arrowroot and salt to a liquid with cold water, pour this into the hot milk, stir and cook over boiling water fifteen minutes. Serve in a hot cup with sugar. INVALID COOKERY 107 Pudding. This may be turned into a light pudding by the addition of an egg, % tbsp. sugar and 3 drops of flavouring. Add the beaten yolk, sugar and flavouring to the cooked arrowroot off the fire. Fold in the stify whipped white. Pour into a buttered saucer or baker. Bake in a moderate oven until lightly coloured. Serve at once. Egg Nog. lege. 1 tbsp. brandy or sherry, if ordered, 1 or 2 tsp. sugar. or a little nutmeg. % cup milk. Beat egg, add sugar, stir and pour on either hot or cold milk, add flavouring. Strain into a glass and serve with a little grated nutmeg on the top. Heat glass for a hot egg nog. Beef Tea. 1 Ib. lean beefsteak. 1 pint cold water. Y% tsp. salt. Remove all fat and skin from meat, cut meat into thin strips, scrape red meat from connective tissue. Put scraped meat with cold water and salt in top part of double boiler, leave in a cold place for one hour. Then put cold water in under part of saucepan and place that containing the beef tea over it. Bring water slowly to a boil, then move to the back of stove and let the tea cook very slowly for an hour longer. It must never boil. Pour off the tea, keeping the meat back with a fork, then put meat in strainer, press well and add to tea. Remove any fat with clean white paper. Reheat tea if necessary, but never boil. Serve in a hot cup with dry toast. Beef tea is a stimulant; it contains but little nourishment. Fowl, Meat or Fish for an Invalid. Put a lean lamb chop, well trimmed, the breast of a chicken, pheasant or partridge, or a filet of white fish, between two buttered plates over a saucepan of fast boiling water. Invert the plates every five minutes, Cook from fifteen to thirty minutes, according to size and thickness. Serve on a hot plate with or without white sauce. Decorate daintily. The meat may be placed on a greased din, covered with buttered paper and cooked in the oven. 108 GIRLS’ HOME MANUAL CHAPTER XXVIII. A FIRELESS COOKER Description. A fireless cooker is an air-tight, insulated receptacle on the same principle as. the Thermos bottle. If food already heated, and covered by some boiling liquid is placed in it, the cooking of the food is finished by the heat already generated in the food, that is by the conservation or keeping in of the heat. Since no heat can escape from the cooker and no outside air penetrates into it, very little heat is lost. The following experiment illustrates the principle. A stew was made by placing tough meat in cold water, brought to boiling point over heat and cooked ten minutes at 212 degrees Fahrenheit. It was then placed in a homemade fireless. cooker and left untouched for seventeen hours (less time would have done). When taken out the meat was tender and hot; it registered 140°. The 62 degrees of heat lost had cooked the meat. ; The advantages of a fireless cooker are: ~ (a.) Less fuel is used. (b.) The kitchen may be kept cool in summer. (c.) The cook can go out and come back to find a meal cooked without fear of burning. (d.) She has more time for other duties and recreation. Porridge made at tea-time and placed in the fireless cooker will be ready cooked for breakfast. Dinner may be prepared and started on the fire lighted for breakfast; it may then be placed in the fireless and the fire let out. How to Make a Fireless Cooker.