Special recipes in case of Children care

Special recipes

- Benson A.R
Beef juice
Select a piece of meat from the rump or upper part of the round. Broil or warm slightly for one or two minutes, and squeeze the juice into a slightly warmed cup. Add salt if necessary and serve at once. Prepare only enough to serve as it does not keep well.

Broths - mutton, chicken or beef
Wipe meat, remove fat and skin and cut into small pieces. Put in kettle with bones and add one cup of cold water, and let it stand half an hour to extract the juices. Heat gradually to the boiling point, season with 1/2 teaspoonful of salt, and let it simmer for two hours until the meat is tender. Remove the fat and strain through a coarse sieve. Three tablespoonfuls of rice or barley may be added if desired. Soak barley over night, add to broth and cook until grains are tender. If the broth is made the day before it is to be used, it can be cooled thoroughly and the fat easily removed.

Boiled egg
A fresh egg is placed in boiling water in a covered dish, which is immediately removed from the fire. The egg then cooks slowly in the water, which gradually cools, for seven or eight minutes, when the white should be about the consistency of jelly.

Cracker panada
Break four hard crackers into pieces and bake until brown; add one quart of water and boil 15 minutes. Allow this to stand 3 or 4 minutes and strain off the liquid through a fine sieve; season with salt and a little sugar or butter.

Crust coffee
Take some pieces and crusts of white or brown bread and dry in a slow oven until thoroughly hard and crisp. Place in mortar and pound or roll. Pour boiling water over these crumbs and soak for about 15 minutes. Strain and serve the liquid with salt or sugar.

Junket
Heat one cup of fresh milk until lukewarm; add 1/4 of a junket tablet dissolved in one teaspoonful of cold water. Allow it to jelly in a warm place; then cool in refrigerator.

Barley jelly
Soak three tablespoonfuls of pearl barley over night. Then place this in one quart of fresh water, add a pinch of salt, and cook in a double boiler for four hours, down to one pint, adding water from time to time. Strain through muslin.

Arrowroot gruel
Mix 2 tablespoonfuls of arrowroot, 1 teaspoonful of sugar, 1 saltspoonful of salt and 2 tablespoonfuls of cold water to a smooth paste. Add 1 cup of boiling water, stirring constantly. Boil 20 minutes, then add two cups of warm milk and bring to boiling point.

Indian meal gruel
Mix 1 tablespoonful of Indian meal, 1/2 tablespoonful of flour, 1/4 teaspoonful of salt and 2 tablespoonfuls of cold water into a smooth paste. Add 11/2 cups of boiling water. Boil on back of stove for one and one-half hours. Dilute with milk and strain.

Browned flour gruel
Brown a tablespoonful of flour in the oven or on stop of a stove in a baking tin. Mix to a smooth paste with 2 tablespoonfuls of cold water. Put this into half a pint of fresh milk, and stir over fire until it comes to a boil. Add a pinch of salt and a teaspoonful of cold water.

Double baked bread
Either stale or fresh bread may be used. Cut in thin slices and place in the oven, with door open, and dry quickly until it is crisp, but not browned.

Irish moss blanc mange
Soak 1/4 cup of Irish moss in cold water for 15 minutes. Remove from water and add the moss to 2 cups of milk and cook about 20 minutes in a double boiler. Add salt, strain, and flavor with vanilla. Serve cold with cream.