Pick over and wash two tablespoonfuls of rice. Put into a granite saucepan with one quart boiling water. Simmer two hours, when rice should be softened and par- tially dissolved. Strain; add a saltspoonful of salt. Serve warm or cold. Two tablespoonfuls of sherry or port may be added if desired. BARLEY WATER. Wash two ounces (one wineglassful) of pearl barley with cold water. Boil five minutes in fresh water. Throw both waters away; pour on two quarts of boiling water and boil down to one quart. Flavor with thinly cut lemon rind. Add sugar to taste. Do not strain unless at the patient's request. EQQ WATER. Stir the whites of two eggs into half a pint of ice water without beating the eggs. Add enough salt or sugar to make palatable. 110 THE BLUE RIBBON COOK BOOK. FLAXSEED TEA. Flaxseed, whole, 1 ounce (1 heap- White sugar, 1 ounce. ing tablespoonful). Lemon juice, 4 tablespoonfuls. Licorice root, J ounce (two small sticks). Pour on these materials two pints of boiling water. Let stand in a hot place four hours and strain off the liquor. PEPTONIZED MILK (Cold Process). In a clean quart bottle put one peptonizing powder (extract of pancreas 5 grains, bicarbonate of soda 15 grains — or the contents of one peptonizing tube — Fairchild), add one teacup of cold water and shake well. Add one pint of fresh cold milk and shake mixture again. Place on ice. Use when required without subjecting to heat. PEPTONIZED MILK (Warm Process). Mix peptonizing powder with water and milk as described above; place bottle in water only so hot that the whole hand can be held in it a minute without dis- comfort. Keep the bottle there ten minutes. Then put on ice to check further digestion. Do not heat long enough to render the milk bitter. PEPTONIZED MILK TOAST. Over two slices of toast pour one gill of peptonized milk (cold process), let stand on the back of stove thirty- minutes, serve warm or strain and serve fluid portion alone. Plain, light sponge cake may be similarly digested. KOUMISS. Take ordinary beer bottle with shifting cork, put in it one pint of milk, one sixth of a cake of Fleischmann's SIMPLE DISHES FOR THE SICK. Ill yeast, or one tablespoonful of fresh lager beer yeast (brewer's), one half of a tablespoonful of white sugar reduced to a syrup. Shake well and allow it to stand in the refrigerator two or three days, when it may be used. It will keep there indefinitely if laid on its side. Much waste can be saved by preparing the bottles with ordinary corks wired in position, and drawing off the koumiss with a champagne tap. CREAMED OATMEAL. Boil oatmeal as for breakfast, rub it through a fine sieve, add a little cream, and cook very slowly in a double boiler for half an hour longer. When perfectly smooth, add a very little salt and rich cream. This is the most delicate preparation of oatmeal that an invalid can take. CREAMED SWEETBREADS. Make sauce as for creamed chicken (on page 116). Add parboiled sweetbreads chopped fine and a table- spoonful of sherry wine. PANNED OYSTERS. Put two tablespoonfuls of butter in a saute pan. Lay twenty good-sized oysters into it. When the edges curl and the oysters plump, dust them with pepper and salt, and serve at once on toast. Two tablespoonfuls of sherry can be added before serving if desired. RAW MEAT DIET. Scrape pulp from a good steak; season to taste. Spread on slices of bread, then sear the bread slightly, and serve as a sandwich. 112 THE BLUE RIBBON COOK BOOK. APPLE SOUP. ✪ Apple Soup

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Pick over and wash two tablespoonfuls of rice. Put into a granite saucepan with one quart boiling water. Simmer two hours, when rice should be softened and partially dissolved. Strain; add a saltspoonful of salt. Serve warm or cold. Two tablespoonfuls of sherry or port may be added if desired. BARLEY WATER. Wash two ounces (one wineglassful) of pearl barley with cold water. Boil five minutes in fresh water. Throw both waters away; pour on two quarts of boiling water and boil down to one quart. Flavor with thinly cut lemon rind. Add sugar to taste. Do not strain unless at the patient's request. EGG WATER. Stir the whites of two eggs into half a pint of ice water without beating the eggs. Add enough salt or sugar to make palatable. FLAXSEED TEA. Flaxseed, whole, 1 ounce (1 heap- White sugar, 1 ounce. ing tablespoonful). Lemon juice, 4 tablespoonfuls. Licorice root, J ounce (two small sticks). Pour on these materials two pints of boiling water. Let stand in a hot place four hours and strain off the liquor. PEPTONIZED MILK (Cold Process). In a clean quart bottle put one peptonizing powder (extract of pancreas 5 grains, bicarbonate of soda 15 grains — or the contents of one peptonizing tube — Fairchild), add one teacup of cold water and shake well. Add one pint of fresh cold milk and shake mixture again. Place on ice. Use when required without subjecting to heat. PEPTONIZED MILK (Warm Process). Mix peptonizing powder with water and milk as described above; place bottle in water only so hot that the whole hand can be held in it a minute without discomfort. Keep the bottle there ten minutes. Then put on ice to check further digestion. Do not heat long enough to render the milk bitter. PEPTONIZED MILK TOAST. Over two slices of toast pour one gill of peptonized milk (cold process), let stand on the back of stove thirty minutes, serve warm or strain and serve fluid portion alone. Plain, light sponge cake may be similarly digested. KOUMISS. Take ordinary beer bottle with shifting cork, put in it one pint of milk, one sixth of a cake of Fleischmann's yeast, or one tablespoonful of fresh lager beer yeast (brewer's), one half of a tablespoonful of white sugar reduced to a syrup. Shake well and allow it to stand in the refrigerator two or three days, when it may be used. It will keep there indefinitely if laid on its side. Much waste can be saved by preparing the bottles with ordinary corks wired in position, and drawing off the koumiss with a champagne tap. CREAMED OATMEAL. Boil oatmeal as for breakfast, rub it through a fine sieve, add a little cream, and cook very slowly in a double boiler for half an hour longer. When perfectly smooth, add a very little salt and rich cream. This is the most delicate preparation of oatmeal that an invalid can take. CREAMED SWEETBREADS. Make sauce as for creamed chicken (on page 116). Add parboiled sweetbreads chopped fine and a tablespoonful of sherry wine. PANNED OYSTERS. Put two tablespoonfuls of butter in a saute pan. Lay twenty good-sized oysters into it. When the edges curl and the oysters plump, dust them with pepper and salt, and serve at once on toast. Two tablespoonfuls of sherry can be added before serving if desired. RAW MEAT DIET. Scrape pulp from a good steak; season to taste. Spread on slices of bread, then sear the bread slightly, and serve as a sandwich. APPLE SOUP.

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