Twentieth century home cook book

Iceland Moss Jelly. — This is soothing in colds, coughs, catarrh, and pulmonary affections generally. Put four ounces of Iceland moss in a quart of water, stirring constantly while on the fire. When it has boiled about forty minutes or more, add two ounces of lump sugar and a wineglass full of white wine. Strain through a jelly-bag, and it will be fit for use when cold and firm. A Blanc Mange may be made by boiling in milk instead of water, omitting the wine, and flavoring with lemon, vanilla or other flavor. Moss and Currant Jelly. — This is made by boiling slowly, in the same proportions as for the first recipe, omitting the wine, and straining it on a tablespoonful or more of currant jelly, mixing it well and putting it in a mould to cool. Puddings. — These are made according to the recipes hereafter given. They should be of the simpler preparations, as batter, bread, rice, arrow-root, etc., and may be baked in a proper-sized shell or cup, and eaten with cream or wine sauce. A simple wine sauce is made with a little sherry and water, sweetened with soft sugar. Baked Rice and Apples. — This is a wholesome invalids' dish. Pare, quarter, and core the apples, and stew them with a little cold water-and sugar, in which there is also a little cinnamon and allspice, tied in a little bag for easy removal. Ten minutes should stew the apples. Turn them into a saucer, spread boiled rice over, and cover the whole with white of egg beaten to a froth. If the apples and rice are put together cold, they must be heated through in the oven before putting on the egg. Serve when well browned. XV. Gruels. Gruels are made of corn-meal, oatmeal, rice or barley, generally of corn-meal or oatmeal. Eice gruel is used for relaxed bowels. Gruels are all made by mixing the meal with cold water, properly seasoning and turning into boiling water. When done, say in five minutes, strain, sweeten to taste, flavor and serve. Add wine or brandy if stimulus is necessary. Corn-meal and oatmeal, or other grits arc better soaked for some time in cold water before cooking. Gruel of Groats. — To a tablespoonful of groats mixed with cold water, add a pint of hot water. Boil ten minutes, Oatmeal Gruel. — Stir two tablespoonfuls of oatmeal in a pint of cold water, and let it stand for some hours. Then, after stirring well, strain through a fine sieve, and cook the thin part, with constant stirring, until it has simmered from five to eight minutes. Season and flavor to taste. Rice Water witli Raisins Take six ounces of rice, two ounces of raisins, and two quarts of water. Simmer for half an hour. Strain and add to the liquid two tablespoonfuls of good brandy. This is good for dysentery and diarrhoea. Apple and Other Fruit Waters. — Slice unpared apples, pears, etc., and cook with water, until the fruit is quite tender [illustration: MILK, PORRIDGE OR RICE BOILERS]. Strain through clean mushn. To be taken cold. Orangeade or Lemonade. — Pare the rind thinly from four oranges, and put the rind in a pitcher. Take off and throw away the white slice ; then remove the seeds, put with the thin peelings, add an ounce of sugar and a quart of boiling water. Let it stand until cold, setting it on ice if necessary : or bottle and hang down the well. Lemonade is made in the same way by substituting lemons for oranges, and adding more sugar. For ordinary use, either is made by squeezing out the juice, with a squeezer, and adding sugar and ice-water. XVI. Teas and Other Refreshing Drinks. Linseed Tea, for Gout, Gravel, etc. — As an accessory it is in good repute. Take one tablespoonful of flaxseed, one quart of water and a little orange-peel. Boil ten minutes in a clean porcelain kettle, sweeten with honey, add the juice of a lemon, to allay irritation of the chest. Omitting the lemon, it is good for irritation of the lungs, gout and gravel.