Cookery for busy lives and small incomes

Pearl barley is sometimes liked in mutton broth. Put it on with the mutton, as it requires longer cooking than rice. Barley Soup This is a most excellent and nutritious soup for invalids. The recipe will be found in chapter on soups. Gruel Ingredients. — 1 dessert-spoonful of fine oatmeal, 1 breakfast-cupful of water. Method. — Put the water in a saucepan on the fire to boil. Mix the oatmeal very smoothly with cold water, stir it into boiling water, and stir and cook for ten minutes— longer, if time can be spared. The longer oatmeal is cooked, the more digestible it is. The gruel may be made with milk, if preferred, or milk and water. Sometimes a little salt is added, and sometimes sugar. Posset A posset for a cold is made by boiling a breakfast-cupful of milk. When boiling, pour in two table-spoonfuls of treacle. Boil up. The treacle curdles the milk. Strain the whey through muslin into a cup. As this posset is to promote perspiration, give it to the patient when in bed. A Cup of Arrowroot Ingredients. — A breakfast-cupful of milk, two teaspoonfuls of arrowroot. Method. — Put the milk in a saucepan on the fire to boil. Mix the arrowroot very smoothly in a basin with a little cold water ; stir it into the milk when boiling. When it thickens it is ready. It may be sweetened with a little sugar, and a little brandy may be added. Arrowroot alone is not nutritious, but with milk it makes an agreeable food. Light Pudding Ingredients. — A dessert-spoonful of corn-flour. h pint of milk, 1 egg, 1 dessert-spoonful of sugar. Method. — Put the milk on to boil. Mix the corn-flour smoothly with a little cold milk, stir it into the boiling milk ; continue stirring smoothly until it well thickens, add the sugar, and stir in the yolk of egg. Whip up the white to a stiff froth, either with a knife on a plate, or in a basin with a fork. Stir this in lightly, and pour the mixture into a greased pie dish. Bake in a quick oven for a quarter of an hour, until the pudding is thrown up and nicely browned. Semolina Pudding Make like corn-flour. It is very nutritious. Semolina is made from hard wheats. Sago Pudding Make like corn-flour. Milk Pudding For other milk puddings see chapter on puddings. Jelly (uncleared) Ingredients. — 1 oz. packet of gelatine or isinglass, 3 large lemons, 4 ozs. of lump sugar, 1 quart of water, 4 cloves. Method. — Soak the gelatine in the water for half an hour, add to it the thin rind (the yellow part only) of two lemons. If any of the pith is taken, the jelly will be bitter. Strain the juice of three lemons and remove the pips. Put the gelatine and water into a saucepan, add the lemon juice, cloves, and sugar. Stir over the fire, and bring slowly to the boil that the gelatine may get quite dissolved. Strain through muslin into a mould or basin. Port Wine Jelly Make the jelly as directed in foregoing recipe, using pint of water. When strained and cool, stir in J pint of port. If boiled in the jelly the wine loses its strength. Jelly (cleared) Ingredients. — Those mentioned for jelly uncleared, and the whites and shells of 2 large eggs.