1 medium egg (without shell) 60 Calories1 white of egg (average) 13 "1 yolk of egg (average) 48 "
Yolk 1 egg1 tablespoon sugarSpeck salt1 cup hot milkBrandy or some other stimulant if required.
Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.
NOTE.—Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant.
1 eggSpeck salt¾ tablespoon sugar¾ Cup milk1½ tablespoon wine or1 tablespoon brandy (or less)
Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.
NOTE.—Have eggs and milk chilled before blending. A grating of nutmeg may be substituted for the stimulant. A lemonade shaker may be used for the blending.
1 egg¾ tablespoon sugarSpeck salt¾ Cup milk1 tablespoon brandy (or less)
Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.
1 egg1 cup milk1 tablespoon sugar2 teaspoons rum, brandy or wine½ Hansen's Junket Tablet
Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.
1 eggSpeck salt1 tablespoon sugar½ cup hot beef broth1 tablespoon brandy
Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred.
1 egg1½ teaspoon sugar½ scant cup milk or cream½ scant cup strong coffee
Chill ingredients, and blend as for Egg-nog No. II.
Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste.
1 cup fresh milkYolk 1 egg1 tablespoon sugarSpeck saltFew grains nutmeg1 tablespoon rum
Beat yolk, add sugar, salt and nutmeg; add milk and rum.
NOTE.—For consumptives, taken at about 6a. m., often prevents the exhaustive sweats which accompany the morning doze. Also may be given to a patient before dressing to prevent exhaustion.
3 Eggs4 tablespoons cold waterNutmeg4 tablespoons brandySugar
Beat the eggs, add cold water, brandy and sweeten to taste. A little nutmeg may be added. Give a tablespoonful at a time.
1 egg½ cup cold waterSugar1 wineglass sherryNutmeg
Beat the egg. Heat the water and wine together but not boiling; pour onto the egg, stirring constantly; flavor with sugar and nutmeg.
1 egg2 tablespoons sugar2 tablespoons lemon juice1 cup cold water
Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stirring until smooth and well mixed. Strain and serve. Two tablespoons of sherry or port may be added if desired.
1 tablespoon Horlick's Malted Milk1 tablespoon crushed fruit1 egg20 drops acid phosphate1 tablespoon crushed ice¾ cup ice water
Mix the malted milk powder, crushed fruit and egg and beat five minutes. Add the phosphate and crushed ice, blending thoroughly. Strain and add ice water or cold carbonated water, and a grating of nutmeg to flavor.
Eggs and brandy 196 calories.
"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar or syrup enough to sweeten), has considerable nutritive, as well as stimulative value, and is eligible for use when such a combination is indicated."
1 egg1 tablespoon sugarSpeck salt2 tablespoons Welch's Grape Juice
Separate egg. Beat yolk, add sugar and stand aside while the white is thoroughly whipped. Add the grape juice to the yolk and pour this onto the whipped white, blending carefully. Serve cold. Have all ingredients chilled before blending.
1 egg½ cup rich milk1 tablespoon sugar¼ cup Welch's Grape Juice
Beat yolk and white separately very light. To the yolk add milk, sugar and grape juice, and pour into glass. To the white add a little powdered sugar and a taste of grape juice. Serve on yolk mixture. Chill all ingredients before using.
1 ounce stick cinnamonA slight grating nutmeg½ cup boiling water1 egg½ cup sherry, port or claret wine2 tablespoons sugar
Put the spices into top of a double boiler with the water. Cover and cook over hot water ten minutes. Add wine to the spiced water and bring to the boiling point. Beat the egg to a stiff froth, add sugar and pour on the mulled wine, and beat well. Serve at once.
½ cup milk (sterile)White 1 eggSalt
Put milk and white of egg in a glass fruit jar, cover with air tight cap and rubber band. Shake until thoroughly blended. Strain into glass. A few grains of salt may be added if desired. Two teaspoons of Sanatogen added 30 calories.
NOTE.—The blending may be done in a lemonade shaker.
½ cup ice-cold water (boiled and chilled)White 1 eggLemon juiceSugar
Blend as for "Albuminized Milk," serve plain or add lemon juice and sugar to taste. If set on ice to keep cool, shake before serving. Two teaspoons of Sanatogen added 30 calories.
Albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed; albumin water is then very useful. The white of one egg is dissolved in eight ounces or a pint of water which has been boiled and cooled.
—Koplik.
1 cup cold waterClam BrothWhite 1 egg
To the water add the required amount of the clam broth to make the strength desired, add the unbeaten white of egg, and follow general directions for "Albuminized Milk." Serve cold in dainty glasses. This is a very nutritious drink, and will be retained by the stomach when other nourishment is rejected.
NOTE.—Milk may be substituted for the water.
White 1 eggJuice 1 orangeSugar
To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold.
White 1 egg¾ tablespoon sherrySugar
Beat the white stiff, add slowly, while beating, the wine and sugar. Serve cold.
NOTE.—Have all ingredients cold before blending.
2 tablespoons Welch's Grape JuiceWhite 1 eggSugarChopped ice
Put in a dainty glass the grape juice, and the beaten white of egg and a little pure chopped ice; sprinkle sugar over the top and serve.
Starchy drinks consist of cereals or cereal products, cooked thoroughly in a large amount of water and strained before serving. Arrowroot, cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley and wheat in forms which include the whole grains contain besides starch some protein and fat, and also valuable mineral matter, especially phosphorous, iron, and calcium salts. In starchy drinks these ingredients are necessarily present in small amounts; hence they have little energy value, unless milk or other highly nutritive material is added. Such drinks are of value when only a small quantity of nutriment can be taken.
Principles of Cooking.As the chief ingredient is starch, long cooking is necessary, in water at a high temperature (212° F.), which softens the cellulose, and breaks open the starch grains, changing the insoluble starch to soluble starch and dextrin, so that it can be readily digested.
Time of cooking should be conscientiously kept by the clock.
Digestion.The action of ptyalin is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable portion of starch may be changed to sugar before reaching the intestines.
2 tablespoons pearl barley1 quart cold water
Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult. Strain through muslin.
NOTE.—Cream or milk and salt may be added, or lemon juice and sugar. Barley water is an astringent or demulcent drink used to reduce laxative condition.
2 tablespoons rice3 cups cold waterSaltMilk
Wash the rice; add cold water and soak thirty minutes, heat gradually to boiling point and cook one hour or until rice is tender. Strain, reheat and dilute with boiling water or hot milk to desired consistency. Season with salt.
NOTE.—Sugar may be added if desired, and cinnamon, if allowed, may be cooked with it, and will assist in reducing a laxative condition.
1 teaspoon barley flour2 tablespoons cold water1 pint boiling water
Blend flour and cold water to a smooth paste in top of double boiler; add gradually the boiling water. Boil over direct heat five minutes, stirring constantly, then put over boiling water and cook 15 minutes longer, stirring frequently. Older infants take the barley water in much more concentrated form. Barley water is used as a diluent with normal infants and in forms of diarrhœa.
NOTE.—For children or adults, use ½ tablespoon barley or rice flour, 1 cup boiling water, ¼ teaspoon salt.
3 tablespoons rice1 pint boiling water1 tablespoon stoned raisins
Wash rice, put into saucepan with water and raisins; boil gently for one hour. Strain. When cold serve. Sugar or salt may be added to taste.
NOTE.—Do not use raisins in bowel trouble.
1 tablespoon oatmeal1 tablespoon cold waterSpeck salt1 quart boiling water
Mix oatmeal and cold water, add salt and stir into the boiling water. Boil three hours; replenish the water as it boils away. Strain through a fine sieve or cheese cloth. Season, serve cold. Different brands of oatmeal vary considerably in the amount of water which they take up in cooking, and sufficient should always be added to make this drink almost as thin as water.
½ cup fine oatmeal1 quart water
Use sterile water (boiled and cooled). Add oatmeal and stand in warm place (covered), for one and one-half hours. Strain, season, and cool. Sometimes used for dyspeptics.
1 cup stale bread toasted1 cup boiling waterSalt
Cut bread in thin slices and in inch squares. Dry thoroughly in oven until crisp and a delicate brown. Measure, and break into crumbs; add the water and let it stand one hour. Rub through a fine strainer, season and serve hot or cold. The nourishment of the bread is easily absorbed in this way and valuable in cases of fever or extreme nausea.
NOTE.—Milk or cream and sugar may be added.
Take some pieces and crusts of brown bread and dry them in a slow oven until thoroughly hard and crisp. Place in a mortar and pound or roll. Pour boiling water over and let soak for about fifteen minutes. This when strained carefully is very acceptable to invalids who are tired of the ordinary drinks, such as lemonade, etc.
4 hard crackers1 quart waterSugar
Break crackers into pieces and bake quite brown; add water and boil fifteen minutes, allow to stand three or four minutes. Strain off the liquid through a fine wire sieve; season with salt and a little sugar. This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.
1½ cups water1 tablespoon sugar2 tablespoons stale white bread crumbs¼ cup white wine1 tablespoon lemon juiceNutmeg
Put water and sugar on to cook, just before it commences to boil add the bread crumbs; stir well, and let it boil three or four minutes. Add the wine, lemon and a grating of nutmeg; let it boil up once more, remove from fire, and keep it closely covered until it is wanted for use.
Cook has discovered some little things which help to make her dishes so much above the average.
When next making griddle cakes add a little brown sugar or molasses to the batter, the cakes will brown better and more easily.
Pie crust is best kept cold in the making; to this end an excellent substitute for a rolling pin is a bottle filled with ice water.
When boiling turnips, add a little sugar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking.
Hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan. This prevents a dark ring from appearing round the yolk.
Instead of mixing cocoa with boiling water to dissolve it, try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot, stirring all the while.
What gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespoon of sugar.
Do not cover rising bread in bowls and tins with a dry cloth. Instead, cover with a damp cloth which has been wrung out of warm water. In cold weather the damp cloth should be placed over a dry cloth.
As a result, the dough will not dry on the top and theloaveswhen baked will be much more uniform.
To prevent holes appearing in brown bread prick twice with needle, once when the loaves are placed in tins and once immediately before loaves are placed in the oven.
For those who would excel in cake making these admonitions are offered:
First—Cream the shortening.
Second—Add sugar slowly and cream it again.
Third—Add yolks of eggs well beaten.
Fourth—Mix and sift the dry ingredients.
Fifth—Add the dry materials to the mixture, which has the baking powder in it; alternate flour and liquid.
Sixth—Cut and fold in (do not beat or stir) the whites of eggs which are beaten to a dry stiff froth.
Seventh—Have a fire and pans ready. Put the cake into the oven quickly; remember that the oven can wait, but the cake never. Bake according to rule.
To test the oven heat—A hot oven will brown flour in five minutes; or you can try if you can hold the hand in it and count twenty.
Time of baking—Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80 minutes; gem cakes, from 20 minutes to half an hour.
Never bang the oven door. The cake will fall if you do.
To prevent icing from cracking when it cuts add a teaspoon sweet cream to each unbeaten egg. When boiling syrup for icing add a pinch of cream of tartar.
Brown sugar frosting which will not crack is made of one tablespoon of vinegar, brown sugar enough to mix and the beaten white of half an egg. Beat all well together and add sugar enough to spread.
I have many times been asked how I retained the color of preserved fruits. I allow for all preserves equal measure of sugar and fruit.
It is impossible to have success if you make large quantities. I never make over three pints at a time—usually one quart.
The same method applies to all preserves. If possible, I extract some juice to start with. I then put this with one quart of sugar, (no water if the fruit contains plenty of juice, but if not, I add a little water). Allow this to boil untilthick then have fruit ready to drop in; when it boils up, remove scum, and, as the juice is extracted by the boiling, dip off and allow only enough to thicken quickly.
This juice can be used for sauces, beverages of all kinds—Fruit darkens on account of continued boiling.
Soap without boiling, will float if not too much ham or bacon drippings are used.
Into 1 quart of cold water dissolve the contents of one can of Babbits potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean drippings that have been strained through cheesescloth several times.
Before adding the lye to the strained grease, add 1 large cupful of borax. Stir lye into kettle containing grease and stir constantly until very thick. Pour into a pan, score; in 10 or 12 hours turn out of pan and let dry. A little perfume may be added if you wish. Lamb drippings makes the finest soap.
FOOTNOTES:[1]Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.[2]Without liquor.[3]Without liquor.[4]Calculated with milk.[5]Without sugar.[6]Without lemon juice or sugar.[7]Without milk.[8]Without Milk.[9]Estimated on one-half the oatmeal.[10]Without sugar.
[1]Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.
[1]Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.
[2]Without liquor.
[2]Without liquor.
[3]Without liquor.
[3]Without liquor.
[4]Calculated with milk.
[4]Calculated with milk.
[5]Without sugar.
[5]Without sugar.
[6]Without lemon juice or sugar.
[6]Without lemon juice or sugar.
[7]Without milk.
[7]Without milk.
[8]Without Milk.
[8]Without Milk.
[9]Estimated on one-half the oatmeal.
[9]Estimated on one-half the oatmeal.
[10]Without sugar.
[10]Without sugar.
Transcriber's Notes:Obvious punctuation errors repaired.Text uses both "today" and "to-day." It also used both "tablespoon" and "tablespoons" when referring to an ingredient with an additional fraction of a tablespoon added, i.e. "1½ tablespoon" and "1½ tablespoons."Page 13, The original had the portrait pages out of order on the list. These have been reordered. The original read:Fanny Garrison Villard34Helen Ring Robinson40Jane Addams38Julia Lathrop44Jack London46Mrs. J. O. Miller42Mrs. Desha Breckinridge52This also occurred numerous times in the index. The original text was as follows:Page 15:Potato Puffers78Baked Tomatoes80Stuffed Tomatoes79Page 16:Virginia Butter Bread102Bran Bread102Excellent Nut Bread101Dr. Wylies' Recipes103Page 17.Jam Cake136Hickory Nut Cake138Lace Cakes137Page 18:Suet Pudding157Raw Carrot Pudding161Cottage Fruit Pudding158Prune Souffle158Plain Suet Pudding157Plum Pudding159Lemon Cream160Corn Pudding161Lemon Hard Sauce161andPear Salad168Potato Salad168Bean Salad170Codfish Salad169Swedish Wreathes169Orange Salad173Cucumber Aspic175Tomato Aspic174Mayonnaise Dressing Without Oil176Mayonnaise Dressing Boiled175Suffrage Salad Dressing174Page 19:Pittsburgh Sherbet198Lemon Sherbet198Synthetic Quince200Fruit Cocktails199Grape Juice Cup201Peppermint Cup202PRESERVES, PICKLES, ETC.Sour Pickles204Sweet Pickles204Amber Marmalade203Grape Juice203Lemon Butter205The remaining corrections made are indicated by dotted lines under the corrections. Scroll the mouse over the word and the original text willappear.
Obvious punctuation errors repaired.
Text uses both "today" and "to-day." It also used both "tablespoon" and "tablespoons" when referring to an ingredient with an additional fraction of a tablespoon added, i.e. "1½ tablespoon" and "1½ tablespoons."
Fanny Garrison Villard34Helen Ring Robinson40Jane Addams38Julia Lathrop44Jack London46Mrs. J. O. Miller42Mrs. Desha Breckinridge52
This also occurred numerous times in the index. The original text was as follows:
Page 15:Potato Puffers78Baked Tomatoes80Stuffed Tomatoes79Page 16:Virginia Butter Bread102Bran Bread102Excellent Nut Bread101Dr. Wylies' Recipes103Page 17.Jam Cake136Hickory Nut Cake138Lace Cakes137Page 18:Suet Pudding157Raw Carrot Pudding161Cottage Fruit Pudding158Prune Souffle158Plain Suet Pudding157Plum Pudding159Lemon Cream160Corn Pudding161Lemon Hard Sauce161andPear Salad168Potato Salad168Bean Salad170Codfish Salad169Swedish Wreathes169Orange Salad173Cucumber Aspic175Tomato Aspic174Mayonnaise Dressing Without Oil176Mayonnaise Dressing Boiled175Suffrage Salad Dressing174Page 19:Pittsburgh Sherbet198Lemon Sherbet198Synthetic Quince200Fruit Cocktails199Grape Juice Cup201Peppermint Cup202PRESERVES, PICKLES, ETC.Sour Pickles204Sweet Pickles204Amber Marmalade203Grape Juice203Lemon Butter205
The remaining corrections made are indicated by dotted lines under the corrections. Scroll the mouse over the word and the original text willappear.