Bake large potatoes until done. Cut off top with a sharp knife and scoop out the inside with a small spoon. Set aside skins and with a fork mash the potato smooth. Rub into it jU teaspoon butter; salt and cayenne pepper to taste. When you have worked these ingredients to a smooth mass, beat in the stiffened white of one egg. Fill empty potato skins with this creamy mixture, heaping it high. Stand potatoes on end in a baking pan and set in oven until the potato protrudingi is a delicate brown. BEEF BROTH WITH RICE. Mrs. J. W. Collins. 2 lbs. lean beef. 1 quart water. 1 tablespoon rice. Cut meat in small pieces ; cover with cold water and let stand two hours. Add rice and let simmer for 2^ hours. Skim well when it first comes to boiling point. Strain and salt to taste✪ Stuffed Potatoes. BROTH WITH EGG. Sister Freda of the Deaconess Hospital. A cup of hot broth beaten into an egg that has been well beaten and seasoned with salt is very nutritious. The egg does not curdle when care is used. COOKERY FOR THE SICK. 187 OYSTER SOUP. M. J. L., Graduate Nurse. 1 cup fresh oysters. 1 cup milk. 1 saltspoon salt. 2 tablespoons rolled cracker crumbs. A sprinkle of pepper. % leaspoon butter✪ Oyster Soup. First, beard the oysters. Take a sharp knife and remove hard portion. Put milk and cracker crumbs in saucepan on stove. Have omelet pan hot and when milk reaches boiling point put oysters into the omelet pan. Stir and turn them until they become plump, then drop them into the boiling milk. Take immediately from fire, add seasoning and serve at once. Stew 2 ounces of the best well washed sago in a pint of water till it is tender and very thick ; then mix it with half a pint of good boiling cream and the yolks of two fresh eggs. Blend the whole carefully with i quart of essence of beef. The beef essence must be heated separately, and mixed while both mixtures are hot. A little of this may be warmed at a time. Skim and chop up fine a small chicken and boil it bones and all with a blade of mace, a sprig of parsley and a crust of bread, in a quart of water for an hour, skimming from time to time. Strain through a coarse colander. (U. S. Army Hospital Recipe for Twelve Men). Milk, 8 pints; flour, I2 ounces; water, 3 pints. Directions — The flour to be used should be previously prepared by being tied up loosely in a bag and boil 4 to 6 hours. It can then be grated to powder, which should be mixed into a smooth paste with cold water. Add to the milk the prescribed quantity of water and stir in the flour with a little salt. Let is boil for 10 minutes, stirring all the time. NOURISHING SOUP. CHICKEN BROTH. MILK PORRIDGE. 188 THE EDWARDSVILl.E COOK BOOK. CHICKEN JELLY. Clean a fowl, rcmovinjr skin and fat. Chop fine, bones and flesh, place in a pan with 2 quarts of water; heat slowly; skim thoroipc:hly ; simmer 5 to 6 hours ; add salt, mace, or parsley to taste, strain ; cool. When cool, skim off the fat. This jelly is relished cold but may be heated. Give often in small quan- tities. CRACKER GRUEL. L^. S. Army Hospital. 2 tablespoons cracker crumbs. teaspoon sugar. 14 saltspoon salt. 1 cup boiling water. 1 cup milk✪ Cracker Gruel. Roll crumbs until very fine. Mix with them the salt and sugar and pour over it the boiling water. Put in the milM and simmer for 2 minutes. Do not strain. PRUNE JELLY (FOR CONSTIPATED CHILDREN). Mrs. J. A. Lindquist. ✪ Prune Jelly (for Constipated Children)

AI-modernized reading of the original text

Bake large potatoes until done. Cut off top with a sharp knife and scoop out the inside with a small spoon. Set aside skins and with a fork mash the potato smooth. Rub into it jU teaspoon butter; salt and cayenne pepper to taste. When you have worked these ingredients to a smooth mass, beat in the stiffened white of one egg. Fill empty potato skins with this creamy mixture, heaping it high. Stand potatoes on end in a baking pan and set in oven until the potato protruding is a delicate brown. BEEF BROTH WITH RICE. Mrs. J. W. Collins. 2 lbs. lean beef. 1 quart water. 1 tablespoon rice. Cut meat in small pieces ; cover with cold water and let stand two hours. Add rice and let simmer for 2^ hours. Skim well when it first comes to boiling point. Strain and salt to taste. BROTH WITH EGG. Sister Freda of the Deaconess Hospital. A cup of hot broth beaten into an egg that has been well beaten and seasoned with salt is very nutritious. The egg does not curdle when care is used. OYSTER SOUP. M. J. L., Graduate Nurse. 1 cup fresh oysters. 1 cup milk. 1 saltspoon salt. 2 tablespoons rolled cracker crumbs. A sprinkle of pepper. % leaspoon butter. First, beard the oysters. Take a sharp knife and remove hard portion. Put milk and cracker crumbs in saucepan on stove. Have omelet pan hot and when milk reaches boiling point put oysters into the omelet pan. Stir and turn them until they become plump, then drop them into the boiling milk. Take immediately from fire, add seasoning and serve at once. Stew 2 ounces of the best well washed sago in a pint of water till it is tender and very thick ; then mix it with half a pint of good boiling cream and the yolks of two fresh eggs. Blend the whole carefully with i quart of essence of beef. The beef essence must be heated separately, and mixed while both mixtures are hot. A little of this may be warmed at a time. Skim and chop up fine a small chicken and boil it bones and all with a blade of mace, a sprig of parsley and a crust of bread, in a quart of water for an hour, skimming from time to time. Strain through a coarse colander. (U. S. Army Hospital Recipe for Twelve Men). Milk, 8 pints; flour, I2 ounces; water, 3 pints. Directions — The flour to be used should be previously prepared by being tied up loosely in a bag and boil 4 to 6 hours. It can then be grated to powder, which should be mixed into a smooth paste with cold water. Add to the milk the prescribed quantity of water and stir in the flour with a little salt. Let is boil for 10 minutes, stirring all the time. NOURISHING SOUP. CHICKEN BROTH. MILK PORRIDGE. CHICKEN JELLY. Clean a fowl, rcmovinjr skin and fat. Chop fine, bones and flesh, place in a pan with 2 quarts of water; heat slowly; skim thoroughly ; simmer 5 to 6 hours ; add salt, mace, or parsley to taste, strain ; cool. When cool, skim off the fat. This jelly is relished cold but may be heated. Give often in small quantities. CRACKER GRUEL. L^. S. Army Hospital. 2 tablespoons cracker crumbs. teaspoon sugar. 14 saltspoon salt. 1 cup boiling water. 1 cup milk. Roll crumbs until very fine. Mix with them the salt and sugar and pour over it the boiling water. Put in the milM and simmer for 2 minutes. Do not strain. PRUNE JELLY (FOR CONSTIPATED CHILDREN). Mrs. J. A. Lindquist.

Records on this page

Stuffed PotatoesBeef Broth with RiceOyster SoupCracker GruelPrune Jelly (for Constipated Children)

The Edwardsville cook book