The Institute cook book

Soak the sago for an hour in cold water sufficient to cover it; add the pint of water; place over a slow fire and stir imtil the sago is dissolved and becomes thickened. Sweeten to taste, and if too thick add a little boiling water. If desired, add flavoring and a little nutmeg. EGG GRUEL 1 egg 1 cup hot milk 1 teaspoon sugar Grated nutmeg or lemon juice Beat the yolk of the egg with the sugar until light; add the well-beaten white; pour over this the hot milk; flavor and serve at once. CRACKER GRUEL 2 tablespoons powdered cracker ½ cup milk Vi cup boiling water Vi teaspoon salt Pour the water over the cracker; add the milk and salt; bring to a boil and serve. ARROWROOT 2 teaspoons arrowroot 1 pint milk or water Sugar Mix the arrowroot in a little cold water. Boil the water or milk; stir in the arrowroot and boil until thickened and clear, stirring constantly. Sweeten to taste. ARROWROOT WATER 2 pippin apples 1 teaspoon arrowroot 1 quart water Sugar Pinch of grated nutmeg Wash the apples and cut them into small pieces, removing the core. Put them in the cold water over the fire and boil until the apples are soft, which will take an hour or more. Mix the arrowroot in a little cold water until perfectly smooth; stir into the apple water; let all boil together for ten minutes; strain through a sieve; sweeten to taste and set aside to cool. Serve as a drink with a little grated nutmeg over the top. FLAXSEED TEA 1 tablespoon flaxseed 1 lemon 1 quart boiling water Sugar Put the flaxseed in a pitcher and pour over it the boiling water. Add the juice of the lemon and a few strips of peel, cut off with a sharp knife. Sweeten to taste. This, taken at bed-time, is an excellent remedy for a cold. TOAST WATER 2 slices bread 3 pints boiling water 2 tablespoons currant jelly Cut the bread half an inch thick; toast very brown on both sides, but do not scorch. Break them in pieces; pour the boiling water over them; add the currant jelly and stir until it is thoroughly dissolved. When cold, strain and serve, adding cracked ice if desired. ALBUMENIZED WATER 1 cup cold water 1 teaspoon lemon juice White of 1 egg 1 teaspoon sugar Put the water, egg, lemon juice and sugar In a covered jar and shake until all the ingredients are thoroughly blended. Stand on the ice and shake agaia just before serving. RICE WATER 1 tablespoon rice 1 quart water or milk Sugar Wash the rice and put it over the fire with the quart of water. When it comes to a boil set it where it will simmer until the rice becomes a pulp. Let it settle; pour off and sweeten to taste. Serve either hot or cold. PANADA 2 stale rolls Boiling water 1 tablespoon sugar Grated nutmeg Toast the rolls very brown, but do not scorch them; break into a bowl; sprinkle with sugar and a little grated nutmeg and pour over them sufficient boiling water to moisten thoroughly. If desired, a little flavoring may be added. FRENCH PANADA 1 stale tea biscuit Vz teaspoon butter Boiling water Yolk of 1 egg Salt 2 tablespoons milk Break the biscuit into a saucepan; pour over it boUiug water sufficient to cover; boil five minutes; add butter and a little salt and mix well. Then stir iu the egg yolk, well beaten ia the milk; bring all to a boil and serve. MILK TOAST No. 1