For Teetlling" — Tie a teacup of flour closely
in a cloth, and boil for 1 hour. When cold, grate
fine — enough to thicken a pint of half milk
and half water the consistence of porridge. Add
a litte salt.
Barley Water — Pick over and wash 3 table-
spoonfuls of pearl barley; soak it 3^ hour in
a very little lukewarm water, and stir, without
draining, into 2 cupfuls of boiling water, salted
a very little. Simmer 1 hour, stirring often.
Strain, and add 2 teaspoonfuls white sugar✪ Barley Water. When
milk disagrees with infants, barley water can
often be used.
Digestion of Various Foods.
Easy of Digestion. — Arrowroot, asparagus,
cauliflower, baked apples, oranges, grapes,
strawberries, peaches.
Moderately Digestible. — Apples, raspberries,
bread, puddings, rhubarb, chocolate, coffee,
porter.
Hard to Digest. — Nuts, pears, plums, cher-
ries, cucumbers, onions, carrots, parsnips.
TIME EEQUIBKD FOB DIGESTION.
Hrs. Min.
Apples, sweet 1 30
" sour 2 00
Beans, pod, boiled 2 30
Beef, fresh, rare, roasted 3 00
" " dried 3 30
" " fried 4 00
Beets, boiled 3 45
Valuable Tables. 271
Hrs. Min.
Bread, wheat, fresh 3 30
» corn 3 15
Butter (melted), 3 30
Cabbage, with vinegar, raw 2 00
" boiled 4 30
Cheese (old, strong) 3 30
Codfish 2 00
Custard, baked 2 45
Duck, domestic, roasted 4 00
" wild, " 4 30
Eggs, fresh, hard boiled 3 30
" " soft 3 00
Eggs, fresh, fried 3 30
Goose, roast 2 00
Lamb, fresh, boiled 2 30
Liver, beef, boiled 2 00
Milk, boiled 2 00
" raw 2 15
Mutton, roast 3 15
" broiled 3 00
" boiled 3 00
Oysters, raw 2 55
" roast 3 15
" stewed 3 30
Parsnips, boiled 2 30
Pork, fat and lean, roast 5 15
" " " boiled 3 15
" " " raw 3 00
Potatoes, boiled 3 30
" baked 2 30
Rice, boiled 1 00
Sago, " 1 45
Salmon, salted, boiled 4 00
Soup, beef, vegetable 4 00
" chicken 3 00
" oyster 3 30
Tapioca, boiled 2 00
Tripe, soused, boiled 1 00
272 White Ribbon Cook Book.
Hrs. Min.
Tront, fresh, boiled or fried 1 30
Turkey, domestic, roast 2 00
" wild, roast 2 18
Turnips, boiled 3 30
Veal, fresh, broiled 4 00
" fresh, fried 4 30
Venison steak, broiled 1 35
Fat, Water and Muscle Properties of Food.
100 PARTS. Water. Muscle. Fat.
Cucumbers 97.0 1.5 1.0
Turnips 94.4 1.1 4.0
Cabbage 90.0 4.0 5.0
Milk, cows' 86.0 5.0 8.0
Apples 84.0 5.0 10.0
Eggs, yolk of 79.0 15.0 27.0
Potatoes 75.2 1.4 22.5
Veal 68.5 10.1 1.65
Eggs, white of 53.0 17.0 .0
Lamb 50.5 11.0 35.0
Beef 50.0 15.0 30.0
Chicken 46.0 18.0 32.0
Mutton 44.0 12.5 40.0
Pork 38.5 10.0 50.0
Beans 14.8 24.0 57.7
Buckwheat 14.2 8.6 75.4
Barley 14.0 15.0 68.8
Corn 14.0 12.0 73.0
Peas 14,0 23.4 60.0
Wheat 14.0 14.6 69.4
Oats 13.6 17.0 66.4
Rice 13.5 6.5 79.5
Cheese 10.0 65.0 19.0
Butter 100.0
Perceiitag-e of Nutrition.
Raw cucumbers, 2; raw melons, 3; boiled
turnips, 41; milk, 7; cabbage, 7J; currants, 10;
Valuable Tables. 273
Page 133 · 1 recipe record on this page
Presented as published in 1894. 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
For Teething — Tie a teacup of flour closely in a cloth, and boil for 1 hour. When cold, grate fine — enough to thicken a pint of half milk and half water the consistence of porridge. Add a litte salt.
Barley Water — Pick over and wash 3 tablespoonfuls of pearl barley; soak it 3^ hour in a very little lukewarm water, and stir, without draining, into 2 cupfuls of boiling water, salted a very little. Simmer 1 hour, stirring often. Strain, and add 2 teaspoonfuls white sugar. When milk disagrees with infants, barley water can often be used.
Digestion of Various Foods.
Easy of Digestion. — Arrowroot, asparagus, cauliflower, baked apples, oranges, grapes, strawberries, peaches.
Moderately Digestible. — Apples, raspberries, bread, puddings, rhubarb, chocolate, coffee, porter.
Hard to Digest. — Nuts, pears, plums, cherries, cucumbers, onions, carrots, parsnips.
TIME EEQUIBKD FOB DIGESTION.
Hrs. Min.
Apples, sweet 1 30
" sour 2 00
Beans, pod, boiled 2 30
Beef, fresh, rare, roasted 3 00
" " dried 3 30
" " fried 4 00
Beets, boiled 3 45
[illustration: Valuable Tables. 271]
Hrs. Min.
Bread, wheat, fresh 3 30
» corn 3 15
Butter (melted), 3 30
Cabbage, with vinegar, raw 2 00
" boiled 4 30
Cheese (old, strong) 3 30
Codfish 2 00
Custard, baked 2 45
Duck, domestic, roasted 4 00
" wild, " 4 30
Eggs, fresh, hard boiled 3 30
" " soft 3 00
Eggs, fresh, fried 3 30
Goose, roast 2 00
Lamb, fresh, boiled 2 30
Liver, beef, boiled 2 00
Milk, boiled 2 00
" raw 2 15
Mutton, roast 3 15
" broiled 3 00
" boiled 3 00
Oysters, raw 2 55
" roast 3 15
" stewed 3 30
Parsnips, boiled 2 30
Pork, fat and lean, roast 5 15
" " " boiled 3 15
" " " raw 3 00
Potatoes, boiled 3 30
" baked 2 30
Rice, boiled 1 00
Sago, " 1 45
Salmon, salted, boiled 4 00
Soup, beef, vegetable 4 00
" chicken 3 00
" oyster 3 30
Tapioca, boiled 2 00
Tripe, soused, boiled 1 00
272 White Ribbon Cook Book.
Hrs. Min.
Tront, fresh, boiled or fried 1 30
Turkey, domestic, roast 2 00
" wild, roast 2 18
Turnips, boiled 3 30
Veal, fresh, broiled 4 00
" fresh, fried 4 30
Venison steak, broiled 1 35
Fat, Water and Muscle Properties of Food.
100 PARTS. Water. Muscle. Fat.
Cucumbers 97.0 1.5 1.0
Turnips 94.4 1.1 4.0
Cabbage 90.0 4.0 5.0
Milk, cows' 86.0 5.0 8.0
Apples 84.0 5.0 10.0
Eggs, yolk of 79.0 15.0 27.0
Potatoes 75.2 1.4 22.5
Veal 68.5 10.1 1.65
Eggs, white of 53.0 17.0 .0
Lamb 50.5 11.0 35.0
Beef 50.0 15.0 30.0
Chicken 46.0 18.0 32.0
Mutton 44.0 12.5 40.0
Pork 38.5 10.0 50.0
Beans 14.8 24.0 57.7
Buckwheat 14.2 8.6 75.4
Barley 14.0 15.0 68.8
Corn 14.0 12.0 73.0
Peas 14,0 23.4 60.0
Wheat 14.0 14.6 69.4
Oats 13.6 17.0 66.4
Rice 13.5 6.5 79.5
Cheese 10.0 65.0 19.0
Butter 100.0
Perceiitag-e of Nutrition.
Raw cucumbers, 2; raw melons, 3; boiled turnips, 41; milk, 7; cabbage, 7J; currants, 10;
Valuable Tables. 273
Records on this page
Barley Water