FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 83 · 16 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Slice into a pitcher half a dozen juicy, sour apples; add a table- spoonful of sugar, pour over them one quart boiling water✪ Apple Water; cover close- \j until cold; strain. This is slightly laxative. GUM ARABIC DRINK. Dissolve an ounce of gum arabic in a pint of boiling water; add two tablespoonfuls of sugar, a wine glass of sherry, and the juice of a large lemon✪ Gum Arabic Drink. Cool and add ice. FLAXSEED LEMONADE. Into a pint of hot water put two tablespoons of whole flaxseed; steep for an hour, strain and add juice of a lemon ; 2 T. of sugar✪ Flaxseed Lemonade. Put on ice till wanted. LABORATORY COOK BOOK. 157 IRISH MOSS. Wash thoroughly Carrageen moss; pour over it two cups of boil- ing water ; let it stand where it will keep hot for two hours, but do not let it boil. Strain, add juice of lemon, and sugar to taste. Slippery elm may be used in the same way, a tablespoonful of the powder to each cup of boiling water. BRAN TEA. To a pint of wheat bran add a quart of boiling water✪ Bran Tea; let it stand where it will keep hot, but not boil, for an hour. Strain, and serve with sugar and cream. This makes a palatable and nutritious drink. FLOUR GRUEL. Mix a tablespoon of flour with milk enough to make a smooth paste, and stir it into one quart of boiling milk✪ Flour Gruel. Boil for half an hour, and be careful not to let it burn. Salt and strain. A very good gruel for diarrhoea. OATMEAL GRUEL. Boil one tablespoonful of oatmeal and one pint of water✪ Oatmeal Gruel three- quarters of an hour. Put it through strainer. If too thick reduce Avith boiling water, or you can add milk if you choose. CRACKER GRUEL. Pour one pint of boiling water over three tablespoonfuls of fine cracker crumbs; add one teaspoonful, of sal✪ Cracker Gruelt. Boil up once. Serve immediately. INDIAN MEAL GRUEL. Mix a scant tablespoonful of Indian meal with a little cold wa- ter; stir into one pint of boiling water✪ Indian Meal Gruel. Boil half an hour; strain and season. Sugar and milk may be added, if liked. ARROWROOT GRUEL. Mix a teaspoonful of arrowroot with four of cold milk; stir it slowly into half a pint of boiling milk, and then simmer for five min- utes. Must be stirred all the time. Add half a teaspoonful of sugar, one of cinnamon✪ Arrowroot Gruel (or in place of cinnamon use a little brandy or a dozen large raisins.) You can make a cornstarch or rice flour gruel in the same way. MULLED WINE. Into half a cup of boiling water put two teaspoonfuls broken stick cinnamon, half a dozen small cloves. Let them steep for ten 158 THE WORCESTER DOMESTIC SCIENCE SCHOOL. minutes, and then strain. Beat together until very light two eggs, two tablespoons sugar and stir into the spiced water. Pour into this one cup of sweet wine✪ Mulled Wine, boiling hot. Pouring it several times from one pitcher to another will make it light and foamy. Serve hot. Do not boil in tin. MILK PUNCH. Half a pint of fresh cold milk, two teaspoonfuls of sugar, one ounce of brandy or sherry✪ Milk Punch, and stir until the sugar is dissolved. EGGNOG. Beat the white of an egg stiff, then stir into it a tablespoonful of sugar, the yolk of the egg, tablespoonful of ice water, milk and wine✪ Eggnog. Do not beat it, but stir gently. Puddings POOE MAN'S PUDDING. 4 cups milk y2 t. salt y2 cup rice y2 t. cinnamon i/4 cup molasses 1 T. butter✪ Poor Man's Pudding Wash rice; mix ingredients, pour into buttered baking dish. Bake slowly 3 hours. Stir with fork. Add butter towards last of cooking.