1. TO COOK RICE.--Take two cups of rice and one and one-half pints of
milk. Place in a covered dish and steam in a kettle of boiling water
until it is cooked through, pour into cups and let it stand until
cold. Serve with cream.
2. RICE OMELET.--Two cups boiled rice, one cup sweet milk, two eggs.
Stir together with egg beater, and put into a hot buttered skillet.
Cook slowly ten minutes, stirring frequently.
3. BROWNED RICE.--Parch or brown rice slowly. Steep in milk for two
hours. The rice or the milk only is excellent in summer complaint.
4. STEWED OYSTERS.--Take one pint of milk, one cup of water, a
teaspoon of salt; when boiling put in one pint of bulk oysters. Stir
occasionally and remove from the stove before it boils. An oyster
should not be shriveled in cooking.
5. BROILED OYSTERS.--Put large oysters on a wire toaster Hold over hot
coals until heated through. Serve on toast moistened with cream. Very
grateful in convalescence.
6. OYSTER TOAST.--Pour stewed oysters over graham or bread toasted.
Excellent for breakfast.
7. GRAHAM CRISPS.--Mix graham flour and cold water into a very
stiff dough. Knead, roll very thin, and bake quickly in a hot oven.
Excellent food for dyspeptics.
8. APPLE SNOW.--Take seven apples, not very sweet ones, and bake till
soft and brown. Then remove the skins and cores; when cool, beat them
smooth and fine; add one-half cup of granulated sugar and the white
of one egg. Beat till the mixture will hold on your spoon. Serve with
soft custard.
9. EGGS ON TOAST.--Soften brown bread toast with hot water, put on a
platter and cover with poached or scrambled eggs.
10. BOILED EGGS.--An egg should never be boiled. Place in boiling
water and set back on the stove for from seven to ten minutes. A
little experience will enable anyone to do it successfully.
11. CRACKED WHEAT PUDDING.--In a deep two-quart pudding dish put
layers of cold, cooked, cracked wheat, and tart apples sliced thin,
with four tablespoonfuls of sugar. Raisins can be added if preferred.
Fill the dish, having the wheat last, add a cup of cold water. Bake
two hours.
12. PIE FOR DYSPEPTICS.--Four tablespoonfuls of oatmeal, one pint of
water; let stand for a few hours, or until the meal is swelled. Then
add two large apples, pared and sliced, a little salt, one cup of
sugar, one tablespoonful of flour. Mix all well together and bake in
a buttered dish; makes a most delicious pie, which can be eaten with
safety by the sick or well.
13. APPLE TAPIOCA PUDDING.--Soak a teacup of tapioca in a quart of
warm water three hours. Cut in thin slices six tart apples, stir them
lightly with the tapioca, add half cup sugar. Bake three hours. To be
eaten with whipped cream. Good either warm or cold.
14. GRAHAM MUFFINS.--Take one pint of new milk, one pint graham or
entire wheat flour; stir together and add one beaten egg. Can be baked
in any kind of gem pans or muffin rings. Salt must not be used with
any bread that is made light with egg.
15. STRAWBERRY DESSERT.--Place alternate layers of hot cooked cracked
wheat and strawberries in a deep dish; when cold, turn out on platter;
cut in slices and serve with cream and sugar, or strawberry juice. Wet
the molds with cold water before using. This, molded in small cups,
makes a dainty dish for the sick. Wheatlet can be used in the same
way.
16. FRUIT BLANC MANGE.--One quart of juice of strawberries, cherries,
grapes or other juicy fruit; one cup water. When boiling, add two
tablespoonfuls sugar and four tablespoonfuls cornstarch wet in cold
water; let boil five or six minutes, then mold in small cups. Serve
without sauce, or with cream or boiled custard. Lemon juice can be
used the same, only requiring more water. This is a very valuable dish
for convalescents and pregnant women, when the stomach rejects solid
food.
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