Make Cottage Cheese and strain the liquid well. ‘From 1 quart milk there should be 2 to 23 cups whey. Fat) Bo 128 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 $ 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, § 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 laid in the ice-box for 12. If ordinary bottles are used, tie corks down securely. Slow fermentation parishes cas best koumiss. Egg-Nog—1 egg, speck of salt, ? tablespoon of sugar, } 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 tablespoons cereal to 1 quart Bachelor and Camp Cooking 129 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 { 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. Arrowroot Gruel—Wet 2 teaspoons arrowroot in cold water or milk. Add 4 cup hot water, { teaspoon salt, and boil 15 min- utes. Add 3 to ? cup milk and } teaspoon sugar. Bring to boiling point, strain and serve. Cereal Jelly—Made like gruel, but use } the amount of liquid, usually water. Strain, let cool and it will jelly. Broiled Beef Juice—Broil 4 pound of round steak, 1 or 2 minutes on each side, cut in bits, squeeze out the juice, salt, and serve. Beef Tea—Use 4 pound of round steak cut fine, soak it in 1 cup of water % hour, let it heat in double boiler, strain, salt, and serve. Meat Patty—Scrape a piece of lean beef steak with a knife, holding it with the left hand and scraping from you with the right. This removes the tender meat fibre and leaves the tough connec- tive tissue. Press the former into a thin cake or patty. Put on a thin slice of bread; toast in hot oven. Chicken Broth—One 2 pound chicken, 1 quart cold water, 1 teaspoon salt✪ Chicken Broth.

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Make Cottage Cheese and strain the liquid well. From 1 quart milk there should be 2 to 2¾ cups whey. 128 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 $ 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, § 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 laid in the ice-box for 12. If ordinary bottles are used, tie corks down securely. Slow fermentation makes the best koumiss. Egg-Nog—1 egg, speck of salt, ? tablespoon of sugar, } 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 tablespoons cereal to 1 quart Bachelor and Camp Cooking 129 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 { 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. Arrowroot Gruel—Wet 2 teaspoons arrowroot in cold water or milk. Add 4 cup hot water, { teaspoon salt, and boil 15 minutes. Add 3 to ? cup milk and } teaspoon sugar. Bring to boiling point, strain and serve. Cereal Jelly—Made like gruel, but use } the amount of liquid, usually water. Strain, let cool and it will jelly. Broiled Beef Juice—Broil 4 pound of round steak, 1 or 2 minutes on each side, cut in bits, squeeze out the juice, salt, and serve. Beef Tea—Use 4 pound of round steak cut fine, soak it in 1 cup of water % hour, let it heat in double boiler, strain, salt, and serve. Meat Patty—Scrape a piece of lean beef steak with a knife, holding it with the left hand and scraping from you with the right. This removes the tender meat fibre and leaves the tough connective tissue. Press the former into a thin cake or patty. Put on a thin slice of bread; toast in hot oven. Chicken Broth—One 2 pound chicken, 1 quart cold water, 1 teaspoon salt.

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Chicken Broth

Blue Ribbon and Pure Gold cook book