Take a lump of paste, and form it into a rock three inches broad at the top ; colour it, and set it in the middle of a deep china dish, and set a cast figure on it, with a crown on its head, and a knot of rock candy at the feet ; then make a roll of paste an inch thick, and stick it on the inner edge of the dish, two parts round, and cut eight pieces of eringo roots about three inches long, and fix them upright to the roll of paste on the edge ; make gravel walks of shot comfits, from the middle to the end of the dish, and set small figures in them ; roll out some paste, and cut it 132 The Child'^s Cookery Book open like Chinese rails : bake it and fix it on either side of one of the gravel walks with gum, have ready a web of spun sugar, and set it on the pillars of eringo root, and cut part of the web off to form an entrance where the Chinese rails are. This recipe is more than a hundred years old, and will not, I think, be one that the children will care to follow, but it is amusing to see the sort of sweets which our great-grandmothers enjoyed. 133 i / < INVALID COOKERY Old Fashioned Gruel Into three pints of equal parts of milk and water sprinkle a quarter of a pint of Embden groats✪ Old Fashioned Gruel very slowly, and when it is smooth, boil it gently for two hours or more till it is thick. Stir the groats constantly, and don’t put the saucepan over a hot fire. Strain off the groats, and then return the gruel to the saucepan, and add enough milk to make it as thick as cream. When quite hot, pour into a cup, and serve with thin toast very daintily cut into thin strips on a plate. Send up a bowl of castor sugar, but do not sweeten it yourself ; invalids often have to eat gruel which is almost uneatable, because the cook has sweetened it to her liking, instead of the patient’s. 137 T^he Chtld'^s Cookery Book Gruel of Patent Groats Mix in a basin a teaspoonful of patent groats very smoothly with two tablespoon- fuls of milk. Pour it into a pint of boiling water✪ Gruel of Patent Groats, then put it into a perfectly clean enamelled saucepan and boil for ten minutes. When it is ready, serve with toast and sugar as in former recipe. If the gruel is preferred thicker, use more groats, or if a pint is more than is required use half the quantity of milk, but when once made carefully it will be just as nice heated up for a second cup. Lemonade Take four lemons and thoroughly rub all the yellow off on to lumps of sugar. Use one and a half pound in making the lemonade. Put the sugar into a jug, cut 138 The Child's Cookery Book the lemons in half and squeeze out all the juice, strain away the pips, and add it to the sugar. And now comes the secret of nice lemonade. Add one and a half pint of cold water✪ Lemonade, and let it stand all day, stirring from time to time. Don’t put any hot water at all ; if you prefer it less sweet, put only one pound of sugar. And now comes the recipe for barley- water which in cases of illness is of the greatest possible importance. This recipe, as it stands, was given to me by a very clever and exceedingly kind doctor, and I have always used it since. I give it to you exactly as he gave it to me, so I hope you will appreciate it. How TO MAKE Barley-Water, BY One who Knows. Take of Pearl barley. . . . Four tablespoonfuls. Wash this in cold water and reject the 139 The Child'^s Cookery Book ✪ Barley-Water

AI-modernized reading of the original text

Take a lump of paste, and form it into a rock three inches broad at the top ; colour it, and set it in the middle of a deep china dish, and set a cast figure on it, with a crown on its head, and a knot of rock candy at the feet ; then make a roll of paste an inch thick, and stick it on the inner edge of the dish, two parts round, and cut eight pieces of eringo roots about three inches long, and fix them upright to the roll of paste on the edge ; make gravel walks of shot comfits, from the middle to the end of the dish, and set small figures in them ; roll out some paste, and cut it The Child's Cookery Book open like Chinese rails : bake it and fix it on either side of one of the gravel walks with gum, have ready a web of spun sugar, and set it on the pillars of eringo root, and cut part of the web off to form an entrance where the Chinese rails are. This recipe is more than a hundred years old, and will not, I think, be one that the children will care to follow, but it is amusing to see the sort of sweets which our great-grandmothers enjoyed. / < INVALID COOKERY Old Fashioned Gruel Into three pints of equal parts of milk and water sprinkle a quarter of a pint of Embden groats very slowly, and when it is smooth, boil it gently for two hours or more till it is thick. Stir the groats constantly, and don’t put the saucepan over a hot fire. Strain off the groats, and then return the gruel to the saucepan, and add enough milk to make it as thick as cream. When quite hot, pour into a cup, and serve with thin toast very daintily cut into thin strips on a plate. Send up a bowl of castor sugar, but do not sweeten it yourself ; invalids often have to eat gruel which is almost uneatable, because the cook has sweetened it to her liking, instead of the patient’s. The Child's Cookery Book Gruel of Patent Groats Mix in a basin a teaspoonful of patent groats very smoothly with two tablespoonfuls of milk. Pour it into a pint of boiling water, then put it into a perfectly clean enamelled saucepan and boil for ten minutes. When it is ready, serve with toast and sugar as in former recipe. If the gruel is preferred thicker, use more groats, or if a pint is more than is required use half the quantity of milk, but when once made carefully it will be just as nice heated up for a second cup. Lemonade Take four lemons and thoroughly rub all the yellow off on to lumps of sugar. Use one and a half pound in making the lemonade. Put the sugar into a jug, cut The Child's Cookery Book the lemons in half and squeeze out all the juice, strain away the pips, and add it to the sugar. And now comes the secret of nice lemonade. Add one and a half pint of cold water, and let it stand all day, stirring from time to time. Don’t put any hot water at all ; if you prefer it less sweet, put only one pound of sugar. And now comes the recipe for barleywater which in cases of illness is of the greatest possible importance. This recipe, as it stands, was given to me by a very clever and exceedingly kind doctor, and I have always used it since. I give it to you exactly as he gave it to me, so I hope you will appreciate it. How TO MAKE Barley-Water, BY One who Knows. Take of Pearl barley. . . . Four tablespoonfuls. Wash this in cold water and reject the The Child'^s Cookery Book

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