Orange Cream

Ingredients

• 2 eggs
• 2 tb. sugar
• Juice and grated rind of | orange

Method

1. 1

   Prepare as above, using orange juice in place of lemon.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 80. The excerpt below is the record exactly as published.

2 tb. sugar £ junket tablet dissolved in 1 ts. water Heat milk until lukewarm, 100° F., add sugar and salt, stir in the junket quickly. Pour into the dish in which it is to be served. Let stand in a warm place until set, then chill and serve with cream. Meat Broths. — Broths may be made from beef, mutton, or chicken. As ordinarily made the food value of broths is very low, the albumen and globulin of the meat being coagu- INVALID COOKERY 187 lated by heat and removed by straining, the extractives alone remaining in the broth. To prepare meat for broths wash it carefully with a wet cloth and remove all fat. Beef Tea, No. i 1 Ib. beef from round 1 pt. cold water | ts. salt Prepare meat as given in directions for broths and cut in small cubes. Put in a fruit jar with the water and salt, and let stand \ hour. Place in a pan of cold water on a trivet, having the water in the pan as high as the contents of the jar. Heat gradually in the oven or on top of the stove, not letting the water become hotter than 180° F. Keep at this temperature for two hours, strain and season. In reheating care should be taken not to coagulate the juices. Beef Tea, No. 2 Remove all fat from 1 Ib. round steak. Chop meat fine. Add 1 pt. cold water and \ ts. salt, and let stand in ice box from 1 to 3 hours. Heat very gently, stirring all the time until it just changes color. Pour into wire strainer and press the meat. Season liquid with salt and reheat very carefully, not to coagulate the juices. Do not remove the brown flakes if they form. Mutton Broth 2 Ib. mutton or lamb cut 1 tb. boiled rice from forequarter or leg f ts. salt 2 pts. water Prepare meat as for broths. Cut in small pieces. Add water and salt. Cook slowly until meat is tender and bones clean. Strain, cool, remove every particle of fat. Reheat and add boiled rice. Gruels. — Gruels are a liquid preparation of some cereal and water or milk. They must be cooked thoroughly that the starch may be well hydrated, and then be strained to 188 DOMESTIC SCIENCE remove any cellulose. Milk should be added just before serving and the gruel then be reheated. Flour, barley, and cracker gruels act as astringents. Flour Gruel 2 c. milk 2 tb. flour 1 ts. salt Scald milk; thicken with flour wet in cold milk. Cook over hot water 30 minutes. Add salt. Serve. Oatmeal Gruel 1 c. oatmeal i ts. salt 3 c. boiling water Milk Add oatmeal to boiling water and salt. Cook in double boiler 2 hours. Strain. Add milk or cream and reheat. Cracker Gruel 2 butter crackers 1 c. milk | ts. salt Roll crackers and add to scalded milk. Cook 5 minutes in double boiler. Add salt and serve. Albumen Drinks. — Add the white of egg, beaten only enough to break the fiber slightly, to any liquid, as milk, water, fruit juices, adding sugar to taste. Eggnog 1 egg beaten separately f c. milk 1 tb. sugar | ts. vanilla or a little Few grains salt nutmeg Add sugar, salt, milk, flavoring, to beaten yolk. Strain, add the beaten white. Stir well before serving. Apple Water 1 large sour apple 2 ts. sugar 1 c. boiling water Lemon to taste INVALID COOKERY 189 Wipe and core apple. Put sugar in center and bake till tender ; mash. Pour on the water, let stand ^ hour, and strain. Add lemon juice. Used as a cooling drink for fever patients. Lemonade ^ lemon f glass water 2 tb. sugar Add sugar and water to the lemon. Soda water, Apollinaris, or Seltzer water may be used. All fruit drinks are improved if sweetened with syrup instead of sugar. Syrup for Fruit Beverages Boil 1 c. sugar and 1 c. water for 10 minutes. Cool, bottle, and use as desired. Flaxseed Lemonade 2 tb. whole flaxseed Lemon juice 1 pt. boiling water Sugar Pick over and wash flaxseed, add water, and cook one hour, keeping just below the boiling point. Strain, add lemon and sugar to taste. Add more water if too thick. Good in kidney troubles and also soothing to the throat in bronchial affections. LIGHT DIET Toast. — Bread for toast should be at least 24 hours old. It is toasted to extract moisture, to dextrinize the starch, and to make it more palatable and digestible. The slices should be cut thin and toasted with a steady, even heat to evaporate the moisture and brown the slice without burning it. Serve at once. Water Toast Toast 2 slices of bread until very dry and a light brown. Have 1 pt. boiling water in a shallow pan, add 1 ts. salt. Dip the toast quickly into the water, remove to a hot dish, spread with butter, and serve very hot. 190 DOMESTIC SCIENCE Milk Toast Toast 2 slices of bread. Scald f c. milk, add f tb. butter, I ts. salt, pour over the toast. Serve very hot. Cream Toast Thicken f c. milk with 1 tb. flour wet in cold milk. Cook over hot water 20 minutes, add | tb. butter and £ ts. salt. Pour over 2 or 3 slices of toast. Serve very hot. Broiled Beef Cakes Scrape round steak fine. Season with salt and pepper. Make into small flat cakes and broil over a clear fire; or heat a frying pan very hot, rub it over with butter, and cook the cakes two or three minutes, browning on both sides. Lemon Cream 2 eggs 2 tb. sugar Juice and grated rind of | lemon Beat the yolks very light, add sugar and lemon, and place the bowl in a dish of boiling water on the fire. Stir till the mixture begins to stiffen, then add the beaten whites and stir two minutes longer, or till the whole resembles very thick cream ; remove from the fire and let cool. Serve in small glass dishes. Orange Cream

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