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The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways
by Perkins, Evora Bucknum · Page 403 of 439 · 153,580 words
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parched grains, egg creams, fruit whips and ices are suggestive of some of the especially suitable dishes. Fruits and fruit juices are nearly always indicated. Baked apples, sweet and sour, without sugar, are staple invalid dishes. Before serving grapes, remove the seeds with two silver forks on a plate, then put the pulp and juice into a sauce dish or glass. Serve the pulp only, of oranges. (p. 42.) The most desirable gruels are those made of the dextrinized or parched cereals, but when the undextrinized grains are used they should be cooked as long as for porridges, in a somewhat larger quantity of water, strained, and thinned with milk, or cream and water. They may sometimes be cooked in milk. Cold porridges may be used. =Granella Malted Milk Gruel= 1-1½ tablespn. granella 2-3 teaspns. malted milk 2 tablespns. thin cream salt water Cook granella in water to soften, strain, add malted milk, cream and salt which have been blended; heat, serve. =Egg Gruel= Poached yolks of 3 eggs, 1-2 cups milk. Rub yolks of eggs smooth, add hot milk, gradually, strain, reheat, salt, serve. =Parched Corn Broth= Pour hot milk over parched corn meal or cracked parched corn; let stand 5-10 m., strain. May use water and cream. =Almond Gruel= 1 tablespn. almond butter, 1 cup water, salt. Mix butter with water, add salt, boil, serve. =Raisin Gruel= Boil 1½ cup raisins in 1 qt. milk and water, equal parts, for ½ hour; strain, squeezing well, thicken with 1-2 teaspns. flour blended with water, add salt. =White of Egg= Dissolve the whites of 2 or 3 eggs in a glass of water and give a few teaspoonfuls every 2 or 3 hours. CONFECTIONS “Sugar clogs the system. It hinders the working of the living machine.” Children are not naturally fond of sweets, but with few exceptions their taste has been educated to them from the cradle. I have known children who were so unaccustomed to candies that if they were given them they would merely play with them, never thinking of putting them into their mouths, and others who
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