Arrowroot

Ingredients

• put a pint of either into a stewpan
• add a saltspoonful of salt
• put a heaped teaspoonful of ground Bermuda arrowroot into a cup

Method

1. 1

   Make arrowroot smooth with cold milk, stir into boiling liquid, simmer for a few minutes, sweeten and serve.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 100. The excerpt below is the record exactly as published.

ARROWROOT WINE JELLY. One oup boiling water, two heaping teaspoons arrowroot, two heaping teaspoons white sugar, one tablespoonful brandy or three tablespoonfuls of wine. An excellent cor- rective to weak bowels. JELLIED CHICKEN. Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taate with salt and pepper; just as Boon as cold enough to handle, re- move bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart, until the mold is nearlv full. To the water left iu the kettle. 240 Mother's Cook Book. add three-foarthB of a box of Cox's gelatine (some add juice of lemon), dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break tip if di- rections are followed. CHICKEN BROTH. Half fowl, or the inferior joints of a whole one, one quart • of water, one blade of mace, half onion, a small bunch of sweet herbs, salt to taste, ten peppercorns. If a young one be used for this broth, the inferior joints may be pat in the broth, and the best pieces reserved for dressing in some other manner. Fat the fowl into a saucepan, with all the ingredients, and simmer gently for one and a half hours, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of coarse, only for those invalids whose stomachs are strong enough to digest it, with a flavoring of herbs, eta. It may be made in the same manner as beef- tea, with water and salt only; bnt the preparation will be bat tasteless and insipid. When the invalid cannot digest this chicken broth with the flavoring, we would recommend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, etc. TO MAKE GRUEL. One iablespoonf ul of Robinson's patent groats, two table- spoonfuls of cold water, one pint of boiling water. Mix the prepared groats smoothly with the cold water in a basin ; pour over them the boiling water, atimngit all the time. Pat it into a very clean saucepan ; boil the gruel for ten minutes, keeping it well stirred; sweeten to taste, and serve. It may Mother's Cook Book. Ml be flavored with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted- Pour the gmel in' a tumbler and serve. When wine is allowed to the invalid, two tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine. BARLEY WATER. Pat a large tablespoonful of well- washed pearl barley into a pitcher; pour orer it boiling water; cover it, and let it re- main till cold; then drain off the water; sweeten to taste, and, if liked, add the juice of a lemon, and grated nutmeg. ARROWROOT BLANC-MANGE. Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water, or boil a stick of cinnamon or vanilla bean in the milk before putting in the arrowroot; dip a mold into cold water, strain the blanc- mange through a muslin into the mold, when perfectly cold turn it out; serve currant jelly or jam with it, i LEMONADE FOR INVALIDS. One-half a lemon, lump sugar to taste, one pint of boil- ing water. Pare off the rind of the lemon thinly; cut the lemon into two or three thick slices, and remove as much ■ Own Boa*. h possible of the white outride pith, and all the pipe. Pot the slices of lemon, the peel, and lamp sugar into a jug; poor over the boiling water; cover it closely, and in two hoars it will be fit to drink. It should cither be Btrah_sd or poared off from the sediment. MUTTON BROTH Is frequently ordered as a preparation for invalids. For the sick-room such broth must be made as plainly as pos- sible, and so as to seenre the juice of the meat. .Boil slowly a couple of pounds of lean mutton for two hours, skim it very carefully as it simmers, and do not put in very much salt. If the doctor permits, some vegetable as seasoning may be added, and for some broths a little fine barley or rice is added. FLAX SEED LEMONADE. Four tablespoons flax seed (whole), one quart boiling water poured on the flax seed, juice of two lemons, leaving out the peel. Sweeten to taste; stew three hours in a covered pitcher. If too thick, put in cold water with the lemon-juice and sugar. Ice for drinking. It is splendid for colds. ARROWROOT. This is very nourishing and light, either for invalids or infants; make it with milk or water— put a pint of either into a stewpan, make it boiling hot, add a saltspoonful of salt, put a heaped teaspoonful of ground Bermuda arrow- root into a cup

Cook this with the app: pantry check, scaling, and the assistant.