Temperance cook book

Brown wheat or barley thoroughly, and grind. Take two tablespoonfuls, mix with the white of an egg, pour over one quart of boiling water. When it comes to a boil, set it on the back part of the stove and steep slowly fifteen minutes. A nourishing drink and a good substitute for tea and coffee. When made right it is very palatable. BRAN GRUEL. Boil half an hour one pint of bran of white wheat, in three pints of water. Strain through a gravy strainer and add a little salt. This is a good gruel for fevers and inflammations. Makes a good drink by thinning and adding lemon juice. CORNMEAL GRUEL. One tablespoonful finely sifted cornmeal wet in cold water. Have one quart of boiling water in a gruel pan, dip a spoonful of this thin, cold batter into the water, stir, let it boil up, and then add another spoonful, and so on until the gruel is of the right consistency. Let it boil briskly twenty minutes or more. Salt to taste. Graham gruel is made in the same way; can be strained or not, as desired. OATMEAL GRUEL. Sift two tablespoonfuls of oatmeal in one quart of boiling water. If the meal is coarse, boil one hour and strain through a gravy strainer. BAKED MILK. Put half a gallon of milk in a jar and tie it down with writing paper. Let it stand in a moderate oven eight or ten hours. It will be like cream, and is good for consumptives and invalids generally. BUTTERMILK POP. Put one quart of buttermilk in the milk boiler; when nearly boiling, add two tablespoonfuls flour, which have been rubbed with one teaspoonful of milk. Stir until boiling. Good for nervous dyspepsia. I knew a man who lived on buttermilk pop only, for six months, and cured himself of dyspepsia. CHICKEN BROTH. In one quart of water, boil the dark meat of half a chicken, with a tablespoonful of rice or barley; skim off the fat; use as soon as the rice is well done. When taken up, add a few narrow strips of bread, toasted — not too brown. BROWNED RICE. Browned boiled rice eaten with boiled milk is excellent in summer complaint. RICE CREAM. Thicken a pint of new milk with rice flour to the consistency of cream, sweeten, and flavor to taste. Beat the whites of two eggs to a stiff froth, put a half ounce of gelatine to half a pint of cold water; when well soaked, place over the fire until the gelatine is dissolved; when cool, beat to a froth with an egg beater; mix with the egg. This is excellent in inflammation of the bowels. SAGO JELLY. Soak five tablespoonfuls sago in half a pint of cold water thirty minutes, then add one cup of sugar and two tablespoonfuls of lemon juice; pour over three cups boiling water; boil the whole in a farina boiler one hour; pour into moulds; when cold, turn out and serve with fruit juice. CRACKED OR BOILED WHEAT. In two quarts boiling water, stir one pint of cracked wheat, half teaspoon of salt. Use a farina boiler or double kettle, and cook three hours without Stirling. When done, mould in dishes. Eat cold, with fruit sauce or cream and sugar. The rolled wheat is preferable. Not being able to procure it ready prepared, one can crack wheat in an ordinary coffee mill. OATMEAL MUSH.