Allow it to simmer ten minutes. Strain, season, and if
liked thick, two tablespoonfuls of soft boiled rice✪ Mutton Broth may be
added ; or it may be thickened with a little cornstarch
wet with cold water and stirred into the hot broth. Serve
very hot. If there is not enough time to cool the broth
and re-heat, the fat may be removed by using a piece of
tissue, coarse brown or blotting paper, which, by passing
over the surface, will remove any fat which cannot be
taken off with a spoon.
12. — Oatmeal Gruel. — To one quart of boiling water
add one-quarter of a cup of oatmeal, one-quarter of a tea-
spoonful of sa✪ Oatmeal Gruellt. Boil one hour, strain and serve with or
without milk. Another method is to cover the oatmeal
with cold water. Stir well ; let it settle, then pour off
the mealy water in a saucepan. Then boil the water.
13. — Egg Soup. — Put one ounce of sago with one-half
pint of milk into a double-boiler, and cook twenty minutes.
Strain through a sieve and add one-half pint of beef
extract (or Bouillon). Wlien hot take it from the fire
and stir gradually into it the yolks (well beaten) of two
eggs. Season to taste, and serve. Chicken or mutton
broth may be used.
14. — Albumen arid Milk. — Put the white of one egg
into one-half pint of milk. Pour into a pint fruit jar,
screw on the top tightly and shako well for one minute,
when it should be light and smooth. Serve at once. A
pinch of salt may bo added if desired.
16. — Egg-Nog. — Beat one egg until very light, add two
teaspoonfuls of sugar and boat again ; add two-thirds of a
cup of cold inilk, mix woU, and if ordered, two toaspoon-
fuls of brandy nniy bo added. A pinch of salt added to
the yolk of tlio egg✪ Egg Soup makes it more palatable.
CARING FOR INVALIDS. 115
16. — Orange Soup. — Soak the juice of an orange, one-
third of the grated rind, and one teaspoonful of lemon
juice for one-half hour. Strain, and make the liquid up
to a cupful with water. Bring to boiling point and add
two level teaspoonfuls of arrowroot, moistened with a
very little cold water, stirring constantly until it thickens.
When it reaches the boiling point, add one tablespoonful
of sugar✪ Orange Soup, turn into a bowl and stand away to cool. Serve
very cold. (Any tart fruit juice may be used for this
soup.)
17. — Arrowroot (rrueZ.— Dissolve two level teaspoonfuls
of arrowroot in a little cold water, add one cup of boiling
water, cook for a few seconds ; take from the fire, add a
tablespoonful of sugar, one tablespoonful of lemon juice.
(One agg may be beaten, white and yolk separately, until
very light, mix them carefully and pour over the egg
slowly one pint of hot arrowroot gruel, made as above ;
stir until well mixed.)
18. — Rice Water or Jelly.— Vick over and wash carefully
two tablespoonfuls of rice, and cook in water until the
rice is dissolved. Add salt and sugar to taste. If in-
tended to jelly, add lemon juice✪ Rice Water or Jelly and strain into a mould.
Serve cold with cream and sugar. If to be used as a
drink, add enough hot water to make a thin liquid, and
boil longer. A little stick cinnamon may be added a few
minutes before straining. Serve hot or cold.
19. — Stewed Figs. — Take some choice figs, wash, then
cover them with cold water✪ Stewed Figs. Soak over night. In the
morning bring them to boiling point, and keep them over
the fire, just simmering for twenty minutes, or until the
figs are plump and soft. Lift them out carefully, and boil
Page 50 · 9 recipe records on this page
Presented as published in 1905. 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
Allow it to simmer ten minutes. Strain, season, and if liked thick, two tablespoonfuls of soft boiled rice may be added ; or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth. Serve very hot. If there is not enough time to cool the broth and re-heat, the fat may be removed by using a piece of tissue, coarse brown or blotting paper, which, by passing over the surface, will remove any fat which cannot be taken off with a spoon.
12. — Oatmeal Gruel. — To one quart of boiling water add one-quarter of a cup of oatmeal, one-quarter of a teaspoonful of salt. Boil one hour, strain and serve with or without milk. Another method is to cover the oatmeal with cold water. Stir well ; let it settle, then pour off the mealy water in a saucepan. Then boil the water.
13. — Egg Soup. — Put one ounce of sago with one-half pint of milk into a double-boiler, and cook twenty minutes. Strain through a sieve and add one-half pint of beef extract (or Bouillon). When hot take it from the fire and stir gradually into it the yolks (well beaten) of two eggs. Season to taste, and serve. Chicken or mutton broth may be used.
14. — Albumen and Milk. — Put the white of one egg into one-half pint of milk. Pour into a pint fruit jar, screw on the top tightly and shako well for one minute, when it should be light and smooth. Serve at once. A pinch of salt may be added if desired.
16. — Egg-Nog. — Beat one egg until very light, add two teaspoonfuls of sugar and boat again ; add two-thirds of a cup of cold milk, mix well, and if ordered, two teaspoonfuls of brandy may be added. A pinch of salt added to the yolk of the egg makes it more palatable.
16. — Orange Soup. — Soak the juice of an orange, onethird of the grated rind, and one teaspoonful of lemon juice for one-half hour. Strain, and make the liquid up to a cupful with water. Bring to boiling point and add two level teaspoonfuls of arrowroot, moistened with a very little cold water, stirring constantly until it thickens. When it reaches the boiling point, add one tablespoonful of sugar, turn into a bowl and stand away to cool. Serve very cold. (Any tart fruit juice may be used for this soup.)
17. — Arrowroot Gruel.— Dissolve two level teaspoonfuls of arrowroot in a little cold water, add one cup of boiling water, cook for a few seconds ; take from the fire, add a tablespoonful of sugar, one tablespoonful of lemon juice. (One agg may be beaten, white and yolk separately, until very light, mix them carefully and pour over the egg slowly one pint of hot arrowroot gruel, made as above ; stir until well mixed.)
18. — Rice Water or Jelly.— Pick over and wash carefully two tablespoonfuls of rice, and cook in water until the rice is dissolved. Add salt and sugar to taste. If intended to jelly, add lemon juice and strain into a mould. Serve cold with cream and sugar. If to be used as a drink, add enough hot water to make a thin liquid, and boil longer. A little stick cinnamon may be added a few minutes before straining. Serve hot or cold.
19. — Stewed Figs. — Take some choice figs, wash, then cover them with cold water. Soak over night. In the morning bring them to boiling point, and keep them over the fire, just simmering for twenty minutes, or until the figs are plump and soft. Lift them out carefully, and boil
Records on this page
Arrowroot GruelMutton BrothOatmeal GruelEgg SoupAlbumen and MilkEgg-NogOrange SoupRice Water or JellyStewed Figs