FoodNet

Handbook of domestic science and household arts for use in elementary schools

1900

Page 139 · 12 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Toast Water. — Stale bread, boiling water✪ Toast Water. Heat, the bread in the oven nntil it is brown and crisp; bre;ik into pieces; pour over it an eqnal volume o\' luiiling water ; strain; season with salt. Reheat before st>rviuu'. THE BEDROOM 285 Egg-nog. — Yolk of 1 ogg, | cup milk, 1 taV)loHpoon sugar, 2 tablespoons wine, 1 tablespoon linic! water, spook of salt, white of 1 egg✪ Egg-nog. Beat the yolk of the egg; add milk, sugar, wine, lime water, and salt ; sti-ain ; add white of egg beaten stiif. Albumenized Milk. — To the stilHy beaten white of an egg✪ Albumenized Milk add on('-]i;ill' a cu}) of milk. Stir thoroughly or cover and shake. Egg Lemonade. — To a glass of lemonade add a well beaten egg or the beaten white alone and two tablespoons of whipped cream✪ Egg Lemonade. "Wine Whey. — Mix equal parts of scalded milk and sherry wine✪ Wine Whey. When the curd forms, strain. Beef Essence. — Free one pound of round of beef from fat and bone; cut into small pieces; put into a Mason jar; add a i)int of cold water, allow to stand for one-half an hour; put into a pan of water and heat gradually to 130° F; keep at about that tem])erature for three hours ; or, instead of heating, add a few drops of dilute hydrocldoric acid, and allow to stand for an hour, stirring occasionally; strain, season with salt✪ Beef Essence. Beef Juice. — I'roil a piece of beef until the juice begins to How, turning it frequently ; cut into small pieces ; extract the juice with a hot potato ricer, and allow to run into a hot glass; season with salt✪ Beef Juice. Flour Gruel. — 1 tablespoon flour, 2 cups milk, salt to taste✪ Flour Gruel. Scald most of the milk in a double boiler; thicken with the flour moistened with the rest of the milk. Cook forty minutes. Scraped Meat. — Cut round of beef into thin stri])s ; scrape with a sharp knife to free the fibre from the connective tissue; season the fibre with salt, and spread between thin slices of bread, or nuike into balls and cook slightly. The cooking can best be accomplished by putting the balls into a 286 HANDBOOK OF DOMESTIC SCIENCE hot iingreased frying pan, and shaking them to keep them from sticking.. Junket. — 1 cup milk, 2 tablespoons sugar, 1 tablespoon wine, 1^ teaspoons liquid rennet✪ Junket. Dissolve sugar in wine ; heat milk to about 120° F; add wine and rennet; stand in a warm place until it forms ; chill ; serve with cream and sue-ar. APRIL THE LAUNDRY I. Preliminary Course II. Advanced Course By MARY B. VAIL Graduate and Late Instkuctok in Laundry Work in Pratt Institute ; NOW Instructor in Domestic Science in the Manual Training High School, Indianapolis, Ind. CHAPTER XII THE LAUNDRY By MARY B. VAIL BIBLIOGRAPHY American Publications. — Chemistry of Cooking and Cleaning (illus- trated), Ellen 11. Kichards and S. Maria Elliott (Home Science Pub. Co.). American Pure Food Cook Book and Household Economist; Department of Laundry, Mary B. Vail (Geo. M. Hill Co., Chicago). English Publications. — Teacher's Manual of Elementary Laundry Work, F. L. Calder and E. E. Mann (Longmans, Green & Co., London and New York). Mrs. Lord's Laundry Work for Scholars (T. Nelson & Sons, London). Laundry Work for Homes and Schools, Florence B. Jack (Whittaker & Co., Edinburgh and London). Fragments of Science (Water), Tyndall.