Part 12

The _New York Medical Journal_ gives the following directions (by R. F. Leftwich) for the preparation of this beverage as a nutritive drink for febrile disorders: “Two lemons, the whites of 2 eggs, 1 pint of boiling water, loaf sugar to taste. The lemons must be peeled twice, the yellow rind alone being used, while the white layer is rejected. Place the sliced lemon and the yellow peel in a quart jug with 2 lumps of sugar; pour on them the boiling water and stir occasionally. When cooled to about the ordinary temperature of tea, strain off the lemons. Now insert an egg whisk, and when the lemonade is in full agitation add slowly the white of the egg and continue the whisking. While still hot strain through muslin, and serve when cold. The white of the egg will be found to impart a blandness which makes the addition of sugar almost unnecessary. This absence of sweetness is greatly appreciated in pyrexial cases, and has its obvious value for diabetics. For non-febrile cases with clean tongues more than 2 eggs may be used to the pint if desired. This drink is contraindicated only in cases of true Bright’s disease. It is very useful in the febrile diseases of childhood. It also possesses antiscorbutic properties which replace those lost from milk by boiling and sterilization. It is recommended as part of the diet in typhoid fever, forming a relief from the monotony of milk, and does not have the constipating and flatus-producing effects that lie in beaten-up eggs that include the yolk. The author states that the patient who takes plenty of this lemonade in addition to 4 pints of milk per day will emerge from the pyrexial period of typhoid fever in a much stronger condition than without its use.”

CREAM LEMONADE.

Fill bottom of glass with cracked ice. Beat white of 1 egg to stiff froth, and sugar to taste. To this add juice of 1 lemon, stirring all the time, and then add one half-cup of cream. This will make 2 glassfuls.

FLAXSEED LEMONADE.

Tablespoonful of flaxseed, pint of water. Boil one hour, then add juice of 1 lemon. Strain, and sweeten to taste.

MILK LEMONADE.

Tablespoonful of sugar, juice of 1 lemon, 2 tablespoonfuls of sherry, half-cup of milk, half-cup of water.

MILK PUNCH.

Cup of milk, 2 tablespoonfuls of brandy. Sweeten to taste. Grated nutmeg may be added.

KUMISS.

Kumiss is an acid effervescing drink; contains a very small proportion of alcohol. It is much more easily digested than milk. The casein is so finely divided that lumps cannot be formed in the stomach and it is easily acted upon by the gastric secretion. In the United States it has been prepared from cows’ milk to which the ferment is added.

One tablespoonful of sugar in a quart of fresh milk. Dissolve one-fifth of a small cake of yeast in a little cold water, then stir it into the milk. Put the mixture into strong patent-stoppered bottles. Shake the bottles for one minute, then stand them on end in a refrigerator or other cool place. After three days place the bottles on their sides, and turn them occasionally. Five days will be required to perfect the fermentation.

BONNYCLABBER.

This is sour milk in which the curd and whey are served in the same dish. Curd, whey, and junket is milk where coagulation has been brought about by the action of rennet.

WINE WHEY.

Put 2 pints of milk into a saucepan, and place on fire. When about to boil add 2 wineglasses of sherry. Simmer fifteen minutes, skimming off the curds as they rise. Add a tablespoonful of sherry. Skim again, and strain through clean linen. If preferred, 2 tablespoonfuls of lemon juice may be used instead of wine.

JUNKET.

Heat half-pint of fresh milk. Add teaspoonful of essence of pepsin. Stir enough to mix. Pour into custard cups, and let stand until firm. Serve plain or powder with sugar or nutmeg.

BEEF TEA.

Free a pound of lean beef from fat, skin, etc. Chop up fine. Put into a pint of cold water to digest two hours. Simmer for three hours, but do not let boil. Make up for water lost by adding cold water. Press and strain. The best meats for beef-tea are the round and rump. Cold water draws out the albumin; boiling water coagulates it.

BEEF JUICE.

Cut thin, juicy meat into pieces one and one-half inches square; broil one and one-half minutes over a hot fire. Squeeze with a hot lemon squeezer; season with salt and pepper. May be added to milk or poured over toast.

BEEF EXTRACT.

Heat a select piece of round steak so that the juice may be freely pressed. Cut steak into pieces that will fit into a lemon squeezer, and squeeze juice into a cup. Set cup in a dish of warm water, which must not be allowed to boil. Season to taste. May be served on toast.

CHICKEN AND VEAL EXTRACT.

Make chicken broth from an old hen and cook down until it jellies.

Cook a neck of veal until broth jellies; cool, and skim off fat. As needed, use equal parts of each. The nourishment is in the veal and the chicken gives it flavor.

N. B.—The most delicate stomach can digest this.

SCRAPED BEEF SANDWICH.

From a piece of steak scrape all the fiber from the connective tissue with a knife. Season with salt and pepper. Serve spread between slices of buttered toast.

CORNMEAL GRUEL.

Mix 2 tablespoonfuls of cornmeal, tablespoonful of flour, teaspoonful of salt, teaspoonful of sugar, into a thin paste with a little cold water. Add quart of boiling water, and cook three hours. Add cup of milk, and serve.

CRACKER GRUEL.

Two tablespoonfuls of cracker crumbs rolled fine, teaspoonful of salt, teaspoonful of sugar, cup of boiling water, cup of boiling milk. Mix salt, sugar, and crumbs; add boiling water, then milk; simmer two minutes.

OATMEAL GRUEL.

Two tablespoonfuls of rolled oats; teaspoonful of salt, teaspoonful of sugar, cup of boiling milk. Mix oatmeal, sugar, and salt; add boiling water; cook in a saucepan thirty minutes, or in a double boiler for two hours. Strain, and add hot milk. Bring to a boil, and serve hot.

OYSTER BROTH.

Chop a dozen oysters fine; put into a saucepan with a cup of cold water. Bring to boiling-point; simmer five minutes, then strain and season. By adding milk three minutes before broth is taken from the fire it is made more palatable.

SCALLOPED OYSTERS.

Clean oysters; roll crackers, and mix with melted butter. Sprinkle dish with crumbs, then place a layer of oysters, a layer of crumbs, another layer of oysters, and so on until all are used. Bake in a hot oven.

OYSTERS ON THE HALFSHELL.

Wash the shells, and put them on hot coals or upon the top of a hot stove, or bake in a hot oven. Open the shells, taking care not to lose any of the liquor. Serve at once on hot plates with toast. Oysters may be steamed in the shells.

TO BOIL CLAMS.

Wash the shells clean, and put the clams (the edges downward) in a kettle; pour about a quart of boiling water over them. Cover the pot, and set it over a brisk fire for forty-five minutes. The boiling water will open the shells quickly, and let out the sand. When done remove the black skin which covers the hard part, trim clean, and put into a stewpan. Add some of the liquor in which they were boiled, and a large piece of butter; pepper and salt to taste. Serve hot.

CLAM BROTH.

Take several large clams; scrub them clean, and boil in a cup of water. The broth is simply the juice of the clams with the water, boiled for a minute or two. As soon as the shells open the broth is done.

MAYONNAISE DRESSING.

Yolks of 2 eggs, half-teaspoonful of salt, pinch of Cayenne pepper, 2 teaspoonfuls of mustard, and half-teaspoonful of powdered sugar. Mix the ingredients thoroughly, then drip in half-cup of olive oil, drop by drop, stirring all the time one way. When thick add a teaspoonful of lemon juice. When the dressing is thick and smooth add a tablespoonful of cream. Stir with a wooden spoon or paddle.

COCOA.

Cup of boiling water, cup of boiling milk, a teaspoonful of cocoa; sugar to taste.

CHOCOLATE.

Put one-third of a square of Baker’s chocolate with 1 cup of boiling water and a tablespoonful of sugar into a saucepan. Set the pan over the fire and stir, moving piece of chocolate through water until it is melted. Ready to serve when boiling-point is reached. _If chocolate is allowed to boil, separation of the fat from the other ingredients takes place, rendering it indigestible._ If sweet chocolate is used, dispense with sugar.

CHOCOLATE SOUFFLE.

Half-pint of milk, 4 tablespoonfuls of boiled chocolate, 2 tablespoonfuls of sugar, 2 tablespoonfuls of flour, 4 eggs. Put milk in a double boiler; when hot, sieve the flour into it, gradually stirring all the time, and let it cook six minutes. Put the chocolate, sugar, and 2 tablespoonfuls of water on the fire until smooth and glossy, then stir into the boiler. Take from the fire, and add beaten yolks. When cool add the whites beaten to a stiff froth. Pour the batter into a buttered dish that will hold a quart. Set dish in hot water, and place in the oven for a few minutes. Serve with vanilla cream sauce.

VANILLA CREAM SAUCE.

Beat together 2 tablespoonfuls of butter, two-thirds cup of granulated sugar, 1 tablespoonful of vanilla; then gradually beat in 2 cups of whipped cream. Place bowl in a pan of hot water, and stir carefully for three minutes.

BAKED CUSTARD.

Milk 1 cup, 1 egg, pinch of salt, 1 tablespoonful of sugar. Heat milk in a double boiler, break into it a stick of cinnamon. Beat together egg, sugar, and salt; then pour hot milk over the mixture, stirring all the time. Pour into a bowl, set dish into a pan of hot water; bake until set.

A general rule for thickening: 3 eggs to the pint or 5 eggs to the quart.

WINE JELLY.

Gelatin one-fourth of a box, one-fourth cup of boiling water, one-fourth cup of cold water, half-cup of sugar, half-square inch of cinnamon, a few cloves, and half-cup of sherry. Put gelatin and cold water in a dish for half an hour, then add boiling water with cloves and cinnamon; lastly, sugar and wine. Stir until sugar and gelatin are dissolved. Strain, and pour into a mould. Set on ice or in cold water.

LEMON JELLY.

Prepare the same as wine jelly, and substitute lemons for the spices.

PLAIN MILK SOUPS WITH VEGETABLES.

One cup of vegetable pulp, 2 cups of hot milk, 1 teaspoonful of salt, ⅛ teaspoonful of pepper, 1 tablespoonful of butter, 1 tablespoonful of chopped parsley.

Wash vegetables and put through meat grinder. Cook in as little water as possible. Add the cooked vegetable pulp and seasonings to hot milk. Heat and serve.

_Note._—String beans, celery, or carrots may be used. A beef cube may be added if desired. This soup may be varied by using a combination of vegetables and its nutritive value may be increased by the addition of a beaten egg yolk.

Shredded fish or clams may be substituted for the vegetables.

TO BONE A BIRD.

Select and dress a plump squab; cut off the head and feet and the wings at the first joint; singe, and with a sharp knife make an incision down the back and wings. Scrape away the bones without tearing the meat. Put into shape and broil between buttered paper.

STUFFED BAKED POTATO.

Select a smooth potato; scrub well, and bake in a hot oven about fifty minutes. Cut one end partly off lengthwise; scrape out the potato into a dish; add pepper, salt, and butter. Refill the skin, place a bit of butter in the top, and brown in an oven.

FRIED CALF’S BRAINS.

Soak the brains for a few minutes in cold water, drain, cover with boiling salted water, and cook for three minutes. Drain again, lay in iced water until cold, and set in the ice to get firm. Cut into pieces the size of an oyster, dip in egg and slightly salted cracker crumbs, and fry to a golden brown. Serve very hot.

BOILED MUTTON.

Wipe a leg of mutton with a damp cloth and put it into a large kettle with enough boiling water to cover it and bring to a boil, then cook slowly until done. After the boil is reached allow fifteen minutes for each pound of the meat. When nearly done add salt and pepper to taste and a small onion, a minced carrot, and a stalk of celery. Lift from liquor and lay on a heated platter. Serve with drawn butter or caper sauce.

SOFT-BOILED EGG.

Place egg in a vessel of boiling water, then withdraw at once to the back of the stove. Remove egg in nine minutes.

HARD-BOILED EGG.

Boil slowly for one half-hour.

POACHED EGG.

Pour hot water (or milk) into a saucepan, using salt-spoonful of salt to each cup of water. Bring to boiling-point. Break egg into a saucer and slip into the pan. Withdraw the pan to a cooler part of the stove and cook till white of egg is set.

OMELET.

Separate 3 eggs. Beat whites to a stiff froth; beat yolks. Heat half-cup of milk; to it add 1 teaspoonful of cornstarch or flour; then stir in the yolks and add lightly the whites of the eggs. Put a good-sized piece of butter into the frying-pan. When hot pour in the mixture, cover, and cook from five to seven minutes. When set, remove the cover, and place pan into the oven to brown the omelet. Serve on a hot platter.

BAKED-FLOUR PORRIDGE.

Pound of flour, packed lightly in a muslin cloth; place in boiling water; boil from six to eight hours. Cut off the outer portion and grate the hard one. Blend with a little milk; stir into boiling milk to desired thickness.

WATER WAFERS.

Quart of sifted flour; half-pint of cold water; teaspoonful of salt; mix thoroughly. Roll out thin, and cut into small cakes with a biscuit cutter. Put into a pan to bake in a hot oven.

RICE.

Take desired quantity of rice and wash three times in cold water, rubbing rice carefully between the hands; then drain. Boil fresh water slowly. Put in the rice and cover vessel closely. Cook over a slow fire about twelve minutes, when grain should be perfect and separated; drain in a colander. When dry, put rice into the oven to heat.

RICE CREAM.

Take 2 tablespoonfuls of cleaned rice, 2 cups of milk, salt-spoonful of salt, 2 tablespoonfuls of sugar, and cook in a double boiler until the grains of rice are soft; then press through a coarse strainer into a saucepan and return to the fire. Take 2 eggs, beat the whites and yolks separately, and add to the rice when it reaches the boiling-point, stirring mixture lightly for a few minutes; adding only the whites produces a white cream.

CREAM TOAST.

One pint of milk, 2 tablespoonfuls of butter, 2 tablespoonfuls of flour, half-teaspoonful of salt, half-teaspoonful of pepper. Put milk into a double boiler to heat. Put butter into a granite saucepan, and when it begins to bubble, slowly shake in the flour; then add hot milk, a small quantity at a time, and season with salt and pepper. Toast bread a rich brown and dip into salt water. Lay on a dish and pour sauce over it. Grated egg may be added.

FRENCH OR EGG TOAST.

Cup of milk or cream, 1 egg, 1 salt-spoonful of salt, 3 slices of bread. Beat the egg a few minutes and add milk and salt. In this mixture soak the bread until it is soft. Place in a buttered omelet-pan and fry slowly till golden brown. Put a piece of butter on each slice; turn and brown the other side. Powder each slice with cinnamon and sugar and place in a covered dish. Serve very hot.

STEWED PRUNES.

Pound of prunes, half-pint of water, quarter-cup of sugar, juice of 1 lemon. Soak prunes in warm water for fifteen minutes; then wash and stew in a covered pan for two hours; add water as needed. When done, add the lemon juice.

EGG CREAM.

Juice of half a lemon, 2 eggs, 2 tablespoonfuls of sugar. Separate yolks and whites; beat yolks with sugar until well mixed; add lemon juice and place bowl in a dish of hot water over the fire. Stir slowly until mixture begins to thicken; then add beaten whites and stir until the whole forms a thick cream. Remove from the fire, pour into dishes, and set aside to cool.

SPONGE PUDDING.

Half-pint of milk, half-cup of flour, half-cup of sugar. Boil together, stirring all the time. After taking from the stove, stir in 2 tablespoonfuls of butter. Beat 6 eggs separately. Put yolks into mixture; then add whites lightly. Pour into an earthen pudding-dish, set in a pan of hot water, and bake forty-five minutes.

SAUCE FOR THE PUDDING.

Beat to a cream 2 tablespoonfuls of butter, 3 tablespoonfuls of sugar. When ready for the table, add a half-cup of boiling-water into which has been added 1 teaspoonful of cornstarch. Flavor as desired.

ICE CREAM ROYAL.

Tablespoonful of flour, 1½ cups of sugar, salt-spoonful of salt, pint of milk, 2 eggs, pint of sweet cream, tablespoonful of vanilla, half-teaspoonful of almond, half-cup of sherry, or quarter-cup of brandy. Mix the sugar, flour, and salt. Pour milk into a saucepan; when it reaches the boiling-point put in the mixture, stirring for a full minute. Beat the eggs very lightly, and slowly add the milk, stirring rapidly for a few minutes. Strain into a dish and set aside to cool. Add the cream and flavor before freezing.

ICE CREAM.

Cup of sugar, teaspoonful of vanilla, tablespoonful of brandy, and 1 pint of scalded sweet cream. The whites of 2 eggs may be added.

FROZEN CUSTARD.

Pint of milk, cup of sugar, 2 pinches of salt, yolks of 3 eggs, pint of milk or cream, and 1 ounce of wine or brandy.

SHERBET.

In preparing gelatin sherbet, soak gelatin in cold water about thirty minutes; then pour over it boiling water and add the other ingredients. When sugar is dissolved, strain mixture and freeze.

MILK SHERBET.

Two cups of milk, 1 cup of sugar, 4 tablespoonfuls of lemon juice.

Dissolve the sugar in the lemon juice, add gradually to the milk, and freeze.

LEMON SHERBET.

Pint of boiling water, cup of sugar, and juice of 2 lemons. Do not add the lemon juice until ready to freeze. May add gelatin.

ORANGE SHERBET.

Tablespoonful of gelatin, cup of boiling water, cup of sugar, juice of 4 oranges, juice of 1 lemon, and 1 ounce of brandy. May omit gelatin.

STRAWBERRY SHERBET.

Pick and clean a pint of fresh strawberries; crush, add a quart of water, a sliced lemon, and a teaspoonful of orange-flower water. Let stand for a few hours. Put a pound of sugar in another dish. Strain the mixture through a coarse cloth into the sugar, and when it is all dissolved freeze or place on ice.

TAFFY.

Pint of water, 3 cups of sugar, half-cup of vinegar, and a piece of butter. Boil; do not stir. When it will thread off, cool.

BRAN BREAD FOR CONSTIPATION.

Bran flour, 1 quart; white flour, 1 pint; 1 teaspoonful of salt. Mix thoroughly. Dissolve 1 teaspoonful of baking soda in water, put in ½ cup of molasses, and stir the mixture into the flour. Add 1 pint of buttermilk. Bake in a moderate heated oven.

BRAN BISCUITS FOR CONSTIPATION.

Four cups whole wheat bran, 2 cups graham flour, 1 teaspoonful of soda, 1 teaspoonful of salt, 1 cup molasses, 1 cup sour milk or water, ¾ cupful lard or butter, 1 cupful chopped figs. Spices to taste.

VEGETABLE SOUP FOR BABIES.

One handful of spinach, 1 beet, 2 carrots. Chop fine and boil two hours in one quart of water. Strain through gauze and add sterile water to make one quart of soup.

BARLEY SOUP FOR BABIES.

One tablespoon of barley flour to one quart of water. Boil twenty minutes.

FROZEN COCOA CREAM.

(A hospital recipe).

One-half pound box cocoa, 4 cups of water, 3 cups of sugar. Boil three minutes until it stiffens. Put on ice.

A. _To Prepare the Cocoa Syrup._—One-half pound of cocoa, 4 cups of water, 3 cups of sugar. Boil about three minutes until it stiffens. Put on ice.

B. Beat white and yolk of eggs separately and thoroughly. Sweeten whites to taste.

C. _For the Beverage._—Pour ½ ounce of pure cream into a glass and 1 ounce of cocoa syrup. Add yolk and white of one egg, Beat thoroughly and cover with a dash of white. Drop a clot of cocoa syrup on the white and serve with a spoon. Ice cream may be served in it.

GINGER SNAPS.

One pint of honey, 1 teaspoonful of ginger, and 1 teaspoonful of soda dissolved in a little water and two eggs. Mix all, then work in all the flour possible, roll very thin, and bake in a moderately hot oven.

CORN GRIDDLE CAKES.

One cup of corn flour, ½ cup of barley flour, ½ teaspoonful soda, ½ teaspoonful of baking powder, ½ teaspoonful of salt, 1 cup of thick sour milk, 1 egg.

Mix and sift dry ingredients. Add egg to sour milk. Combine mixtures. Beat well. Should be quite thin batter. May use ¾ cup of corn meal and ¾ cup of barley flour.

BARLEY AND CORN MUFFINS.

1¼ cups of corn meal or corn flour, ¾ cup of barley, 2 tablespoonfuls of syrup, 4 teaspoonfuls of baking powder, ½ teaspoonful of salt, 1 egg, 1 tablespoonful of fat (melted), 1 cup of milk.

Mix and sift dry ingredients, add fat and well-beaten egg to milk. Combine mixtures, beat well, and pour into greased muffin pans. Bake in hot oven twenty to twenty-five minutes. Amounts of corn and barley may be reversed if desired.

JOHNNY CAKE.

Two cups of corn meal, 2 tablespoonfuls of syrup, 2 tablespoonfuls of fat (melted), 1 teaspoonful of salt, ½ teaspoonful of soda, 1 egg, 1 cup of sour milk.

Mix dry ingredients, add the fat, syrup, and well-beaten egg to sour milk. Combine and bake in shallow pan.

BUCKWHEAT GEMS.

Two cups of buckwheat flour, 1 teaspoonful of salt, ¼ teaspoonful of soda, 2 teaspoonfuls of baking powder, 1 tablespoonful of fat (melted), 1 egg, 1 cup of sour milk.

Mix and sift dry ingredients. Add the fat, syrup, and well-beaten egg to sour milk. Combine mixtures and beat well. Bake in well-greased muffin pans twenty to twenty-five minutes. Barley flour or meal may be substituted for part of the buckwheat.

POTATO BISCUITS.

Substitute mashed potatoes for one-third the flour in any biscuit recipe. Sift dry ingredients together, mix in fat and potatoes, then add liquid cautiously. On account of the moisture in the potatoes less liquid is needed to make a soft dough.

NUT BREAD.

One egg, 1⅛ cups of sweet milk, ¼ cup of corn syrup, 2 teaspoonfuls of baking powder, ½ cup of nut meats, ½ teaspoonful of salt, 1⅓ cups of corn flour, ⅔ cup of barley flour.

Beat egg, add syrup, then milk and sifted dry ingredients and nuts. Pour in pan. Let rise twenty minutes. Bake in a moderate oven about thirty minutes. Equal amounts of corn flour and barley give good results.

CORN MEAL GINGERBREAD.

One cup of corn meal, 1 cup of barley flour, 1 teaspoonful of soda, ¾ teaspoonful of salt, 2 teaspoonfuls of ginger, 1 teaspoonful of cinnamon, ¼ teaspoonful of cloves, 1 cup of molasses or syrup, 2 tablespoonfuls of fat, 1 cup of sour milk, 1 egg.

Sift together dry ingredients. Combine molasses, fat, egg, and milk. Add to dry mixture. Beat well. Bake in thin loaf or in muffin pans. Corn flour may be substituted for corn meal.

RICE AND OAT MUFFINS.

One egg, 2 tablespoonfuls of fat, 1 cup of liquid, 1 teaspoonful of salt, 1 cup of rice flour, 5 teaspoonfuls of baking powder, 1 cup of ground rolled oats.

Beat eggs, add fat and liquid. Sift together dry ingredients. Combine mixtures and bake in moderate oven.

PAPER INDICATES OVEN’S HEAT.

To judge of an oven’s heat, try the oven every ten minutes with a piece of white paper. If too hot, the paper will blaze up or blacken. When the paper becomes dark brown, darker than ordinary meat, pie crust, the oven is fit for small pastry. When light brown, the color of nice pastry, it is ready for tarts. When the paper turns dark yellow you can bake bread, large meat pies, or pound cakes. If it is just tinged, the oven is fit for sponge cake and meringue.

VINEGAR PREVENTS COOKING SMELL.

When cooking by gas always place a tin of water in the oven. A bowl of vinegar and water placed beside the stove will prevent the smell of cooking from spreading through the house.

SAUCES FOR MEAT.