water and boil for five minutes. Season with a little salt, and
if allowed add three tablespoonfuls of thick cream, or if milk is
preferred use that.
POTATO GRUEL (ENGLISH RECIPE)
2 large potatoes,
Milk.
Steam two large mealy or floury potatoes, press through a fine sieve,
and add hot milk slowly, stirring and blending until the consistency of
thin cream. Salt to taste and serve.
CARROT GRUEL
2 large, or 4 small carrots,
Milk.
Boil the carrots until very tender, press through a fine sieve and
add hot milk slowly, being sure to mix well and smoothly. When the
consistency of cream is reached, add a little salt and serve.
An English physician recommends this as an aid in treating scurvy in
children.
IRISH OR ICELAND MOSS
½ ounce of Irish moss,
1 pint of water,
Lemon juice,
Sugar.
Wash the moss, put it in a covered dish and allow it to stand in enough
water to cover over night. Throw off this water and cover with a pint
of fresh water; simmer for one hour, strain, add a tablespoonful of
lemon juice and a little sugar, being sure that it is not too sweet.
Irish moss is a sea weed and is rather rich in mucilage, iodine and
sulphur, and is given as an aid in treatment for colds, especially when
there is a cough.
HOME MADE KOUMISS
(Recipe from an English Physician)
Boil fresh milk, and when nearly cold put into quart bottles, leaving
room to shake. Add ½ ounce of crushed lump sugar, a very small piece
of compressed yeast—about one twenty-fourth of the ordinary yeast
cake—cork, tie down the cork unless a patent stopper is used; lay the
bottles on the side, and shake twice daily. If the weather is hot this
may be used on the fifth day, if cool, on the sixth, if very cold, on
the seventh.
LINSEED TEA
1 ounce of whole linseed,
1 pint of water,
½ ounce of liquorice,
½ ounce of rock candy,
½ lemon.
Wash, the linseed and simmer with the lemon rind and water for, a half
hour. Take from the fire, add liquorice and rock candy and stir until
dissolved. Strain and add the lemon juice. Useful in treatment of colds.
PRUNE TEA
2 ounces of prunes,
1 pint of boiling water,
1 teaspoonful of lemon juice.
Be sure to select California prunes, for then no sugar will be needed.
Wash the prunes and put in a saucepan with the water; simmer for an
hour, cut the prunes while in the water, then strain through a fine
sieve, pressing some of the pulp through. Add the lemon juice and
serve to the patient in a wine glass. This is excellent in cases of
constipation.
RICE WATER
1 ounce of best Sea Island rice,
1 quart of water,
Salt.
There is no better rice grown than that which we get from the islands
which lie in the Atlantic off the state of South Carolina. This is
large full rice and is by far the most desirable for use for invalids
and children.
Wash the rice in cold water, rubbing it well between the hands. Allow
water to run over it until the water runs clear. Throw the washed rice
in a quart of cold water, and cook rapidly until it boils hard. Then
cook slower over a lower fire until rather mushy. Two hours is not too
long for the boiling. Strain through a fine sieve. Add a little salt,
or if the patient greatly prefers, and sugar will not harm, sweeten
slightly.
This is used in cases of dysentery with salt only, as a drink.
RICE MILK
1 ounce of rice (Sea Island),
1 pint of milk,
Salt or sugar.
Wash the rice as directed in the foregoing recipe, and put into a
saucepan with the milk. Boil for one hour. Add salt to taste or a very
little sugar. The salt is preferable. Do not strain this.
TOAST WATER
1 full sized crust of bread,
1 pint of water.
Select the crust of the bread, cut at least an inch thick; toast or dry
it until brown in the oven, being sure that it does not burn or scorch,
but is thoroughly brown. Put this in a deep bowl and pour one pint of
cold water over it, allowing it to stand for one hour. Strain and use.
One may season with a little salt or a sprinkling of celery salt. It
may be served either hot or cold.
TREACLE (MOLASSES) POSSET
(English recipe)
½ pint of milk,
2 tablespoonfuls of molasses,
½ lemon.
Put the milk into a saucepan, and bring to the boiling point; add the
molasses and lemon juice. This will curdle. Strain through a fine
cloth. Use hot or cold.
THICK MILK
½ ounce of baked flour,
½ pint of milk,
Sugar.
Put a half ounce of flour in a dish and put into the oven, allowing it
to brown slightly. Blend it with the milk, stirring a few drops of milk
into the flour at a time, until all the milk is used. Boil for five
minutes, stirring constantly. Sweeten a trifle and use.
This is given to patients at times when they are on a liquid diet and a
change is needed. A little nutmeg will again change the taste.
LEMON WHEY
½ pint of milk,
½ lemon,
Sugar.
Boil the milk and add the juice from a half lemon. It will, of course,
curdle. Strain through a fine cloth; sweeten slightly and use.
MILK WHEY
(English recipe)
1 pint of sweet milk,
½ pint of buttermilk.
Bring the milk to the boiling point, add the buttermilk and boil for a
minute. Strain and use.
MEAT BROTHS AND TEAS
BEEF TEA OR BROTH
½ pound of beef,
¼ teaspoonful of salt,
½ pint of water.
Select a piece of beef which has little or no fat, preferably from
the top round; remove any fats, and cut into strips, then cut across,
shredding the meat. Put the shredded meat, salt and _cold_ water in an
enamel saucepan and allow it to soak for fifteen minutes, then place
over a slow fire. Cook until the meat is white and the juice or broth a
deep red-brown. Strain through a fine strainer, pressing the beef hard.
Remove any particles of grease by drawing a piece of brown paper over
the top. Serve hot. Be sure to serve in an attractive cup on a doylie.
Please the eye and the appetite is more likely to be tempted.
BEEF TEA (MADE IN A JAR)
1 pound of top round,
1 pint of cold water,
½ teaspoonful of salt.
Remove the fat, shred the meat finely and put into a glass jar. A two
quart glass can such as is used for preserving is desirable. Fasten the
cover, whether a screw-top or patent fastener, and place in a deep pan
of boiling water. Keep the water simmering for at least three hours.
Stir the beef occasionally. Strain and remove any fat by drawing a
paper over the top. Serve.
BEEF TEA (RAW BEEF)
2 ounces of top round,
2 tablespoonfuls of cold water,
Pinch of salt.
Cut all the fat and skin from the beef, and cut into shreds; place in
a glass dish with the water and salt, cover and place in a cold place
and allow to stand for two hours. Strain and press out all the juice
possible. Serve a teaspoonful or two at a time. This will not keep, so
only a very small amount should be made at a time.
BEEF EXTRACT (RAW)
½ pound of top round,
Salt.
This extract is given when nourishment must be pushed and can only be
given in small quantities. It is invaluable in cases of rickets and
scurvy in children.
There are small meat presses on the market, which are made for the
purpose of extracting the blood and may be purchased at any large
department store where there is a housekeeping department.
Put the meat in a pan and sear it quickly; then cut into small pieces
and place in the meat press; by turning the screw-top extract the blood
or juice, and pour into a glass. After all the blood is extracted, salt
slightly and feed with a spoon.
BEEF TEA WITH EGG
¼ pint of beef tea,
1 egg yolk,
Salt.
Beat the egg yolk until a light yellow and stir into a half cupful of
hot beef tea. Add a trifle of salt if necessary.
BEEF TEA FOR CONVALESCENTS
1 pound of top round,
1 pint of water,
1 piece of carrot,
1 piece of turnip,
1 spray of parsley,
1 tiny pinch of thyme,
Small slice of onion,
Salt.
Remove all fat from the meat, cut the vegetables into tiny pieces,
shred the meat and put all in a glass jar with the herbs and salt.
Fasten the top and place in a deep pan nearly full of hot water and
cook slowly for three hours. Strain and remove any fat which may have
been left.
MUTTON TEA
½ pound of lean mutton,
½ pint of water,
¼ teaspoonful of salt.
Select the juicy part of the neck, remove as much fat as possible,
cut into tiny pieces, put into a saucepan with cold water and salt.
Simmer gently until the meat turns white and the tea or broth a rich
red-brown. Strain, remove all fat by passing a paper over the top. If
it is not possible to remove the fat in this way, cool the broth and
remove the fat, then reheat. To reheat place the dish holding the broth
in a pan of hot water. Do not allow broths or teas to boil.
CHICKEN BROTH
½ chicken (small fowl is as desirable as a chicken),
1 quart of water,
1 tablespoonful of rice,
½ teaspoonful of chopped parsley,
½ teaspoonful of salt.
Cut the chicken into small pieces, and break the bones. Put the meat
and bones into a saucepan with the cold water, salt and rice. (The rice
may be omitted if preferred.) Simmer for three hours, strain, sprinkle
with parsley and serve.
This broth may be made leaving the rice out until cooked, then strain,
return to the saucepan, reheat to the boiling point, add the rice
and cook for twenty-five minutes. It depends entirely on whether the
patient may have the rice whole or cooked soft enough to pass through a
fine sieve.
MUTTON BROTH (WITH BARLEY)
1 pound of mutton (neck or breast),
1 quart of water,
1 tablespoonful of barley (pearl),
Salt,
Chopped parsley.
Remove all fats possible and cut the mutton into small pieces. Put
into the saucepan with the _cold_ water and salt, bring to the boiling
point, skim, add the barley and simmer for three hours. Strain and
sprinkle with the chopped parsley. If this broth is intended for a
convalescent, it need not be strained; remove the meat and bones only,
leaving the well cooked barley.
OYSTER BROTH
6 selected oysters,
½ cupful of milk or broth,
1 tablespoonful of cream.
Put the oysters, their liquor, and the milk or broth (preferably the
milk) in a saucepan, and bring to the boiling point. Simmer for _one
minute_, and strain. The oysters may be chopped finely and returned to
the broth or not, as liked. It would seem wise in most instances to
remove the beards and gristle first and chop only the soft parts.
CLAM BROTH
Scrub the clams in cold water and place over a hot fire in a large
kettle and heat until the shells open. Place two thicknesses of cheese
cloth over a deep dish and strain. Season the broth and serve.
CLAM JUICE (COMMERCIAL)
There is a clam juice on the market,—a “clam concentrate”—which makes a
satisfactory broth if it is not possible to obtain fresh clams.
1 teaspoonful of concentrated clam juice,
⅓ cupful of boiling water,
Seasoning to suit.
Put the concentrated juice in a cup and pour the boiling water over it,
stirring until well mixed. Season to taste.
One may use milk if one wishes instead of water, or may use half water
and half milk.
COMMERCIAL BEEF TEA OR BROTH
There are several manufacturers who put out concentrated beef extracts,
some in cubes, and some in a sort of paste form. If one uses the cubes,
one cube is used to each three-quarters of a cupful of boiling water.
Season with salt, or with salt and celery salt.
If one wishes, a drop or two of onion juice may be added to this beef
tea, as well as salt and celery salt.
X—MISCELLANEOUS DRINKS
I shall give under this heading several drinks which do not seem to fit
in any other place.
GENERAL HARRISON’S EGG NOGG
1 egg,
½ teaspoonful of sugar,
¼ cupful of crushed ice,
⅔ cupful of sweet cider.
Place all the ingredients in a cocktail shaker and shake well for two
minutes. Strain into a tall, straight-sided glass and sprinkle with
grated nutmeg.
SARATOGA COOLER
1 teaspoonful of powdered sugar,
½ lemon,
½ pint of ginger ale,
Ice.
Put the sugar and lemon juice in a tall glass, stir until the sugar is
dissolved; add two or three pieces of ice, and pour over this a bottle
of ginger ale. Stir and remove the ice. Serve.
SODA NECTAR
1 lemon,
1 cupful of water,
1 teaspoonful of powdered sugar,
⅓ teaspoonful of bicarbonate of soda,
Ice.
Put a cupful of water in an iced tea glass, strain the juice of
a lemon into it; add the sugar and stir well until the sugar is
dissolved. Put in two tablespoonfuls of cracked ice, and stir until
very cold, then stir in the soda. As soon as it begins to effervesce,
serve it.
NECTAR FOR DOG DAYS
(Recipe by a famous mixer of drinks)
1 lemon,
1 bottle of club soda,
Ice.
Strain the juice of the lemon into a tall glass, add two tablespoonfuls
of cracked ice and pour the soda over it. Serve at once.
SNOW BALL
½ teaspoonful of powdered sugar,
1 egg white,
⅓ cupful of white grape juice,
Shaved ice,
Ginger ale.
Select a tall, straight-sided glass—an iced tea glass will do—and
fill it half full with crushed ice. Turn the ice, sugar, egg white,
and grape juice into a cocktail shaker; shake well, strain into the
selected glass and fill with ginger ale.
HORSE’S NECK
1 bottle of ginger ale,
1 lemon.
Peel a lemon in one continuous strip; place in a tall, straight-sided
glass with one end over the edge of the glass, and add several pieces
of ice. Pour over this the ginger ale. If one desires it, a few drops
of bitters may be added.
HAPPY THOUGHT
1 cupful of iced tea,
1 teaspoonful of lemon juice,
3 drops of bitters,
Ginger ale.
Put into a tall glass several pieces of ice and a cupful of cold tea;
add the lemon juice and the bitters; pour in enough ginger ale to fill
the glass.
MARY’S FAVORITE
1 cupful of crushed ice,
⅓ cupful of lemon juice,
⅓ cupful of orange juice,
2 teaspoonfuls of sugar,
1 slice of orange,
1 cherry,
1 spray of mint.
Mix the orange and lemon juice with the sugar and stir until the sugar
is dissolved. Put a cupful of crushed ice into a tall glass and pour
the fruit juice over. Add one cherry, a slice of orange and a spray of
mint. Serve with a straw.
ORANGE STREAM
½ cupful of shaved ice,
1 egg,
2 tablespoonfuls of vanilla syrup,
2 tablespoonfuls of orange syrup,
3 drops of bitters,
½ teaspoonful of orange extract,
Ice cream.
Put the shaved ice into a tall, straight-sided glass, pour over it the
syrups, extract and the bitters; add a generous spoonful of ice cream,
and fill the glass with carbonated water, using a syphon. Serve with a
straw and a spoon.
HARVEST PUNCH
Every one who works in the fields at harvest time knows the necessity
for a cooling drink, whether it be farmer or farmerette. When sending
the jug to the field try this.
1 gallon of spring water,
½ cupful of sugar,
½ cupful of cider vinegar,
1 teaspoonful of ground ginger.
Mix the sugar, ginger and vinegar until the sugar is dissolved and the
ginger blended; pour into the spring water and send to the field at
once.
OATMEAL WATER
This is also an excellent thing for the harvesters.
1 quart of oatmeal gruel (see English oatmeal gruel),
1 gallon of spring water.
Mix the oatmeal gruel with a gallon of fresh spring water and pour it
into a jug and send to the field at once.
SARSAPARILLA WITH CREAM
1 bottle sarsaparilla,
⅛ pint of cream,
Ice.
Put a tablespoonful of cracked ice in a tall, straight-sided glass, add
two tablespoonfuls of cream, and fill the glass with sarsaparilla. This
will be sufficient for two glasses the size of iced tea glasses if one
uses the sarsaparilla which is put up in bottles the size of imported
ginger ale bottles. There is an excellent brand of domestic make on the
market.
EGG PHOSPHATE
4 tablespoonfuls of orange syrup,
1 egg,
Acid phosphate,
Ice,
Soda.
Use an iced tea glass; put a tablespoonful of cracked ice in first, add
the syrup, egg and a half teaspoonful of acid phosphate. Fill the glass
with club soda and shake well. One may make this in a cocktail shaker
or by using a shaker-top with the glass. Sprinkle a little grated
nutmeg on top before serving.
Acid phosphate may be purchased at any drug store.
LEMON EGG PHOSPHATE
3 tablespoonfuls of lemon syrup,
1 egg,
Acid phosphate,
Soda,
Ice.
Use a shaker or shaker-top on the tall glass, as one wishes. Put a
tablespoonful of cracked ice, the egg, syrup and a half teaspoonful of
acid phosphate in the glass; shake well, fill with soda, strain into a
straight, tall serving glass and sprinkle with grated nutmeg.
GRAPE EGG PHOSPHATE
1 tablespoonful of plain syrup,
1 cupful of grape juice,
1 egg,
Acid phosphate,
Ice.
Put three tablespoonfuls of cracked ice, the plain syrup, grape juice,
egg and a half teaspoonful of acid phosphate in a shaker and shake
thoroughly. Strain into a tall serving glass and serve.
LOGANBERRY EGG PHOSPHATE
3 tablespoonfuls of plain syrup,
4 tablespoonfuls of loganberry juice,
1 egg,
Acid phosphate,
Soda,
Ice.
Put the plain syrup, egg, two tablespoonfuls of cracked ice, a half
teaspoonful of acid phosphate, loganberry juice and enough club soda to
nearly fill the glass into a shaker. Shake thoroughly, strain into a
serving glass and serve.
XI—SUNDAES
Because of the popularity of sundaes, and the preference shown by many
for them instead of sweet or fruit drinks, I shall give a goodly number
of suggestions for making these delightful concoctions.
I shall give recipes for sauces to be used on them, as well as
suggestions for preserving and drying cherries.
While the recipes given for syrups, both plain and flavored, are given
primarily for the making of punches, bowls, cups and the like, there
is no reason why these should not be used on sundaes, in fact there is
every reason why they should.
It is also possible and most advisable to use the syrup from canned or
preserved fruits on sundaes, as there is almost always more syrup in a
jar of fruit than is needed, and it may be used to advantage in this
way.
One may make marshmallow cream or purchase it ready for use. One candy
manufacturer in New York puts out an excellent article at a very
reasonable price.
While one almost invariably sees pecan nuts used for topping sundaes,
it is not at all essential that they should be; walnuts, either
domestic or English, may be used with equal success. If obtainable, try
butternuts broken in pieces.
One may use either the short-stemmed, wide-topped sherbet glasses or
the wide long stemmed champagne glasses for service. These are equally
attractive.
Select small plates, place a doylie on each and place the glass on
that. Lay a small spoon on the plate.
In most instances, a rounded spoonful of ice cream is placed in the
glass first, then the syrup or sauce is poured over that, and nuts, or
chopped fruits, or both are then added.
One may use any flavor ice cream one desires, and because of this I
have given a number of recipes for ice creams, not only for making
sundaes because they, too, quench the thirst.
There is one important thing to remember when making sundaes; they must
_never_ look mussy! Even though a number of different things are used
in the making, it is not at all necessary to use such haste that they
will not look appetizing.
After the cream is in the glass, pour the syrup or sauce over
carefully, being sure not to drip it; add the next thing just as
carefully as the first, and if nuts are to top the dish, add only
enough to stay where they are meant to stay—_on the top_. If the nuts
fall to the service plate the whole service is spoiled in appearance.
An attractive service makes for the success of the hostess.
* * * * *
Use vanilla ice cream as the foundation;
Plain syrup, diced bananas, nuts.
Plain syrup, marshmallow cream, chopped bananas, nuts.
Caramel sauce, diced bananas, nuts.
Caramel sauce, sliced bananas, marshmallow cream, nuts.
Caramel sauce, sliced bananas, whipped cream, nuts.
Caramel sauce, diced bananas, whipped cream, chopped cherries.
For a Banana Split use,
1 peeled banana cut in half lengthwise; lay side by side on plate, put
one spoonful of vanilla ice cream on one end, strawberry ice cream on
the other; cover with any fresh fruit in season, crushed and mixed
with plain syrup. Sprinkle with chopped nuts, or if one wishes such a
variety, add whipped cream before the nuts.
* * * * *
Use vanilla ice cream as the foundation;
Cherry syrup, chopped nuts.
Cherry syrup, whole cherries.
Cherry syrup, marshmallow cream, chopped cherries.
Cherry syrup, marshmallow cream, broken nuts, one Maraschino cherry.
Cherry syrup, marshmallow cream, chopped cherries.
* * * * *
Use with vanilla ice cream;
Hot chocolate sauce.
Hot chocolate sauce, nuts.
Chocolate sauce.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, nuts.
Chocolate sauce, marshmallow cream, nuts, malted milk sprinkled over
all.
Chocolate sauce, whipped cream, nuts.
Chocolate sauce, whipped cream, nuts, cherries.
Chocolate sauce, marshmallow, chopped figs.
Chocolate sauce, marshmallow, chopped dates.
Chocolate caramel sauce, nuts.
Chocolate caramel sauce, marshmallow cream, shredded cocoanut.
Chocolate fudge sauce.
Chocolate fudge sauce, nuts.
Chocolate fudge sauce, marshmallow cream, nuts.
Chocolate fudge sauce, marshmallow cream, nuts, cherry.
* * * * *
Use with chocolate ice cream;
Chocolate sauce, marshmallow cream, nuts.
Marshmallow cream, nuts, chopped cherries.
Marshmallow cream, chopped raisins, chopped nuts.
Chocolate sauce, chopped raisins.
* * * * *
Use with vanilla ice cream;
Coffee sauce.
Coffee sauce, whipped cream, nuts.
Coffee syrup, marshmallow cream, chopped cherries.
Coffee syrup, marshmallow sauce, nuts.
* * * * *
With coffee ice cream;
Caramel sauce, nuts.
Caramel sauce, whipped cream, nuts.
Caramel sauce, whipped cream, cherries.
Plain syrup, marshmallow cream, cherry.
Plain syrup, marshmallow cream, nuts.
* * * * *
With vanilla ice cream;
Maple fudge sauce.
Maple fudge sauce, nuts.
Maple fudge sauce, nuts, cherries.
Maple fudge sauce, marshmallow cream, nuts.
Hot maple sauce.
Hot maple sauce, nuts.
Berkshire maple sauce (hot) nuts.
* * * * *
With vanilla ice cream;
Honey sauce, whipped cream.
Honey sauce, whipped cream, nuts.
Honey sauce, chopped cherries.
Honey sauce, chopped raisins.
* * * * *
Use with vanilla ice cream;
Orange sauce, nuts.
Orange sauce, small sections of orange pulp, nuts.
Orange sauce, marshmallow cream, nuts.
Orange sauce, marshmallow cream, chopped cherries.
Orange sauce, marshmallow cream, shredded pineapple, nuts.
* * * * *
Use with vanilla ice cream;
Prune sauce.
Prune sauce, marshmallow cream.
Prune sauce, marshmallow cream, nuts.
* * * * *
Use with peach ice cream;
Peaches sliced thin, whipped cream, cherries.
Marshmallow cream, peaches crushed and mixed with plain syrup.
Crushed peaches, whipped cream, chopped nuts.
Caramel sauce, crushed peaches.
Caramel sauce, marshmallow cream, crushed peaches.
Plain syrup, crushed peaches, whipped cream.
* * * * *
Use with vanilla ice cream;
Place one half peach in the bottom of the glass, one spoonful of ice
cream, place the second half over this and pour raspberry syrup over
all.
Crushed peaches mixed with plain syrup.
Crushed peaches, marshmallow cream, nuts.
Half fresh peach over cream, cover with peach syrup, whipped cream,
nuts.
* * * * *
Use with vanilla ice cream;
Shredded pineapple, plain syrup, whipped cream.
Shredded pineapple, pineapple syrup, nuts.
Caramel sauce, chopped pineapple.
* * * * *
Use with vanilla ice cream;
Caramel sauce, crushed raspberries, nuts.
Caramel sauce, crushed raspberries, whipped cream, whole preserved
raspberries.
Caramel sauce, raspberries, whipped cream.
Caramel sauce, preserved peaches, sliced, crushed raspberries.
* * * * *
Use with strawberry ice cream;
Crushed strawberries.
Crushed strawberries, whipped cream.
Crushed strawberries, marshmallow cream, whole strawberries.
* * * * *
Use with vanilla ice cream;
Crushed strawberries.
Crushed strawberries, plain syrup.
Crushed strawberries, whipped cream, nuts.
Preserved strawberries.
Preserved strawberries, whipped cream.
Preserved strawberries, marshmallow cream, selected strawberries.
Preserved strawberries, whipped cream, a cherry.
* * * * *
With vanilla ice cream;
Crushed raspberries, plain syrup.
Crushed raspberries, whipped cream.
Crushed raspberries, whipped cream, chopped cherries.
Preserved raspberries, chopped nuts.
Preserved raspberries, marshmallow cream.
Preserved raspberries, marshmallow cream, chopped cherries.
* * * * *
Use with pistachio ice cream;
Caramel sauce, chopped cherries, nuts.
Marshmallow cream, chopped cherries, pistachio nuts finely chopped.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, pistachio nuts.
* * * * *
With vanilla ice cream;
Rose sauce, marshmallow cream, candied rose leaves.
Rose sauce, whipped cream, candied rose leaves, nuts.
* * * * *
With vanilla ice cream;
Caramel sauce, whipped cream, candied violets.
Plain syrup, whipped cream, candied violets.