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Classic
Cook Books
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page 423
of nice sweet cream, and a little ginger and sugar. This should be used only
when a laxative is allowed.
EGG GRUEL.
Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful of
boiling water on it; add the white of an egg, beaten to a froth, with any
seasoning or spice desired. Take warm.
MILK PORRIDGE.
The same as arrowroot, excepting it should be all milk, and thickened with a
scant tablespoonful of sifted flour; let it boil five minutes, stirring it
continually, add a little cold milk, and give it one boil up, and it is ready
for use.
ARROWROOT MILK PORRIDGE.
One large cupful of fresh milk, new if you can get it; one cupful of boiling
water; one teaspoonful of arrowroot, wet to a paste with cold water; two
teaspoonfuls of white sugar; a pinch of salt. Put the sugar into the milk, the
salt into the boiling water, which should be poured into a farina-kettle. Add
the wet arrowroot, and boil, stirring constantly until it is clear; put in the
milk, and cook ten minutes, stirring often. Give while warm, adding hot milk
should it be thicker than gruel.
ARROWROOT BLANC MANGE.
One large cupful of boiling milk, one even tablespoonful of arrowroot rubbed to
a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt;
flavor with rose-water. Proceed as in the foregoing recipes, boiling and
stirring eight minutes. Turn into a wet mold, and when firm, serve with cream
and powdered sugar.
TAPIOCA JELLY.
Soak a cupful of tapioca in a quart of cold water, after washing it thoroughly
two or three times; after soaking three or four hours, simmer it in a stew-pan
until it becomes quite clear, stirring often; add the juice of a lemon, and a
little of the grated peel, also a pinch of salt. Sweeten to taste. Wine can be
substituted for lemon, if liked.
SLIPPERY-ELM BARK TEA.
Break the bark into bits, pour boiling water over it, cover, and let it infuse
until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and
drink for a bad cold.
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