Instruction in cookery (Methuen's text-books, Thompson)

2 tablespoonfuls of specially ground bran, 1 oz. creamed butter, 2 teaspoonfuls baking-powder, 1 egg, and about a tablespoonful of milk. The Preparation of Fruits for Diabetic Patients — The fruits suitable are cherries, gooseberries, plums, blackberries, and cranberries. Wash the fruit, place in a pan, bring to a boil, and throw away that water. Put into fresh, cold water and stew till tender. A little of Callard’s prepared glycerine may be added. Omelette Souffle — Separate the whites and yolks of 3 eggs. Beat the whites till very stiff. Stir gradually into the beaten yolks. Make about 2 oz. of butter very hot in an omelette pan (aluminium or steel are the best) , and place on a gas ring, stirring all the time. When brown underneath, hold in front of the fire till brown on the top, or place a very hot shovel on the top. This may be served with cream or Devonshire cream. Barley Water — Wash 2 oz. of pearl barley in cold water. Put it into a clean enamelled saucepan and bring to a boil. Boil 5 minutes, and pour off the water. Pour on to it 2 quarts of boiling water, and place in a pan with the thinly peeled coated rind of 1 lemon. When reduced to about a quart, add the strained juice of the lemon and allow to stand till cold. The lemon juice may be omitted if it is to be added to milk. Blancmange — 2 oz. gelatine, 1 pint cream, 1 pint milk, 3 oz. loaf sugar. Place the gelatine in the milk. When soft, place in a delicately clean pan on the fire till melted. Add the sugar; stir till it is dissolved. Whip the cream, and when the milk and gelatine are cool, but not setting, pour in the cream, and stir occasionally till cold. Pour into a wet mould, and when set turn out. Essence of cinnamon or essence of ginger may be added as a flavouring, as they are both useful as aids to digestion. Junket — 1 pint milk. Sugar to taste. Rum or brandy (omit if not allowed). One teaspoonful essence of rennet. Warm the milk and sugar till it is about 98° F. Add the spirits and stir in the rennet. Place in a glass dish, and leave till set. It may be dusted over with powdered cinnamon or nutmeg, and if cream is allowed, it may be served with either Devonshire cream or raw cream. N.B. — The milk must never be allowed to boil. Custard Pudding — \ pint milk, 1 egg, 1 teaspoonful sugar. Beat the egg well. Warm the milk and sugar, and pour it on to the eggs. Stir, and pour in a greased pie dish. Bake in a moderate oven till set. Albumin Water— Beat the white of 1 egg to destroy the membranes. Pass through a canvas bag, and add a little less than J pint of cold boiled water. Add a squeeze of lemon if allowed, and give in cases of great exhaustion. Baked Apple Pulp — Wipe some fine sound apples (Keswicks are the best). Place them on a flat china proof dish in the oven. Allow to bake till soft. Remove all cores and pips and skin, and place the pulp in a glass cup, after beating it well. A tiny squeeze of lemon may be added. Mashed Potato Puree — Specially for patients suffering from dysentery. Steam some potatoes or bake them in their skins. Rub them to a mash, and then beat well with a wooden spoon. Add a little hot milk and butter and a very little salt (no pepper). Beat well, and serve heaped on a plate very hot.