Blue Ribbon and Pure Gold cook book

Uncooked Relish—4 quarts ripe tomatoes, 3 cups celery, 2 cups onions, 1 cup green nasturtium seeds, 1 cup grated horseradish, 1 cup sugar, ; cup salt, 4 cup mustard seed, 2 tablespoons celery seed, 1 tablespoon cinnamon, 1 green pepper, 1 quart vinegar. Chop tomatoes and onions finely, sprinkle with salt, let stand overnight. Drain well. Chop celery and green nasturtium seeds, and green pepper. Mix all together and seal in sterile jars. Let stand several days before using. Crabapple Catsup—3 pounds crabapple pulp from jelly, 14 pounds brown sugar, } tablespoon Pure Gold cloves, 1 tablespoon Pure Gold cinnamon, 1 pint vinegar, } teaspoon salt. Cook slowly until thick. Grape Catsup—Use pulp from grape jelly, and follow above recipe. Tomato Catsup—8 quarts ripe tomatoes, 2 cups chopped onions. Wash tomatoes, do not peel; cut in small pieces, add onion and cook until soft. Strain, and mash through a sieve. Add to this } cup salt, 2 cups sugar, 1 pint vinegar, and § to 1 cup Pure Gold pickling spice tied loosely in a bag. Cook slowly until thick—about 2 hours. Remove spices and seal. Apple Chutney—1 quart green tomatoes, 18 sour apples, 3 large onions, 1 pound seeded raisins, 2 pounds brown sugar, 2 red peppers, 14 quarts vinegar, } cup salt, 1 tablespoon Pure Gold ginger, 1 teaspoon Pure Gold black pepper, 1 teaspoon Pure Gold mustard, 1 teaspoon Pure Gold celery seed. Cut tomatoes and onion; sprinkle 2 tablespoons salt over them and let stand overnight. Drain. Chop apples; mix all ingredients and cook slowly until soft. INVALID COOKERY This is a very important subject, and the doctor’s orders should always be followed. Types of Diet are: 1. Liquid Diet—Milk, broths, beef tea, beef juice, strained gruels, strained fruit juice, cream soups, egg-nogs. 2. Light Diet—In addition to the above, soft-cooked eggs, soft custards, jellies, ice-cream, milk toast, junkets, cereals. 3. Full Diet—All foods that are easily digested. Consult the doctor first. The food should be as varied as possible, for invalids easily tire of the same thing. If the food may not be varied, the mode of serving it may, and a stray flower or a new plate is better than no variety at all. Only as much food as the patient is likely to eat should be taken into the sick room. What remains should be at once removed. Endeavor to give the food most appreciated by the patient, provided it is not injurious. Do not let a convalescent know beforehand what the bill-of-fare will be, as surprises are often very pleasing to him. Have everything tempting in appearance and daintily served. See that the linen is spotless, and the prettiest china used. Give little food and often. Let the food come at stated times and punctually. As a rule patients should not be awakened to be fed. To avoid spilling, fill glasses and cups only to 1 inch from the top. Serve hot foods, hot; and cold foods, cold. 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 disagrees. It is not very nourishing, but is digestible, and is a refreshing drink.