Dora's cook book

INFANTS’ FOOD. Let one quart of milk stand over night; skim off the cream and upon it pour one pint of boiling water. In one quart of water let one tablespoonful of oatmeal boil about. two hours-and then strain, To one gill of the cream and water add two tablespoonfuls of the oatmeal water. -Sweeten it when given. FLAX SEED LEMONADE. _ Four tablespoonfuls flax seed (whole), one quart boiling water poured on the flax seed, juice of two lemons, leaying out the peel. Sweeten to taste, steeped three hours in a covered pitcher. If too thick, put in cold water with the lemon juice and sugar. Ice for drinking. SLIPPERY ELM BARK TEA. Break the bark into bits, pour boiling water over it ; cover and let it infuse until cold. Sweeten to taste. Splendid for a severe cold. APPLE TEA. Peel, core, and quarter one pound of apples; boil for half an hour in a quart of water; strain, add juice of one lemon and sweeten to taste. Rhubarb, strawberry, or other fruit may be used in the same manner; black currant tea is highly recommended. Spied) RE RIE R OR, iF Fane UE Res TAP. AN ey | INVALID COOKERY. 275 BARLEY WATER. _ Put a large tablespoonful of well-washed pearl barley into a pitcher; pour over it boiling water; cover it, and let it remain till cold; then drain off the water ; sweeten to taste; and if liked add the juice of a lemon. CHICKEN BROTH. Cut up a chicken ; put into a vessel with two quarts of water, two tablespoonfuls of rice, a little salt, and boil it two hours; then strain through a sieve. This will make one quart. ARROWROOT. Put a pint of milk into a stew pan, let it boil, salt to taste, put a heaping teaspoonful of ground arrowroot into a cup, make it smooth with cold milk, stir it into the stew-pan, and let it simmer for two or three minutes; then turn into a bowl and sweeten. ‘This should be made only as much as is required at a time, as it will become thin as water if heated over. This is very nourishing and light, either for invalids or infants. RICE FLOUR GRUEL. One quart boiling milk, two heaping tablespoonfuls of ground rice, wet with cold milk, one saltspoontful of salt. Stir in the rice paste and boil ten minutes, stirring all the while, Serve with cream and sugar, ONION GRUEL. Slice a few onions and boil them in a pint of new milk, stir in a sprinkle of oatmeal and a very little salt, boil till the onions are tender, then drink rapidly and go to bed. This is excellent for a cold. ARROWROOT CUSTARD (SPLENDID). ~ Two cups boiling milk, three heaping teaspoonfuls arrowroot, wet up with a little cold milk, two tablespoonfuls white sugar, beaten with the egg, one egg, well beaten. Mix the arrowroot paste with the boiling milk ; stir three minutes ; take from the fire and whip in the egg and sugar. Boil two minutes longer, flavor with vanilla and pour into a mould. MULLED WINE. Beat one egg and half a tablespoonful of white sugar together, vigorously, to one glass of wine and a quarter of a cup of boiling water, set the wine and water on the stove till hot, then add the egg and sugar and a little nutmeg. Let the patient drink it while hot. - MILK PORRIDGE. Two cups oatmeal, two cups water, two cups milk. Soak the oatmeal over night in the water, strain in the morning, and boil the water half an hour. Put in the © milk with a little salt, boil up well andserve. Hat warm with powdered sugar. re UTR da 1 AA ye) BPI eR RL LiL ee ke oman, OOP | eta CEN AEN | ae ions em ales as ¥) * Nee a | pe aa nN 7 as Sete ts sche” ena ash fiat Lok RD baa ie RN nls Lage er aoricek v MS: fea ae sc Sale 2 tine i : ; INVALID COOKERY, Vl iF gis? INDIAN MEAL GRUEL.