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Classic
Cook Books
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page 268
Sago.
Wash the sago, (allowing two table-spoonsful to a quart of water,) and soak it
an hour; boil it slowly till it thickens; sweeten it with loaf-sugar, and season
it with wine or lemon juice.
Tapioca Jelly.
Wash the tapioca well, and let it soak for several hours in cold water; put it
in a sauce-pan with the same water, and let it boil slowly till it is clear and
thick; then season it with wine and loaf-sugar.
The pearl tapioca will require less time to soak, and no washing. Allow three
table-spoonsful of tapioca to a quart of water.
Milk Porridge.
Put half a pint of milk, and the same of water, in a sauce-pan to boil; mix two
spoonsful of wheat flour in milk till very smooth, and stir in when it boils;
keep stirring it five minutes, when pour it in a bowl and season with salt.
Barley Water.
Boil two table-spoonsful of barley in a quart of water; it is a cooling drink in
fevers. If the weather is cold, you can make a larger quantity. Some boil whole
raisins with barley; take it with or without seasoning.
To Poach Eggs.
Put a pint of water in a clean skillet, with a little butter and salt; when it
boils, break two eggs in a plate, and put them in; in about a minute, take them
up on a plate, in which there is a slice of bread toasted and buttered. This is
a very delicate way of cooking eggs.
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Classic
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