FoodNet

The Pennsylvania German cook book

1902

Page 47 · 9 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cut round steak into dice, take out all the fat. put meat into a new tin pail with a tight lid, sprinkle just enough salt on itBeef Tea to keej) it from tasting Hat, only a few grains, then put on^ lid, .set pail in a kettle with water and let it boil an hour or more, then p(mr off juice and l)ress the meat. The doctor will tell you how to use it. SAGO MILK. Three tablespoons .sago soaked in a cu]) of cold water one hour, add three cups boiling milkSago Milk, sweeten and flavor to taste, simmer slowly a half hour, eat warm. BAKED MILK. Put one-half gallon of milk in a jarBaked Milk and tie it down with writing paper, let it stand in a moderate oven eight or ten hours, it will he like cream and very nu¬ tritious. ORANGE WHEY. One pint of milk and the juice of one orangeOrange Whey, heat slowly until it curd.s, .strain and cool. Kgg Lemonade.— White of one egg, juice of one lemon, one tablespoon sugar, one glass of waterEgg Lemonade. Peat all together. Beef Tea and Egg.— Heat an egg ami some beef tea together, then let it thicken in a double boiler, serve hot. TIIK I»KNN'8YLVANI A (8ERMAN <’(>OK H4>OK. TA TOAST WATER. Toast a piece of bread (juite brownToast Water, then put in a bowl and potir on cold water, add a little ice. Slippery elm water is K^hm\ bir fevers, and black, strong cofTee is said to be especially helpful in cases «»f typhoid fever. CREAM SOUP. Cut or break bread into a Im>w1, put on a sprinkle of salt, very little butter, pour on iNUling water, then add one table- sp(Min sweet creamCream Soup. WINE SOUP. Break bread as in the biregoing, add no salt, but a tablespisin sugar, and a thick sprinkle of nutmeg, a little butter, pour on hot water, then ad<l one lable- sp(s>n pure, g<M)d wine. PARCHED FLOUR SOUP. Put a little butter in sj»ider, then when hot put in a cup of tbuirParched Flour Soup, stir and rofLst until brown, p<»ur on hot water to the consistancy retjuired, season with salt and butter. HOME REMEDIES. A SURE CURE FOR GAPS. Put turpentine into the chicken feed, it will relieve imme<liately,if too far g<uie to eat. force a little unsalted fat meat sat¬ urated with turpentine <lown their throat, repeat if first dose »loes not cure. HOW TO CLEAR WATER IN A CISTERN. Take five cents worth of alum and five cents worth of borax, put in a stew pun, anil |)our on about a i|uart of water, let stand on the back of stove until all is dissolved, then pour it into your cistern, in a few days the water will be clear, unless there should be too much water for this solution, then add a little more. GOLDEN OIL. Linseed oil one quart, origanum oil one-fourth ounce, cedar oil one-fourth (Mince, hemlock oil one-fourth (Mince, sassafras oil one-fourth ounce, camphor gum one (Mince. An excellent renuMly for the h(Mis(>h(dd, colds, etc. CANCER. (THIS HAS CrRED KNOWN CASE.S.) Two (Minces senna leaves, two ounces (|ua.ssi chips, two ounces licorice root, one and one half ounces {(sline of potash, one-half pint alcohol, one-half dram wintergreen oil, two {MMinds loaf sugar.