RECIPES FOR FOODS FOR INVALIDS AND SEMI-INVALIDS
The purpose is not to give such recipes as are found in ordinary
cookbooks, but simply to suggest foods useful for invalids, for
semi-invalids, or for chronic, abnormal conditions of digestive organs.
_Water._ Pure and carbonated; mineral waters containing iron, sulphur,
lithium, etc.
Hot drinks should be served at a temperature of from 122 to 140 degrees
F. When water is used as a hot drink it should be freshly drawn,
brought to a boil, and used at once. This sterilizes and develops a
better flavor.
Cold water should be thoroughly cooled, but not iced, unless ice water
is sipped very slowly and held in the mouth until the chill is off.
Water is best cooled by placing the receptacle on ice rather than by
putting ice in the water.
_Fruit Juices._ Under fruit juices are: grape juice, apple juice,
currant juice, pineapple juice, orangeade, and lemonade.
They are especially grateful to fever patients and are often used
to stimulate the appetite. They are particularly valuable for the
acids which they contain, which aid the action of the kidneys and the
peristaltic action of the digestive tract; they also increase the
alkalinity of the blood.
Apples contain malic acid, lemons citric acid, and grapes tartaric
acid. The ferment in the ripe pineapple juice aids in the digestion of
proteins.[16]
_Lemonade._ Wash and wipe a lemon. Cut a slice from the middle into
two pieces to be used in the garnish before serving; then squeeze the
juice of the rest of the lemon into a bowl, keeping back the seeds.
Add sugar and boiling water; cover and put on ice to cool; strain and
pour into a glass.
_Fruit Lemonade._ To change and vary the flavor, fresh fruit of all
kinds may be added to strong lemonade, using boiling water as directed
above.
_Egg Lemonade._ Beat an egg thoroughly, add 2 tablespoonfuls of sugar,
2 tablespoonfuls of lemon juice, and gradually pour in one cup of cold
water. Stir until smooth and well mixed. Serve thoroughly cold. This
drink is very easily digested, the lemon having partly digested the
egg; 2 tablespoonfuls of sherry or port may be added.
_Bran Lemonade._ Mix one-quarter cup of wheat bran with 2 cups of cold
water. Allow this to stand overnight and in the morning add the juice
of a lemon.
_Pineapple Lemonade._ Mix one-half cup of grated pineapple with the
juice of 1 lemon and 2 tablespoonfuls of sugar; add one-half cup of
boiling water, put on ice until cool, then add 1 cup of ice-cold
water. Strain and serve.
_Grape Lemonade._ To 1 cup of lemonade, made as directed above, rather
sweet, add one-half cup of grape juice.
_Effervescing Lemonade._ To the juice of 1 large lemon add a lump or
two of sugar which has been rubbed on the rind. Pour on it half a pint
of cold or ice water. Add half a teaspoonful of bicarbonate of soda
after it has been placed in the tumbler.
_Orangeade._ One orange, 1 teaspoonful of sugar, three-quarters of a
coffee cup of water. Wash and wipe the orange. Squeeze the juice into
the sugar. Add the cold water which has previously been boiled. Strain.
_Apple Water._ Slice 1 pound of apples, put in a jar with one-fourth
of a pound of brown sugar. Pour over apples and sugar 1 gallon of
boiling water. When cool put the apples through a colander. Bottle but
do not cork. Keep in a cool place. May be poured over toasted bread.
_Mixed Fruit Drink._ Mix one-quarter cup of grated pineapple, the juice
of half a lemon, the juice of half an orange, 1 cup of boiling water,
and sugar to taste. Put on the ice until cool. Strain and add more cold
water and sugar according to taste.
_Pineapple Juice._ Pour one-half cup of pineapple juice over crushed
ice and serve in a dainty glass. This is especially helpful in cases
of weak digestion and in some throat troubles—as stated above, the
pineapple aids protein digestion.
_Lemon Whey._ Heat 1 cup of milk in a small saucepan, over hot water,
or in a double boiler. Add 2 tablespoonfuls of lemon juice; cook
without stirring until the whey separates. Strain through cheesecloth
and add two teaspoonfuls of sugar. Serve hot or cold. Garnish with
small pieces of lemon.
_Wine Whey_ may be made in the same way, using one-quarter cup of
sherry wine to 1 cup of hot milk.
_Grape Juice, Apple Juice, and Currant Juice_ are tonics and make a
dainty variety for the sick room. They should be used according to
their strength, usually about one-third juice to two-thirds water. They
should be kept cold and tightly corked until ready to serve.
_Grape Lithia._ Add 4 ounces of Lithia-water to 1 ounce of grape juice
and 2 teaspoonfuls of sugar.
_Grape Nectar._ Boil together 1 pound of sugar and one-half pint of
water until it begins to thread. Remove from the fire and when cool add
the juice of 6 lemons and 1 quart of grape juice. Let stand overnight.
Serve with ice water, Apollinaris, or plain soda water.
_Tea Punch._ Pour boiling lemonade, sweetened to taste, over tea
leaves. Allow the liquid to stand until cool. Then strain and serve
with shaved ice and slices of lemon. This makes a delicious cooling
drink for hot weather.
LIQUID FOOD
Under this heading such liquids are given as are actual foods.
_Milk._ Milk is a complete food and a perfect food for infants, but not
a perfect food for adults. It may be used as
Whole or skimmed;
Peptonized; boiled;
Sterilized; pasteurized;
Milk with lime water, Vichy or Apollinaris;
With equal parts of farinaceous liquids;
Albuminized milk with white of egg;
Milk with egg yolk, flavored with vanilla, cinnamon, or nutmeg;
Milk flavored with coffee, cocoa, or meat broth;
Milk punch; milk lemonade;
Kumyss; kefir or whey, with lemon juice, as above.
_Milk and Cinnamon._ Boil in one pint of new milk sufficient cinnamon
to flavor it and sweeten with white sugar.
_Egg Preparations._ These consist of:
Albumin water (diluted white of egg), flavored with fruit juice;
Egg lemonade; egg orangeade;
Egg with meat broth;
Egg with coffee and milk;
Chocolate eggnog.
Often the white of egg, dissolved in water or milk, is given when the
yolk cannot be digested because of the amount of fat which it contains.
When one is inclined to biliousness, the egg is better digested if
beaten in wine.
The albuminous or egg drinks are best prepared cold.
_Eggnog._ To make eggnog, separate the white and the yolk, beat the
yolk with three-quarters of a tablespoonful of sugar and a speck
of salt until creamy. Add three-quarters of a cup of milk and 1
tablespoonful of brandy. Beat the white until foamy, add to the above
mixture, and serve immediately. A little nutmeg may be substituted for
the brandy. The eggs and milk should be chilled before using. Eggnog
is very nutritious.
_Egg Broth._ Beat the yolk of 1 egg, add 1 tablespoonful of sugar
and a speck of salt. Add 1 cup of hot milk and pour it on gradually.
Flavor with nutmeg.
Dried and rolled bread crumbs may be added, or beef, mutton, or
chicken broth may be used in place of the milk, and the sugar may be
omitted. The whole egg may be used if desired.
This is very delicious made with beef broth, instead of hot milk.
Pineapple juice or coffee may be used.
_Coffee Eggnog._ 1 egg, 1-1/4 teaspoons of sugar, one-half scant cup
of milk or cream, one-half scant cup of coffee.
_Egg Malted Milk._ Mix 1 tablespoonful of Horlick’s Malted Milk with
1 tablespoonful of crushed fruit and 1 egg; beat for five minutes.
Strain and add 20 drops of acid phosphate, 1 tablespoonful of crushed
ice, and three-quarters cup of ice water. A grating of nutmeg may be
used for flavor.
_Grape Yolk._ Separate the white and the yolk of an egg, beat the
yolk, add the sugar, and let the yolk and sugar stand while the white
of the egg is thoroughly whipped. Add 2 tablespoonfuls of grape juice
to the yolk and pour this on to the beaten white, blending carefully.
Have all ingredients chilled before blending and serve cold.
_Albuminized Milk._ Beat one-half cup of milk and the white of 1 egg
with a few grains of salt. Put into a fruit jar, shake thoroughly
until blended. Strain into a glass and serve cold.
_White Wine Whey._ To half a pint of milk boiling add 1 wineglassful
of sherry. Strain through a cheesecloth. Sweeten with powdered sugar
to taste. For a child give a tablespoonful every 2 or 3 hours.
_Albumin Water._ Albumin water is used chiefly for infants in cases of
acute stomach and intestinal disorders, in which some nutritious and
easily assimilated food is needed. The white of 1 egg is beaten and
mixed with a pint of water, which has been boiled and cooled.
_Albuminized Grape Juice._ Put 2 tablespoonfuls of grape juice into a
dainty glass with pure chopped ice. Beat the white of 1 egg, turn into
the glass, sprinkle a little sugar over the top, and serve.
_Cream of Tartar Water._ Dissolve a teaspoonful or a teaspoonful and a
half of cream of tartar in a pint of boiling water, flavor with lemon
peel and sugar. Strain and drink when cold.
_Farinaceous Beverages._ These are all made by slowly cooking cereals,
such as barley, rice, oatmeal, etc., in a large quantity of boiling
water from two to three hours, straining off the liquid, and seasoning
to taste. They are particularly valuable when only a small amount of
nutriment can be assimilated. Since the chief ingredient is starch,
long cooking is necessary to make soluble the starch globules, so that
it can be more readily digested. Since these drinks are given only in
case of weak digestion, it is important that they be taken slowly and
held in the mouth until they are thoroughly mixed with the saliva.
_Barley Water_ (Infant feeding). Mix 1 teaspoonful of barley flour
with 2 tablespoonfuls of cold water, until it is a smooth paste. Put
in the top of a double boiler and add gradually 1 pint of boiling
water. Boil over direct heat five minutes, stirring constantly; then
put into a double boiler, over boiling water, and cook fifteen minutes
longer. This is used as a milk diluent for normal infants and to check
diarrhea.
For children or adults use one-half teaspoonful of barley or rice
flour, 1 cup of boiling water, and one-quarter teaspoonful of salt.
Cream or milk and salt may be added for adults, or, lemon juice and
sugar, according to the condition.
Barley water is an astringent and used to check the bowels when they
are too loose.
_Barley Water_ (Bartholow). Wash 2 ounces of pearl barley with cold
water. Then boil it for five minutes in some fresh water and throw
both waters away. Then pour on 2 quarts of boiling water and boil it
down to a quart. Stir and skim occasionally. Flavor with lemon rind.
Add sugar to taste but do not strain unless the patient requests it.
_Rice Water or Mucilage of Rice._ Thoroughly wash 1 ounce of rice with
cold water. Then soak for three hours in a quart of water kept at a
tepid heat, stirring from time to time, and afterwards boil slowly
for an hour and strain. This is useful in dysentery, diarrhea, and
irritable states of the alimentary canal. It may be sweetened and
flavored in the same way as barley water.
_Flaxseed Tea._ One-half cupful of flaxseed to 1 quart of boiling
water. Boil thirty minutes and let stand near the fire to thicken.
Strain, add lemon juice and sugar to taste.
_Rice Water._ Wash 2 tablespoonfuls of rice, add 3 cups of cold water,
and soak thirty minutes. Then heat gradually and cook one hour until
the rice is tender. Strain through muslin, reheat, and dilute with
boiling water or hot milk to the consistency desired. Season with
salt; sugar may be added if desired and cinnamon, if allowed, may be
cooked with it as a flavor. One teaspoonful of stoned raisins may be
added to the rice, before boiling, if there is no bowel trouble.
_Oatmeal Water._ Mix 1 tablespoonful of oatmeal with 1 tablespoonful
of cold water. Add a speck of salt and stir into it a quart of boiling
water. Boil for three hours, replenishing the water as it boils away.
Strain though a fine sieve or cheesecloth, season, and serve cold.
Sufficient water should be added to keep the drink almost as thin as
water.
_Toast Water._ Toast thin slices of stale bread in the oven; break up
into crumbs; add 1 cup of boiling water and let it stand for an hour.
Rub through a fine strainer, season with a little salt. Milk, or cream
and sugar may be added if desirable. This is valuable in cases of
fever or extreme nausea.
_Sago Soup._ Stew 2 ounces of the best sago in a pint of water until
it is quite tender. Mix with half a pint of good boiling cream and the
yolks of two fresh eggs. Put into it 1 quart of essence of beef. Mix
thoroughly. The beef essence must be heated separately and mixed while
both mixtures are hot. This must be served warm.
_Crust Coffee._ Dry crusts of brown bread in the oven until they are
hard and crisp. Pound or roll them and pour boiling water over. Let
soak for fifteen minutes, then strain carefully through a fine sieve.
_MEAT JUICES_
Meat juice may be prepared in three ways:
(1) Broil quickly, or even scorch, a small piece of beef. Squeeze out
the juice with a lemon squeezer, previously dipped in boiling water.
Catch the juice in a hot cup. Season and serve. If desirable to heat it
further, place the cup in hot water.
(2) Broil quickly, cut up and put the small pieces into a glass jar.
Set the covered jar in a pan of cold water. Heat gradually for an
hour, never allowing the water to come to a boil. Strain and press out
the clear, red juice, season, and serve. One pound of beef yields 8
tablespoonfuls of juice.
(3) Grind raw beef and place in a lightly covered jar with 1 gill of
cold water to a pound of beef. Stand it on ice overnight and squeeze
through a bag. Strain, season, and serve.
_Meat Tea._ Meat tea is made by using a pound of meat to a pint of
water. Grind the meat, place in a jar, and cover with the cold water.
Set the jar in an open kettle of water and cook for two hours or more,
not allowing the water to boil. Strain by squeezing through a bag,
skim off the fat, and season.
_Meat Broth._ Meat broth is made from meat and bone, with or without
vegetables. The proportion is a quart of water to a pound of meat.
Cut the meat into small pieces, add the cold water, and simmer until
the quantity is reduced one-half. Strain, skim, and season with salt.
Chicken, veal, mutton, and beef may be used in this way. It may be
seasoned with onions, celery, bay-leaves, cloves, carrots, parsnips,
rice, barley, or tapioca. Stale bread crumbs may be added.
_Mutton and Chicken Broth._ Cut up a chicken or a pound of mutton,
because it is free from fat, put into cold water to cover, and let
stand on ice two or three hours. Cook over a slow fire until the meat
falls from the bone. Strain, cool, skim off the fat, salt to taste,
and allow to cool. This may be served hot or cold.
_Broth for the Sick._ To 1 pound of chopped lean meat of any kind,
except pork or veal, add 1 pint of cold water or one pint and a half
on ice. Let stand in a covered glass fruit jar for from four to six
hours, cook for three hours in a closed jar placed in a kettle of
water, strain, cool, skim off the fat, clear with a beaten egg, season
to taste. This may be given warm or cold.
_Beef Tea and Oatmeal._ Two tablespoonfuls of oatmeal and 2 of cold
water, mix thoroughly. Add a pint of good beef tea which has been
brought to the boiling point. Boil together for five minutes. The
oatmeal must have been previously cooked for a long time. It may be
taken from that prepared for the morning meal.
* * * * *
_Soups._ Clear soups are made by cooking raw meat or vegetables, or
both together, slowly, for a long time, then straining the liquid. The
flavor may be changed by browning the meat or vegetables in butter
before adding the water.
* * * * *
Cream soups are made in the proportion of 1 quart of vegetables (such
as corn, peas, beans, tomatoes, celery, or asparagus) to 1 pint of
water and adding 1 pint of milk. Cook the vegetables thoroughly in
water and mash through a colander. To this water and pulp add a
cream sauce made in the proportion of 4 tablespoonfuls of flour, 4
tablespoonfuls of butter, and 1 pint of milk, for vegetables poor in
starch or protein. Add 2 tablespoonfuls of flour, 2 tablespoonfuls of
butter, and a pint of milk for those rich in protein. Season to taste.
Tomato acid should be counteracted by the addition of one-eighth
tablespoonful of soda before the milk is added.
Potato soup may be flavored with onion or celery, or both.
_SEMI-SOLID FOODS_
The following lists of foods are given for ready reference:[17]
_Jellies._
(a) Meat jellies and gelatin; veal, beef, chicken, mutton.
(b) Starch jellies, flavored with fruit; cornstarch, arrowroot, sago,
tapioca.
(c) Fruit jellies and gelatin.
_Custards._
(a) Junkets of milk, or milk and egg (rennet curdled), flavored with
nutmeg, etc.
(b) Egg, milk custard, boiled or baked.
(c) Cornstarch, tapioca, boiled custard.
(d) Frozen custard (New York ice cream.)
_Gruels._ (Farinaceous.)
(a) Milk gruels.
(b) Water gruels.
_Jellies.—Meat Jellies_ are made in two ways:
(1) Cook soup meat (containing gristle and bone) slowly for a long
time in just enough water to cover. Strain and set the liquid away in
a mold to cool and set. If desired, bits of shredded meat may be added
to the liquid before molding.
(2) Use meat broth and gelatin in the proportion of 1 tablespoon
gelatin to three-quarters of a cup of hot broth. Pour into mold and
set on ice.
_Starch Jellies._ Starch jellies are made by cooking in a pint of
fruit juice or water until clear, 2 tablespoonfuls of tapioca,
arrowroot, sago, cornstarch, or flour. Sweeten to taste.
If water is used, fresh fruit may be used either in the jelly or in a
sauce poured over the jelly.
_Fruit Jellies._ These are made:
(1) Of fruit juice and sugar in equal quantities, cooked until it will
set when cooled;
(2) Of fruit juice and gelatin in the proportion of 1 tablespoon of
gelatin to three-fourths of a cup of fruit juice, or one-half box
gelatin to 1-1/2 pints of juice. Sugar to taste. Made tea or coffee,
or cocoa or lemonade may be used in the same proportion.
_Custards._ These are made with (1) milk, (2) milk and eggs, (3) milk,
egg, and some farinaceous substances as rice, cornstarch, tapioca. In
the first the coagulum is produced by the addition of rennet, in the
other two by the application of heat.
_Plain Junket._ Dissolve in a cup of lukewarm milk (never warmer),
a tablespoon of sugar or caramel syrup. Add a quarter of a junket
tablet, previously dissolved in a tablespoon of cold water. Stir a
few times, add vanilla, nuts, or nutmeg if desired. Pour into a cup
and set aside to cool and solidify. This may be served plain or with
whipped cream, or boiled custard.
_Egg-Milk Custard._ When eggs are used for thickening, not less than
four eggs should be used to a quart of milk (more eggs make it richer).
_Snowballs._ Heat 1 pint of milk with sugar to taste. Beat the whites
of 3 eggs stiff, then beat in 1-1/2 tablespoonfuls of powdered sugar.
Drop by spoonfuls into the hot milk, turn in three minutes, and take
out. Beat yolks of the eggs, pour the hot milk over them, and allow to
thicken. Do not boil. Arrange snowballs in dish and pour custard over.
Serve cool.
_Boiled Custard._ One pint of milk, 2 eggs, one-half cup of sugar,
one-half saltspoon of salt. Scald the milk, add the salt and sugar,
and stir until dissolved. Beat the eggs very thick and smooth. Pour
the boiling milk on the eggs slowly, stirring all the time. Pour the
mixture into a double boiler, set over the fire, and stir for ten
minutes. Add flavoring. As soon as a thickening of the mixture is
noticed remove from the fire, pour into a dish, and set away to cool.
This custard makes _cup custard_, the sauce for such puddings as _snow
pudding_, and when decorated with spoonfuls of beaten egg-white, makes
_floating island_.
_Baked Custard._ Proceed as in boiled custard, but instead of pouring
into a double boiler pour into a baking dish. Set the dish in a pan
of water, place in the oven, and bake until the mixture is set in the
middle.
_Farinaceous Custards._ Make like boiled custard, using one less egg
and adding one-quarter cup of farina, tapioca, cornstarch, arrowroot,
or cooked rice to the hot milk and egg.
_Sago_ should be soaked overnight before using.
_Tapioca_ should be soaked one hour before using.
_Coffee Custard._ Scald one tablespoon of ground coffee in milk and
strain before proceeding as for boiled custard.
_Chocolate Custard._ Add one square of grated chocolate to the milk.
_Caramel Custard._ Melt the dry sugar until golden brown, add the hot
milk, and when dissolved proceed as before. Bake.
_Milk for Puddings or Stewed Fruit_ (Ringer). Boil a small piece of
lemon rind and 2 cloves in a pint of milk. Mix half a teaspoonful of
arrowroot in a little cold milk and add it to the boiled milk. Stir
until about the consistency of cream. Beat up the yolks of 3 eggs in a
little milk. Beat into the hot milk taken off the fire and as it cools
add the eggs and a tablespoonful of orange flower water, stirring it
constantly until quite cool. Keep in a very cool place until required
for use.
_Bread Jelly._ Pour boiling water on stale bread and allow it to soak
until soft. Pour off the water, add fresh water to cover, and boil
until stiff and until it becomes jelly-like when it cools. It may be
eaten with milk or cream.
_SOLID FOODS_
(Suitable for Invalids)
_Toasts._
(a) Cream toast.
(b) Milk toast.
(c) Water toast.
_Creams._
(a) Plain.
(b) Whipped.
(c) Ice cream.
_Oils._
(a) Plain olive, cotton seed, or nut.
(b) Butter.
(c) Emulsion, as mayonnaise.
(d) Cod-liver oil, plain or emulsified.
_Cereals._
(a) Porridges and mushes—Oatmeal, corn meal, wheat, rice, etc.
(b) Dry preparations—Shredded wheat biscuit, corn flakes, puffed
rice, puffed wheat, triscuit.
_Breads._
(a) Plain—White, Graham, nutri-meal, whole wheat, brown, rye, etc.
(b) Toasts—Dry, buttered, zwieback.
(c) Crackers—Soda, Graham, oatmeal, Boston butter, milk.
(d) Biscuits—Yeast biscuits (twenty-four hours old), baking-powder
biscuit, beaten biscuit.
_Egg Preparations._
(a) Boiled, poached, scrambled, baked.
(b) Omelets.
(c) Souffles of meat and of potatoes.
_Meats._
(a) Beef or mutton—Broiled or roasted.
(b) Chicken, turkey, or game—Broiled or roasted.
(c) Fish—Broiled, boiled, or baked.
(d) Oysters—Canned, stewed, etc.
(e) Clams—Chowder, broiled, or baked.
_Vegetables._
(a) Potatoes—Baked, boiled, creamed, or escalloped.
(b) Sweet potatoes, baked or boiled.
(c) Green peas, plain or creamed.
(d) Lima beans, plain or creamed; string beans, plain or
creamed; cauliflower, plain or creamed; carrots;
parsnips.
_Fruits._
(a) Fresh—Oranges, grapes, melons, etc.
(b) Stewed—Apples, plums, apricots, pears, berries, etc.
(c) Baked—Apples, bananas, pears.
(d) Canned—Peaches, apricots, plums, pears, etc.
(e) Preserved—Peaches, plums, quinces, etc.
_Gruels._ Gruels are a mixture of grain or flour with either milk
or water. They require long cooking and may be flavored with sugar,
nutmeg, cinnamon, or almond.
Take the meal or flour (oatmeal, 2 tablespoons, or corn meal, 1
tablespoon, or arrowroot, 1-1/2 tablespoons). Sift it slowly into
1-1/2 cups boiling water, simmer for an hour or two. Strain off the
liquid; add to it 1 teaspoon of sugar, season with salt, and add 1 cup
of warm milk.
_Water Gruel._ If water gruel is desired, let the last cup of liquid
added be water instead of milk.
_Cream Gruel._ A cream gruel may be made by using rich cream instead
of milk or water.
_Barley Gruel._ Barley gruel (usually a water gruel) is prepared as
follows: Moisten 4 tablespoons of barley flour in a little cold water
and add it slowly to the boiling water. Stir and boil for twenty
minutes.
* * * * *
_Toasts._—_Cream Toast._ Toast the bread slowly until brown on both
sides. Butter and pour over each slice enough warm cream to moisten
(the cream may be thickened slightly and the butter may be omitted).
_Milk Toast._ One tablespoon of cornstarch or flour; one cup of milk,
salt to taste, and boil. Butter the toast and pour over it the above
white sauce.
_Water Toast._ Pour over plain or buttered toast enough boiling water
to thoroughly moisten it.
* * * * *
_Souffles of Fruit, etc._ The distinguished feature of a souffle is a
pastry or pulpy foundation mixture, and the addition of stiffly beaten
egg-white. A souffle may or may not be baked.
_Plain Souffle._ Two tablespoons flour; 1 cup of liquid (water, milk,
or fruit juice); 3 or 4 eggs; sugar to suit the fruit. If thick fruit
pulp is used, omit the thickening. Beat the egg-yolks until thick.
Add sugar gradually and continue beating. Add the fruit (if lemon
juice add some rind also). Fold in the well-beaten whites. Bake in a
buttered dish (set in a pan of hot water) for thirty-five or forty
minutes in a slow oven.
_Fresh Fruit Souffle._ Reduce the fruit to a pulp. Strawberries,
peaches, prunes, apples, bananas, etc., may be used. Sweeten the pulp.
Beat the egg-white to a stiff froth, add the fruit pulp slowly. Chill
and serve with whipped cream or soft custard.
_Chocolate Souffle._ Two tablespoons flour; 2 tablespoons butter;
three-quarters cup of milk; one-third cup of sugar; 2 tablespoons hot
water. Melt the butter, add the flour, and stir well. Pour the milk
in gradually and cook until well boiled. Add the melted chocolate, to
which the sugar and hot water have been added. Beat in the yolks and
fold in the whites of the eggs. Bake twenty-five minutes.
_Farina Souffle._ Cook the farina (4 tablespoons) in a pint of boiling
water. Stir this with the egg-yolks, add sugar or salt, and later fold
in the egg-whites, flavor, and set away to cool.
FOOTNOTES:
[16] Many of the recipes given for fruit beverages are adapted from
_Practical Dietetics_ by Alida Frances Pattee, Publisher, Mt. Vernon,
N. Y.
[17] _Nutrition and Dietetics_, by Dr. W. S. Hall, D. Appleton & Co.,
New York.