The Glenwood post., 1912-04-20

little less corn starch is used, and whe
nearly cold, the stifiy beaten white of
an egg is added. a delicious hoat VIII
be the result. Strain all juices.
Orange Pudding-Two tablespoons
crushed cracker crumbs, one egg, one
half cup sugar, one small orange
(yrate only the rind of half. pint OF
new milk or water. Bake same as Gus
tard and serve cold.
Prune Jelly-TaKe a cup of prunes'
| cover with water and stew. When ten
der put through colander, add one
ounce of gelatine, previously soaked
for half an hour in a little water. Re
turn to the fire, sweeten to taste, Let
cook three minutes and pour in mold
to cool.
Beef Tea and oatmeal-One table
spoon of well cooked oatmeal, thlnned
with a cup of beef broth. Season TO
taste and serve with hot toast.
Gruel-Stir two tablespoons of oat-
meal and add pinch Of salt into
pint of water, while allowing it to heat.
When Cruel is well boiled, break an
egg into a bowl. Beat lightly ana
sweeten, then pour in the boiling cruel
and beat thoroughly.
Beef Broth-Make good broth and
pour over well beaten egg. Season
with salt and serve with slice of del
icately Drowned toast.
Rice Watsr-Two tablespoons of rice,
one quart of boiling water; simmer Two
hours, strain. add pinch of salt, sugar
and brandy to taste. Use either hot or
cold. A few raisins can be boiled in
with the rice occasionally.
Plain Cream Sauos-One pint cream,
three tablespoons brown sugar and one
half teaspoon nutmeg.
Panada-Cut two slices of stale bread
crust, toast them brown, cut them up
into squares about two inches across;
lay them in a bowl and sprinkle with
Sdlt anu d MUG oai
pint of boiling sweet milk, and let it
stand to cool.
Vegetable Soup-Tbis may be made
of course, in many different ways. The
following is about the simplest. Put
two potatoes, handful of peas, one
ripe tomato and piece of bread into
quart of water and boil it down to
a pint. then throw in little chopped
celery or parsley and salt Cover and
remove from fire. A delicate stomach
may require it to be strained for use.
Ham Toast-Take one teaspoon of
finely chopped ham, the beaten yolk Of
one egg and mix with a little milk.
Heat without boiling, spread on this
buttered toast; serve hot.
Toast Water-Cut slice of stalls
| bread, half an inch thick, and toast 1t
brown all over without scorching. Pour
over it a pint of boiling water. Cover
closely, and let it cool Then pour or
strain it off for use as a drink. Some
patients like it better when slice
from an apple, and very little lemon
juice, are laid on the toast before the
| water is added.
Bread ana Butter soup-Spread ;
slice of well baked bread with good
fresh butter, and sprinkle it moderately
with salt and black pepper. Pour A
pint of boiling water over it and let
| stand a few minutes before use. This
will do for patients who are not very
sick, as soft article of low diet.
Chicken Broth-Clean half a chicken
and remove the skin. Pour on it a
quart of cold water, and salt to taste
Add a tablespoonful of Carolina rice
and fat and add little parsley. Cook
till meat slips easily off the bones
| This is one of the most agreeable ,f
dishes for many sick people.
Oatmeal Cruel with Rice-Boil a
| pint of water, and while boiling miS
with it two tablespocnfuls of Canaia,
Bethlehem or Ohio oatmeal, which has
| been rubbed smooth in a little cold
| water. Add one teaspoonful of rice
also add half pint of fresh milk, :.
little salt and dash of nutmeg. Let
all simmer together for half an hour,
then strain through sieve; sweeten
and add little lemon juice. A few
raisins may be put in before boiling
if desired.
Indian Meal Gruel-Stir tablespoon.
full of Indian meal till it becomes
smooth, in half a teacupful of cold
fresh milk; then mix it well with a
teacupful of boiling water and add
half as much new milk Boil it until It
is moderately thickeneI; salt or sweet
en according to taste. Raisins may b.