Durham cook book ...

When liquid foods are given, other receptacles than those for medicine should be used, as the association of the two is oftentimes unpleasant. When tlie dietary is limited, serve the foods that are permitted, in as many forms as possible to avoid sameness. For instance: beef tea may be given hot in the form of essence — as savory jelly, frozen, and as beef tea custard; practically the same food but more palatable because served in different forms. EGGNOG. One egg, two-thirds cup milk, one tablespoonful sugar, one tablespoonful run or brandy, pinch of salt. Separate the white from the yolk of the egg, beat the latter and add sugar, salt and milk. Stir in the rum or brandy and beat, and add the white of stiffly beaten egg at the last moment before serving. TO STERILIZE MILK. Pour fresh milk into small bottles, filling them almost full. Put absorbent cotton in the necks instead of corks, and place the bottles in a saucepan containing sufficient cold water to almost fill the pan; bring nearly to boiling point and let the bottles remain in the water fifteen minutes. Then remove and cool. DAINTY PUDDING. Thin slices of cold bread without crust, fresh, hot stewed fruit sweetened to taste, custard or cream. Cut the bread into pieces about three inches long and an inch wide. Line a cup with the pieces fitted closely together ; fill with hot, deep-colored fruit, and place more bread over top. Place a plate over the pudding, put a weight on the plate, and set aside till cold. Turn out, and serve with cream or custard. — Mrs. M. F. Markham. BEEF JUICE. Broil half a pound of lean juicy round steak, cut one inch thick, until each side is just seared and the juice will flow when cut. Divide into small pieces and press in a lemon squeezer (or a meat press if you have one.) Put the juice into a small saucepan and stand it in hot water, stir till the liquid is hot, but do not let it boil or cook enough to curdle. Salt slightly and serve immediately. If you have cup in hot water and work quickly, there will be no need of re-heating juice. GRUEL. Have two cups of water, (if rolled or flaked oatmeal is used, or three cups if granulated meal), and one level teaspoonful salt boiling briskly in top of double boiler. Stir in one cup of meal, boil rapidly five minutes. Then place top part of boiler over the lower part, cover, and cook from thirty to sixty minutes. When thoroughly cooked, take one-fourth cup of mush, stir into milk or water and rub through a strainer. Heat, season and serve. Dilute with cream or milk. HOT EGGS FOR INVALIDS. Place a small bowl suitable for serving, in a pan of water just off the boiling point; put in one teaspoon butter and let it run over the bottom and sides; break in one or two eggs, add a bit of salt and pepper if liked, and stir with a spoon till egg is mingled and tastes hot ; serve at once with toast or wafers. This is more acceptable to an invalid than is a cold raw egg, or a soft egg with the white stringy and half -cooked.