Berry Filling. — Stew the fruit, sweeten, and thicken with a
little corn-starch or flour ; or the fresh fruit may be introduced
into a cup or more of water in which has been cooked a round-
ing spoonful of sago or manioca.
CiRANOSE.
Gkanose is a ])reparation of wheat, in which all the
elements of the grain are preserved, and by combined
processes of digestion, cooking, roasting, and steaming,
are brought into a state which renders assimilation pos-
sible with the smallest amount of labor on the part of
the digestive organs.
Like wheat bread, it combines admirably with every
iiavor. It is unequaled as an addition to liquid foods
of all kinds, but is, by the mode of manufacture, ren-
dered BO extremely soluble that it softens at once ;
hence to preserve, in part, its delightful crispness, it
should be combined with liquid as eaten, instead of
being added and allowed to soak, as in the case of
zwieback and crackers.
Granose eaten dry is almost a specific for most forms
of indigestion. Granose is the best of all food cures
for constipation, which it generally relieves within a
few days, if eaten freely.
142 EVEKY-DAY DISHES.
RECIPES.
Granose Fruit Dessert. — Prepare a fruit pulp by rubbing
stewed grapes, cranberries, tart apples, or prunes through a col-
ander ; sweeten to taste, and evaporate to about the consistency
of marmalade. Spread a thin layer of dry granose✪ Granose Fruit Dessert in the bottom
of a pudding-dish ; add a layer of the fruit pulp, then a layer of
granose. Fill the dish with alternate layers of fruit and granose,
finishing with a layer of granose on the top. Let it stand for
an hour or so until the granose flakes have become slightly
moistened. Cut in squares and serve. In its perfection this
dessert should be neither mushj' nor variegated with dry gra-
nose, but each flake throughout should be delicately moistened
with the fruit pulp. Thus it will be if care is taken in the prepa-
ration of the fruit pulp, and no more granose used than the fruit
can moisten.
Granose with Egg. — Granose is an excellent accompaniment
of soft-boiled or poached eggs. Serve the eggs, when cooked,
with a spoonful or two of the dry granose in each individual
dish.
Granose Pudding. — One pint of milk, one and one-half cups
of granose, three tablespoonfuls of sugar, and the yolks of two
eggs and the white of one✪ Granose Pudding. Bake slowly for one hour in a dish
pl-aced in the oven inside a pan of hot water.
Granose Finiit Custard.— Take two slightly heaping cups of
granose, two cups of milk, two tablespoonfuls of sugar, and two
eggs. Add the yolks of the eggs, with the sugar and the gra-
nose, to the milk; beat lightly for a few minutes; then add the
well-beaten white and one cup of canned or stewed cherries✪ Granose Fruit Custard
which have been well drained from juice. Bake in a slow oven
till the custard is set. Allow the custard to become cold before
serving.
Molded Granose Dessert.— Flavor a pint of milk by steeping
three or four tablespoonfuls of desiccated cocoanut in it for
twenty minutes. (The milk must not be allowed to boil.) If
the milk has evaporated, add enough more to make a full pint.
Add a tablespoonful of sugar and two well-beaten eggs; cook
until the custard is set, in a double boiler, or a bowl placed in
a dish of hot water. Add a sufficient quantity of dry granose✪ Molded Granose Dessert to
make the whole quite thick, and mold in cups. No dressing is
required.
Page 90 · 4 recipe records on this page
Presented as published in 1897. 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
Berry Filling. — Stew the fruit, sweeten, and thicken with a little corn-starch or flour ; or the fresh fruit may be introduced into a cup or more of water in which has been cooked a rounding spoonful of sago or manioca.
GRANOSE.
Granose is a preparation of wheat, in which all the elements of the grain are preserved, and by combined processes of digestion, cooking, roasting, and steaming, are brought into a state which renders assimilation possible with the smallest amount of labor on the part of the digestive organs.
Like wheat bread, it combines admirably with every flavor. It is unequaled as an addition to liquid foods of all kinds, but is, by the mode of manufacture, rendered so extremely soluble that it softens at once ; hence to preserve, in part, its delightful crispness, it should be combined with liquid as eaten, instead of being added and allowed to soak, as in the case of zwieback and crackers.
Granose eaten dry is almost a specific for most forms of indigestion. Granose is the best of all food cures for constipation, which it generally relieves within a few days, if eaten freely.
Granose Fruit Dessert. — Prepare a fruit pulp by rubbing stewed grapes, cranberries, tart apples, or prunes through a colander ; sweeten to taste, and evaporate to about the consistency of marmalade. Spread a thin layer of dry granose in the bottom of a pudding-dish ; add a layer of the fruit pulp, then a layer of granose. Fill the dish with alternate layers of fruit and granose, finishing with a layer of granose on the top. Let it stand for an hour or so until the granose flakes have become slightly moistened. Cut in squares and serve. In its perfection this dessert should be neither mushy nor variegated with dry granose, but each flake throughout should be delicately moistened with the fruit pulp. Thus it will be if care is taken in the preparation of the fruit pulp, and no more granose used than the fruit can moisten.
Granose with Egg. — Granose is an excellent accompaniment of soft-boiled or poached eggs. Serve the eggs, when cooked, with a spoonful or two of the dry granose in each individual dish.
Granose Pudding. — One pint of milk, one and one-half cups of granose, three tablespoonfuls of sugar, and the yolks of two eggs and the white of one. Bake slowly for one hour in a dish pl-aced in the oven inside a pan of hot water.
Granose Finiit Custard.— Take two slightly heaping cups of granose, two cups of milk, two tablespoonfuls of sugar, and two eggs. Add the yolks of the eggs, with the sugar and the granose, to the milk; beat lightly for a few minutes; then add the well-beaten white and one cup of canned or stewed cherries which have been well drained from juice. Bake in a slow oven till the custard is set. Allow the custard to become cold before serving.
Molded Granose Dessert.— Flavor a pint of milk by steeping three or four tablespoonfuls of desiccated cocoanut in it for twenty minutes. (The milk must not be allowed to boil.) If the milk has evaporated, add enough more to make a full pint. Add a tablespoonful of sugar and two well-beaten eggs; cook until the custard is set, in a double boiler, or a bowl placed in a dish of hot water. Add a sufficient quantity of dry granose to make the whole quite thick, and mold in cups. No dressing is required.
Records on this page
Granose Fruit DessertGranose PuddingGranose Fruit CustardMolded Granose Dessert