1 tb. barley flour.
1 tb. cold water.
1 c. beef broth.
T. salt✪ Barley Broth.
1. Blend flour with cold water, add to hot broth; cook
over hot water 3^ hour.
310
CANADIAN COOK BOOK
2. Add salt; strain and serve.
CORNMEAL GRUEL.
1 tb. cornmeal.
tb. flour.
M T. salt.
2 tb. cold water.
1 3^ c. boiling water or milk and water.
Milk or cream.
1. Mix cornmeal, flour and salt with cold water; add
gradually to boiling wiater.
2. Boil 5 mins. then cook over hot water 13^ hours.
3. Strain; thin with milk or cream.
CRACKER GRUEL.
1 3^ tb. cracker crumbs, rolled and sifted.
^ T. salt.
1 c. hot milk✪ Cracker Gruel.
1. Add crumbs to milk in double boiler; cook 5 mins.
2. Add salt; strain and serve.
CRANBERRY GRUEL.
1 tb. flour.
2 tb. cold water.
M T. salt.
1 c. boiling water.
% c. cranberries.
1 tb. sugar✪ Cranberry Gruel.
1. Blend flour with cbld water; add to boiling, salted
water.
2. Cook over boiling water 30 mins.
3. Pick over and wash cranberries, add to flour mixture;
cook till very soft.
4. Add sugar, press gruel through a sieve.
5. Reheat and serve.
INVALID FOODS AND BEVERAGES
311
FLOUR GRUEL.
1 tb. flour.
2 tb. cold milk.
1 c. hot milk.
6 raisins.
M T. salt✪ Flour Gruel.
1. Blend flour with cold milk; add gradually to hot milk.
2. Wash raisins, cut in quarters, add to milk mixture;
cook over hot water 1 hour.
3. Season, strain and serve.
FLOUR BALL.
1. Scald a square of heavy white cotton; tie in it 3 c.
or more flour✪ Flour Ball.
2. Place in a deep kettle of boiling water; boil 5 to 6
hours.
3. Lift out, remove cloth; scrape paste from outside of
ball.
4. Bake in a very slow oven until well dried; it may be
broken and baked in a moderate oven until lightly browned.
5. Roll fine and sift; keep in a covered jar.
BOILED FLOUR GRUEL.
1 tb. boiled flour.
1 c. hot milk.
Vs T. salt✪ Boiled Flour Gruel.
1. Add boiled flour, as prepared above, to hot milk.
2. Cook over hot water 5 mins.
3. Season, strain and serve.
OATMEAL GRUEL I.
M c. fine oatmeal.
1 c. cold water.
M T. salt✪ Oatmeal Gruel I.
1. Add water to oatmeal, let stand 1 hour, press through
a sieve.
2. Cook over hot water 45 mins. ; season, strain and serve.
Note. — Milk may be used instead of water.
312 CANADIAN COOK BOOK
OATMEAL GRUEL II.
M c. coarse oatmeal.
1 ^ c. boiling water.
M T. salt✪ Oatmeal Gruel II.
1. Add oatmeal to boiling salted water; cook 5 mins. over
direct heat.
2. Place over hot water or in fireless cooker and cook
2 hours.
3. Strain; dilute with milk or cream.
Note. — Rolled oats may be used.
COFFEE AND EGG.
1. Place yolk of 1 egg in coffee cup; beat with a fork.
2. Add hot coffee, gradually✪ Coffee and Egg, beating all the time; serve
at once.
EGG-NOG.
1 egg.
^ tb. sugar.
% c. milk,
f.g. salt.
4 drops of vanilla or
Few gratings nutmeg✪ Egg-Nog.
1. Beat egg slightly; add sugar, milk and salt.
2. Mix thoroughly, strain; add flavoring, chill.
Note. — Flavoring may be omitted and 1 to 2 tb. wine
added as a flavoring and stimulant.
COFFEE EGG-NOG.
1 egg.
}/2 tb. sugar.
}/i c. milk or thin cream.
]/i c. strong coffee✪ Coffee Egg-Nog.
Make as Egg-nog.
ALBUMINIZED MILK.
1 white of egg.
}/2 c. milk✪ Albuminized Milk.
1. Add egg white to milk, in a bowl.
INVALID FOODS AND BEVERAGES
313
2. Stir with a fork or beat slowly with Dover beater,
strain.
Note. — 2 whites of eggs may be added to }/2 c. milk.
PASTEURIZED MILK.
1. Sterilize bottles, drain, fill with milk; cork with
baked cotton.
Page 94 · 13 recipe records on this page
Presented as published in 1924. 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
1 tb. barley flour. 1 tb. cold water. 1 c. beef broth. T. salt.
1. Blend flour with cold water, add to hot broth; cook over hot water 3^ hour.
2. Add salt; strain and serve.
CORNMEAL GRUEL.
1 tb. cornmeal.
tb. flour. M T. salt.
2 tb. cold water.
1 3^ c. boiling water or milk and water. Milk or cream.
1. Mix cornmeal, flour and salt with cold water; add gradually to boiling wiater.
2. Boil 5 mins. then cook over hot water 13^ hours.
3. Strain; thin with milk or cream.
CRACKER GRUEL.
1 3^ tb. cracker crumbs, rolled and sifted. ^ T. salt. 1 c. hot milk.
1. Add crumbs to milk in double boiler; cook 5 mins.
2. Add salt; strain and serve.
CRANBERRY GRUEL.
1 tb. flour.
2 tb. cold water. M T. salt.
1 c. boiling water. % c. cranberries. 1 tb. sugar.
1. Blend flour with cold water; add to boiling, salted water.
2. Cook over boiling water 30 mins.
3. Pick over and wash cranberries, add to flour mixture; cook till very soft.
4. Add sugar, press gruel through a sieve.
5. Reheat and serve.
FLOUR GRUEL.
1 tb. flour.
2 tb. cold milk. 1 c. hot milk.
6 raisins. M T. salt.
1. Blend flour with cold milk; add gradually to hot milk.
2. Wash raisins, cut in quarters, add to milk mixture; cook over hot water 1 hour.
3. Season, strain and serve.
FLOUR BALL.
1. Scald a square of heavy white cotton; tie in it 3 c. or more flour.
2. Place in a deep kettle of boiling water; boil 5 to 6 hours.
3. Lift out, remove cloth; scrape paste from outside of ball.
4. Bake in a very slow oven until well dried; it may be broken and baked in a moderate oven until lightly browned.
5. Roll fine and sift; keep in a covered jar.
BOILED FLOUR GRUEL.
1 tb. boiled flour. 1 c. hot milk. Vs T. salt.
1. Add boiled flour, as prepared above, to hot milk.
2. Cook over hot water 5 mins.
3. Season, strain and serve.
OATMEAL GRUEL I.
M c. fine oatmeal. 1 c. cold water. M T. salt.
1. Add water to oatmeal, let stand 1 hour, press through a sieve.
2. Cook over hot water 45 mins. ; season, strain and serve. Note. — Milk may be used instead of water.
OATMEAL GRUEL II.
M c. coarse oatmeal. 1 ^ c. boiling water. M T. salt.
1. Add oatmeal to boiling salted water; cook 5 mins. over direct heat.
2. Place over hot water or in fireless cooker and cook 2 hours.
3. Strain; dilute with milk or cream. Note. — Rolled oats may be used.
COFFEE AND EGG.
1. Place yolk of 1 egg in coffee cup; beat with a fork.
2. Add hot coffee, gradually, beating all the time; serve at once.
EGG-NOG.
1 egg.
^ tb. sugar. % c. milk, f.g. salt.
4 drops of vanilla or Few gratings nutmeg.
1. Beat egg slightly; add sugar, milk and salt.
2. Mix thoroughly, strain; add flavoring, chill.
Note. — Flavoring may be omitted and 1 to 2 tb. wine added as a flavoring and stimulant.
COFFEE EGG-NOG.
1 egg.
}/2 tb. sugar.
}/i c. milk or thin cream. ]/i c. strong coffee.
Make as Egg-nog.
ALBUMINIZED MILK.
1 white of egg. }/2 c. milk.
1. Add egg white to milk, in a bowl.
2. Stir with a fork or beat slowly with Dover beater, strain.
Note. — 2 whites of eggs may be added to }/2 c. milk.
PASTEURIZED MILK.
1. Sterilize bottles, drain, fill with milk; cork with baked cotton.
Records on this page
Cornmeal GruelBarley BrothCracker GruelCranberry GruelFlour GruelFlour BallBoiled Flour GruelOatmeal Gruel IOatmeal Gruel IICoffee and EggEgg-NogCoffee Egg-NogAlbuminized Milk