Add gradually 3 tablespoons cold milk to 2 tablespoons white flour✪ White Flour Gruel, and mix until smooth and free from lumps. Add i cup hot milk, and bring gradually to the boiling point ; then set in an outer boiler, and let cook for 10 to 20 minutes. Salt to taste, strain, and serve. BARLEY WATER Wash y± cup of pearl barley, and let soak overnight. Drain and wash thoroughly. Add i quart of water✪ Barley Water, and let boil gently until the barley is thoroughly done, and the liquid measures about il/2 cups. Serve plain, with salt to taste, or with cream, as the case may require. RICE WATER Wash l/4 cup natural rice, add 3 cups water✪ Rice Water, and let boil gently until well done. Strain lightly, and season the water with a little salt and cream, if admissible. TOAST WATER Cut 2 slices of bread about l/s inch thick, remove the crust, and bake in a slow oven until thoroughly dried and well browned. Break into pieces, add \y2 cups of boiling water, cover, and let (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 231 m»«««ni ^J0: SCIENCE of FOOD and COOKERY stand i hour. Squeeze through a cheesecloth, reheat, and serve plain, or season with a little cream, or as directed by the one in charge. • FLAXSEED TEA Wash l/4 cup of flaxseed thoroughly, drain, and add 3 cups of boiling water✪ Flaxseed Tea. Let boil gently until well done, which will require from i to 2 hours. Drain, and season the liquid with lemon juice and a sprinkle of salt. A little sugar may be needed. BRAN TEA No. 1 To clean, uncooked bran, add water at a temperature of 120° F.✪ Bran Tea No. 1 Cover, and set on the back of the stove to draw for 6 hours, being careful that it does not get hot. Strain, and serve plain, or sea- soned with a little rich cream. If cold water is used in the place of warm water, the bran should be allowed to soak overnight. Strain and serve immediately. BRAN TEA No. 2 Wash a good grade of potato parings, add cold water✪ Bran Tea No. 2, and let simmer very slowly for 2 to 3 hours, using great care that they do not cook, except enough to extract the salts. Strain, mix with the bran tea, and serve. VEGETABLE WATER Wash 2 bunches of spinach, .or other tender green vegetable tops, in several waters. Add 2 carrots, scraped and sliced, 2 tur- nips, 2 green onions, 2 parsnips, or salsify, and a little cabbage. Cover with plenty of cold water, add salt to taste✪ Vegetable Water, and bring gradually to a boil. Let boil gently for 2 or 3 hours, or longer, if convenient, then drain well. Salt to taste, and serve plain, or with chopped parsley and soup royale. (See also page 124.) VEGETABLE BROTH (Special) 2 cups thinly sliced raw potato % cup thick cream (or I i cup sliced bleached lettuce beaten egg) i stalk celery J/2 teaspoon salt i sprig parsley 2 beet leaves (if at hand) i teaspoon chopped green onion 4 cups cold water✪ Vegetable Broth (Special) Slice or chop the vegetables fine, add the cold water and the salt, and let boil slowly for 30 minutes or more. Cook the cream 232 (USE LEVEL MEASUREMENTS. FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY

AI-modernized reading of the original text

Add gradually 3 tablespoons cold milk to 2 tablespoons white flour, and mix until smooth and free from lumps. Add i cup hot milk, and bring gradually to the boiling point ; then set in an outer boiler, and let cook for 10 to 20 minutes. Salt to taste, strain, and serve. BARLEY WATER Wash y± cup of pearl barley, and let soak overnight. Drain and wash thoroughly. Add i quart of water, and let boil gently until the barley is thoroughly done, and the liquid measures about il/2 cups. Serve plain, with salt to taste, or with cream, as the case may require. RICE WATER Wash l/4 cup natural rice, add 3 cups water, and let boil gently until well done. Strain lightly, and season the water with a little salt and cream, if admissible. TOAST WATER Cut 2 slices of bread about l/s inch thick, remove the crust, and bake in a slow oven until thoroughly dried and well browned. Break into pieces, add \y2 cups of boiling water, cover, and let m»«««ni ^J0: stand 1 hour. Squeeze through a cheesecloth, reheat, and serve plain, or season with a little cream, or as directed by the one in charge. • FLAXSEED TEA Wash l/4 cup of flaxseed thoroughly, drain, and add 3 cups of boiling water. Let boil gently until well done, which will require from i to 2 hours. Drain, and season the liquid with lemon juice and a sprinkle of salt. A little sugar may be needed. BRAN TEA No. 1 To clean, uncooked bran, add water at a temperature of 120° F. Cover, and set on the back of the stove to draw for 6 hours, being careful that it does not get hot. Strain, and serve plain, or seasoned with a little rich cream. If cold water is used in the place of warm water, the bran should be allowed to soak overnight. Strain and serve immediately. BRAN TEA No. 2 Wash a good grade of potato parings, add cold water, and let simmer very slowly for 2 to 3 hours, using great care that they do not cook, except enough to extract the salts. Strain, mix with the bran tea, and serve. VEGETABLE WATER Wash 2 bunches of spinach, .or other tender green vegetable tops, in several waters. Add 2 carrots, scraped and sliced, 2 turnips, 2 green onions, 2 parsnips, or salsify, and a little cabbage. Cover with plenty of cold water, add salt to taste, and bring gradually to a boil. Let boil gently for 2 or 3 hours, or longer, if convenient, then drain well. Salt to taste, and serve plain, or with chopped parsley and soup royale. (See also page 124.) VEGETABLE BROTH (Special) 2 cups thinly sliced raw potato % cup thick cream (or I i cup sliced bleached lettuce beaten egg) i stalk celery J/2 teaspoon salt i sprig parsley 2 beet leaves (if at hand) i teaspoon chopped green onion 4 cups cold water Slice or chop the vegetables fine, add the cold water and the salt, and let boil slowly for 30 minutes or more. Cook the cream

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Science of food & cookery