cold, thin, sweet cream; a little grated lemon rind may be added for
flavoring. Stir in slowly, beating thoroughly, two cupfuls of flour
into which a heaping tablespoonful of cornstarch has been sifted. Beat
until light and smooth; then add the well-beaten whites of two eggs,
stirring just enough to mix them in. Turn into oiled, heated gem irons,
and bake in a rather quick oven.
RICE CAKES
Separate four eggs; add a pinch of salt to the whites, beat until
stiff, then set in a cool place. Beat the yolks for several minutes,
then slowly add one cupful of sugar, beating continuously; carefully
fold in the beaten whites, and lastly add one-half cup of flour, sifted
before measuring, and mixed with one-half cup of ground rice; work in
carefully, and quickly turn the mixture into oiled patty-pans, or drop
by spoonfuls into a large oiled baking pan, and bake in a quick oven.
CREAM CAKE
One cupful each of sugar and sweet milk, one egg, one tablespoonful of
butter, two cupfuls of flour, and two teaspoonfuls of baking-powder.
Put together according to general directions. Bake in three layers, and
put together with a filling made as follows: Heat one cupful of milk to
boiling; to this add one-fourth cup of sugar, one dessertspoonful of
flour rubbed smooth in a little cold milk reserved for this purpose,
and one well-beaten egg; boil until thickened, let cool a little, and
spread between the layers.
NUT CAKE
One and one-half cups of sugar, two tablespoonfuls of butter, two eggs,
two cupfuls of flour, with two teaspoonfuls of baking-powder, and one
cupful of milk. Put together according to general directions. Lastly,
stir in one cupful of chopped nuts, and bake in a moderate oven.
FAVORITE CAKE
Beat together for nearly an hour one cupful each of flour and rice
flour, twelve eggs, two cupfuls of sugar, and a spoonful of caraway
seeds. Bake in a tube cake pan.
LAYER CAKE
One and one-half cups sugar, half cup of butter, three eggs, half cup
of milk, and two heaping cups of sifted flour, with two teaspoonfuls
of baking powder. Bake in three layers, and put together with a boiled
frosting to which a cupful of chopped nuts or raisins may be added.
DELICATE CUP CAKE
Take two eggs, beaten separately, one cup of sugar, one cup of rich
milk, two cups of flour, and teaspoonful of vanilla. Make according to
general directions; bake in patty pans, or gem irons.
RAISED FRUIT CAKE
Take one cup of light bread dough when ready for the pans, put into
a dish, and work into it one-half cup of oil or butter, one egg well
beaten, one cup of sugar, one-half cup of milk, one and one-half cups
of flour, and lastly one cup of English currants or seedless raisins,
chopped fine. Turn into an oiled bread tin, let rise in a warm place
for about an hour and a half, or until light, then bake for nearly an
hour in a moderate oven.
FROSTING FOR CAKE
Beat the white of one egg until stiff, add a teaspoonful of
lemon-juice, then gradually add one scant cup of powdered sugar; beat
very hard; flavor as desired. To color it a delicate pink, add a little
currant or strawberry juice; a yellow tint may be obtained by grating
orange or lemon rind, and using two tablespoonfuls of the juice, first
straining through a cloth.
BOILED FROSTING
Without stirring boil one cupful of sugar and two tablespoonfuls of
water in a saucepan until clear; then pour it upon the stiffly beaten
white of an egg, stirring well together, and spread over the cake with
a knife, which dip frequently into cold water.
CREAM ICING
To two tablespoonfuls of cream and one teaspoonful of vanilla or other
flavoring add enough confectioner’s sugar to make it stiff enough to
spread. Orange, or other fruit juice, may be used in place of the cream.
ORANGE ICING
Beat the yolk of one egg and add the juice and grated rind of one
orange and enough confectioner’s sugar to make it stiff enough to
spread.
WHOLESOME DRINKS
Write it underneath your feet,
Up and down the busy street;
Write it for the great and small,
In the palace, cottage, hall,—
Where there’s drink there’s danger.
_—Selected._
Water is best.—_Pindar._
Tea is a stimulant; coffee is a hurtful indulgence.
Wine is a mocker, strong drink is raging; and whosoever is deceived
thereby is not wise.—_Solomon._
If you wish to keep mind clear and body healthy, abstain from all
fermented liquors.—_Sydney Smith._
Many who never touch alcohol ruin their health by tea.—_Hygiene
Review._
Temperance is the parent of health, cheerfulness, and old age.—_George
Mogridge._
CEREAL COFFEE
To prepare, take three and one-half quarts of fresh bran, one and
one-half quarts corn-meal, two cupfuls of molasses, and one cupful
of boiling water; mix all together thoroughly, bake in a large
dripping-pan in the oven till a rich brown color; stir often to prevent
scorching. Make the same as ordinary coffee, only let boil a little
longer.
[Illustration: Coffee Strainer]
CRUST COFFEE
Brown stale pieces of brown or white bread in the oven slowly to a
golden brown; then crush with a rolling-pin. Put the crumbs in a thin
cloth bag, filling only half full, and tying near the top; put the bag
in the coffee-pot and turn on hot water, allowing seven parts of water
to one of crumbs. Boil five or ten minutes. Remove the bag, bring the
coffee to a boil again, and serve with cream and sugar. This makes a
very smooth drink, and is especially nice for the sick.
CORN COFFEE
Brown common field corn as brown as possible without burning; then
pound, or grind coarsely in a coffee-mill, and place in a covered can
ready for use. In making the coffee, mix the white of an egg with three
tablespoonfuls of the ground grain, pour over three or four cups of
boiling water, and steep for ten or fifteen minutes. Serve with cream
and sugar.
Peas, wheat, barley, or rice may be prepared in the same way.
[Illustration: Coffee Mill]
HOT MILK
Heat the milk in a double boiler until the surface becomes wrinkled.
It should be drunk a few sips at a time. A bowl of hot milk and brown
bread forms a nourishing meal.
CAMBRIC TEA
Take a cup of boiling water, add a little cream, and sugar to sweeten.
A simple but pleasant and wholesome drink.
EGG-NOG
Beat one egg and a teaspoonful of powdered sugar to a foam; add the
juice of half a lemon, pour into a glass and fill up with cold water.
EGG-NOG, HOT
Beat well together the yolk of one egg and a tablespoonful of sugar;
add one-half cup of hot milk or water, and the white of the egg beaten
to a stiff froth; stir lightly, and serve.
LEMONADE, NO. 1
Roll the lemons till soft; cut into halves, and with a lemon drill
squeeze out sufficient juice to make one cupful; add to this one cupful
of white sugar; as soon as the sugar dissolves, add about two quarts of
water, and serve. For lemon frappé add the beaten whites of three eggs.
[Illustration: Lemon Drill]
LEMONADE, NO. 2
For each quart desired, take the juice of three or four lemons, and
the rind of one. Peel the rind very thin, getting just the yellow;
place it in a pitcher with the juice of the lemons and from four to
six tablespoonfuls of white sugar. Pour over enough hot water to make
a quart in all; cover at once, and let stand until cold; or pour over
a spoonful or two of boiling water to dissolve the sugar, and add the
necessary quantity of cold water.
HOT LEMONADE
To the juice of each lemon add a cupful of boiling water, and sweeten
to taste. Excellent for a cold.
ORANGEADE
Choose nice, juicy, ripe oranges, and make the same as Lemonade Nos.
1 and 2, only using less sugar. This will be found a much nicer drink
than many imagine. Try it.
FRUIT JUICE LEMONADE
To a pint of lemonade prepared according to foregoing recipes, add a
half cup of strawberry, raspberry, blackberry, or currant juice. This
gives a nice color to the lemonade, besides improving its flavor.
PINEAPPLE LEMONADE
Make the lemonade as indicated above, and flavor with a few spoonfuls
of pineapple juice.
GRAPEADE
Take two pounds of thoroughly ripe purple grapes, crush, and strain
the juice through a coarse cloth or jelly-bag. Add to the juice three
tablespoonfuls of white sugar, and dilute with sufficient cold water to
suit the taste.
FRUIT JUICE DRINKS
Take a small quantity of the juice of any stewed or canned fruit.
Dilute with water, and add sugar according to the acidity of the juice.
When fruit juice is not available, similar drinks may be made by
dissolving fruit jelly in warm water, and allowing to cool. Such drinks
are especially refreshing for the sick.
FRUIT PUNCH
Boil two pounds of sugar and three quarts of water for five minutes.
Then strain, and add to it the juice of two lemons and two oranges, and
one pint of freshly grated pineapple. Let stand for an hour or two,
then add sufficient shaved ice to make it palatable, a cupful of halved
strawberries, a few raspberries, and serve.
BUTTERMILK
If rich and thick, drop into it a piece of ice; or if not, place on
ice till cool. This is a very healthful drink, for, after the butter,
which is the carbonaceous or heat-producing element, is removed, a most
refreshing, nourishing quality remains.
SPECIALLY PREPARED HEALTH FOODS
Nuts, Oils, Etc.
O blessed health! thou art above all gold and treasure. He who has
thee has little more to wish for; and he who is so wretched as to want
thee, wants everything with thee.—_Sterne._
Give a wise man health, and he will give himself every other
thing.—_Colton._
It is health that makes your meat savory, your drink palatable,
your sleep refreshing, your delights delightful, and your pleasures
pleasurable.—_Combe._
[Leaf]
The world is in need of knowledge how to prepare and use simple,
inexpensive, healthful foods. As diseases increase in the animal
creation, it will be more and more necessary for those who desire to
preserve their health to come back to the diet originally given to
man,—a diet consisting chiefly of fruits, grains, and nuts, and various
legumes, roots, and herbs. At the rate disease is increasing at the
present time, it will not be long before it will be unsafe to use
animal products of any kind. It is well, therefore, for all to learn
how to prepare foods without them.
Various nut, cereal, and legume preparations well supply the place of
flesh-meats. The different nut and vegetable oils take the place of
butter, cream, and other animal fats.
In the use of nuts, care should be taken not to use them too freely, as
they are a very rich and concentrated form of food. Eaten sparingly in
their natural state in connection with the meals, or properly combined
with other less concentrated foods, they fill an important place in a
natural dietary.
A little experience in the use of vegetable oils will convince any one
that they are not only palatable, but far more cleanly and wholesome
than many of the ordinary fats used in cooking.
The following recipes are designed to aid especially in preparing foods
in this manner:—
PEANUT BUTTER
Put the shelled peanuts in a pan in a slow oven, leaving the door
slightly ajar; allow to stay in till so dry that the hulls will rub off
easily, but in no case allow to brown or burn. When sufficiently dry,
put into a bag, tie up closely, and knead or roll on a table with the
hands until the husks are well loosened; separate the husks from the
nuts by turning from one pan into another in the wind. Grind, and cook
for several hours in a double boiler with no water added to the nuts.
Put away to use as occasion requires.
[Illustration: Universal Chopper and Nut-Butter Mill]
PEANUT CREAM
Mix one tablespoonful of nut butter with two or three spoonfuls of
water to a smooth cream; then add one-half cupful of water, a little
salt, and stir well together.
PEANUT MILK
Make the same as peanut cream, only add more water.
ALMOND BUTTER
Pour boiling water over the shelled nuts, and let stand from three to
five minutes; then drain, and slip off the husks with thumb and finger.
Put in a warm place till thoroughly dry; grind, and put away for future
use.
ALMOND MILK AND CREAM
Proceed the same as with peanut cream and milk, only using a little
more water.
COCOANUT MILK AND CREAM
Select good cocoanuts with milk in them. Let the milk out of the soft
eye; then, holding the nut in the left hand, strike sharp, quick blows
with a hammer or iron bar on the meridian line, causing the nut to
revolve by tossing it up slightly, when it will break in halves. Grate
on an iron or steel cocoanut scraper, made as shown in accompanying
cut, placing the scraper board across a chair, with a pan upon the
floor to catch the grated nut, while the operator sits upon the board,
takes half of the broken nut in the hollow of both hands, scraping it
back and forth over the sharp teeth till all the meat has been finely
scraped from the shell. For each grated nut pour over a quart of hot
water; stir well, then squeeze and strain through a strong, coarse
cloth. Empty the cocoanut from the cloth into a saucepan, pour over
a little more hot water, stir, and strain through the cloth a second
time, to get out all the milk. This makes cocoanut milk. Using half the
quantity of water makes good cream; or let the milk stand an hour and
skim off the top for thick cream.
[Illustration: Strip of board 4 or 5 inches wide
marked; Steel Plate; Cocoanut Scraper]
COCOANUT-OIL
Cocoanut-oil can generally be purchased in the market from wholesale
druggists, though it is sometimes difficult to get that which is not
rancid. It can be made by taking the cream from a half dozen or dozen
nuts, treated as above, only allowing the milk to stand over night
before skimming, and boiling the cream in an iron vessel, without
stirring, until all the water is evaporated. When done, the sediment
will be found browned, and adhering to the bottom of the vessel.
Bottle, and set away for use.
Ko-nut is a pure, refined cocoanut-oil, which does not turn rancid,
and is, therefore, very nice, and far preferable to the cocoanut-oil
ordinarily obtainable for cooking purposes.
VEGETABLE OIL
There are various good cooking oils, among which may be mentioned
Wesson’s Cooking Oil, and Fairbank’s White Cooking Oil, both refined
products of cottonseed-oil. Olive-oil may also be used in cooking.
HOME-MADE GRANOLA
Take slices of brown, white, or whole wheat bread, place in a moderate
oven until a light brown, break in pieces, and grind coarsely through
a mill. Or, take a cup each of wheat-meal and white flour, one-half
cup each of corn-meal and rolled oats or corn-meal and rye flour, and
enough cold water to make a stiff dough; knead well, roll thin, cut in
squares, and bake until dry and brittle; grind coarsely, and serve
with thin cream, hot or cold milk, cocoanut milk, or fruit juice; or to
each pint of boiling milk or water stir in one cupful of granola, add a
little salt, cook a few minutes, and serve.
NUTMEAT
Take one cup of peanut butter, one and one-half cups hot water, three
heaping tablespoonfuls of gluten, and one level teaspoonful of salt.
Mix all well together, and cook in a double boiler from four to five
hours. A small onion grated fine and a teaspoonful of powdered sage may
be added if desired.
PROTOSE STEAK
Cut protose into slices half an inch thick. Lay on an oiled tin and
place in the oven until nicely browned.
PROTOSE CUTLETS
Take one pound of protose and cut into slices three or four inches long
and one inch wide, lay on an oiled tin, and place in the oven till well
heated; have ready an egg well beaten, to which add a sprinkle of salt;
take the protose from the oven, and dip each piece in the beaten egg,
then roll in fine bread crumbs, place back on the pan, and set in the
oven until nicely browned.
NUT GRAVY
Blend one tablespoonful of nut butter with a little water; stir it into
a pint of boiling water; salt, and thicken with two tablespoonfuls of
browned flour moistened with cold water; boil five or ten minutes. A
few spoonfuls of stewed, strained tomatoes will improve it. Nice with
vegetables or toasts.
EGGS IN NEST ON ZWIEBACK
Take six eggs, or as many as required, break, and separate, by putting
all the whites in one bowl and each yolk in a cup by itself containing
a spoonful or two of cold water. Moisten six slices of zwieback by
pouring over them hot water and quickly draining, and place side by
side in a large shallow baking pan. Beat the whites of the eggs until
very stiff, and place an equal amount on top of each slice of zwieback.
Make a hollow in the center of the whites, lift the yolks out of the
water from the cups with a tablespoon, being careful not to break them,
and place a yolk in each hollow. Sprinkle over a little salt, and place
in the oven until the whites are a delicate brown. Serve as soon as
done. A nice dish for the sick.
SIMPLE DISHES FOR THE SICK.
Health—thou chiefest good,
Bestow’d by heaven,
But seldom understood.
—_Lucan._
Diet cures more than doctors.—_Scotch Proverb._
A merry heart doeth good like a medicine.—_Solomon._
Health is not quoted in the markets, because it is without
price.—_Selected._
The best physicians are Dr. Diet, Dr. Quiet, and Dr.
Merryman.—_Selected._
The less the attention is called to the stomach the better. If you
are in constant fear that your food will hurt you, it most assuredly
will. Forget your troubles; think of something cheerful.—“_Christian
Temperance._”
[Leaf]
Food for the sick should generally be of a very simple character. It
should be such as will furnish the most nourishment with the least
tax upon the digestive organs. It should be prepared with care and
scrupulous cleanliness, well cooked, and served in the most inviting
manner. Cover the tray with clean white linen, and use the daintiest
dishes the house affords.
Other dishes suitable for the sick may be found among the Toasts,
Breads, Fruits, Wholesome Drinks, etc.
GLUTEN GRUEL
For each cupful of boiling milk stir in one tablespoonful of gluten
meal; add a little salt, let boil a moment, and serve.
ARROWROOT GRUEL
Rub one teaspoonful of arrowroot smooth in a tablespoonful of cold
water; pour over it two cups of boiling water, stirring continually;
set the saucepan in hot water till the arrowroot is thoroughly cooked;
turn into a pitcher, add a little sugar to sweeten, and flavor with a
little lemon peel.
GRAHAM GRUEL
Into three cups of actively boiling water, stir one small cup of sifted
Graham flour mixed to a paste with a cup of cold water or milk. Add
a little salt, and cook until done. Add a small quantity of cream or
rich milk, and serve. An excellent breakfast dish for well people also,
especially for children.
CREAMED GRUEL
Cook one tablespoonful of rolled oats in a scant pint of water until
tender; then strain through a sieve. Add one-half cup of thin cream,
and salt to taste; let just come to a boil, remove from the fire, then
stir in the whites of two eggs beaten to a stiff froth. Add a little
sugar if desired.
RICE GRUEL
Wet one teaspoonful of rice flour in a little cold milk, and stir into
one pint of boiling water; salt slightly, and boil until transparent.
Flavor with lemon peel.
MILK GRUEL
Heat one cup of milk to boiling, and stir in one tablespoonful of
fine oatmeal; add a cup of boiling water, and cook until the meal is
thoroughly done. Season with a little salt.
ONION GRUEL
Boil a few sliced onions until tender in a pint of fresh milk, adding a
little oatmeal; season with salt. Good for colds.
LEMONADE, HOT AND COLD
Make as indicated on page 92.
APPLE WATER
Take three ripe, tart, juicy apples, wash and wipe, but do not pare;
slice into a quart of hot water; let stand until cool, pour off the
water, and sweeten it to taste.
RICE WATER
Put into a saucepan one-half cup of well-washed rice; add three cups of
cold water, and boil for thirty minutes. Strain, season with salt, and
serve.
BARLEY WATER
Put two tablespoonfuls of pearl barley into a cupful of boiling water,
and let simmer a few minutes; drain, and add two quarts of boiling
water with a few figs and seeded raisins chopped fine. Cook slowly
until reduced one-half; strain; add sugar to taste, and a little of the
juice and rind of a lemon if desired.
BAKED APPLE
Bake a nice, tart apple, as directed on page 37; serve with cream, or,
when done, cover with a meringue made of the beaten white of an egg and
a teaspoonful of powdered sugar, and lightly brown in the oven.
CUP CUSTARD
To one well-beaten egg add a tablespoonful of sugar, turn into a cup,
and fill up the cup with milk, stirring all together. Set the cup in a
basin of hot water, and bake in the oven until just set. Serve from the
cup in which it was baked. The custard may be flavored with lemon or
vanilla, if desired.
BEAN BROTH
Look over and wash one cupful of beans, and put to cook in plenty of
water, replenishing with hot water occasionally, if necessary. Cook
slowly until tender, when there should be but little more than a cupful
of broth remaining. Drain this off, season with a spoonful of cream, a
little salt, and serve hot.
WHITE OF EGG AND MILK
Beat the white of an egg to a stiff froth, and stir briskly into a
glass of cold milk. Good for persons with weak digestion.
STEAMED EGG
Break an egg into an egg-cup or patty-pan, sprinkle slightly with salt,
and steam over boiling water until the white is set.
SCRAMBLED EGG
Heat two tablespoonfuls of water in a saucepan, break into it a fresh
egg, and stir lightly until set, but not stiff. Add salt, and serve on
toast.
BAKED MILK
Put the milk into an earthen jar, cover the opening with a white paper,
and bake in a moderate oven until thick as cream. May be taken by the
most delicate stomach.
TAPIOCA CUP CUSTARD
Soak one tablespoonful of tapioca in a small cup of milk for two hours;
then stir in the beaten yolk of a fresh egg, a teaspoonful of sugar,
and a very little salt; turn into a cup, and bake in the oven for
twelve or fifteen minutes.
Will fortune never come with both hands full,
And write her fair words still in foulest letters?
She either gives a stomach, and no food,—
Such are the poor, in health, or else a feast,
And takes away the stomach,—such are the rich,
That have abundance, and enjoy it not.
—_Shakespeare._
FOOD FOR INFANTS
OATMEAL WATER AND MILK
For an infant under three months, put one tablespoonful of fine oatmeal
into a pint of boiling water, boil for an hour, replenishing with
boiling water to keep the quantity good; strain, and add one cup of
sterilized milk. Feed in bottle. For infants from three to six months,
use equal portions of milk and oatmeal water, and after six months,
two-thirds milk.
SUBSTITUTE FOR MOTHER’S MILK, NO. 1
Take one ounce cow’s milk, two ounces cream, three drams milk sugar,
one grain bicarbonate of soda, and one ounce of water. Increase the
quantity of milk and cream as the child gets older.
SUBSTITUTE FOR MOTHER’S MILK, NO. 2
Take one tablespoonful of cream, four of milk, two of limewater, and
four of sweetened water. Sugar of milk, two ounces to a pint of water,
is preferable to ordinary sugar for preparing the sweetened water. This
will generally agree with the most delicate stomach.
WHITE OF EGG AND WATER
Stir well the white of an egg into a cupful of as warm water as can
be used without coagulating the egg. Good for infants suffering with
extremely weak digestion, and unable to take milk.
MISCELLANEOUS
TO STERILIZE MILK
As soon as received, heat to nearly the boiling-point; then remove from
the fire, and cool as quickly as possible, by pouring it into clean
pans, previously scalded, and placing these in cold water.
COTTAGE CHEESE
Set a pan containing a quart or more of thick, sour milk in a pan of
hot water, or on the back of the stove; as soon as the whey separates
from the curd, line a colander with a cloth, pour in the scalded milk,
tie the corners of the cloth together, and hang up till well drained;
put into a bowl, add one-fourth teaspoonful of salt, and enough sweet
cream to make as moist as desired; mix smooth with a spoon, turn
lightly into a dish, and serve.
HOMINY OR HULLED CORN
To hull four quarts of corn, use one heaping tablespoonful of soda,
and water enough to cover the corn. Boil for four hours, or until
the hull is well loosened and can be readily removed. Then wash in
cold water thoroughly, stirring, rubbing, and rinsing until the hulls
have all been turned off. Soak in clear water overnight to remove all
traces of soda, and cook in a kettle or large saucepan all day in clear
water, stirring occasionally to prevent burning on the bottom, and
replenishing with hot water as needed. Season with salt, put into a
jar, and keep in a cool place.
DRIED SWEET CORN