FoodNetArchive

The national course in home economics

1917

Page 367 · 7 recipe records on this page

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
One-half ounce of dried leaves of sage, one quart of boiling waterSage Tea. Infuse for one-half hour and strain. Add sugar and lemon juice «s required by the patient. The above is an agreeable and useful drink in fevers and its diaphoretic powers may be increased by adding a little sweet spirits of nitre. Eliza Locke. THICKENED MILK. With a little milk, mix a smooth tablespoonful of flour and a pinch of salt. Pour upon it a quart of boiling milkThickened Milk and when it is thoroughly mixed put all back into the saucepan and boil up once, being careful not to burn and stirring all the time, to keep it perfectly smooth and free 516 SICK AND CONVALESCENT. from lumps. Serve with slices of dry toast. It is excellent in diarrhea and becomes a specific by scorching the flour before mixing with the milk. Mary C. Jones. MILK PORRIDGE. Take a tablespoonful of Indian meal and one tablespoonful of flour. Wet to a paste with cold water. Add the paste to two cupfuls of boiling water and boil twenty minutes. Add two cupfuls of milk and a little saltMilk Porridge and cook ten minutes more, stirring often. Eat with sugar and milk, while hot. A Nurse. STEWED PRUNES. These are good in measles, and scarlet fever, both as food and medi- cine. Get the box prunes as they are generally of a much better quality than the open sort. Soak them for one hour in cold waterStewed Prunes, then put them into a porcelain-lined saucepan, with a little more water if necessary, and a little sugar. Cover and let them stew slowly for one hour, or until they are swollen large and quite soft. They are excellent as an accompani- ment to breakfast for a sick person. Julia Tubes. PARCHED RICE. Roast the riceParched Rice to a rich brown. Put into boiling water that has been salted, and boil till tender. Do not disturb it if you can help. Drain from the water and serve with sugar. E. Reynolds. PUDDING FOR A CONVALESCENT. Four ounces of Ko-nut, six ounces of sugar, six eggs beaten separately, cinnamon, cloves and lemon rind grated to taste, one teaspoonful of salt, one-quarter of a pound of currants, one-half pound of grated swartsbrodPudding for a Convalescent (black bread). Mix butter and sugar to a cream, add yolks of eggs, spices, bread, currants, and then the whites of eggs beaten to a stiff froth ; one-half glassful of rum added gives a very piquant flavor. Boil two hours and serve with wine sauce. C. G. T. KO-NUT PASTRY. (For Weak Stomachs.) One and one-fourth cupfuls of flour, one-fourth teaspoonful of bak- ing-powder, one-fourth teaspoonful of salt, one-third cupful of Ko-nut and one-third cupful of cold waterKo-Nut Pastry. Mix flour, salt and baking-powder. Work the Ko-nut lightly into flour with tips of fingers, then add water, mixing with a knife. Dr. Gray. SICK AND CONVALtSCENT. 517 Ventildwtion — Sewerage — Drinking Water. Every woman should look well to the ventilation of the home; see that every chimney is unstopped and during the daytime that every win- dow in every unoccupied room is thrown open.