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Classic
Cook Books
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page 267
take nothing but liquids, this makes a good drink when strained.
Egg Panada.
Boil a handful of good raisins in a quart of water; toast a slice of bread and
cut it up; beat two eggs with a spoonful of sugar, and mix it with the bread;
when the raisins are done, pour them on the toast and eggs, stirring all the
time; season to your taste with wine, nutmeg and butter.
Oat-meal Gruel.
Mix two spoonsful of oat-meal, with as much water as will mix it easily, and
stir it in a pint of boiling water in a sauce-pan until perfectly smooth; let it
boil a few minutes; season it with sugar and nutmeg, and pour it out on a slice
of bread toasted and cut up, or some dried rusk. If the patient should like
them, you can put in a few raisins, stoned and cut up. This will keep good a
day, and if nicely warmed over, is as good as when fresh.
Corn Gruel.
Mix two spoonsful of sifted corn-meal in some water; have a clean skillet with a
pint of boiling water in it; stir it in, and when done, season it with salt to
your taste, or sugar, if you prefer it.
Arrow-root.
Moisten two tea-spoonsful of powdered arrow-root with water, and rub it smooth
with a spoon; then pour on half a pint of boiling water; season it with lemon
juice, or wine and nutmeg.
In cooking arrow-root for children, it is a very good way to make it very thick,
and thin it afterwards with milk.
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