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COOKING FOR INVALIDS. |
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means best to avoid boiling the milk. The other ingredients should be well boiled and of sufficient thickness to admit the milk being stirred in to cool and to thin it. Either grits or oatmeal gruel will answer the purpose, to which has been allowed double the usual proportion of thickening, and in which a stick of cinnamon has been boiled ; when strained off add an equal quantity of new milk, a little nutmeg, and if wished a small piece of fresh butter. Some persons prefer salt rather than sugar or nutmeg.
Arrow Root (Indian.)—It may be made either with milk or with wine and water ; a tablespoonful makes 1-2 pint. It must be made into a paste with milk or cold water and worked until no lumps remain, increasing gradually the milk or water to 2 spoonfuls, then stir it into the remainder while boiling; when it boils a minute or two it will do. If made with milk it may be flavored with nutmeg or cinnamon, sweetened with loaf sugar (heavily), or according to the state of the bowels. If confined, moist sugar is better, if not, use the loaf. If arrow root is to be made of wine, a glass of white wine or a large spoonful of good brandy is the quantity for 1-2 pint. The sugar, wine and water may be boiled together and the arrow root moistened as directed with cold water.
Sago —Soak the grains for one hour in cold water, changing the water. Simmer with a bit of lemon or orange peel till the grains appear transparent. When nearly done add nutmeg, cloves, mace, and allspice, with wine and sugar, all to taste. Then give the whole a boil up, and it is ready to be dished up.
Sago.—There are two sorts of Sago, the white and the yellow, but their properties are the same. It is the pith of a species of palm. Its form is that of a small broad grain or berry. After it has absorbed the liquor in which it has been cooked, it becomes soft, transparent, and retains its original shape. Its properties are the same as arrowroot and tapioca, in an alimentary way.
Tapioca.—Take a large tablespoonful of tapioca and wash it in 3 or 4 waters; having done this, let it macerate for five hours in the water in winch it is to be boiled, in a pan by the side of the fire or stove. Simmer it till quite clear, and add lemon juice, wine, loaf sugar, or other flavoring ingredients to taste, and a little salt. It should be boiled in a quart of water till reduced to one-half,
Corn Mkal Gruel.—Mix a portion of meal with cold water, and then pour into a stew pan of water and let boil 10 minutes; add a pinch of salt. An excellent drink while under the influence of medicine, in ordinary cases, and an excellent drink to take on a fasting stomach in the morning by those who suffer from constipation.
Gruel of Grits.—A good flavored and most nourishing gruel is made of oats cleaned from the chaff, and slightly crushed; by some |
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