The farm cook & rule book

Steep about 2 ounces of slippery-elm bark in 1 cupful of boiling water 30 minutes. Strain and add 3 teaspoonfuls of sugar and 1 teaspoonful of lemon juice. Serve hot or cold. If slippery-elm powder is used, dissolve 2 teaspoonfuls of it in the hot water. Wholesome Broth Beat 1 egg with % teaspoonful of sugar until the mixture is very light. Add 2 cupfuls of hot milk or boiling water and % teaspoonful of salt. Serve immediately. Grandmother's Eggnog Beat 1 egg yolk and 1 tablespoonful of sugar together until the mixture is light. Add 1 cupful of milk, 1 teaspoonful of vanilla and the stiffly beaten white of 1 egg. Pour over 2 tablespoonfuls of crushed ice and serve. If hot eggnog is desired, omit the egg white and heat the milk. Coffee Delicious Place 1 tablespoonful of finely ground coffee in % cupful of cold water and bring to the boiling point. Let stand 5 minutes, strain and add % cupful of hot milk. Serve at once with sugar if sweetening is desired. Scalloped Egg Mix 2 tablespoonfuls of cream, 2 tablespoonfuls of fine bread crumbs and 14 teaspoonful of salt together. Butter an egg cup and place one-half the mixture in it. Break 1 egg on top of this COOKING FOR THE SICK 279 and cover with the rest of the crumb mixture. Bake 5 minutes in a moderate oven. Garnish with strips of bread and butter or buttered toast. Egg on Toast Beat 1 egg slightly and add 1 tablespoonful of milk and 14 teaspoonful of salt. Melt 1 teaspoonful of butter in a small frying pan and add the egg mixture. Cook until creamy, stirring gently. Toast a slice of bread, butter, and moisten slightly with a little warm milk. Pour the egg on the toast and serve garnished with parsley. Invalid's Omelet Place 2 eggs in a bowl, add % teaspoonful of salt and a dash of pepper. Beat until light and fluffy and add 1 tablespoonful of milk. Melt 1 teaspoonful of butter in a small frying pan, pour in the egg and shake over the fire until the egg is set. Roll and serve on a hot plate. Garnish with bits of cooked chicken or ham or grated cheese. Rice Treat Pour 1/4 cupful of milk in a saucepan and add an equal amount of cold boiled rice and 2 teaspoonfuls of melted butter. Heat gently. Beat the yolk of 1 egg and stir into the mixture and fold in the stiffly beaten white of the egg. Pour into a buttered and hot frying pan and brown on the bottom. Set in the oven to dry off the top and serve folded like an omelet. Garnish with bits of jelly. If the rice has not been salted, use about V2 teaspoonful of salt in this dish. Beef Broth Wipe 2 pounds of lean beef with a damp cloth, remove all particles of fat and skin and cut the lean meat in small pieces. Break the bones and place with the meat in the soup kettle. Add 1 teaspoonful of salt and 2 quarts of cold water. Heat gradually to the boiling point but do not boil. Remove the scum as it appears on the top. Simmer gently 4 hours, strain, cool, remove all fat and add 4 tablespoonfuls of rice, 1 stalk of celery and a bayleaf and cook until the rice is soft, but do not boil. Serve hot with crackers. Mutton Broth Use 2 pounds of lean mutton and make in the same way as Beef Broth. Chicken Stewed in Milk