RICE AND MILK.— Wash 3 tablespoons of rice; put in a saucer
ipan with a pint of milk✪ Rice and Milk; allow to simmer until rice is soft, stirring
from time to time to prevent burning; sweeten and flavor to taste.
This is a nice dish for children, especially when troubled with sum-
mer complaint.
Tapioca, Macaroni, Vermicelli etc., may be treated in the same way.
They make very palatable dishes.
SWISS CREAM. — Boil a pint of cream or milk with a little cin-
namon or lemon peel; rub a teaspoon of flour✪ Swiss Cream in a small c^uantity of
milk, and add it to the rest, stirring it on the fire.
ASSES' MILK — This is much like human milk in consistency,
but contains a little less cream and more soft caseous matter. It
is often used by persons afilicted with lung affections, and is consider-
ed very strengthening.
Artiiicial asses' milk may be made by dissolving 2 oz. of sugar
of milk in 1 pint of warm, skimmed, cow's milk. Another recipe for
artificial asses' milk is ^ oz. of gelatine dissolved in a quart of hot
barley water, then add 1 oz. of refined sugar, and then 1 pint of new
cow's milk and beat all together.
ARROWROOT. — Mix 2
teaspoons of arrowroot with 1
tablespoon of cold water, then
add I pint of boiling milk✪ Arrowroot and
boil 10 minutes. Sweeten to
taste and add nutmeg or pow-
dered cinnamon. It is light
and agreeable for a delicate
stomach.
Aeeowkoot. — This is a species
of starch obtained from the roots of
a variety of plants cultivated chiefly
in the West Indies. The origin of
the name is said to be the use by the
Indians of the fresh roots to cure the abboweoot.
wounds caused by poisoned arrows.
Any kind of starch to be difjestible
should boil 10 to 20 minutes. It is not enough to cook it until it swells, but it
must be cooked until the starch granules burst their sheaths. Starch preparations
are often cooked too little.
GOAT'S MILK. — This is considered very good for invalids in
some conditions. It resembles cow's milk, but the butter contained
in it is harder than that of the cow.
Artificial goat's milk is made by taking a piece of fresh calf's
suet the size of an egg, tying it in a cloth, scalding it in a quart of
686^ INVALID COOKITRT
new milk, and adding a level tablespoon of granulated sugar. The
suet must be cut finely, or chopped, and tied loosely in a thin piece
of muslin or lace. This is excellent for scrofulous children, and any
person suffering from affections of the lungs.
FRANQIPANE — This is a preparation for invalids made by
evaporating to a thick consistency (in a double boiler) milk mixed
with blanched and pounded sweet almonds, and a little sugar.
SUET AND MILK — To 1 pint of new milk add 1 cup of scraped
veal suet and a teaspoon of sugar✪ Suet and Milk. Scald together for an hour, then
strain, and add a little flavoring if liked. This is a nourishing drink
for an invalid or delicate child.
MILK OR CREAM TOAST.— Toast a slice of bread uniformly
brown. Break the crust by rolling, and add sufficient hot milk or
cream✪ Milk or Cream Toast to thoroughly soak it. Sweeten with powdered gugar.
SIPPETS. — When the stomach cannot bear meat, toast some
slices of bread, lay them on a hot plate, and pour hot meat gravy
over them; add salt to taste.
Page 436 · 6 recipe records on this page
Presented as published in 1902. 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
RICE AND MILK.— Wash 3 tablespoons of rice; put in a saucer ipan with a pint of milk; allow to simmer until rice is soft, stirring from time to time to prevent burning; sweeten and flavor to taste. This is a nice dish for children, especially when troubled with summer complaint.
Tapioca, Macaroni, Vermicelli etc., may be treated in the same way. They make very palatable dishes.
SWISS CREAM. — Boil a pint of cream or milk with a little cinnamon or lemon peel; rub a teaspoon of flour in a small quantity of milk, and add it to the rest, stirring it on the fire.
ASSES' MILK — This is much like human milk in consistency, but contains a little less cream and more soft caseous matter. It is often used by persons afilicted with lung affections, and is considered very strengthening.
Artiiicial asses' milk may be made by dissolving 2 oz. of sugar of milk in 1 pint of warm, skimmed, cow's milk. Another recipe for artificial asses' milk is ^ oz. of gelatine dissolved in a quart of hot barley water, then add 1 oz. of refined sugar, and then 1 pint of new cow's milk and beat all together.
ARROWROOT. — Mix 2 teaspoons of arrowroot with 1 tablespoon of cold water, then add I pint of boiling milk and boil 10 minutes. Sweeten to taste and add nutmeg or powdered cinnamon. It is light and agreeable for a delicate stomach.
Arrowroot. — This is a species of starch obtained from the roots of a variety of plants cultivated chiefly in the West Indies. The origin of the name is said to be the use by the Indians of the fresh roots to cure the wounds caused by poisoned arrows.
Any kind of starch to be difjestible should boil 10 to 20 minutes. It is not enough to cook it until it swells, but it must be cooked until the starch granules burst their sheaths. Starch preparations are often cooked too little.
GOAT'S MILK. — This is considered very good for invalids in some conditions. It resembles cow's milk, but the butter contained in it is harder than that of the cow.
Artificial goat's milk is made by taking a piece of fresh calf's suet the size of an egg, tying it in a cloth, scalding it in a quart of
686^ INVALID COOKITRT
new milk, and adding a level tablespoon of granulated sugar. The suet must be cut finely, or chopped, and tied loosely in a thin piece of muslin or lace. This is excellent for scrofulous children, and any person suffering from affections of the lungs.
FRANQIPANE — This is a preparation for invalids made by evaporating to a thick consistency (in a double boiler) milk mixed with blanched and pounded sweet almonds, and a little sugar.
SUET AND MILK — To 1 pint of new milk add 1 cup of scraped
veal suet and a teaspoon of sugar. Scald together for an hour, then strain, and add a little flavoring if liked. This is a nourishing drink for an invalid or delicate child.
MILK OR CREAM TOAST.— Toast a slice of bread uniformly brown. Break the crust by rolling, and add sufficient hot milk or cream to thoroughly soak it. Sweeten with powdered gugar.
SIPPETS. — When the stomach cannot bear meat, toast some slices of bread, lay them on a hot plate, and pour hot meat gravy over them; add salt to taste.
Records on this page
Rice and MilkBoiled or Baked FlourSwiss CreamArrowrootSuet and MilkMilk or Cream Toast