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Classic
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page 415
oven to a brown crust. Part of the dough may be baked in a small loaf to be
eaten warm. (It can be made with water by using a little butter, but is not so
good.) Any remaining may be split for dinner or toasted for tea.--Mrs. L. S.
Williston, Jamestown, N. Y.
BROILED BEEFSTEAK. --Many times a small piece of "tenderloin" or "porterhouse"
is more wholesome for an invalid than broths and teas, and with this may be
served a potato, roasted in the ashes, dressed with sweet cream (or a little
butter) and salt, or nicely cooked tomatoes. Have the steak from half an inch to
an inch thick, broil carefully two or three minutes over hot coals, turning
often with a knife and fork, so as not to pierce it. When done, put on a small
dish, season slightly with salt and pepper and a small bit of butter, garnish
with the potato and serve hot.--Mrs. E. T. Carson.
BROILED CHICKEN, QUAIL, SQUIRREL OR WOODCOCK. --Any of these must be tender.
Take the breasts of the first two, or the thighs of the others; place on hot
coals or on a broiler, turning often to prevent burning. When done, remove the
burned parts, if any, season slightly with butter, pepper and salt, and serve at
once.--Mrs. W. W. W.
CHICKEN BROTH. --Take the first and second joint of a chicken, boil in one quart
of water till very tender and season with a very little salt and pepper.--Miss.
M. R. Johnson.
CRUST COFFEE. --Toast bread very brown, pour on boiling water, strain and add
cream and sugar, and nutmeg if desired.
CREAM SOUP. --One pint boiling water, half tea-cup cream; add broken pieces of
toasted bread and a little salt.--Mrs. Mary A. Thomson.
EGG GRUEL. --Beat the yolk of an egg with a table-spoon of sugar, beating the
white separately; add a tea-cup of boiling water to the yolk, then stir in the
white and add any seasoning; good for a cold.
UNCOOKED EGG. --This is quite palatable, and very strengthening, and may be
prepared in a variety of ways. Break an egg into a goblet and beat thoroughly,
add a tea-spoon sugar, and after beating a moment add a tea-spoon or two of
brandy or port wine; beat well and add as much rich milk, or part cream and
milk, as there is of the mixture.
Or, omit brandy and flavor with any kind of spice;
or, milk need not be added,
or the egg may be beaten separately, stirring in lightly the well-whipped whites
at the last.
FEVER DRINK. --Pour cold water on wheat bran, let boil half an hour, strain and
add sugar and lemon-juice. Pour boiling water on flax-seed, let stand till it is
ropy, pour into hot lemonade and drink.
GRAHAM GEMS FOR INVALIDS. --Mix Graham flour with half milk and half water, add
a little salt, beat, making the batter thin enough to pour; have the gem-pan
very hot, grease it, fill as quickly as possible and return immediately to a hot
oven; bake about thirty minutes. Practice will teach just the proper consistency
of the batter, and the best temperature of the oven. It will not be good unless
well beaten.
JELLICE. --One-half tea-spoon of currant, lemon or cranberry jelly put into a
goblet, beat well with two table-spoons water, fill up with ice-water, and you
have a refreshing drink for a fever patient.
MULLED BUTTERMILK. --Put on good buttermilk and when it boils, add the
well-beaten yolk of an egg. Let boil up and serve.
Or stir into boiling buttermilk thickening made of cold buttermilk and flour.
This is excellent for convalescing patients.
MILK PORRIDGE. --Place on stove in skillet one pint new sweet milk and a very
little pinch of salt, when it boils have ready sifted flour, and sprinkle with
one hand into the boiling milk, stirring all the while with a spoon. Keep adding
flour until it is about the consistency of thick molasses; eat
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