“Six Boston crackers split, two tablespoonfuls of
white sugar, a good pinch of salt, and a little nut-
meg ; enough boiling water to cover them well✪ Panada. Pile
the crackers in a bowl in layers, scatter the salt and
sugar and grated nutmeg among them. Cover with
boiling water, and set on the hearth, with a close
top over the bowl, for at least one hour. The
crackers should be almost clear, and soft as jelly, but
not broken. Eat from the bowl, with more sugar
sprinkled in if you wish it. If properly made, this
panada is very nice.”
226
MILK TOAST (. FOR INVALIDS).
Milk Toast (for invalids).
Take a couple of slices of bread, and toast well,
— that is, crisp. Take new milk or cream, also a
bit of butter✪ Milk Toast (for invalids) (varying according to toast required),
and melt in a saucepan together. Then dip in the
slices of toast, let them soak for a moment or two,
lift on to a deep plate, and pour the remains of milk
and butter on top. Serve very hot ; add salt as
required. — New -York Herald.
Irish-Moss Blancmange.
Pick over carefully one teacupful of Irish moss ;
wash it first in saleratus-water, then rinse it several
times in fresh ; put it in a tin bucket, with one quart
of milk ; cover closely, and set in a pot of boiling
water. Let it stand until the milk begins to thicken,
then strain through a fine sieve, and sweeten with
powdered sugar ; flavor with lemon or vanilla✪ Irish-Moss Blancmange. Wet
the mould in cold water, pour in the blancmange,
and set in a cool place. When quite firm, loosen the
edges from the mould, and turn out on a dish. To
be eaten with sugar and cream. — Presbyterian
Cook-Book. Dayton, O.
Calves’-Foot Jelly.
“Boil four nicely cleaned calves’-feet in three
quarts of water, until reduced to one, very slowly ;
strain, and set away until cold ; then take off the fat
from the top, and remove the jelly into a stew-pan,
avoiding the settlings, and adding half a pound of
white powdered sugar, the juice of two lemons, and
EGG MULLED IN TEA OR COFFEE. 227
the whites of two eggs✪ Calves’-Foot Jelly, the latter to make it trans-
parent. Boil all together a few moments, and set
away in bowls or glasses ; it is excellent in a sick-
room.”
Egg mulled in Tea or Coffee.
“ Beat the yolk of an egg very well, in a tea or
coffee cup ; stir into it a little milk or cream ; then
pour on it, stirring it all the time, hot coffee or tea
sufficient to fill the cup. If the hot liquid is poured
in too hastily, or without stirring it at the time, the
egg will curdle, instead of uniting with the tea. In-
valids are recommended to try this mixture for break-
fast, as being light and nourishing, without being
heating.”
Raspberry Vinegar.
To four quarts red raspberries, put enough vinegar
to cover, and let them stand twenty-four hours ; scald
and strain it ; add a pound of sugar to one pint of
juice ; boil it twenty minutes, and bottle ; it is then
ready for use, and will keep years. To one glass of
water✪ Raspberry Vinegar add a great spoonful. It is much relished by
the sick. Very nice. — Every-day Cook-Book :
Miss Neill. Belford , Clarke , & Co. {By per.)
Apple Water.
“One large juicy pippin, the most finely flavored
you can get ; three cups of cold water, one quart if
the apple is very large. Pare and quarter the apple,
but do not core it. Put it on the fire in a tin or
porcelain saucepan with the water, and boil, closely
covered, until the apple stews to pieces. Strain the
228
BARLEY WATER.
✪ Apple Water
Page 89 · 8 recipe records on this page
Presented as published in 1887. 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
“Six Boston crackers split, two tablespoonfuls of white sugar, a good pinch of salt, and a little nutmeg ; enough boiling water to cover them well. Pile the crackers in a bowl in layers, scatter the salt and sugar and grated nutmeg among them. Cover with boiling water, and set on the hearth, with a close top over the bowl, for at least one hour. The crackers should be almost clear, and soft as jelly, but not broken. Eat from the bowl, with more sugar sprinkled in if you wish it. If properly made, this panada is very nice.”
MILK TOAST (FOR INVALIDS).
Milk Toast (for invalids).
Take a couple of slices of bread, and toast well, — that is, crisp. Take new milk or cream, also a bit of butter (varying according to toast required), and melt in a saucepan together. Then dip in the slices of toast, let them soak for a moment or two, lift on to a deep plate, and pour the remains of milk and butter on top. Serve very hot ; add salt as required. — New -York Herald.
Irish-Moss Blancmange.
Pick over carefully one teacupful of Irish moss ; wash it first in saleratus-water, then rinse it several times in fresh ; put it in a tin bucket, with one quart of milk ; cover closely, and set in a pot of boiling water. Let it stand until the milk begins to thicken, then strain through a fine sieve, and sweeten with powdered sugar ; flavor with lemon or vanilla. Wet the mould in cold water, pour in the blancmange, and set in a cool place. When quite firm, loosen the edges from the mould, and turn out on a dish. To be eaten with sugar and cream. — Presbyterian Cook-Book. Dayton, O.
Calves’-Foot Jelly.
“Boil four nicely cleaned calves’-feet in three quarts of water, until reduced to one, very slowly ; strain, and set away until cold ; then take off the fat from the top, and remove the jelly into a stew-pan, avoiding the settlings, and adding half a pound of white powdered sugar, the juice of two lemons, and
EGG MULLED IN TEA OR COFFEE. 227
the whites of two eggs, the latter to make it transparent. Boil all together a few moments, and set away in bowls or glasses ; it is excellent in a sickroom.”
Egg mulled in Tea or Coffee.
“ Beat the yolk of an egg very well, in a tea or coffee cup ; stir into it a little milk or cream ; then pour on it, stirring it all the time, hot coffee or tea sufficient to fill the cup. If the hot liquid is poured in too hastily, or without stirring it at the time, the egg will curdle, instead of uniting with the tea. Invalids are recommended to try this mixture for breakfast, as being light and nourishing, without being heating.”
Raspberry Vinegar.
To four quarts red raspberries, put enough vinegar to cover, and let them stand twenty-four hours ; scald and strain it ; add a pound of sugar to one pint of juice ; boil it twenty minutes, and bottle ; it is then ready for use, and will keep years. To one glass of water add a great spoonful. It is much relished by the sick. Very nice. — Every-day Cook-Book : Miss Neill. Belford , Clarke , & Co. {By per.)
Apple Water.
“One large juicy pippin, the most finely flavored you can get ; three cups of cold water, one quart if the apple is very large. Pare and quarter the apple, but do not core it. Put it on the fire in a tin or porcelain saucepan with the water, and boil, closely covered, until the apple stews to pieces. Strain the
BARLEY WATER.
Records on this page
PanadaMilk Toast (for invalids)Irish-Moss BlancmangeCalves’-Foot JellyEgg Mulled in Tea or CoffeeRaspberry VinegarApple WaterBarley Water