Apple Sauce No. 2: Prepare eight apples, as in No.
1. Put them into a saucepan, sprinkle over them 1 cup of
sugar, add eight cloves and enough water to prevent burning.
Cook to a mush, stirring occasionally.
Baked Bananas: Peel six bananas, cut them in
halves, lengthwise. Place them on a shallow granite or
earthen baking dish. Mix 2 tablespoonfuls melted butter,
1-3 cup sugar, 2 tablespoonfuls lemon juice. Baste the bana-
nas with 1-2 the mixture; bake 30 minutes in slow oven,
basting with the remaining mixture at intervals. Serve hot
Lesson 5.
The Invalid's Tray should appear inviting. A spot-
less tray-cloth, the daintiest dishes; flowers to attract and
cheer. Foods to be served hot should be served in heated
dishes. Foods to be served cold should not be allowed to
become warm. All foods should be carried covered, to the
sick room, and should not be uncovered until required.
Table napkins and doileys are serviceable for covers. Serve
food in small quantities, and in pleasing variety. After
each serving, all remains of the meal should be taken im-
mediately from the sick room, and destroyed. All solids
should be burned.
Drinks for the Sick.
Apple Water: Wipe, core, and pare one large, sour
apple. Put two teaspoonfuls sugar in the cavity Bake un-
til tender; mash, pour over one cup boiling water, allow to
stand one hour, and strain. Serve cold.
Currant Water: Mix two-thirds cup of cold water
with two tablespoons of currant juice, or two teaspoons of
currant jelly. Sweeten to taste of patient. If jelly is used,
it should be thoroughly beaten before attempting to mix with
other ingredients. Serve cold.
Grape Water: Wash, pick over, and remove stems
from 112 cup grapes; add one cup water, and cook one
and one-half hours in a double boiler. Add the sugar, and
cook twenty minutes. Serve cold.
COOKING 63
Lesson 6.
Eggs: Review lessons IV. and V., seventh year.
In regard to the heahhfulness of eggs broken in "cold stor-
age," and their fitness for market, the "Research Department"
of the Kansas State Agricultural College, sends the following:
"No degree of cold will kill the bacteria found in de-
caying eggs; neither can the microorganisms present in de-
caying eggs be killed by heat without coagulating the egg.
All the vegetative forms of the organisms in decaying eggs
may be killed by exposure to streaming steam for about one-
half hour, or by boiling for the same length of time. The
spores of bacteria and moulds which may be present in
the decaying egg, may be killed by exposing the egg to the
procedure stated (steaming or boiling), for the same time,
for three successive days; taking care that no further con-
tamination from the air or any other source, takes place.
This process produces absolute sterilization. Absolute steri-
lization may be obtained, also, by heating the egg for a half-
hour in steam, under fifteen pounds pressure."
Toasted Bread: See lesson V., seventh year.
Poached Eggs: Put 1-2 tsp. salt into 1 qt. boiling
water. Place muffin rings in water, break one egg at a time
in a cup, and drop them into the rings. Cook until the
white is firm, but not hard. Remove from the water. To
serve with toast, place each egg on a slice of toast, with a
speck of salt. Serve hot.
Page 26
Presented as published in 1911. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Apple Sauce No. 2: Prepare eight apples, as in No.
1. Put them into a saucepan, sprinkle over them 1 cup of
sugar, add eight cloves and enough water to prevent burning.
Cook to a mush, stirring occasionally.
Baked Bananas: Peel six bananas, cut them in
halves, lengthwise. Place them on a shallow granite or
earthen baking dish. Mix 2 tablespoonfuls melted butter,
1-3 cup sugar, 2 tablespoonfuls lemon juice. Baste the bana-
nas with 1-2 the mixture; bake 30 minutes in slow oven,
basting with the remaining mixture at intervals. Serve hot
Lesson 5.
The Invalid's Tray should appear inviting. A spot-
less tray-cloth, the daintiest dishes; flowers to attract and
cheer. Foods to be served hot should be served in heated
dishes. Foods to be served cold should not be allowed to
become warm. All foods should be carried covered, to the
sick room, and should not be uncovered until required.
Table napkins and doileys are serviceable for covers. Serve
food in small quantities, and in pleasing variety. After
each serving, all remains of the meal should be taken im-
mediately from the sick room, and destroyed. All solids
should be burned.
Drinks for the Sick.
Apple Water: Wipe, core, and pare one large, sour
apple. Put two teaspoonfuls sugar in the cavity Bake un-
til tender; mash, pour over one cup boiling water, allow to
stand one hour, and strain. Serve cold.
Currant Water: Mix two-thirds cup of cold water
with two tablespoons of currant juice, or two teaspoons of
currant jelly. Sweeten to taste of patient. If jelly is used,
it should be thoroughly beaten before attempting to mix with
other ingredients. Serve cold.
Grape Water: Wash, pick over, and remove stems
from 112 cup grapes; add one cup water, and cook one
and one-half hours in a double boiler. Add the sugar, and
cook twenty minutes. Serve cold.
COOKING 63
Lesson 6.
Eggs: Review lessons IV. and V., seventh year.
In regard to the heahhfulness of eggs broken in "cold stor-
age," and their fitness for market, the "Research Department"
of the Kansas State Agricultural College, sends the following:
"No degree of cold will kill the bacteria found in de-
caying eggs; neither can the microorganisms present in de-
caying eggs be killed by heat without coagulating the egg.
All the vegetative forms of the organisms in decaying eggs
may be killed by exposure to streaming steam for about one-
half hour, or by boiling for the same length of time. The
spores of bacteria and moulds which may be present in
the decaying egg, may be killed by exposing the egg to the
procedure stated (steaming or boiling), for the same time,
for three successive days; taking care that no further con-
tamination from the air or any other source, takes place.
This process produces absolute sterilization. Absolute steri-
lization may be obtained, also, by heating the egg for a half-
hour in steam, under fifteen pounds pressure."
Toasted Bread: See lesson V., seventh year.
Poached Eggs: Put 1-2 tsp. salt into 1 qt. boiling
water. Place muffin rings in water, break one egg at a time
in a cup, and drop them into the rings. Cook until the
white is firm, but not hard. Remove from the water. To
serve with toast, place each egg on a slice of toast, with a
speck of salt. Serve hot.