FRUITS, PUDDINGS AND GRUELS.
STERILIZED DRIED FRUITS.
Place some dried cherries, apricots, currants or prunes in a Mason jar.
Fill to the top, cover with water, and let stand over night. The next
day set the jar into a water bath, heat to the boiling point, then
cool. Enough can be prepared to last for several days. The juice may be
used again for soaking, or it can be used for fruit gruels.
SOAKED FRUIT. No. 1.
Wash some dried fruit, put into a bowl, pour over some hot or cold
water, place over it a little saucer with a weight upon it; in this way
it requires less water; let stand over night. It is ready for use the
next morning, and may be mixed with boiled cereals in place of sugar.
SOAKED FRUIT. No. 2.
Place some dried fruit in a bowl, pour over it some hot cereal coffee.
Use in the same way as number one. This is excellent for people
suffering with fermentation of the stomach. The cereal coffee acts as a
preservative.
FIG BUTTER. No. 1.
Wash some dried figs, dry them; then cut into small pieces, and grind
on a nut grinder. Mix with one-fourth (in quantity) of ryenuts. Serve
with whipped or sterilized cream.
FIG BUTTER. No. 2.
Prepare as the foregoing. Mix with about one-third or one-fourth of
ground nuts, also with ryenuts, if desired. Serve with lettuce.
RAISIN OR CURRANT BUTTER.
Prepare like figs. Mix with ground nuts. Serve with lettuce or with
chopped apples.
GROUND DATES.
Remove the stones and prepare as above. Mix with ryenuts or orange
juice. Serve with lettuce and sliced bananas or nuts.
GROUND DRIED PRUNES.
Prepare like figs. Mix with ryenuts. Serve with cream or with nuts and
lettuce.
BAKED APPLES.
Wash and remove the core; then place in a baking tin, stem end down;
pour over some water and a little sugar, if desired, bake in a moderate
oven until tender. Let cool and serve plain with butter and bread or
with whipped or sterilized cream.
BAKED PEACHES.
Prepare the same as baked apples, and serve with cream.
AMBROSIA.
Mash baked apples very fine and rub through a colander. Mix with soaked
or stewed raisins, if desired. Serve in place of apple sauce with
beaten whites of egg or whipped cream and zwieback.
BAKED APPLES IN GELATINE.
Prepare in the usual way, pour some fruit or rye gelatine over them.
APPLE SAUCE. No. 1.
Wash some tart apples, cut into four pieces and remove the seeds; steep
with a little water and sugar until tender. Then mash fine with a
potato masher and run through a colander. Add a piece of butter while
warm. Apple sauce prepared in this way is more wholesome than prepared
from apples that have been peeled.
APPLE SAUCE. No. 2.
Soak some dried apples over night, steep for 30 or 40 minutes with
a piece of cinnamon and a little sugar, and mash fine with a potato
masher. Add a piece of butter. Let cool and serve with fish, eggs,
boiled beef or cheese.
APPLE SNOW.
Prepare some apple sauce from dried or fresh apples, run through a
colander; when cool, mix with the snow of whites of eggs. Serve with
zwieback.
APRICOT SNOW.
Prepare same as apple snow.
APRICOT SAUCE.
Wash some dried apricots thoroughly, cut into small pieces, soak over
night, then simmer slowly until soft. Run through a colander and add a
piece of fresh butter while warm. Serve with French toast, corn bread,
corn cakes, steamed puddings or omelet; also good with fish and meats,
especially fat meats.
GOOSEBERRY COMPOTE.
Remove the stems, wash the berries and pour some boiling water on them.
Let stand 5 minutes; then pour off the water and add fresh boiling
water, a stick of cinnamon and the necessary amount of sugar. Thicken
with cornstarch. Serve with unleavened pancakes.
GOOSEBERRY PUDDING.
Prepare the gooseberries in the same manner as for compot, but use more
water. When done, strain and thicken with cornstarch. Let boil 10 to 15
minutes. Serve hot or cold with cream.
STEWED BLACKBERRIES.
Wash a pint of blackberries, put on to cook with about two pints of
boiling water and a stick of cinnamon. Let simmer slowly and add a
few tablespoons of sugar. When nearly done thicken with a little
cornstarch. Cool and serve with milk rice, custard or pancakes.
STEWED HUCKLEBERRIES.
Prepare the same as stewed blackberries. Strain, if desired.
BAKED APPLES IN OIL.
Wash some tart apples, wipe and core them. Have some vegetable oil,
goose grease or lard boiling hot, drop in the apples and cook until
tender. Let cool and reheat when needed.
BEER GRUEL.
Soak a half cup of instantaneous tapioca with a half cup of water for
10 minutes. Bring a cup of water and a cup of beer with a stick of
cinnamon to a boil, stir in the tapioca, let boil to minutes, add sugar
and salt. Then remove from the fire, add three to five tablespoonsful
of fresh hot cream and serve. A piece of butter and the yolk of an egg
can serve as substitute for the cream. Serve with zwieback.
APPLE TAPIOCA.
Prepare as the foregoing, from apple cider or unfermented apple juice.
Serve with cream or with butter and the yolk of an egg. Hot or cold.
Serve with zwieback or wafers.
TOMATO TAPIOCA.
Use one cup of strained tomato juice to one of water. Prepare as the
above. Serve with cream and zwieback.
BERRY TAPIOCA.
Cook one quart of raspberries or blackberries with two quarts of water,
a piece of cinnamon, add three-fourths to one cup of sugar, let boil
slowly, then, strain and cool. Reheat and prepare with instantaneous
tapioca. Pour on a soup plate, pour sterilized cream over it. In cold
weather, the cream as well as the tapioca should be served warm.
RHUBARB PUDDING.
Wash the stalks and cut off the green end. Cut the remainder in small
pieces and steep in earthenware with a stick of cinnamon. When, tender,
strain and add the necessary amount of sugar. Dissolve some cornstarch,
arrowroot or agar-agar with cold water and stir into the fruit juice.
Let boil 10 minutes and serve warm on soup-plates with sterilized cream
or put into molds and cool. If it is eaten warm, it is preferable to
let the fruit juice cool first, then reheat and add the thickening.
APPLE PUDDING.
Save all the peeling from several days; add a few whole apples. Cook
with water, strain and prepare like rhubarb pudding.
CURRANT, RASPBERRY OR PEACH PUDDING.
Prepare the same as the foregoing. If peaches or peach skins are used,
do not press much of the pulp through. It is better to use more peeling
than whole fruits. In serving peach or apple salad, the peelings can be
saved from a day or two and preserved by stewing them in a little water
until ready for use.
LEMON FILLING FOR PIE.
Stir the yolks of three eggs with one-half cup of sugar, add the grated
rind and juice of two lemons or one lemon and one orange, then add two
tablespoons of cornstarch, one of butter and one and one-half cup of
hot water. Stir in a double boiler over the fire until it is thick.
Then pour it into the baked crust. Beat the whites with a tablespoon of
sugar and a little lemon juice. Put over the top and brown in the oven.
STRAWBERRIES WITH WHIPPED CREAM.
Select fresh ripe berries and wash. Put the desired amount on flat
medium-sized plates. Beat up some cream with the whites of several eggs
and a little powdered sugar. Cover the berries with the cream and serve
with wafers or triscuit.
PEACHES AND PEARS WITH WHIPPED CREAM.
Peel and slice them. Prepare and serve the same as the foregoing. These
dishes are not good for delicate stomachs.
PLAIN JUNKET.
Warm one pint of milk to blood heat, flavor as desired; stir in one
junket tablet which has been dissolved in a little water and pour into
a dish; set on ice. Serve with cranberry or prune sauce and wafers.
WINE GRUEL.
Bring equal parts of white or red wine and water to a boil, flavor with
lemon rind or cinnamon, add sugar, thicken with instantaneous tapioca
or with potato flour. Serve plain or add a piece of butter and the yolk
of an egg.
WINE GRUEL OF PORT OR SHERRY.
Soak some plain sago or tapioca for about three hours, then pour into
boiling water, add sugar, lemon rind, and a pinch of salt. When almost
done, add port or sherry (one to three ounces to one person). Serve
plain, or with butter and the yolk of an egg.
WINE GRUEL OF RED CLARET.
Bring equal parts of wine and water to a boil, thicken with potato
flour or instantaneous tapioca, add sugar and a little salt, add a
small amount of preserved raspberries or strawberries, jam or jellies,
or sliced pineapple. The whites of several eggs beaten to a snow with a
little salt may be mixed with it before serving. Zwieback or wafers is
a good addition.
RICE GRUEL. No. 1.
Mix two to three tablespoonsful of rice flour with a little cold water,
add to it a pint of boiling water, two level tablespoonsful of sugar
of milk, salt to taste, boil fifteen to twenty minutes. Put on a soup
plate, pour hot or cold sterilized cream over it.
RICE GRUEL. No. 2.
Prepare as number one. After removing from the fire, add a piece of
butter, and the yolk of an egg, mix thoroughly, then put on a soup
plate. Serve with or without cream.
CHOCOLATE CORNSTARCH.
Bring a pint of water to a boil, mix with two tablespoonsful of
chocolate, let boil two minutes, then thicken with two tablespoons of
cornstarch. Flavor with salt and vanilla. Pour on a soup plate. Serve
with sterilized cream, hot or cold.
BOILED CUSTARD.
Bring one pint of sweet cream or rich milk and one pint of water to a
boil with a piece of vanilla. Then mix one tablespoonful of cornstarch
with a little cold water and three yolks of eggs, two tablespoonsful of
sugar, and a little salt. Add all to the boiling milk, stir over the
fire or in a double boiler until it thickens. Remove and beat until
nearly cold. Put on ice. It may be served with zwieback and fruit juice
or with fresh berries. For dyspeptics, it is better if prepared with
water and butter instead of milk and served with sterilized cream.
BLACKBERRY SAGO.
Boil one quart of blackberries with about two quarts of water and some
sugar very slowly, then strain and cool, bring to a boil again, prepare
with instantaneous tapioca or plain sago. The latter must be well
soaked. Serve warm with zwieback or wafers and sweet butter.
APPLE SAGO.
Boil tart apples with the skin in plenty of water; when tender strain
and cool. Reheat, flavor with cinnamon and sugar. Prepare with
instantaneous tapioca or plain sago. After removing from the fire
add orange juice, lemon, butter and the yolk of an egg or serve with
sterilized cream.
ONION GRUEL. No. 1.
Cut fine three or four onions, stew them in a quart of water very
slowly and keep them well covered. When tender strain; heat butter or
olive oil and thicken with mixed flour; add the onion broth slowly, let
boil a few minutes. Flavor with salt and lemon. One-half soup stock and
one-half onion broth may be used. Cream can be added if desired.
ONION GRUEL. No. 2.
Put one-half of a cup of barley to soak, boil with four dried or green
onions. Add salt, and strain.
BREAD GRUEL. No. 1. (WITH BARLEY.)
Soak and boil one-half cup of barley with salt in three pints of water,
very tender, until there remains about a cup of liquid. Strain this.
Then, take some French bread or soda crackers, pour sufficient boiling
water and a tablespoonful of milk sugar or cane sugar on it, let stand
until it is perfectly soft, or until the water is all soaked into the
bread. Then add the cup of barley water, let all boil for a few minutes
or until bread and barley are well united. It may be strained, if
desired.
BREAD GRUEL. No. 2. (WITH BRAN.)
Take a cup of select bran, simmer slowly with two pints of water and a
little salt, while boiling, add three tablespoonsful of milk sugar or a
teaspoonful of can sugar. Strain, finish like bread gruel number one.
Add dried soaked sweet fruit, if desired.
BREAD GRUEL. No. 3. (WITH OATS AND BRAN.)
Take one-third of steel cut oats and two-thirds of bran. Prepare like
bread gruel number one. Add sweet fruits, if desired.
OATMEAL GRUEL. (WITH BRAN.)
Soak a half cup of steel cut oats or rolled oats and a cup of bran. Put
on to boil with three pints of cold or boiling water and salt. Let boil
slowly for three-fourths of an hour. Strain, add butter and serve. This
is excellent for nursing mothers. Use more water if it is desired thin.
CORNMEAL GRUEL.
Put one-half to three-fourths of a cup of corn meal to boil with three
pints of boiling water and some salt. Let boil fast during the first
ten minutes, then set aside and boil slowly for twenty or thirty
minutes. Remove from the fire, add a small tablespoonful of butter, the
yolk of an egg and a few drops of lemon; the rind of the lemon may be
grated over it. Mix all well, pour on a soup plate, eat plain or with
hot sterilized cream. The butter, egg and lemon, may be left out, and
cream added only.
CODFISH GRUEL.
Soak two tablespoonsful of shredded codfish for twenty minutes, change
the water several times. Add boiling water and flavor with onion. Heat
butter or olive oil, thicken with mixed flour, add the onion water
slowly, at last the soaked codfish. Let all boil a few minutes. Chopped
parsley and hot cream may be added, if desired. Serve with toast.
BARLEY GRUEL.
Soak a half cup of pearl barley, put on to boil with three pints of
water, add salt and three tablespoonsful of milk sugar. Let boil slowly
for one hour, then strain. Heat a tablespoonful of butter, thicken
with mixed flour, add the barley gruel gradually, let all boil a few
minutes, then serve.
WHEAT GRUEL.
Put two to three tablespoons of cream of wheat or farina into a
saucepan. Add a pint of boiling water, a pinch of salt, and a
tablespoon of milk sugar. Let boil half an hour. Remove from the fire
and mix with a teaspoon of butter or two to three ounces of hot cream.
Dried soaked raisins or currants may be added.
GLUTEN GRUEL.
Prepare as directed on package. Add cream or butter and the yolk of an
egg.
RAW CEREAL GRUEL.
Soak one-half to one-third cup of flaked raw cereal with a cup or more
of warm salted water. Let stand for several hours or over night in a
warm place. Serve plain or with sweet dried fruits and fresh cream.
MIXED FLOUR GRUEL. No. 1.
Mix two tablespoonsful of mixed flour with a little cold water, add two
to three cups of boiling water, salt and a tablespoonful of milk sugar.
Let boil ten to fifteen minutes, remove from the fire. Add two to four
ounces of hot cream. Flavor with vanilla, cinnamon, grated lemon rind
or bitter almond.
MIXED FLOUR GRUEL. No. 2.
Put to boil the same amount of flour as in number one. Use a cup of
rich milk and one and one-half of water instead of water alone. Flavor
and serve.
ARROWROOT GRUEL.
Prepare the same as mixed flour gruel. Add hot cream.
NUT GRUEL. No. 1.
Mix two tablespoonsful of mixed flour with a little cold water, add two
to three cups of boiling water, salt, and a teaspoonful of sugar, if
desired. Boil 10 to 15 minutes. Stir a tablespoonful of almond-butter
or combination nut-butter with one or two tablespoonsful of water to a
smooth paste, add the gruel gradually, mix all well and serve.
NUT GRUEL. No. 2.
Heat a tablespoonful of butter in a flat saucepan, thicken with mixed
flour, add two cups of boiling water, and salt, let boil a few
minutes. Stir smooth a teaspoonful of almond-butter with cold water,
add the gruel, mix well, flavor with lemon, if desired.
SAGO GRUEL.
Wash and soak a half cup of sago for several hours in a cup or more
of cold water. Put into three cups of boiling water, add salt, a
tablespoonful of milk sugar, or a teaspoonful of cane sugar, a stick of
cinnamon, vanilla or lemon rind. Boil the sago 20 to 30 minutes. Remove
from the fire, add three to six ounces of hot cream. Less sago may be
used and a tablespoonful of rice flour dissolved with cold water added
to it while boiling.
CORNSTARCH GRUEL.
Mix two tablespoonsful of cornstarch with a little cold water, add
three cups of boiling water, salt, a tablespoonful of milk sugar or
a teaspoonful of cane sugar, boil 10 to 15 minutes. Add two to three
ounces of hot cream. One-half of rice flour and one-half of cornstarch
may be used in place of pure cornstarch. Flavor as desired.
MILK GRUEL. No. 1.
Mix a tablespoonful of rice flour and one of cornstarch with a little
cold water. Add one quart of boiling milk. Boil 10 to 20 minutes. Add
salt and flavor, as desired.
MILK GRUEL. No. 2.
Bring one pint of milk and one pint of water to a boil. Dissolve two or
three tablespoons of white flour with a little cold water and stir into
the hot milk. Let boil 10 to 15 minutes. A stick of cinnamon, vanilla
or lemon rind can be boiled with the milk. If the flavor of almonds is
desired, grate one bitter-almond on it after it is removed from the
fire. The yolk of an egg may be added, if desired.
PEPTONIZED GRUEL.
Prepare a gruel from any farinaceous article. Pour into a bowl and
allow it to stand until lukewarm. Add peptonized powder according to
direction.