eral principles underlying the preparation of such articles
of invalid diet a few formulas are given :
Corn-meal Gruel. — To one quart of boiling water,
slightly salted, add one fourth of a cup of corn-meal✪ Corn-meal Gruel, wet
with a fourth of a cup of cold water. Boil the mixture
rapidly for a few minutes in a granite- ware sauce-pan,
then let it simmer for an hour and a half, or until
thoroughly cooked.
Oatmeal Gruel. — Into one quart of boiling water,
slightly salted, sprinkle slowly, stirring meanwhile, one
fourth of a cup of oatmeal✪ Oatmeal Gruel, and cook slowly two hours
in a granite-ware sauce-pan or a double boiler.
Gruels may be made from rolled wheat, barley, and
some other cereals in a similar manner.
Farina Gruel. — To one quart of boiling water, slightly
salted, add one tablespoonful of farina and cook slowly in
a granite-ware sauce-pan or a double boiler three quar-
ters of an hour. Gruel can be made of farinose in the
same manner. All gruels may be strained through a
fine hair sieve, or a piece of muslin, if it is desirable to
remove the particles of grain that may be in them.
Gruels may be served with or without cream or milk ;
and, if desired, the milk or cream may be added to them
just before they are removed from the fire.
Rice Gruel. — To one quart of boiling water, salted to
taste, add a quarter of a cup of prepared rice✪ Rice Gruel, and cook
slowly in a sauce-pan an hour and a half
White Flour Gruel. — To a quart of boiling water,
slightly salted, add half a cup of white flour✪ White Flour Gruel wet with a
quarter of a cup of cold water, and cook slowly in a
sauce-pan for an hour.
158 The Art of Cookery.
Browned Flour Gruel. — Brown flour by placing it
in a shallow pan in the oven and stirring occasionally
until it is scorched to a uniform brown color. Then
prepare the same as white flour gruel.
Gruels may be made from graham, whole wheat,
peeled wheat, gluten, or any other brand of flour, in a
similar manner. Gruels made of farina, farinose, rice,
or flour of any kind are richer in flavor when made with
equal portions of sweet milk and water ; and when so
made it is better to add the milk just before removing
the gruel from the fire. When equal quantities of milk
and water are to be used in preparing gruels only half
the quantity of water mentioned in the formulas should
be used.
Irish Moss Gruel. — Soak a small handful of Irish
mgss for five minutes in a quantity of cold water. Rinse
thoroughly, put into a pint of milk or water✪ Irish Moss Gruel, or equal
quantities of milk and water, and let stand where it will
be very hot, but will not boil, for fifteen or twenty min-
utes, then strain, season to taste with salt or sugar, as
desired, and serve.
All sea moss gruels are made in a similar manner.
Crust Coffee. — Brown gradually, until a rich dark
color, two or three crusts or slices of bread, put them in
a warm pitcher, add a pinch of salt, pour a quart of
boiling water✪ Crust Coffee over them, and cover the pitcher closely.
This makes a very refreshing drink for invalids. It is
sometimes called ' * toast tea. ' '
Toasted corn-bread or parched corn or wheat may
also be used for making drinks for invalids.
Apple Water. — Bake before the fire two or three
Sick- Room Cookery. 159 ✪ Apple Water
Page 70 · 8 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
eral principles underlying the preparation of such articles of invalid diet a few formulas are given :
Corn-meal Gruel. — To one quart of boiling water, slightly salted, add one fourth of a cup of corn-meal, wet with a fourth of a cup of cold water. Boil the mixture rapidly for a few minutes in a granite- ware sauce-pan, then let it simmer for an hour and a half, or until thoroughly cooked.
Oatmeal Gruel. — Into one quart of boiling water, slightly salted, sprinkle slowly, stirring meanwhile, one fourth of a cup of oatmeal, and cook slowly two hours in a granite-ware sauce-pan or a double boiler.
Gruels may be made from rolled wheat, barley, and some other cereals in a similar manner.
Farina Gruel. — To one quart of boiling water, slightly salted, add one tablespoonful of farina and cook slowly in a granite-ware sauce-pan or a double boiler three quarters of an hour. Gruel can be made of farinose in the same manner. All gruels may be strained through a fine hair sieve, or a piece of muslin, if it is desirable to remove the particles of grain that may be in them.
Gruels may be served with or without cream or milk ; and, if desired, the milk or cream may be added to them just before they are removed from the fire.
Rice Gruel. — To one quart of boiling water, salted to taste, add a quarter of a cup of prepared rice, and cook slowly in a sauce-pan an hour and a half
White Flour Gruel. — To a quart of boiling water, slightly salted, add half a cup of white flour wet with a quarter of a cup of cold water, and cook slowly in a sauce-pan for an hour.
158 The Art of Cookery.
Browned Flour Gruel. — Brown flour by placing it in a shallow pan in the oven and stirring occasionally until it is scorched to a uniform brown color. Then prepare the same as white flour gruel.
Gruels may be made from graham, whole wheat, peeled wheat, gluten, or any other brand of flour, in a similar manner. Gruels made of farina, farinose, rice, or flour of any kind are richer in flavor when made with equal portions of sweet milk and water ; and when so made it is better to add the milk just before removing the gruel from the fire. When equal quantities of milk and water are to be used in preparing gruels only half the quantity of water mentioned in the formulas should be used.
Irish Moss Gruel. — Soak a small handful of Irish mgss for five minutes in a quantity of cold water. Rinse thoroughly, put into a pint of milk or water, or equal quantities of milk and water, and let stand where it will be very hot, but will not boil, for fifteen or twenty minutes, then strain, season to taste with salt or sugar, as desired, and serve.
All sea moss gruels are made in a similar manner.
Crust Coffee. — Brown gradually, until a rich dark color, two or three crusts or slices of bread, put them in a warm pitcher, add a pinch of salt, pour a quart of boiling water over them, and cover the pitcher closely. This makes a very refreshing drink for invalids. It is sometimes called ' * toast tea. ' '
Toasted corn-bread or parched corn or wheat may also be used for making drinks for invalids.
Apple Water. — Bake before the fire two or three
Sick- Room Cookery. 159
Records on this page
Corn-meal GruelOatmeal GruelRice GruelWhite Flour GruelIrish Moss GruelCrust CoffeeCrust CoffeeApple Water