1 qt. fresh whole milk (or skimmed if desired)1½ to 2 oz. (Bulgarian) starter, or 1 buttermilk tablet[37]
If latter is used dissolve tablet in 1 gill of cold water.
Stir the buttermilk starter into the cold milk and place in a one-half gallon glass jar, place the cover on loosely and allow the jar to stand for 12 hours or until the milk is well clabbered. (Insert a thin-bladed knife close to the jar so that the rest of the milk is not disturbed to see if the coagulation is complete.) When this is accomplished place the jar in the ice-box. After the milk has become thoroughly cold, beat thoroughly. The mixture is like any well-made buttermilk. If the cream is removed before adding the culture the milk will be lower nutrient value, but in many cases this is necessary since it is often the fats which cause a disturbance.
147-166 calories
2 tsp. cocoa½ cup boiling water1-2 tsp. sugar⅔ cup milk
Mix cocoa and sugar together and add boiling water slowly. Boil 3 to 5 minutes; heat milk in double boiler and add cocoa mixture. Beat with Dover egg beater to distribute cocoa and prevent scum forming. Serve with or without whipped cream. Cocoa may be reinforced as directed in “broths” with albumen or the whole or yolk of one egg well beaten. If the white alone is used, care must be observed that the liquid is not hot enough to coagulate the albumen. Proprietary foods and casein preparations are used in like manner.
161 calories
⅔ cup milk¼ tsp. vanilla extract or a grating of nutmeg½ junket tablet1 tbs. sugar
Heat milk to 100° F. Add junket tablet dissolved in 1 tbs. cold water. Mix in sugar and flavoring, and pour into molds to jelly. When junket becomes firm, place in ice until needed.
428 calories
½ cup each cream and rich milk2 tbs. sugar1 junket tablet½ tsp. vanilla
Heat cream and milk to 100° F. and proceed as in junket. When mixture is jellied turn into freezer, as any ice cream. This is the most wholesome of ice creams and especially suited for children and patients who have tuberculosis complicated with gastric disturbances.[38]
585-602 calories
1 cup thin cream½ tsp. vanilla, lemon extract, or almond extract2 tbs. sugar (more if desired)
Method I. Whip cream, add sugar and flavoring, and freeze.
Method II. Scald half the cream and cool. Whip the remaining half, add sugar and flavor and freeze.
Method III. Make “boiled custard,” as directed, add one-half the amount of cream and freeze.
To reënforce ice cream:—Add 1 or 2 egg whites, beaten or unbeaten; these may be added in the beginning, or after the mixture begins to freeze. A tablespoonful of maple sirup, caramel sirup (1 tbs. sugar melted and browned and dissolved in 1 tbs. boiling water), or chocolate sirup may be poured over the ice cream to vary the flavor. Make chocolate sirup by boiling 2 tbs. water, 1 tbs. sugar, and 1 tbs. chocolate to a sirup. 143.3 calories.
289-329 calories
1 egg (or 2 yolks)1 cup of milk1 tbs. sugarFew drops of vanilla⅛ tsp. salt
Prepare as soft custard, freeze.
627 calories
1 qt. fresh milk1 gill cold water1 lactone tablet (or 1½ oz. buttermilk starter)
(Parke, Davis & Co.’s and Hanson & Co.’s buttermilk tablets are practically the same.)
Dissolve tablet in cold water and stir into fresh milk (which may or may not be skimmed, according to the directions of the physician, but the finished product is more palatable using whole milk). Pour into a clean jar or wide-mouthed bottle; plug with cotton or close not tightly, allow to stand in room temperature 70°-75° F. 24 hours, shaking the bottle occasionally to keep the cream from rising. At the end of this time pour the milk out (if sufficiently fermented), and beat briskly for 5 to 6 minutes with egg beater or with churn; place on ice until ready to serve.
77-96 calories
1 tbs. malted milk6 oz. boiling water1-2 tsp. sugar¼ tsp. salt3 to 5 drops vanilla
Heat water to boiling and mix malted milk (Horlick’s) with a little cold water. Stir into the boiling water, add sugar and salt, and serve with or without cream.
107-155 calories
½ to 1 tbs. malted milk1-2 tsp. sugar3 oz. each milk and water¼ tsp. salt
Proceed as above.
230-300 calories
1 tbs. malted milk2 oz. water1 tbs. cocoa or grated chocolate1-2 tsp. sugar6 oz. milk4-5 drops vanilla extract
Mix cocoa or chocolate with water and boil 2-3 minutes. Pour milk into a double boiler and heat, mix malted milk with a little water and stir into the hot milk, add the cocoapaste, sugar, and vanilla, mix thoroughly, beat the mixture briskly to mix ingredients thoroughly, and serve with or without cream.
599-1229 calories
2 tbs. flour1 pt. milk or thin cream2 tbs. butter½ tsp. salt
Cream butter and flour to a smooth paste, heat milk in double boiler on an asbestos mat over the flame; when it is scalding hot, stir in the butter and flour paste, stir until smooth and the mixture begins to thicken, cover and allow to cook without boiling for 15 minutes; strain. The sauce may be used at once or put into a glass jar in the ice-box until needed.
213 calories
⅔ cup cream sauce⅓ cup asparagus purée
Heat sauce and purée in separate saucepans, and when about ready to serve, stir them together, strain carefully, season with salt, and serve with or without croutons of toast or whipped cream. If the sauce is made from the cream instead of milk, the fuel value will be much higher (302.7 calories).
216 calories
8 medium stalks of asparagus1 tsp. salt1 qt. water1 tbs. flour½ cup cream sauce
Cut off the tips of the asparagus in 1-inch pieces, and place with the rest in a saucepan, and cover with water;add salt and cook until the tips are tender; lift out and put aside to be used instead of the toast croutons. After the water in which the asparagus is cooked is of sufficiently strong flavor, strain and add the extra spoonful of flour, mixed in a tablespoonful of water; cook 15 minutes, measure ½ cupful, and proceed as directed above.
259 calories
Boil and cream the potato. Make sauce and add potato purée; stir until well blended and serve with toast croutons.
When boiling potato if a sprig of parsley is added and strained out, and a little of the potato water is used to make the purée smooth, the soup will have more character.
224-461 calories
¾ cup cream sauce⅓ cup vegetable purée
Proceed as in making other cream soups.
179 calories
6 oysters¾ cup milk1 cracker (soda) or 8 oyster crackers¼ tsp. saltA dash of pepper
Put oysters (and their liquor) into a saucepan, and heat gently; skim thoroughly. Heat milk in separate pan; when very hot add to oysters. Roll the cracker and add to soup just before it is served. Add salt and pepper at the same time.
Eggs.—The table shows eggs to have a chemical composition of water 73.7%, protein 14.8%, fat 10.5%, and mineral salts (ash) 1.0%. Fuel value per pound, 672 calories. The white of the egg, constituting 57% of the entire weight, is composed chiefly of albumen and water with a small percentage of mineral salts in the form of calcium, potassium, magnesium, sodium, phosphorus, chlorin, sulphur, and iron. Typical albumens are always rich in sulphur, and in eggs the sulphur content is much greater in the egg white than it is in the yolk. The yolk of eggs contains more protein and fat than the white, and less water. The protein of the yolk is chiefly in the form of ovovitellin, while the fats occur as palmitin, olein, and stearin. There is also 5% of coloring matter in the yolk of eggs besides lecithin, nuclein, salts of iron, potassium, magnesium, and phosphorus. The latter mineral salt comprises 1.0% in yolk, while in the white there is only .03%. Eggs have a position in the invalid dietary second only to that of milk. They are nutritious, easy of digestion, and exceedingly palatable if properly selected and correctly prepared. The albumen in the white is very susceptible to the effect of heat. At a temperature of about 135° F. the clear, pale yellowish white begins to change to an opalescent tint, and, as the temperature is gradually increased, the texture changes from a viscid, sticky substance to an opaque, jelly-like mass which solidifies with an ever increasing temperature. Hard cooked white of egg, unless it is very finely divided, is considered difficult of digestion, but if the heat is applied gradually and is not raised to the boiling point (212° F.) there is no reason why the hard cooked white of the egg should not be digested. However, it is unwise to cook eggs in this manner for invalids or children. Any of the other methods, with the exception of frying, whichshould never be used, is decidedly preferable. Egg albumen is soluble in water and fresh fruit juices, so that it may be used with great success as a reinforcing agent. In fact, the whole egg may be so used, but it is more difficult to disguise the yolk in a beverage than it is the white, and for this reason it is not so adaptable in many cases. Eggs may be cooked by the following methods in the invalid dietary: coddled, soft-cooked, poached, creamed, omelet, scrambled, or in custard. Uncooked eggs may be given in water, milk, wine, or fruit juices.
The selection of eggs is equally as important as the selection of other foods. There are “new-laid eggs,” “fresh eggs,” and just “eggs.” The latter are generally storage and should not be used for the sick or for infants. As a rule old eggs will not stand poaching, the whites and yolks mingle and form an unappetizing mass. It does not make any difference whether the color of the shell is white or brown; if the egg is absolutely fresh the white and yolk should be distinct and easily separated, and when they are not it is safer to discard the egg entirely.
118 calories
Juice of 1 orangeJuice of ½ lemon1 tbs. sugarEnough water to fill the glass
Sweeten the juice of orange and lemon and pour into a glass filled with crushed ice. Fill glass with plain or carbonated water.
152 calories
Make orangeade as directed in above recipe, without the addition of water. Break the whites of 2 eggs into a saucerand with scissors cut the albumen until free from membrane and strain, stir this into the orange juice and add several pieces of cracked ice. This is both nourishing and palatable, and the taste of the egg cannot be detected.
107 calories
Juice of 1 lemon1 tbs. sugarWhites of 2 eggs
Cut as directed for Albuminized Orangeade. Mix until sugar is dissolved. Pour over a glassful of cracked ice. Fill glass with plain or carbonated water.
151 calories
2 oz. (¼ cup) grated pineappleJuice of 1 lemon8 oz. (1 cup) cold water, or sufficient quantity carbonated water to fill glass1 drop of lemon extract or a little of the peel, grated1 tbs. sugar
Mix lemon juice, water, and pineapple together; add sugar, if not sweet enough, but the less used the better, in all beverages. Add extract and pour into a shaker with a few lumps of ice. Shake well to mix ingredients and pour the pineapple over crushed ice. If this proves too much at a time, make half the recipe. Serve in tall thin glasses holding from 4 to 6 ounces after the ice is put in, or serve in punch glasses with small spoons.
Albuminized Grape Juice is made without the addition of lemon juice unless the white grape juice is substituted for the black, in which case add one or two teaspoonfuls to relieve the flat taste and proceed as in Albuminized Orangeade, using 3 oz. of grape juice.
57 calories
1 egg1 tsp. lemon juice2 tsp. sugarSeveral sprigs of fresh spearmint
Whip white of egg; add sugar and lemon juice. Crush lower parts of mint leaves slightly and place in glass. Pour mixture over ice in glass; stir well and serve at once.
Fill glass with carbonated water, Vichy, White Rock, Apollinaris, etc. This is especially good when patient suffers from nausea.
232 calories
1 egg white3 oz. (6 tbs.) cream2 tsp. sugarA few drops of vanilla extractCelestine (French) Vichy to fill glass
Whip egg white to stiff froth; whip cream stiff and sweeten, add vanilla; lastly, the egg. Pour over cracked ice and fill up the glass with Vichy.
2 tbs. ground coffee1 cup boiling water2 tsp. white of egg¼ cup cold (boiled) water
Mix coffee with 1 tablespoonful of cold water and egg white in small pot (after scalding pot), add boiling water; allow to boil 3 minutes; stir down and add cold water; set pot where coffee will stay hot, but not boil, for 10 to 15 minutes, serve with cream and sugar or use to flavor hot milk.
267 calories
1 egg1 tbs. rum2 tbs. cream1 tbs. whisky1 tbs. sugar
Beat yolk of egg and sugar together; add cream, rum, and whisky. Beat egg white stiff and stir into the mixture; pour into glass with or without cracked ice.
Nutmeg may be grated over top for those who like it.
Follow recipe for plain eggnog, substituting 2 tablespoonfuls of strong coffee for the rum.
233-257 calories
Is made as directed for plain eggnog, panopepton being substituted for the rum, using 1 ounce instead of 1 tablespoonful. This will probably more than fill a glass, but the whole amount must be made to keep the proportions correct. The whisky may be left in, if desired, or sherry wine may be substituted in its place to give flavor and additional stimulation.
264-316 calories
1 egg1 tbs. sherry wine or whisky1 tbs. malted milk½-1 tbs. sugar4 oz. milk1 tsp. cream
Mix milk as directed above and chill thoroughly. Beat egg yolk with sugar and whisky or wine and add to the mixture. Beat egg white stiff and stir into the rest of theingredients. Pour into shaker and shake with cracked ice until thoroughly chilled. The cream may be served on top, or beaten into the eggnog.
130 calories
1 egg½ tbs. butter1 tbs. water⅛ tsp. salt and dash of pepper
Beat yolk until light colored and thick; add water, salt, and pepper. Beat white until stiff and dry. Turn the yolk over the beaten white and cut and fold the white into the yolk mixture.
Have pan hot and buttered, turn in the mixture, spread evenly in pan and allow to stand about two minutes on the top of the stove at a moderate heat; then remove the pan, place in a moderate oven and cook until a knife thrust into the center comes out nearly clean. Remove from oven, cut across center at right angles with handle of pan and turn over on a hot platter. Omelets may be varied by the use of different garnishes and flavors.
75 calories
1 pt. water1 egg
Allow water to boil; wash egg; drop into boiling water and place saucepan where water will keep hot, but not boil; allow to stand 7 to 8 minutes. Serve with salt.
75 calories
Proceed as for coddled eggs, but allow egg to remain from 10 to 15 minutes or even longer, if very soft eggs are not desired.
75 calories
Have small, shallow saucepan half filled with boiling water or milk—if an egg poacher is at hand, use that; otherwise, lower a flat perforated spoon into water and place where the water cannot boil. Break the egg carefully into the spoon, taking care not to break the yolk; allow to stand in hot water until the white is of the consistency of jelly; lift out—slide egg on to hot toast, taking care not to break. (A broken poached egg is very unappetizing, as well as untidy in appearance.)
With milk 131 caloriesWith cream 170 calories
Cut the crust from one slice of bread and cut bread in one-inch cubes; toast while preparing egg. Beat egg with egg beater until light colored; stir into it 2 tablespoonfuls of rich milk; pour into a double boiler, over hot water; add 1 teaspoonful butter, a little salt and pepper; stir until like thick boiled custard. Pour over toasted cubes of bread and serve at once.
204 calories
1 egg1 slice of bread (¾ in. thick)½ tbs. butterSalt and pepper to taste
Toast the bread on one side, butter and place on a plate (one which will not break in the oven).
Beat egg white stiff, and pile roughly upon the toast, leaving a slight depression in the center. Slip the unbroken yolk into the depression (take care not to break the egg yolk or the appearance and significance of the dish will beruined). Set plate in oven to brown the white (the oven must not be too hot or the white will brown before the yolk is sufficiently cooked to be palatable). Place the remaining butter on the yolk, dust with salt and pepper and serve at once.
289 to 329 calories
1 egg (or 2 yolks)1 cup milk1 tbs. sugarA few drops of vanilla
Heat milk in double boiler. Beat egg and sugar together. When milk has reached the scalding point (small bubbles form around the edge of the saucepan), stir in the egg. Care must be taken not to allow the water under the saucepan to become too hot, as the custard will curdle if the egg is cooked at too high a degree of temperature. The custard must be stirred constantly in the beginning until it begins to thicken, then several times a minute until it is of the desired consistency and the raw taste is cooked out of the egg. This mixture is done when it will form a coating upon the spoon. Serve with whipped cream on top (57 calories extra with cream).
249 calories
1 egg¾ cup milk1 tbs. sugarA few drops of vanilla
Beat egg and sugar together, stir into the milk, grease custard cup with butter, pour in the mixture. Set cup on several layers of paper in a deep pan, surround with hot water (to about half its depth). Set pan in moderate oven and allow to cook slowly until custard is firm in the center. It may be served hot or chilled and turned out, with a tablespoonful of whipped cream on top.
Care must be taken not to allow the oven to get hot, or the egg will coagulate, making a watery, unpalatable, and indigestible mixture.
306 calories
Caramel custard is made exactly the same as baked custard, except that the cup is lined with a caramel made as follows: In a small frying pan, place 1 tablespoonful of sugar, place on the stove and stir constantly until it melts and turns a golden brown (do not allow to burn). Fold a cloth about the custard cup and pour in the caramel, moving the cup about until the sides and bottom are well coated. Pour in the custard mixture and proceed as in baked custard.
381 calories
1 egg and 1 extra yolk2 lady fingers1 cup milkFew drops vanilla1 tbs. sugar
Make soft custard, using the two yolks (no white). Chill custard thoroughly. Line individual ice cream cup with the lady fingers; pour the custard over. Beat the white of egg and place on top. Serve at once. The lady fingers may be dipped in sherry wine if desired, using about 2 tablespoonfuls of wine. (26 calories extra.)
101 calories
2 tbs. corn meal1 cup water½ tsp. salt
Allow water to boil, mix corn meal with 3 or 4 teaspoonfuls of cold water. As soon as water begins to boil, stir briskly until gruel begins to thicken. Then place on a cooler part of the stove, and cook gently for 2 hours, replacing water as it evaporates. Strain through a coarse sieve if it lumps.
183 calories
3 tbs. (1 oz.) farina½ cup boiling water½ cup rich milk¼ cup cold water¼ tsp. salt
Mix farina into a paste with cold water. Stir into boiling water, allow to cook for half an hour (if water boils out, add boiling water). Add milk, and place the saucepan in a hot water bath (double boiler); allow to cook half an hour longer, stirring occasionally.
99 calories
2 tbs. (1 oz.) rice1 pt. boiling water½ tsp. salt
Soak rice for 1 hour in cold water. Sprinkle into the briskly boiling water, taking care not to stop the boil. Allow to cook until tender; test by pressing a grain between thumb and finger; there should be no hard center. When the rice is done, turn it into a colander and allow water from cold faucet to run over it to wash off surplus starch. Return to saucepan place on stove where moisture can be dried out of the rice without burning it.
2-3 servings, 316 calories
4 tbs. rice¾ cup water¼ tsp. salt¾ cup milk
Wash rice and soak it in cold water for 1 hour (or overnight). Place in an earthenware baking dish, cover with the milk, water and salt. Cover and set in the oven; allow to cook until all of the moisture is absorbed (if the rice is not done by the time the moisture has evaporated, add more milk, or milk and water, and continue until the grains are tender). If the given amount of moisture is not absorbed by the time the rice is tender, drain off the surplus and return the dish to the oven for a few moments. Each grain should be separate, when the dish is prepared correctly.
149 calories
1 slice bread, toasted¼ cup milk, heated1 tsp. butter⅙ tsp. salt
Toast the bread on both sides and butter; place in a deep plate and pour over it the hot milk.
240 calories
1 slice bread1 tsp. flour¼ cup thin cream1 tsp. butter¼ tsp. salt
Cream butter and flour together cold, and stir into hot milk. Stir until the mixture begins to thicken, cover the boiler and allow to cook for 15 minutes. Slice the bread and cut into cubes; toast a delicate brown, and pour over it the cream sauce. Strain the sauce if there are any lumps.
185 calories
2 water crackers½ cup hot or cold milk2 tbs. sherry wine¼ tsp. grated nutmeg
Sugar may be sprinkled over crackers if desired, but it is not ordinarily done.
Place the crackers in a deep plate and pour over each cracker 1 tablespoonful of wine, dust with nutmeg and pour over the hot or cold milk.
3333 (about) calories
2 cups flour2 tsp. butter, lard, or Crisco¼ cup sugar1 cup seeded raisins½ cup milk1 egg½ cup oatmeal½ cup shelled peanuts
Mix shortening and sugar together. Mix oatmeal and peanuts (broken into small pieces) into the flour. Add milk and well-beaten eggs, then the raisins; mix into a dough, roll into a thin sheet, and cut into small cakes. Bake in quick oven.
550 calories
1 cup milk (scalded)3 tbs. sugar2 egg yolks6 dates2 tbs. minute tapioca
Beat sugar and egg together, stir in the tapioca and dates, cut into small pieces. (The dates may be omitted, if desired.) Pour mixture into custard cups and bake slowly (as rice custard) until the tapioca is clear and the custard is fairly firm in center.
570 calories
½ cup milk2 tbs. minute tapioca½ cup orange juice2 egg yolks¼ cup sugar6 drops orange extract
Mix and bake as directed in plain baked tapioca custard. Any other fruit juice may be substituted for the orange, raspberry, pineapple, or grape juice.
475 calories
1 apple (pared and cored)2 tbs. sugar1 egg1½ tbs. tapioca¾ cup milk⅛ tsp. nutmeg
Beat egg and sugar together. Heat milk in double boiler and add egg when milk is scalding hot. Stir in tapioca. Cook 20 minutes. Place apple in cup a little larger than the apple and pour the tapioca custard over the apple. Cover the cup and bake 30 minutes in a moderate oven.
470 calories
2 slices bread2 tbs. sugar1 large tart apple (or ½ cup blueberries may be substituted for the apple)1 tbs. butter½ tsp. nutmeg or cinnamon
Toast bread and break into small pieces, line the bottom of the individual baking dish with toast bits, cover with a layer of apple or berries, sprinkle with sugar and nutmeg or cinnamon, add butter in bits over this, continue the process until the dish is filled, place bits of butter on top of the last layer of toast and set dish in oven; bake about 20 minutes in a slow oven; serve with whipped cream or hard sauce.
309 calories
1 tbs. raw rice, broiled½ cup milk1 egg1 tbs. sugar1 tbs. whipped cream1 doz. raisins if desiredA few drops of vanilla
Beat sugar and egg together. Stir into the milk, stir in the rice and flavor (add raisins if desired—29 calories). Grease custard cup and fill with the mixture. Bake slowly (in a pan of hot water) until custard is firm in center. Serve with whipped cream.
532 calories
2 oz. orange juice2 egg yolks2 tbs. sugar½ cup milk½ cup boiled rice (or ¼ cup uncooked)
Beat egg, sugar, and orange juice together. Mix milk with rice and stir the two mixtures together. Bake as directed in plain rice custard.
356 calories