The official handbook for the National Training School for Cookery

Lesson No. 9. TOAST AND WATER. .Average cost of " Toast and Water" {one quart). 1 crust of bread. \d. 1 quart of cold water. Time, required, half an hour. Now we will show you how to make Toast and Water. 1. We take a crust of bread and toast it quite brown on all sides in front of the fire. N.B. — Crumb should not be used as it would turn sour. 2. We put the toasted crust of bread into a jug, and pour on it one quart of cold water. 3. We cover the jug over with a cloth, and stand it aside for half an hour. It is then ready for use. N.B. — This is a pleasant drink, and considered more refreshing than when made with boiling water. Lessons on Sick-Room Cookery. — Gruel. 433 Lesson No. io. gruel. Average cost of " Gruel" {one pint). d. 2 dessertspoonsful of patent groats o^ Sugar o^ J oz. of fresh butter o\ \ gill (2 tablespoonsful) of rum 3 Time required, about fifteen minutes. Now we will show you how to make Gruel. 1. We put a stew-pan with one pint of water on the fire to boil. 2. We take two dessertspoonsful of patent groats, and put them in a basin. 3. We add by degrees two tablespoonsful of cold water to the groats and stir it into a smooth paste. 4. When the water in the stew-pan is quite boiling, we pour in the mixed gruel, and stir it well with a wooden spoon, until it has boiled for ten minutes (it must not be lumpy), we then pour it into a basin. 5. Now it is ready for use. N.B. — If the gruel be required for a cold — 6. We stir in \ oz. of fresh butter, and sweeten it according to taste. 7. We also add two tablespoonsful of rum. N.B. — If the patient is feverish, spirits should not be added. E E 434 National Training School for Cookery. Lesson No. it. WHITE WINE WHEY, OR TREACLE POSSET. Average cost of "White Wine Whey" or "Treacle Posset" (half a pint). For White Wine Whey. d. \ pint of milk i 4 lumps of sugar o\ i vvineglassful of wine 3 For Treacle Posset. d. J pint of milk 1 I a gill of treacle 1 _ Time required, about ten minutes. Now we will show you how to make White Wine Whey. 1. We put half a pint of milk into a saucepan and four lumps of sugar. 2. We put the saucepan on the fire to boil. 3. When it boils we pour in a wineglassful of wine (sherry or cowslip) according to taste. N.B. — If the milk is not quite boiling the wine will not curdle it. 4. We move the saucepan to the side of the fire, and let it stand for about one minute. 5. We then strain the whey into a glass and it is ready for serving at once. N.B. — The curds are not digestible. N.B. — Treacle posset is made in the same way, except that no sugar should be added to the milk, and the same quantity of treacle is used instead of wine. Lessons on Sick- Room Cookery. — Bran Tea. 435 Lesson No. 12. BRAN TEA. Average cost of " Bran Tea" {one quart). 3 tablespoonsful of bran. ) x . Sugar or honey. j 4 * Time required, about twenty minutes. Now we will show you how to make Bran Tea. 1. We put a kettle of warm water on the fire to boil. 2. We take three tablespoonsful of bran (not too coarse, for that is greasy) and put it into a large jug.