The official handbook for the National Training School for Cookery

Now we will show you how to make a Cup of Arrowroot. 1. We take a dessertspoonful of Arrowroot and put it into a small basin. 2. We add a dessertspoonful of cold milk, and stir it smoothly into a paste with a spoon. 3. We add a small teaspoonful of castor sugar, according to taste. 4. We take a small saucepan, and put in it half a pint of cold milk. 5. We put the saucepan on the fire, and watch the milk carefully until it boils. 6. When it is quite boiling, we pour it on to the arrowroot paste, stirring all the time to get it quite smooth. N.B. — If the patient prefers an Arrowroot Pudding; — 7. We add to the mixture described above, the yolks of two eggs, whipping it all well together. N.B. — The eggs should not be added till the mixture has cooled a little, or they would curdle. 426 National Training School for Cookery. 8. We put the whites of the same eggs into another basin, and whisk them to a stiff froth. 9. We add the whites of the eggs to the arrozvroot mixture, stirring them lightly together. 10. We pour the mixture into a buttered dish, and put it into the oven (the thermometer at the oven door should riseto 240°) to bake for ten minutes. It should be then served at once. Lessojis on Sick- Room Cookery. — Rice Water. 427 Lesson No. 5. RICE WATER. Average cost of " Rice W ater? d. 3 oz. of Carolina rice o| 1 inch of the stick of cinnamon \ q1 Sugar * ) 4 Time reqziired, about one hour. Now we will show you how to make Rice Water. 1. We take three ounces of Carolina rice, and wash it well in two or three waters. 2. We take a stewpan with one quart of warm water. 3. We put the stewpan on the fire to boil. 4. When the water is quite boiling, we put in the rice, and one inch of the stick of cinnamon, and let it boil for one hour, until the rice has become a pulp. 5. We then take the stewpan off the fire, and strain the rice water into a basin, and sweeten it according to taste. N.B. — When cold it is ready for use. 428 National Training School for Cookery. Lesson No. 6. BARLEY WATER. Average cost of " Clear Barley Water" (about half a pint). d. 2 oz. of pearl barley o| The rind of a quarter of a lemon o| 2 lumps of loaf sugar oj Time required, about one hour. For Making Thick Barley Water (about one pint). d. 2 oz. of pearl barley o\ The rind of half a lemon o| Sugar o^ Time required, about two hours. Now we will show you how to make two kinds of Barley Water — Clear Barley Water and thick Barley Water. For half a pint of clear barley water : — 1. We take two ounces of pearl barley, and wash it well in two or three waters. 2. We put a kettle of water on the fire to boil. 3. We take a quarter of a lemon, wipe it clean in a cloth, and peel it very thinly. N.B. — We must be careful, in peeling the lemon, not to cut any of the white skin, as it would make it bitter. 4. We put the washed barley into a jug. 5. We put in the lemon peel, and two lumps of loaf sugar. 6. When the water in the kettle is quite boiling, we pour one pint of it on to the barley in the jug. Lessons on Sick-Room Cookery. — Barley Water. 429 7. We cover over the top of the jug", and let it stand on ice or in a cool place, until it is perfectly cold.