Jelly and Ice

Ingredients

• one tablespoonful of wine jelly

Method

1. 1

   Break ice into bits and mix with wine jelly.

2. 2

   Serve as a refreshing treat.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 108. The excerpt below is the record exactly as published.

; one tablespoonful of wine. Beat the sugar and yolk together to a cream; add the wine and then the milk. Beat the white to a stiff froth and stir in lightly. Omit the milk where more condensed nourishment is required. Rice Water for Drink. — One quart of boiling water; a pinch of salt; one tablespoonful of rice or rice flour. Boil half an hour and strain. Use cold or hot, as liked. Arrow-Root, or Rice Jelly. — Two heaping teaspoonfuls of either arrow-root or rice flour; a pinch of salt; a heaping tablespoonful of sugar; one cup of boiling water. Mi.x the flour smooth in a little cold water, and add to the boiling water. Boil half an hour, and pour into cups or a small mould. For a patient with summer-com- plaint, a small stick of cinnamon may be boiled in it. For a fever patient add the juice of half a lemon. Toast- Water. — Toast two slices of white bread very brown, but do not scorch. Put in a pitcher, and, while hot, pour on one quart of cold water. Let it stand half an hour and it is ready for use. Crust Coffee. — Two thick slices of Graham or Boston brown bread, toasted as brown as possible. Pour on one pint of boiling water and steep ten minutes. Serve with milk and sugar like coffee. Or, dry brown crusts in the oven and use in the same way. IN THE sick-room; OR, SANITARY NURSING. 173 Beef Juice. — Broil a thick piece of beefsteak three minutes. Squeeze all the juice with a lemon-squeezer into a cup, salt lightly, and give like beef-tea. Jelly and Ice

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