The practical cookbook

Chop first three ingredients fine, cover with boiling water, let stand 10 min., then bring to boiling point. Drain very dry, add other ingredients, and boil 20 min. Mustard pickle. Ingredients : 1 cauliflower 3 cucumbers I qt. String beans i pt. green tomatoes I root celery 2 peppers I pt. button onions 15 small cucumbers Wasli and prepare vegetables, cutting or breaking into small pieces. Let stand 24 hr. Cook cauliflower, beans, onions, tomatoes, and peppers till tender ; then add celery and cucumbers and cook 10 min. in the following sauce : ^ c. flour J c. brown sugar ^ c. mustard t tb. salt J- tb. turmeric S c. vinegar Mix all the dry ingredients, add vinegar slowly, and stir till perfectly smooth. Cook, stirring constantly, till quite thick. Pour over pickles as directed, then bottle and seal. Cucumber pickles. Ingredients: 100 cucumbers i pt, salt 8 qt. water Vinegar 12 cloves 12 peppercorns Wash cucumbers. Cover with a brine made from the salt and ■ water and let stand overnight. In morning drain and cover with boiling water. Let cucumbers stand in this till heated through. Drain, place in a crock with the spices tied in a bag, and cover with boiling vinegar. FOOD FOR INVALIDS In preparing food for invalids or convalescents, the instructions of a physician should be obtained and carefully followed. Diets may be classified as follows : 1. Fluid diet 2. Light soft diet 3. Soft, or convalescent, diet 4. Special diets In general the first is suitable for patients with slight fever, the second for those who may have very easily digested solid food, the third for convalescents, the fourth for patients who must omit some one class of foodstuffs entirely. All should be daintily and attractively served, in small amounts. FLUID DIET This diet comprises such foods as milk, broths, beef juice, beef tea, tea, coffee, cocoa, lemonade, barley water, rice water, toast water, albumenized fruit juice, gruels, and milk soups. Many of the recipes may be found in their respective places ; recipes follow for those not previously given. Eggnog. Beat i egg ; add | tb. sugar and beat well. Add I c. milk or cream and flavor with ^ tsp. vanilla, or i tb. brandy, or I tb. coffee extract. Strain into a glass and serve cold. Fruit eggnog. Make as above, using 2 tb. sugar, ^ c. water, and ^ c, chopped ice. Use 2 tb. fruit juice in place of milk and flavoring. Whey. Warm i c. milk. Add ^ c. wine or 2 tb, lemon juice. Let stand in a warm place until a firm curd is formed (about 30 min,). Then strain through double cheesecloth, Oyster broth or clam broth. Ingredients: | c. oysters or clams, I c. milk or water. Pick over and wash shellfish and chop fine. Put into a saucepan with the liquid and bring slowly to iwiling point, but do not boil. Strain through cheesecloth and add salt to taste. Beef juice. Ingredient: i lb. round steak. Wipe with a damp cloth and cut in small pieces. Put in a dry pan and shake over the fire till hot but not cooked. Heat meat-press in boiling water, drain, put in the hot meat, and press out all the juice possible. Repeat heating of both meat and press to extract remainder of juice. Keep hot till ready to serve, but never boil. Season with salt. Double cheesecloth may be used if no press is available. If preferred, steak may be broiled 3 or 4 min., then gashed with a sharp knife and pressed. Berf tea. Ingredients : i lb, round steak, i pt. water. Cut meat in small pieces, discarding fat. Put meat, with the water, into a preserve jar with tight-fitting band and cover. Cover tightly and set jar on trivet in a saucepan of water at 140° F. Keep at that temperature for 2 hr. Pour off liquid, cool, remove fat, season with salt, and heat to 1 30° F. Serve in hot cup.