5. Bran Tea (Very nutritious). — Add one
2l8 THE PHYSICAL CULTURE COOK BOOK.
pint of boiling water to one-half pint of wheat
bran. Let stand on the back of the stove for
an hour, but do not boil. Strain and serve with
sugar and cream instead of coffee or tea.
6. Egg Water. — Stir the whites of two eggs
in a half glass of ice water. Add salt or sugar
to taste.
7. Apple Water. — Slice six sour, juicy ap-
ples, add one tablespoonful of sugar and pour
over them one quart boiling water. Cover
closely. When cold strain.
8. Flaxseed Tea. — Boil one cup flaxseed in
one quart boiling water thirty minutes and let
stand a while. Add lemon and sugar and
serve.
9. Currant Juice. — Strip one quart currants
from the stems and put in porcelain kettle with
one quart water and heat slowly to a boil.
Skim and boil five minutes; strain and cool.
Add water if necessary and sweeten to taste.
10. Cornmeal Gruel. — Sprinkle slowly one
tablespoonful cornmeal✪ Cornmeal Gruel into one quart boiling
water, and let it cook in a double boiler three
hours, stirring occasionally. Then add a little
rich milk and salt to taste. If cooked in this
way it will be found very digestible.
THE PHYSICAL CULTURE COOK BOOK. 219
11. Oatmeal Gruel. — Into one quart boiling
water stir one tablespoonful oatmeal✪ Oatmeal Gruel, and cook
slowly one hour. Strain and season. Add
milk if desired.
12. Oatmeal and Broth. — Boil the oatmeal
in beef broth if desired.
13. Milk Soup. — Pour a pint of boiling milk
over three tablespoonfuls of fine cracker or
bread crumbs✪ Milk Soup. Salt to taste.
14. Milk and Albumen. — A pint of new milk,
unbeaten whites of two eggs, a small pinch of
salt✪ Milk and Albumen. Put in a clean quart bottle, cork and
shake hard for five minutes.
15. Potato Soup. — One generous tablespoon-
ful of mashed potato. Add gradually a pint of
new milk. Place on the stove and when hot
stir in -a heaping teaspoonful of cornstarch✪ Potato Soup
dissolved in cold milk. Let boil up several
times. Season with salt and celery salt, or a
sprig of parsley.
16. Uncooked Beef Tea.— Only a little of this
should be made at a time, as it sours quickly.
Take one ounce of beef at a time, and as soon
as one cupful is given prepare the next'. The
beef should be from the top part of the round ;
220 THE PHYSICAL CULTURE COOK BOOK.
this must be cut across the grain, and shred
down with a knife. For each ounce allow two
tablespoonfuls of cold water✪ Uncooked Beef Tea. Let the meat
soak fifteen minutes, and then the water will
be colored with the juice. Use no salt.
Page 72 · 12 recipe records on this page
Presented as published in 1901. 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
5. Bran Tea (Very nutritious). — Add one
pint of boiling water to one-half pint of wheat bran. Let stand on the back of the stove for an hour, but do not boil. Strain and serve with sugar and cream instead of coffee or tea.
6. Egg Water. — Stir the whites of two eggs in a half glass of ice water. Add salt or sugar to taste.
7. Apple Water. — Slice six sour, juicy apples, add one tablespoonful of sugar and pour over them one quart boiling water. Cover closely. When cold strain.
8. Flaxseed Tea. — Boil one cup flaxseed in one quart boiling water thirty minutes and let stand a while. Add lemon and sugar and serve.
9. Currant Juice. — Strip one quart currants from the stems and put in porcelain kettle with one quart water and heat slowly to a boil. Skim and boil five minutes; strain and cool. Add water if necessary and sweeten to taste.
10. Cornmeal Gruel. — Sprinkle slowly one tablespoonful cornmeal into one quart boiling water, and let it cook in a double boiler three hours, stirring occasionally. Then add a little rich milk and salt to taste. If cooked in this way it will be found very digestible.
11. Oatmeal Gruel. — Into one quart boiling water stir one tablespoonful oatmeal, and cook slowly one hour. Strain and season. Add milk if desired.
12. Oatmeal and Broth. — Boil the oatmeal in beef broth if desired.
13. Milk Soup. — Pour a pint of boiling milk over three tablespoonfuls of fine cracker or bread crumbs. Salt to taste.
14. Milk and Albumen. — A pint of new milk, unbeaten whites of two eggs, a small pinch of salt. Put in a clean quart bottle, cork and shake hard for five minutes.
15. Potato Soup. — One generous tablespoonful of mashed potato. Add gradually a pint of new milk. Place on the stove and when hot stir in -a heaping teaspoonful of cornstarch dissolved in cold milk. Let boil up several times. Season with salt and celery salt, or a sprig of parsley.
16. Uncooked Beef Tea.— Only a little of this should be made at a time, as it sours quickly. Take one ounce of beef at a time, and as soon as one cupful is given prepare the next. The beef should be from the top part of the round ;
this must be cut across the grain, and shred down with a knife. For each ounce allow two tablespoonfuls of cold water. Let the meat soak fifteen minutes, and then the water will be colored with the juice. Use no salt.
Records on this page
Cornmeal GruelBeef TeaBran TeaEgg WaterApple WaterFlaxseed TeaCurrant JuiceOatmeal GruelMilk SoupMilk and AlbumenPotato SoupUncooked Beef Tea