Place the water in a frying-pan, add the oatmeal, and
cook for two hours in a slow heat. Season with the salt,
and strain or not, as the physician may direct. To
serve, fill a cup two-thirds full with the hot gruel and fill
the balance with cream or milk, stirring both well to-
gether before taking to the patient.
INDIAN MEAL GRUEL.
One quart of boiling water.
One-half tea-spoonful of salt.
Two table-spoonfuls of meal.
One table-spoonful of flour.
Four table-spoonfuls of cold water.
Place the meal and flour in the cold water, rub them
smooth, and stir the paste into the boiling water. Stir
well, and when the gruel boils, set it back where it will
simmer gently for two hours. Add the salt, cook for half
an hour longer, and serve with cream or milk, the same as
in the preceding recipe.
FLOUR GRUEL.
This is particularly useful in the summer troubles of
little children. Place a pint of flour in a cloth, tie it
tightly, put it in a kettle of boiling water✪ Flour Gruel, and let it boil
four or five hours. When the cloth is untied, the gluten
of the flour will be found in a mass on the outside of the
ball. Remove this, and the inside will be found a dry
powder, which is very astringent. Grate from the ball,
wet the powder in cold milk, and stir it into a pint of
boiling milk, using as much of the powder as will thicken
the milk to a palatable porridge. Add salt, and serve
hot.
COOKERY FOR THE SICK. 58 I
FLOUR GRUEL, NO 2.
One pint of boiling milk.
One-half tea-spoonful of salt
One table-spoonful of flour.
Four table-spoonfuls of cold milk✪ Flour Gruel, No. 2.
Stir ihe cold milk and the flour together, and when they
are well mixed, add them to the boiling milk. Cook in a
double boiler for twenty minutes, season with the salt,
strain, and serve hot.
This gruel may be made more nutritious by adding
half a cupful of raisins to the milk when it is put on to
boil. These also are strained off.
GRAHAM GRUEL.
One pint of boiling water.
One-half tea-spoonful of salt.
Four table-spoonfuls of cold water.
One table-spoonful of graham meal✪ Graham Gruel.
Make the same as the preceding, omitting the raisins,
and boiling for thirty minutes instead of twenty. Serve
with cream or milk, t^ie same as the flour gruel.
MILK TOAST.
Cut the bread in thin slices, pare off the crust, and toast
carefully until of a golden-brown hue. Butter it lightly
while hot. Have ready a tea-cupful of milk that has
been slightly thickened with a tea-spoonful of flour and
salted to taste✪ Milk Toast ; pour this hot over the toast, and serve at
once.
CREAM TOAST.
This is richer than milk toast, but is often most grate-
582 THE PATTERN COOK-BOOK.
fully received by the patient already tired of other foods.
Toast the bread, and butter it the same as directed in the
preceding recipe. Sprinkle the toast with *a very little
salt, pour over it three or four tea-spoonfuls of sweet
cream✪ Cream Toast to every slice, and serve at once. Do not heat
the cream. The toast, if very hot, will warm it suffi-
ciently.
PANADA. ✪ Panada
Page 252 · 8 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Place the water in a frying-pan, add the oatmeal, and cook for two hours in a slow heat. Season with the salt, and strain or not, as the physician may direct. To serve, fill a cup two-thirds full with the hot gruel and fill the balance with cream or milk, stirring both well together before taking to the patient.
INDIAN MEAL GRUEL.
One quart of boiling water. One-half tea-spoonful of salt. Two table-spoonfuls of meal. One table-spoonful of flour. Four table-spoonfuls of cold water.
Place the meal and flour in the cold water, rub them smooth, and stir the paste into the boiling water. Stir well, and when the gruel boils, set it back where it will simmer gently for two hours. Add the salt, cook for half an hour longer, and serve with cream or milk, the same as in the preceding recipe.
FLOUR GRUEL.
This is particularly useful in the summer troubles of little children. Place a pint of flour in a cloth, tie it tightly, put it in a kettle of boiling water, and let it boil four or five hours. When the cloth is untied, the gluten of the flour will be found in a mass on the outside of the ball. Remove this, and the inside will be found a dry powder, which is very astringent. Grate from the ball, wet the powder in cold milk, and stir it into a pint of boiling milk, using as much of the powder as will thicken the milk to a palatable porridge. Add salt, and serve hot.
FLOUR GRUEL, NO 2.
One pint of boiling milk. One-half tea-spoonful of salt. One table-spoonful of flour. Four table-spoonfuls of cold milk.
Stir the cold milk and the flour together, and when they are well mixed, add them to the boiling milk. Cook in a double boiler for twenty minutes, season with the salt, strain, and serve hot.
This gruel may be made more nutritious by adding half a cupful of raisins to the milk when it is put on to boil. These also are strained off.
GRAHAM GRUEL.
One pint of boiling water. One-half tea-spoonful of salt. Four table-spoonfuls of cold water. One table-spoonful of graham meal.
Make the same as the preceding, omitting the raisins, and boiling for thirty minutes instead of twenty. Serve with cream or milk, the same as the flour gruel.
MILK TOAST.
Cut the bread in thin slices, pare off the crust, and toast carefully until of a golden-brown hue. Butter it lightly while hot. Have ready a tea-cupful of milk that has been slightly thickened with a tea-spoonful of flour and salted to taste ; pour this hot over the toast, and serve at once.
CREAM TOAST.
This is richer than milk toast, but is often most grate-
fully received by the patient already tired of other foods. Toast the bread, and butter it the same as directed in the preceding recipe. Sprinkle the toast with *a very little salt, pour over it three or four tea-spoonfuls of sweet cream to every slice, and serve at once. Do not heat the cream. The toast, if very hot, will warm it sufficiently.
PANADA.
Records on this page
Flour GruelIndian Meal GruelFlour Gruel, No. 2GruelGraham GruelMilk ToastCream ToastPanada