Dora's cook book

mk ee Se VANITY, : purrs CG te Ue eines | ee itu Maes yee? . Beat five or six eggs very stiff, make a hard sugar paste, pies iP flavor as peach, cut off about egg size with a tablespoon, SS see oh et Ne oe ae Vai EE BE Fi r : eet pbs INVALID COOKERY. BEEF TEA. One pound lean beaf cut into small pieces. Put into a jar without a drop of water, cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue this steadily for three or four hours, until the meat is like white rags and the juice all drawn out. Season with salt to taste, and whencold skim. The patient will often prefer this ice-cold to hot. TOAST WATER. Slices of toast nicely browned. Enough boiling water to cover them. Cover closely and let them steep until cold. Strain the water, sweeten to taste, and put a piece of ice in each glassful. ARROWROOT WINE JELLY. One cup boiling water, two heaping teaspoonfuls arrowroot, two heaping teaspoonfuls white sugar, three tablespoonfuls of wine. An excellent corrective to weak bowels. EGG GRUEL. Boil eggs until hard enough to grate; then boil new _ milk and thicken with the egg. Add salt to taste, Kee iN SHR ga OA ; : De iar carte ~~ Vie enw MINT TEA. Put a handful of young shoots of mint into an earthen vessel, pour boiling water over them, cover closely and set it near the fire for an hour. Other herb teas are made in the same way. Mint tea is good to allay nausea and vomiting. . i: WINE POSSET. In a pint of milk boil two or three slices of bread. When soft remove it from the fire, add a little grated nut- meg and a teaspoonful of sugar; then pour into it slowly - one half pint sweet wine. Serve it with toasted bread. EGG CREAM. Beat a raw egg toa stiff froth; add a tablespoonful of white sugar, half a glass of cream, half a glass black cherry wine, beat thoroughly and use at once. This is a full meal for an invalid, and is especially good where trouble of throat, mouth or stomach prevents solid food being used. | . MULLED BUTTERMILK. | Put good buttermilk in a basin and when it boils add - the well beaten yolk of an egg. Let it boil up and serve This is excellent for convalescing patients. BAKED MILK. Bake two quarts of milk for eight hours in a moderate oven, in a jar covered with writing paper tied down. It ij INVAL : } VALID COOKERY ow, A Amy will then be as thick as cream, and may be used by faa _ persons. CEREALINE GRUEL FOR INVALIDS. Take one pint of boiling water, stir into it cerealine, a tablespoonful at a time, at intervals, keeping the mixture constantly stirred until the desired consistency is obtained: Season with salt and a little butter to suit the taste. Let it simmer five minutes. SAGO GRUEL. Two cups water, two tablespoonfuls sago, three tablespoonfuls white sugar, one glass of wine, one tablespoonful lemon juice, nutmeg to taste, and a pinch of salt. Put the sago in the water while cold, and warm by setting in a saucepan of boiling water. Stir often, and let it soften and heat for one hour. Then boil ten minutes, stirring all the while; add the sugar, wine, and lemon, and pour into a bowl to cool. Hat warm if preferred. The wine and nutmeg should be omitted if the patient is feverish. IRISH MOSS JELLY. One handful of moss washed in five waters and soaked _ an hour, one quart boiling water, the juice of two lemons, one glass of wine. Soak the washed moss in a very little cold water, stir into the boiling, and simmer until all is * dissolved. Sweeten and strain into moulds. Very nourishing. She. gb Loh Sie ay ata Rae Oe ht allogie, SPM pane as Wie won: Ube, 08 cts “sheen im yaa eee ne one aes CE 3 SOT ES Coy yr PN aN eck, Lk he aye ‘ GRR SS RED, SON UC ge a Sh MR Se at Nie ie ae steps 3 ‘ f 203) 3 _ DORA’S COOK BOOK.