Lillian Massey school recipes

FUDGE. 1 c. granulated sugar. 2 oz. chocolate. 1 ¢c. brown sugar. $e. milk. 1 tbsp. butter. 1 tsp. vanilla. Put all ingredients but vanilla into a saucepan; stir till chocolate is melted and sugar dissolved. Finish as Maple Cream. Nuts may be added. MAPLE CREAMS. 2 c. granulated sugar. + c. milk or cream. 1 ¢. maple syrup. 2 c. chopped nuts. Make as Maple Cream, and drop from tip of spoon in rounds on buttered plates or oiled paper. If mixture becomes too hard, put over hot water. CHOCOLATE CARAMELS. 3 ¢c. brown sugar. 3 0z. chocolate. °C, milk. 1 tsp. vanilla. 2 tbsp. molasses. 3 c. chopped nuts. 1 ¢. butter. 1-6 ce. Sultana raisins, cut fine. Make as Fudge. CARAMELS. 1 lb. brown sugar. + ¢. butter. 2% oz. chocolate. + ce. molasses. + ¢@. milk or cream. 1 tsp. vanilla. Cook all ingredients together except vanilla. Boil until a firm ball may be formed when tried in cold water. Remove from fire, add vanilla, and pour immediately into a shallow, well-buttered pan. Mark in squares before it hardens. SPECIAL INVALID DISHES LIME WATER. Gradually add 1 pt. boiling water to a piece of unslaked lime the size of a walnut. Stir occasionally; let stand half an hour, then allow lime to settle; pour off water and throw it away. Add 2 qts. distilled or boiled water to the lime; stir thoroughly, let coarse particles settle, and pour into bottles; cork tightly. Shake occasionally to keep solution saturated. ALBUMINIZED WATER. 1 white of egg. 4 c. cold water. Lemon or other tart juice. Add water and fruit juice to egg gradually, stirring till well. blended. Fruit juice may be omitted. BARLEY WATER. 3 ¢c. pearl barley. 14 qts. cold water. Salt. Pick over and wash barley. Put barley and water in double boiler; heat slowly and cook gently six hours (there should be 1 quart). Strain and cool. Barley water may be flavored with fruit juice and sugar, and served aS a beverage, or used in place of milk in cocoa, egg-nog, etc. For infant feeding it may be necessary to thin the barley water. RICE WATER. 3 tbsp. rice. 1 qt. cold water. Salt. Pick over and wash rice; add cold water and cook slowly until rice is tender. It may be flavored by cooking in it stick cinnamon or lemon rind; sugar may be added. TOAST WATER. 3 slices toast. 1 pt. boiling water. Use toast which has been well dried and browned; break into pieces; pour over boiling water, cover and let stand 1 hour. Strain and season. Serve hot or cold. CRUST COFFEE. Brown crusts of bread in oven. Add boiling water to crusts until they are well soaked, continue adding until there is a little more than enough water to cover. Simmer hour. Strain through cheese cloth and season. Serve hot or cold. COFFEE AND EGG. Put yolk of 1 egg in coffee cup, beat slightly and add hot coffee, beating all the time. EGG LEMONADE. ~ 1 egg. Juice of 1 lemon. : 1 tbsp. sugar. + ec. cold water. Beat white and yolk of egg separately, then together; add sugar, lemon juice and water. Beat well, chill and serve. PASTEURIZED MILK. Fill sterile bottles or jars nearly full of milk, cork them with baked cotton, place on rings in a deep pan: and fill pan with cold water to the level of the milk in bottles. Place the pan over the fire and heat until small bubbles appear on the top of the milk (about 155° F.); remove to back of the range and allow to stand 15 minutes, then reduce the temperature as quickly as possible, and when the milk is cold remove the bottles from the water and keep in a cold place. Vessels used for milk must be thoroughly cleansed; they should be rinsed in lukewarm water and washed thoroughly with hot water and soap, then rinsed in -boiling water, and, if possible, exposed to steam 1 or 2 minutes, then sunned 2 or 3 hours. Cover milk with cotton and keep in a cool place. Milk may be pasteurized to destroy disease germs. ALBUMINIZED MILK.