Toast is valuable for invalids, because by toasting, part of the starch is turned into dextrin, which is easily digested. Cut the bread thin. Serve it dry, or buttered lightly or with hot water or milk poured on it. When a Patient Suffers from Sickness and Nausea every food should be given iced, or as cold as possible, and in the smallest quantities; and a good plan is to slip a little piece of ice into the patient’s mouth immediately after giving the food. Sponge the hands and face of an invalid carefully before giving any meal. In case of infectious fevers all remains of food should at once be burned, and on no account be eaten by another person. The nurse should not eat in the sick-room. Buttermilk is often very useful. It is almost always allowable in sickness. Whey is often found useful when every preparation of fresh milk di- agrees. It is not,very nourishing, but is digestible, and is a refreshing drink. Make Cottage Cheese and strain the liquid well. From 1 quart milk there should be 2 to 24"cups whey. 126 Blue Ribbon Cook Book Barley Water—To 1 cup pearl barley, washed, add 6 cups water. Cook in double boiler 4 hours. Strain, add 1 tablespoon sugar. This is an excel- lent drink, very refreshing and somewhat nourishing. To make a mild laxative drink, add to the barley 6 to 8 figs cut in pieces. Rice Water—Wash 1 tablespoon rice, cook in double-boiler 30 minutes in 1 quart water; strain and sweeten; flavor with nutmeg. Toast Water—Cut 2 slices of bread thin, toast. Break in pieces, pour over them 1 cup boiling water, cool and strain. It may be flavored with a little lemon juice. Fruit Water—Use any soft fruit the patient likes. Rub through fine sieve, strain, add water, chill; serve. Apple water is made from baked apples. Egg and Lemon Juice—Take 1 teaspoon of sugar, 1 cup of water, juice of 14 lemon, or less. Add the white of 1 egg and shake in a shaker or fruit jar. Strain. Albumenized Milk—1 cup milk, speck of salt, 1 egg white. Shake ingredients in shaker or jar. Add a little flavoring. Flaxseed Tea—To 1 cup boiling water allow 1 tablespoon flaxseed. Pour on the water boiling hot, boil 5 to 10 minutes and strain. Sweeten and for flavor add a little lemon or orange juice. Koumiss—1 quart milk, 1 tablespoon sugar, 1 tablespoon lukewarm water, 1 cake of compressed yeast. Sterilized bottles that can be fastened tightly. Mix the yeast with lukewarm water. Add milk and sugar; pour into the bottles. Fill them to within 3 inches of the top. Cork and shake well. Stand in a warm room 3 hours, and lay them down in ice-box for 3 to 5 days. If needed for use next day, bottles may stand in room for 6 hours in summer and 12 in winter, and then lay in the ice-box for 12. If ordinary bottles are used, tie corks down securely. Slow fermentation produces the best koumiss. Egg-Nog—1 egg, speck of salt, 34 tablespoon of sugar, 34 cup of milk, flavoring. Beat egg, add sugar and salt Beat. Add cold milk and flavor- ing; serve. Vary flavorings. Use vanilla, grated nutmeg, cinnamon, 2 tablespoons fruit juice, etc. Bo See GRUELS These are thin mixtures made by cooking cereals in water, as for break- fast, pressing through a fine sieve, and diluting with hot milk or cream. Or cereal may be cooked in all milk. Barley, oatmeal, rolled oats, cornmeal, farina, rice or cracked wheat, may be used. Proportions are about 2 table- Gruels 137 spoons cereal to 1 quart liquid. Cook in double boiler. For variations, flavor with lemon or nutmeg, or cook a few raisins or figs in with cereal and remove before serving, or leave in and press through strainer. Cracker Gruel—Use 14 cup plain or Graham cracker crumbs. Cook a few minutes in a cup of boiling water; add 1 cup hot milk, and a little salt.

AI-modernized reading of the original text

Toast is valuable for invalids, because by toasting, part of the starch is turned into dextrin, which is easily digested. Cut the bread thin. Serve it dry, or buttered lightly or with hot water or milk poured on it. When a Patient Suffers from Sickness and Nausea every food should be given iced, or as cold as possible, and in the smallest quantities; and a good plan is to slip a little piece of ice into the patient’s mouth immediately after giving the food. Sponge the hands and face of an invalid carefully before giving any meal. In case of infectious fevers all remains of food should at once be burned, and on no account be eaten by another person. The nurse should not eat in the sick-room. Buttermilk is often very useful. It is almost always allowable in sickness. Whey is often found useful when every preparation of fresh milk diagrees. It is not,very nourishing, but is digestible, and is a refreshing drink. Make Cottage Cheese and strain the liquid well. From 1 quart milk there should be 2 to 24"cups whey. 126 Blue Ribbon Cook Book Barley Water—To 1 cup pearl barley, washed, add 6 cups water. Cook in double boiler 4 hours. Strain, add 1 tablespoon sugar. This is an excellent drink, very refreshing and somewhat nourishing. To make a mild laxative drink, add to the barley 6 to 8 figs cut in pieces. Rice Water—Wash 1 tablespoon rice, cook in double-boiler 30 minutes in 1 quart water; strain and sweeten; flavor with nutmeg. Toast Water—Cut 2 slices of bread thin, toast. Break in pieces, pour over them 1 cup boiling water, cool and strain. It may be flavored with a little lemon juice. Fruit Water—Use any soft fruit the patient likes. Rub through fine sieve, strain, add water, chill; serve. Apple water is made from baked apples. Egg and Lemon Juice—Take 1 teaspoon of sugar, 1 cup of water, juice of 14 lemon, or less. Add the white of 1 egg and shake in a shaker or fruit jar. Strain. Albumenized Milk—1 cup milk, speck of salt, 1 egg white. Shake ingredients in shaker or jar. Add a little flavoring. Flaxseed Tea—To 1 cup boiling water allow 1 tablespoon flaxseed. Pour on the water boiling hot, boil 5 to 10 minutes and strain. Sweeten and for flavor add a little lemon or orange juice. Koumiss—1 quart milk, 1 tablespoon sugar, 1 tablespoon lukewarm water, 1 cake of compressed yeast. Sterilized bottles that can be fastened tightly. Mix the yeast with lukewarm water. Add milk and sugar; pour into the bottles. Fill them to within 3 inches of the top. Cork and shake well. Stand in a warm room 3 hours, and lay them down in ice-box for 3 to 5 days. If needed for use next day, bottles may stand in room for 6 hours in summer and 12 in winter, and then lay in the ice-box for 12. If ordinary bottles are used, tie corks down securely. Slow fermentation produces the best koumiss. Egg-Nog—1 egg, speck of salt, 34 tablespoon of sugar, 34 cup of milk, flavoring. Beat egg, add sugar and salt Beat. Add cold milk and flavoring; serve. Vary flavorings. Use vanilla, grated nutmeg, cinnamon, 2 tablespoons fruit juice, etc. GRUELS These are thin mixtures made by cooking cereals in water, as for breakfast, pressing through a fine sieve, and diluting with hot milk or cream. Or cereal may be cooked in all milk. Barley, oatmeal, rolled oats, cornmeal, farina, rice or cracked wheat, may be used. Proportions are about 2 table- Gruels 137 spoons cereal to 1 quart liquid. Cook in double boiler. For variations, flavor with lemon or nutmeg, or cook a few raisins or figs in with cereal and remove before serving, or leave in and press through strainer. Cracker Gruel—Use 14 cup plain or Graham cracker crumbs. Cook a few minutes in a cup of boiling water; add 1 cup hot milk, and a little salt.

Blue Ribbon cook book