Lillian Massey school recipes

Milk may be used instead of water. When using milk, it is advisable to add the salt just before straining. BOILED FLOUR GRUEL. Tie 1 1b. or more flour in a thick cloth and boil it in water to cover, from 5 to 6 hours. Remove from cloth, serape off soft outside coating. raweren Bake in cool oven 1 to 2 hours to thoroughly dry; it may be browned if desired. Grate or break into pieces; roll fine and sift. This may be kept for some time in a glass jar. Use as desired for Gruel or as an Infant Food. Made with boiled milk, this is especially valuable for summer complaint. BREWIS. 14 c. bread crumbs. 1 pt. hot milk. 3 tsp. salt. 1 white of egg. Add bread crumbs and salt to milk and cook over hot water until thick; then fold in white of egg beaten stiff. Serve at once with cream. Dried, browned crumbs may be used—# ec. will be sufficient. ALMOND SOUP. 2 tbsp. sweet almonds. 4 tsp. salt. +c. cold milk. + tsp. sugar. 2 ce. hot milk. Blanch almonds and put through the meat chopper (nut grinder), or pound in a mortar; mix to a paste with the cold milk, adding a little ata time. When smooth, press through a cheese cloth. Add sugar and salt to hot milk, then almond milk. Heat. and serve. CREAM OF LETTUCE SOUP. 2 c. white stock. 1 tsp. butter. % head lettuce (finely cut). 1 tsp. yolk of egg. 2 tbsp. cooked rice. Salt. 2 tbsp. cream. Small piece of nutmeg. 2 tsp. onion (finely cut). 1 pepper berry. Cook onion 5 minutes in butter, add lettuce, rice, seasonings and stock; cook 5 minutes, then add cream and yolk of egg. Before serving remove nutmeg and pepper berry, or soup may be strained. BEEF BROTH. 1 lb. lean beef. 1 pt. cold water. Chop meat very fine and soak in cold water 1 hour or longer. Place over lukewarm water and heat to 155° F. Keep at this temperature 1 hour, stirring occasionally; then strain through a coarse strainer and season. Reheat cold broth over hot water. BEEF JUICE. Heat a slice of the round of beef a few seconds over a clear fire, to start the flow of the juices; turn frequently. Cut meat in pieces and express the juice, using a lemon squeezer or meat press. Season with salt, and serve in a cup or colored glass. 1 f. Cts aso VY C-¢e2 Un NAMture Rewr = up 2b bpp bat cd GG IN BUTTERED CUP. Carefully break an egg into a buttered cup or) ramikin; sprinkle very lightly with salt; stand cup in pan of hot water, cover, and place on back of range or in oven until white is set. (Buttered crumbs may be placed under and over the egg) Note.—For Omelets and Creamy Egg, see individual recipes. ZAWEIBACH. Toast slices of stale whole wheat or other bread in a moderate oven. Bread should be perfectly dry throughout. Serve dry, or moisten with hot water or milk seasoned with salt and butter, if butter is allowed. RAW BEEF SANDWICHES. Scrape lean, raw beef to remove connective tissue; season with salt and celery salt, if desired; spread very thinly between thin slices of bread (bread may be buttered). Sandwiches may be slightly toasted, care being taken not to cook the meat. SCRAPED BEEF BALLS. Prepare meat as for Raw Beef Sandwiches; season; shape into small balls or flat cakes; broil. The balls may be broiled in a paper case. BROILED BIRD IN PAPER CASE. Singe, wipe, and with a sharpxpointed knife or pair of scissors, beginning at back of neck, cut through backbone entire length of bird. Lay open the bird, and remove contents from inside. Cut off pope’s nose, cut out ribs from each side of backbone, remove breastbone, cut through tendons at joints. Spring chickens are prepared in same way, but legs are removed. j