The practical cookbook

Toast water. Ingredients : 2 slices toast (well browned and very dry), i c. boiling water. Break toast into small pieces in a bowl and add the boiling water. Let stand i hr., strain, season with salt, and add i or 2 tb. cream if desired. Serve cold or reheated. Barley water. Ingredients : 2 tb. barley, i qt, boiling water. Wash grain, add to boiling water, and boil i hr. ; strain, add I tsp. salt, and serve hot. May be flavored with a little lemon juice if patient is not suffering from intestinal disorders. Rice water. Substitute 3 tb, rice for the barley and boil ^ hr. Serve like Barley water. Jelly water. Ingredients: 2 tb, grape or currant jelly, | c, boiling water. Beat jelly with sOver fork till smooth. Add water and sweeten to taste. Lemon juice may be added if jelly lacks flavor. d,:...l,CjOO^:;Ic FOOD FOR INVALIDS IIS Albumenized milk or albumenized fruit juice. Ingredients : white of I egg, ^ c. milk or juice of I lemon or orange. Put liquid and white of egg into glass jar with tight-fitting cover and band. Shake hard till well mixed, and strain into a glass for serving. When fruit juice is used, sweeten to taste. Oatmeal gruel. Method I. Ingredients : J c. whole oatmeal or J c. rolled oats, 2 c. water, ^ tsp. salt. Roll and pound oatmeal on board with rolling-pin. When floury put into a glass and fill with the water. Stir well and strain the milky liquid into a saucepan. Repeat till all the water has been used, then boil the oatmeal water for 30 min., stirring frequently. Season to taste with salt. Method 2. ^ c. of oatmeal (or any other well-cooked cereal) may be rubbed through a strainer, then diluted with | c. hot milk or cream, and seasoned to taste. Rice-flour gruel. Ingredients: i tb. rice flour, \ tsp. salt, \ c. boiling water, \ c. milk. Scald milk. In top of double boiler mix the flour with enough cold water to form a paste. Add the boiling water. Boil 2 or 3 min. ; then set over lower part of double boiler and cook for 1 5 min., stirring frequently. Add the salt and scalded milk and serve in a hot cup or bowl. Barley flour, oat flour, farina, or cracker ■ crumbs may be used in place of the rice flour. The cracker gruel is sufficiently cooked by boiling 2 or 3 min. For additional flavor or nourishment 6 raisins may be scalded with the milk, a few drops of lemon juice and a little sugar may be added at serving-time, or the whole or part of an egg may be beaten and added. LIGHT SOFT DIET This includes broths and soups with grains, cereals, eggs (poached and boiled), toasts, custards, jellies, junket, starchy puddings, ices, ice cream, and everything included in Fluid Diet (p. 113). Recipes for these will be found under their respective headings. Dj:z..t, Google SOFT, OR CONVALESCENT, DIET In addition to the diets given on pages 113-115,3 diet for convalescents may be selected from the following foods : chicken, sweetbreads, squabs, white fish, bacon, eggs (except hard-cooked whites), potatoes (except fried), peas, asparagus, cauliflower, salads, fruits, desserts, occasionally chops or steak. Recipes for most of these dishes may be found by reference to the Index. Sweetbreads. Let stand i hr, in cold water, then drain. Add I tb, each of salt and vinegar to i qt. water, bring to the boiling point, add sweetbreads, and simmer 15 to 20 min. Drain and put into cold water. Cool quickly and remove membrane, fat, and veins. The meat may then be split and broiled for 10 min. ; or creamed and served on toast or in bread or potato cases ; or used as salad ; or rolled in beaten egg and bread crumbs and baked till brown, then served with White sauce (p. 30), Green peas are a suitable accompaniment for sweetbreads.