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I • DEPARTMENT OF HOUSEHOLD SCIENCE Illinois State Normal University
, NormaL Illinois
ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOt:'t> SCIENCE DEPARTMENT INDEX TO INVALID COOKERY RECIPES
BEVERAGES PAGE BREDS- Continued PAGE Albumen, Plain...... 12 Toast...... 2 Albumenized Lemon juice ...... 12 Creamy...... 2 lVlilk ...... 12 Cracker...... 2 Orange juice ...... 12 Dry ...... 2 \Vater ...... 12 1\'lilk ...... 2 Broth, Eg ...... 13 Sa uce for, Method I...... 2 Cream, To serv a cup...... 7 Method II...... 2 Chocolate...... 1 Method III...... 2 Coco ...... 1 \'-Ta ter ...... 2 Coffee, Boild...... 1 Z\\-i eback...... 3 Cereal...... 1 CAKES Filterd ...... 1 Baskets, Sponge ...... 11 with eg...... 1 Drop, spong e ...... -...... 18 with Saccharin and Butter...... 1 Gluten, fruit cake...... 8 Cranberry juice...... 6 N ut cak es, Glut en ...... 8 E g broth ...... 13 Plain ...... 18 Egnog, Hot ...... 13 Sponge, Baskets ...... 11 Cold ...... 13 Drop Cakes ...... 18 Grape juice...... 6 F ingers ...... 18 Koumiss ...... 12 White ...... 18 L emon juice, albumenized ...... 12 White Spong e ...... 18 Lime water, Preparation of...... 12 Milk, Albumenized ...... 12 CEREALS Pasteurized ...... 12 Boild rice...... 4 Peptonized, Cold Method ...... 12 Gluten mush ...... 4 Hot Method ...... 12 Mush, Gluten...... 4 Punch ...... 12 Oat s, rolrl ...... 4 Sterilized ...... 12 Rold oats...... 4 Muld Wine ...... 13 Rice, boild ...... 4 O;a ng e juice, Albuminized ...... 12 Steamd ...... 4 Punch, Milk ...... 12 SteatlJ(l rice...... 4 Pasteurized Milk ...... 12 \Vheat ena ...... 4 Peptonized Milk, Cold Method ...... 12 DESSERTS Hot M ethod ...... 12 Apples, bak ed ...... ~ ... .. 2 Tea ...... steamd...... 4 Water, Albuminized ...... 12 stewd ...... 4 Whey , Rennet ...... : ...... 12 Bla nc Mange ...... 18 Lemon ...... 12 Irish Moss ...... 17 Wine ...... 12 Caramel Pudding ...... 6 Wine, Muld ...... 13 Coffee Cream ...... 17 - BREDS Coffee jelly ...... 17- Biscuits, Bran ...... 8 Cornstarch Pudding, Caram eL ...... :.. .. . 6 Bran Biscuits ...... 8 Orange ...... 6 Butter Balls-To serv with bred...... 7 Cr eam, Coco ...... 11 Gluten Bred...... 8 Coffee ...... 17 1\fuffins ...... 8 H amburg ...... 11 Nut Cakes ...... 8 Lemon ...... 11 Popovers...... 8 Orange ...... 11 Sticks...... 8 Spanish ...... 11 Mint Butter to serv with bred ...... 7 Custard, Cup ...... , ...... 17 Muffins, gluten...... 8 Pudding ...... 17 Parsley Butter to serv with Bred...... 7 Soft ...... 17 Popovers,Gluten...... 8 F loating Ila nd ...... 17 Puld Bred...... 3 Mering for ...... 17 Sippets ...... 3 Fruit W hip ...... n- Sticks, Gluten...... 8 H amburg Cream ...... 11 DESSER:t"S-Continned · PAGE FISH-'-Continued PAGE Jelly, Coffee ...... •...... , ...... _. .... 17 . Pan :Broild 0ysters ...... 16 Lemon ...... 17 P'lrsley :Butter, to serv with fish ...... 16 Orange ...... 17 Steamd ...... -...... 16 · Snow...... 17 Souffie ...... 16 Wine ...... 17 FRUiTS Junket ...... : ...... 12 Apple, :Baked ...... _...... 4 Lemon Jelly ...... _...... 17 Steamd ...... 4 Lemon Snow ...... 11 Caramel...... 6 Orange Cornstarch Pudding...... 6 Gruel...... : ...... ,...... 5 Orange Cream ..... : ...... 11 Cranberry Jelly...... 6 Jelly ...... 17 Juice ...... ".;:.. 6 Sauce ...... 11 Fruit Sauce ...... "... 11 Peach Foam ...... 11 Fruit Whip ...... :...... 6 Prunes, souffie...... 6 Lemon, Cream ...... : ...... , ...... 11 Prunes, stewed ...... 6 Jelly ...... : ...... :.::.: .... 17 Puff l'udding ...... 11 Juice, albumenizerl ...... :.... .".. 12 Pudding, puff...... 11 Whey ...... ; .. ,·.. .- 12 Rennet, whey ...... 12 Orange Cream ...... ···············:······················:· 17 Rice, boild...... 4 Cornstarch Pudding...... _. .... 6 steamd ...... 4 Sauce ...... - ...... :: .. : ... :·;··· 11 Sauce, Fruit...... 11 ·Jelly ... ." ...... ;17 Orange : ...... 11 Juice, albumenized ... .- ...... 12 Sott custard ...... 17 Peach Foam ...... 11 Snow Pudding ...... 17 Prune Souffie ...... :. ·...... · 6 Spanish cream...... 11 Prunes, Stewd ...... :...... 1 6 Wine jelly ...... 17 GRUELS EGS Arrowroot...... 5 :Baked ...... 9 :Barley ...... : .. :: ~· ; ~- . 5 Creamy ...... 9 :Boston Cracker ...... :..... 5 Hard cookt...... 9 Cranberry ...... ! .:... . 5 In Nest ...... 9 Flour ...... :. :.::;·.. 5. . Omelet, bred ...... 9 Gluten ...... : ...... ~...... 5 Creamy ...... 10 Milk Porridge...... : ...... :.:~ : .. ;. ;·· 5 Foamy ... :·...... 9 Oatmeal...... : ....' : .... · 5 Orange ...... 10· Porridge, Milk ...... · S Souffie ...... 9 Poacht, .on toast ...... : ...... 9 MEATS White sauce for...... 9 Aspic Jelly ...... 17 Shird ...... : ...... 9 Bacon, :Broild ...... :...... 7 Soft cookt...... 9 :Beef :Balls, scrapt...... : ...... 14. Souffie ...... 9 :Broth ...... 15 To serv a raw eg, 1st method...... 9 Peptonized ...... : ...... 15 ·2nd method...... 9 Juice ...... 15 Vermicelli, eg...... 9 Raw, Sandwiches ...... : .. 14 Soup Stock, Brown ...... 15 FISH Soup Stock, White ...... 15 Accompaniments for Tea .. .· ...... 15 :Butter, Parsley.: ...... 16 :Boned Squab ...... 14 Hollandaise· Sauce ...... 16 Parsley :Butter...... 16 Broiling, ~:~·· f~~: ::·:·.:: ·.:·.·.: ·. ·. ·.··.·. ·.-. ·. ·. ·.-.-. ·.·.·.'."."J.". J:.:·:~:.'. ·.·: ' ~! Sauce, Hollandaise ...... 16 :Broth, :Beef ...... " ...... : ...... ~ .. ~:.. :. 15 :Broild ...... 16 Chicken ...... :: ; ·.-~.~.... 15 :Broild Oysters, in shell ...... 16 Mutton ...... ;·,_.. :;::· .... 15 Clam :Broth ...... 16 Tea ...... :.- ... :. 15 Juice ...... 16 Chicken Broth ...... :.::.:...... :·. ·15 Puree ...... 16 Chops :Broild in paper...... : 14 Oysters, broild in shell ...... 16 Mint Butter to serv with meat ...... 7 Pan broild...... 16 Mutton Broth ...... -.·...... 15 · Juice ...... ~ ...... 16 Puree.. ·...... · ...... 16 Parsley Butter to serv with meat ...... : ...... "7,16 Stew ...... " ...... 16 Roast Squab with Bred Sauce...... 14 ILLINOIS STATE NORMAL UNIVERSITY -HOUSEHOLD SCIENCE DEPARTMENT INDEX TO INVALID COOKERY RECIPES
MEATS-Continued PAGE SAUCES-Continued PAGE: Orange Sauce ...... 11 Scrapt Beef Balls ...... 14 White ...... 9 Soup Stock, Beef, Peptonized ...... 15 . ~ethod !...... :. 2 Brown ...... 15 Method!!...... 2 White ...... 15 Method III...... 2 Squab, Boned ...... : ...... 14 Cookt in paper ...... 14 SOUPS Sweetbreds, broild...... 14 Accompaniments for creamd ...... 14 Puld Bred ...... 3 parbcild ...... 14 Sippets...... 3 Zwieback ...... 3 Asparagus, Cream of ...... 3 SALADS Celery, Cream of, Soup...... 3 Accompaniments for Salads Corn, Cream of, Soup...... 3 Bred Sticks (Gluten)...... 8 Pea, Cream of, Soup ...... 3 Bred and Butter Sandwiches...... 7 Tomato, Cream of, Soup...... 3 Puld Bred ...... 3 Potato...... 3 Toast, dry ...... :...... 2 VEGETABLES Celery and Lettis Salad...... - ~ ·-· ··· · ... ." ...... 7 Asparagus, Cream of, Soup...... 3 Dressings for salads Celery, Creamd on Toast...... 3 French ...... 7 Cream of, Soup...... 3 Mayonnaise...... 7 Corn, Cream of, Soup...... 3 Lettis and Celery Salad...... 7 Pea, Cream of, Soup...... 3 Potatoes in Half Shell...... 3 SAUCES Sweet, Baked...... 3 Soup ...... , ...... 3 Fruit Sauce ...... 11 White, Baked...... 3 Hollandaise...... 16 Tomato, Cream of, Soup...... 3
IlLINOIS STATE NORMAL UNIVERSITY -HOUSEHOLD SCIENCE DEPARTMENT
INVALID COOKERY-Individual Recipea
HOT BEVERAGES BOILD COFFEE 2 tbsp. coffee Small piece eg shell I tbsp. cold water %c. boiling water ~ tsp. eg white I tsp. cold water Mix coffee· ·with one tablespoon cold water, eg white and shell. Add boiling water. Boil 3 minutes·,· pour out a small quantity, return to pot, and add one teaspoon cold water. Settle two minutes. Serv. FILTERD COFFEE 2 tbsp. finely ground coffee % c. boiling water Put the coffee on a folded filter paper in a strainer. Hold over a hot cup and pour boil ing water slowly thru strainer. . Cup must be kept hot while coffee is being made. If coffee is not sufficiently strong pour thru a second time. Reheat for serving. CEREAL COFFEE 3 tbsp. cereal coffee I tbsp. cold water I c. boiling water Mix coffee with cold water; add boiling water; boil 20 minutes; settle 5 minutes, and serv very hot. ·
COFFEE WITH EG To serv coffee with eg in diabetic diet break one eg or one eg yolk into a warm cup, beat slightly with a silver' fork, add one cup hot coffee gradually, stirring constantly.
COFFEE WITH SACCHARINE AND BUTTER To sweeten coffee for diabetic diet use ;( to ~ grain Saccharine dissolvd in ~ tsp. col4 water and add I tsp. butter if desired.
TEA ~ tsp. tea I c. boiling water Scald a small tea pot, or an earthen bowl, put tea in the teapot and pour boiling water over it, cover; steep 3 min., strain into a hot cup. Serv.
coco ' % tbsp. coco ;( c. cold water 1 tsp. sugar ~ c. milk Mix the coco and sugar with the water and boil 10 minutes; stir into the bot milk and cook in a double boilt:r ~ hour.
CHOCOLATE ;( oz. or I tbsp. chocolate ~ tbsp. sugar ~ c. hot milk or ;( c. milk and ;( c. water Melt the chocolate over hot water; add the sugar and the11 the hot liquid slowly.' Boil 5 minutes directly over the fire, beat well, and serv.
IU.INOIS STATE NORMAL UNIVERSITY -HOUSEHOLD SCIENCE DEPARTMENT 2 INVALID COOKFRY-Individual Rec:ipea CARBOHYDRATES: STARGH TOAST~ · •
Cut stale bred into slices ?( bch th~ck; put on a toaster or fork, move gently over a clean fire until dry, then brown by placing nearer the heat, turning constantly. Bred may be dried in oven before toasting. CREAM TOAST 2 tsp. flour ,78 tsp. salt 2 tsp. butter ~ c. hot milk Slice of toast · FIRST METHOD OF PREPARING SAUCE Heat the butter. When it bubbles add the .flour and salt, add hot milk gradually, stir ring constantly, and allowing the mixture to thicken and bubble each time before adding an other portion of milk. SECOND METHOD OF PREPARING SAUCE $cald milk; cream butter, add flour and stir until smooth then add to bot milk, cook ~ hr. in double boiler, stirring occasionally; then add salt. THIRD METHOD OF PREPARING SAUCE Scald one-half the.milk; add remaining milk slowly to flour, stir this into hot milk and cook ~ hour in double boiler, stirring occasionally; then add salt and butter and stir until but ter is melted. Pour this sauce over slices of dry or moist toast. Moist toast is prepared by quickly dipping dry toast into hot salted water or hot milk. WATER TOAST ~ c. boiling water I slice toast 1A1 tsp. salt ~ tsp. butter Add salt to boiling water in a saucer. With two forks place the slice of toast in the water, turn it over and remove to a hot serving plate, spred with butter, serv while hot. CRACKER TOAST ~ Prepare as water toast. Substitute crackers for bred . . If spices are permitted pepper may be added. MILK TOAST 1AI c. hot milk I slice toast ~ tsp. salt ~ tsp. butter Add the salt to the hot milk and pour over the slice of toast. Spred butter evenly over the toast and serv bot. ~BAKED APPLES ~ 1 apple r tsp. lemon juice 1 tbsp. sugar ?( c. water. Wipe and core a sour apple, place in an agate baking dish, -and fill center with sugar and one teaspoonful lemon juice. Pour one-fourth cup water around the apple, bake until soft, from twenty to forty-five minutes, basting every ten minutes, place in a dish and pour the juice over it. When cold, serv with plain or whipt cream. ·
IU.INOIS STATE NE>RMAL uNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 3
INVALID COOKERY -Individual Recipe•
VEC£TABLES AND CREAM SOUPS BAKED SWEET AND .WHITE POTATOES Select potatoes of uniform size. Scrub them carefully and place in a baking pan. Bake in a hot oven 45-60 minutes. When soft break skin to let steam escape. Serv in an uncoverd dish. POTATOES IN HALF SHELL
I baked potato Pepper I tsp. butter ~ tbsp. hot milk % tsp. salt % eg white Cut baked potatoes in half, lengthwise; then without breakit1g the skin remove the in side; mash, season, beat well and add the eg white well beaten. Refill skins and bake in a very hot oven until slightly brownd, about eight minutes. CREAMD CELERY ON TOAST 6 stalks celery ~ tbsp. flour I slice toast }8 tsp. salt I tbsp. butter %c. milk
Wash and ~ut $ix stalks of celery in equal lengths, about four inches long. Cook in boil ing water till t~der. Cut a slice of bred four inches long and two inches wide and toast. Prepare a t;ne!liutn white sauce with reJIJaining ingredients and pour over the celery on toast just before serving. CREAM OF PEA SOUP 7( can peas ~ tbsp. flour I c. water 7il tsp. salt ~c. milk or cream (heated) White pepper ~ tbsp. butter 7( tsp. sugar Wash the peas and cook until soft in the cup of boiling water. Mash them in the water in which they were cookt, strain and add the UJ.ilk or cream; melt butter, add flour and seasoning, then the liquid, and cook until of creamy consistency. If the peas are fresh some of the pods may be cookt with them. CREAM OF CORN SOUP 7( can corn ~ tbsp. flour ~c. water J,fl tsp. salt ~ tbsp. butter White pepper ~ tsp. chopt onion *c. milk (heated) ~ eg· yolk Cook corn with water twenty minutes; coQk onion in butter until a light brown, add flour, seasoning and milk gradually, then add corn, strain, and reheat. Beat yolk of eg, pour soup slowly over it, mix and serv immediately. CREAM OF ASPARAGUS SOUP lfa c. asparagus tips or IO stalks of asparagus %c. chicken stock I eg yolk I tbsp. cream )-8· tsp. salt Drain the liquor from the asparagus tips, cover with cold water and brin·g to· the boiling ·point. Drain. Add asparagus to the chicken stock and simmer ten minutes. Rub thru a siv and reheat. Add to the combined eg yolk, cream, and seasoning pouring the hot liquid ·over them slowly. Cook in the double boiler a few minutes stirring constantly, strain and serv at once. If desired save a few of the asparagus tips to use in the soup for a garnish. CREAM OF CELERY SOUP ~ c. celery ~ tbsp. butter I c. water ~ tbsp: flour ;( c. milk (heated) ~ tsp. salt ;( c. cream (heated) · White pepper · ~ tsp. onion juice Cook the celery in the boiling water until very soft, strain. Make a white sauce with butter, flour, seasonings, milk and cream, and cook until the consistency of thick cream, add ·celery stock or liquid just before serving. Serv with one tablespoon of whipt cream as a garnish if desired. POTATO SOUP ~c. potato ~ tsp. flour ~c. milk ~ tsp. salt ~ tsp. onion juice White pepper Yz tsp. butter Celery salt -~ tsp. chopt parsley Heat the milk and onion in a double boiler. Cook the potatoes until soft, and drain. Mash potatoes with a wire potato masher, add the hot milk slowly, strain, and using this as liquid make a white sauce of remaining ingredients. Cook 5 minutes, and add the chopt pars• ley jus~ before serving. CREAM OF TOMATO SOUP j1i c. strained tomato ~ tbsp. flour %2 tsp. soda ;( tsp. salt ~ - tbsp. butter White pepper ~ c. milk {heated) Cover and stew IC. tomatoes slowly IS min.; rub thru a strainer, measure j1i c., and while hot add soda; make a tomato sauce with butter, flour, seasonings, and straind tomatoes, and add the hot milk just before serving. Season with celery salt if desired. SIPPETS v Cut bred into thin slices, then into strips five inches long and one and one-half inches wide, and toast them on both sides. If hard when toasted they will be more attractiv. ZWIEBACK 1/ Cut baker's or other light bred into slices one inch thick and brown slowly in a moder ate oven. PU~ BRED Remove crusts from fresh bred, tear bred into long strips about one inch thick and one inch wide and brown slowly in the oven so that bred is thoroly dry and crisp and slightly brown. IWNOIS STATE NORMAL UNIVERSITY -HOUSEHOLD SCIENCE DEPARTMENT 4- INVALID COOKERY-Individual Recipe• CEREALS BOILD RICE
I ~c. boiling water 1fs tsp. salt I tbsp. rice Pick the rice over carefully and wash thoroly. Add it gradually to the boiling salted water. Partly cover and cook twenty minutes or until the grains are soft. Drain and dry· out in the oven for five minutes. STEAMD RICE }( c. boiling water .78 tsp. salt I tbsp. rice Pick the rice over carefully and wash thoroly. Put rice, water, and salt into a bowl. place in a steamer over rapidly boiling water. Cook until the rice is soft, from three-quarters. to one hour. STEAMD APPLE Wipe, core and pare a sour apple,_put on a plate in a steamer and cook until the apple is tender. The juice may be straind and made into a syrup using one teaspoonful.of sugar to one tablespoonful juice; boil three minutes, add a few drops of lemon juice and strain over the apple. STEWDAPPLE · 2 tbsp. sugar I apple % c. water 2 tbsp. sugar ~ tsp. lemon juice, nutmeg or cinnamon Cook the sugar and water together until it boils. Wash, pare and cut the apples in·. quarters, core and slice the quarters lengthwise into one-fourth inch slices. Put the apple slices into boiling syrup and cook slowly until tender. Remove the slices of apples, add the lemon juice to syrup, boil a few minutes and serv with slices of apple. ROLD OATS ~ c. boiling water }( tsp. salt }( cup rold oats Add the oatmeal to the boiling salted water; cook directly over the heat for ten minutes,. stirring constantly, then over boiling water for one hour without stirring. Cover . . WHEATENA I c. boiling water % tsp. salt 3 tbsp. wheatena Add the wheatena gradually to the boiling salted water; cook it over the heat for ten minutes stirring constantly; then cook it over boiling water for one-half hour without stirring. Cover. GLUTEN MUSH I~ c. boiling water ~ c. cold water ~ tsp. salt lfs c. gluten flour Add the cold water gradually to the flour, pour thru a strainer into the boiling salted .. water; cook thirty minutes, .stirring frequently; strain and serv.
ILLINOIS STATE NORMAL uNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 5 INVALID COOKERY-Individual Recipes
GRUELS V ARROW ROOT GRUEL· {,--'.. ~ P %: ~bsp. arrowroot 'I 1 ( 1 tbsp. cold waten , .. ). ! :
(~ tsp. salt \~ c. boiling water ~' v \(tsp. sugar if desired_ ~ c . .ho.t m'ilk I eg, if desired more nutritious. Mix dry ingredients and smooth with cold water, add to boiling watelj, add'bot milk and cook 30 minutes over hot water. If egis used pour over one well-beaten eg and serv at once. , BARLEY GRUEL I tbsp. barley flour I c. boiling water ) ·'.• MILK PORRIDGE 1 c. mil.f ~ tsp. salt I tbsp. flour 2 raisins Smooth flour with one-fourth!P'cup cold milk and stir into one cup hot milk. Cook over '1 boiling water one hour. Add salt. If raisins are used wash and cut into pieces and add just before serving. OATMEAL GRUEL") I c. boiling water 2 tbsp. oatmeal lk tsp. salt Put oatmeal into the boiling salted water, cook directly over heat 15 minutes stirring constantly, then over boiling water one hour. Strain and serv. IWNOIS STATE NORMAL UJ.I.fiVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 6 INVALID COOKERY-Individual Recipea CARBOHYDRATES: SUGA'k CARAMEL· I c. sugar I c. boiling water Melt I c. granulated sngar, stir over fire until it becomes a deep dark b_.n in color. Add the boiling water slowly and cook nntil the hardend sugar is dissolvd. Bdiiii!Fe and keep tightly corkt. Use to color and flavor gruels, custards, and other puddings. A very dark caramel may be used to color gravies and soups. · CARAMEL PUDDING 4 !l?.§p. sugar I tbsp. cornstarch . 4 ~p. boiling water %c. milk Salt Mix cornstarch to smooth paste with 2 tablespoons cold milk. Heat remainder of milk. Pour hot milk slowly over cornstarch. Cook over hot water 30 min.· Caramelize sugar, add boiling water, and stir into cookt cornstarch. Stain and pour into wet mold. Chill. Serv· with cream, whipt ou. plain. ORANGE CORNSTARCH PUDDING I tsp. cor!lstarch I tsp. water 76 tsp. sugar Ys c. milk Salt }i tsp. orange juice %orange Heat milk, add cornstach, sugar, and salt smoothd with cold water, then add to hot milk slowly, stirring all the time. 'Wput in douhle boiler and cook 30 min. Add orange juice; pour- • over sections of orange. Chill. Serv cold. • CRANBERRY JELLY 76 c. cranberries %c. water 2 tbsp. sugar J~ck over and wash the cranberries; cook them with the water until they burst from their ains, press thru a strainer; add the sugar and stir until sugar is dissolvd; stop stirring· and boil two minutes, or until it jellies. Pour into a mold which has been wet with c~ld _ water, and set away to cool. CRANBERRY JUICE. I c. cranberries I c. water Sugar Pick over and wash cranberries; cook them with the water until soft, strain thru cheese cloth; mesure juice and allow one-half as much sugar, add to juice and boil one minute. Pour into a hot bottle and seal immediately. " ~ GRAPE JUICE * c. grapes 2 tsp. sugar • Pick Concord grapes from the stem. Wash and heat them, stirring all the time. When broken, pour into a jelly bag and press slightly. Add sugar, and cook juice and suga\ until they boil. Pour into a hot bottle, cork, and seal with paraffin, or equal parts of shoemaker's _ wax and resin melted together. Serv with shaved ice and a few drops of lemon juice if desired. t STEWD PRUNES }.( c. prunes ~ tbsp. sugar I c. water }.( tsp. lemon juice Wash prunes and soak them over night in water. Cook gently in this water two hours or until they are soft; add sugar and lemon juice. Cook ten minutes longer, then cool. PRUNE SOUFFLE X 4 prune~ (3 tbsp). 1 2 tbsp. sugar. . , : { '- I eg wh~te % tsp. lemon JUice Remove stones from stewd prunes and chop fine. Beat eg white stiff, add sugar, chopt prunes and lemon juice, cutting and folding them in carefully. Pilelightly in butterd ramekin dish. Set in pan of hot water. Bake in slow oven 20·30 minutes. ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 7 INVALID COOKERY-Individual Recipes FATS AND OILS TO SERV A CUP OF CREAM 1 c. thin crean1 Serv cold in a tnn1bler. B~ ILD BACON Place thin slices of bacon (fron1 which the rind has been reniOVt!d) in a hot frying pan and potu off the fat as fast as it conies__ out. When the bacon is crisp drain on paper. Keep hot for serving. BUTTER BALLS Scrub butter paddles weil with white soap and hot water, rinse in clean boiling water, and chill in ice water. With a piece of paper over blade of knife cut each half pound of butter into I6 pieces of equal size. Shake water fron1 paddles, hold one paddle firn1ly in left hand, and roll piece of butter on that with the paddle in the right hand until 'round. If butter sticks, rub paddles with salt, scald, chi11, and procede as before. Keep butter ba11s in cold place. PARSLEY BUTTER 2 tbsp. butter ;i tsp. salt ·I tsp. chopt parsley Cream the butter, add salt, and parsley. Use in n1aking thin bred and butter sandwiches. MINT BUTTER Use recipe for parsley butter substituting I tsp. finely chopt n1int leaves for the parsley. BRED 'ND BUTTER SANDWICHES 2 slices uf bred I tsp. butter Cut slices of bred thin. Spred we11 with butter. Press butterd sides of two slices to gether. . Trin1 off crusts and serv in attractiv shapes. MAYONNAISE DRESSING ;i tsp. mustard Yz or I yolk of eg ;i tsp. salt ;i c. olive oil Cayenne Yz tbsp. vinegar Mix niUstard, salt, and cayenne until well-blended; add yolks, then add oil drop by drop, beating with an eg beater or wooden spoon. When it begins to thicken add vinegar drop by drop; then alternately the remainder of the oil and the vinegar. It should be a thick dressing. If it curdles beat the yolk of an eg, and add the dressing gradually to it, beating until all is used. · FRENCH DRESSING 1,12 tsp. salt I tbsp.oliv oil Pepper I tsp. vinegar Have oil and vinegar very cold. Pour the ingredients into a bottle and shake well. perv at once. Sufficient for Yz c. vegetables. LETTIS AND CELERY SALAD 4 lettis leaves I recipe French dressing 1fa c. celery, diced I tbsp. Mayonnaise dressing 1 Wash and crisp lettis leaves; clean celery, wash, and cut into sn1all, even dice. Chill. Lay celery on lettis leaves and cover with French dressing. Garnish with a niotmd of Mayon- naise dressing. ' IlLINOIS STATE NORMAL UNIVE~IT;Y--HOU~EHOLD SCIENCE DEPARTMENT 8 INVALID COOKERY-Individual Recipea b QIABETlC- . DIET GLUTEN BRED 1 tbsp. butter 74 c. water, boiling 1 tsp. salt 34 cake yeast 34 c. milk, scalded U c. lukewarm water C · 2 c. gluten flour Add hot milk and water to butter and salt, when lukewarm add yeast cake which has been softend in lukewarm water. Add flour, using enough to handle well. Knead thoroly until ingredients are well combined and dough is light and elastic. Put in pan and let rise till very light. Bake thoroly about ~ hr. GLUTEN STICKS 2 34 tbsp. butter U c. luke warm water 1 tsp. salt I whole eg ~ c. scalded milk or milk and water 1 eg yolk I cake yeast . 134 c. almond flour I~ c. gluten flour Add hot milk to butter and salt, when lukewarm add yeast cake which has been softend in lukewarm water. Add well-beaten egs and enough of the flour to beat well; let rise till very light. Ad,1 enough more flour to handle well, then shape into sticks by rolling a small piece of dough into a ball then into a stick six inches long and about Ji in. in diameter. Place on well-greast pans, Jet rise till light, and bake in a moderate oven about 20 min. Moisten with a little milk a few minutes before done. Keep in a dry place. GLUTEN MUFFINS 34 c. gluten flour 34 eg ~ tsp. baking powder 34 c. cream U tsp. salt 134 tbsp. melted butter Mix and sift dry ingredients. Add cream to well-beaten eg and add gradually to dry ingredients. Beat well, add melted butter and turn into well-butterd muffin tins. Bake in a moderate oven 25 to 30 minutes. GLUTEN POP-OVERS Yz c. gluten flour 34 c. milk ,78 tsp. salt 1 eg U tsp. melted butter Mix and sift flour and salt, add milk and well-beaten eg yolk then and stiffiy beaten white and melted butter carefully. Turn into hot butterd gem pans and bake in a hot oven 30 to 35 minutes. GLUTEN NUT CAKES 1 eg }'8 tsp. salt I tbsp. butter, melted Ji c. almonds I tbsp. gluten flour Blanch, brown, and chop almonds very fine. Beat yolk very light, add melted butter, add stiffly beaten white, salt, almonds, and gluten flour carefully. Drop a small portion from tip of teaspoon onto a butterd sheet, and bake in a moderate oven until brown. BRAN BISCUITS ~c. bran % tsp. salt ~ c. white flour ~ tsp. butter· Milk Mix bran, flour, and salt Uioroly, add melted butter and enough milk to make a stiff ··dough. Roll thin, cut with a small biscuit cutt~r and bake in a moderate oven until a delicate brown. ILLINOIS STATE NORMAL tJ'lliiWRSkTY-HOUSEHOLD SCIENCE DEPARTMENT 9 INV Atlb COOKERY-Individual R~cipea Plt0TEID5: EGS TO SERV A RAW EG-Fint Melhod v-- Break an eg in a cup, sprinkle with salt, and add a little lemon juice er vinegar. Swal- low as a raw oyster~ · · TO SERV A RAW EG-Second Method y.-- I eg I tsp. sugar A sprinklin·g of nutmeg or 2 or 3 drops of vanilla Separate eg. ·.Beat yolk of eg with sugar and flavoring. • Beat' wpite to a stiff froth; cut and fold into yolk mixture. Serv cold. lf required o~e or two teaspoonfuls brandy, sherry, or port wine may be added. · SOFT COOKT EG Place an eg in one pint boiling. water, remove cover, and let stand where water will not boil s-8 minutes. HARD COOKT EG Place an eg in cold water, cover, and heat slowly to the boiling point. Remove from the fire and let sta:1d for 20 minut~ where water will not boil. Putin cold .water for a few . minutes. POACHT EG ON TOAST WITH WHITE SAUCE Break the eg into a saucer, slip the eg into boiling water, cover, remove to the cooler part of' the fire, and cook five minutes or until the white is firm, and a film has formd over the yolk. Take up with a skimmer, drain, trim off the rough edges and serv on a slice of toast with white sauce around it. WHITE SAUCE 1 tbsp. butter }11 tsp. salt ~ tbsp. flour %c. milk Heat the butter until melted and bubbling, add the flour and seasonings until thoroly blended; add the hot liquid gradually, stirring constantly. Remove from the fire an soon as the boiling point is reacht. CREAMY EG 1 eg Pepper ~· tbsp. butter 7(. c. hot milk ;( tsp. salt Toast Beat the eg slightly, add the butter and seasonings. Pour the hot milk over the eg and return to double boiler. As it thickens scrape it from the edges with a spoon. Continue in this way until only a small amount of liquid remains. If overheated it will curdle. Serv on toast. BAKT EG Butter a saucer or small shallow dish, slip into this one or two egs, being careful not to break the yolk. Place the dish in a pan of boiling water and cook in the oven until the white is set. Season with salt and serv hot. / EG SOUFFLED OR EGS IN NEST ( Separate an eg. Add a few grains of salt to the white, beat stiff and turn into a butterd dish or spred on a round of toast. Place the dish on a muffin ring in a pan of hot water; heat gradually until the white is set. After it has begun to risemake a depression in the c-enter, drop in the yolk and cook for three minutes longer. The cooking may be done either in the oven or on top of the stove. Keep the dish partially coverd and cook s-6 minutes. SHIRO EGSV _ t c. soft bred crums Salt · I tbsp. melted butter 1 eg Butter and season the crums, spred the bottom of a ramikin dish with half of them,·· break an eg on the crums. Cover with remaining crums. Set in the oven in a pan of water and leave until the white is set. EG VERMICELLI I hard cookt eg Salt I tsp. butter' Pepper I tsp. fiour lh c. cream or milk 4 toast points Separate the yolk and white of a hard cookt eg arid chop the white. Keep yolk warm. Make a white sauce of the remaining ingredients an9. add the chopt whites. Heat thoroly and pour 0\'er the toast. Press the yolk over the whole thru a strainer and garnish with toast points and parsley. Both white and yolk may be mixt with the sauce if desired. FOAMY OMELET I eg Cayenne or white pepper ,78 tsp. salt I tbsp. milk or water ~ · tsp. butter Beat the yolk of the eg until creamy, add the seasoning and milk; beat the white until stiff, but not dry, cut and. fold into the yolk carefully; heat an omelet pan, rub bottom and sides with the butter, turn in the omelet, spred it evenly on the pan. Cook gently over heat until omelet is 5et and evenly brownd underneath; put it into a hot oven for a few minutes to dry slightly on top; fold and sen;. · immediately. OMELET SOUFFLE' ~ tbsp. butter Pepper ~ tbsp. fiour ?( c. milk ,78 tsp. salt I eg • Make a white sauce; separate the yolk and white of eg, and beat them light; add the cool white sauce to the yolk, and fold in the beaten white. Turn into a butterd dish, set in a pan of hot water and bake slowly in a moderate oven 20-30 min. BRED OMELEt 2 tbsp. bred crums 2 tbsp. milk ,78 tsp. salt I eg Pepper ' I tsp. butter Soak the bred crums in the milk fifteen minutes, then add the salt and pepper. Sepa rate the yolk and white of the eg and beat until light. Add the yolk to the bred and milk and fold in the whites. Cook as a plain omelet. ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT · 1"0 INV AUD COOKERY- Individual Recipea ,y' ORANGE OMELET I eg Rind of % orange 2 tsp. powd. sugar I tbsp. orange juice ~ tsp. butter Beat the eg yolk, add the orange rind and juice then the sugar. Fold in the beaten white and cook as a plain omelet. Fold the omelet, sprinkle with powderd sugar and score with a clean red-hot poker. CREAMY OMELET I eg lh tsp. salt I tbsp. milk Pepper ~ tsp. butter Beat eg slightly, add milk and seasonings; put butter in hot omelet pan, when melted turn in the omelet. As it cooks draw the edges toward the center with a knife until the whole is of a creamy consistency. Place on a faster fire and brown quickly underneath; fold and turn on a hot platter_. • ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 11 INVALID COOKERY-ludividual Recipu PR.OTEIDS: EGGS CONTINUED-DESSERTS FRUIT WHIP 'f. I eg white - ' w'"""";tbsp. powderd sugar ~ c. fruit {cut in fine pieces) Beat ·the eg white, add the sugar and the · fruit; beat until thick and smooth. Chill efore serving. · . Grated or stewd apple, ripe peaches or strawberries, stewd prunes or cand fruit may used. tL The fruit must be cool ~hen added to the beaten eg white and sugur. LEMON OR HAMBURG CREAM .y I eg yolk I~ tbsp. lemon juice ~ I tbsp. sugar Few grains salt I eg white Beat eg yolk slightly, add sugar, lemon juice 'and salt, cook over hot water until mix ture thickens slightly; then add eg white beaten stiff. Chill before serving. Serv with Lady Fingers. LEMON SNOW 2 tbsp. sugar ~ c. boiling water I tbsp. cornstarch I tbsp. lemon juice 'f I·eg white Mix sugar and cornstarch thoroly; add boiling water slowly, stirring constantly.- Cook one-half hour in a double boiler. · Add lemon juice, ~our slowly over beaten eg white ' and when thick pour into a mold to harden. Serv with a soft custard flavord with vanilla. PEACH FOAM .. t I peach - - I eg white ' Powderd sugar ' Wipe and remove skin from peach, force ·pulp thru a sive, and if much juice drain. Beat white of eg until stiff using a silver fork, add peach pulp gradually and continue beating. Sweeten \vith powderd sugar, add a little lemon juice if desired, pile iu a glass dish, and serv with soft custard sauce or cream. ORANGE CREAM · I eg yolk I tsp. lemon juice I tbsp. sugar Salt 2~ tbsp. orange juice I eg white Bilt eg yolk slightly, add sugar and fruit juice, and cook over hot wat~ mixture thickens slightly. Add white of eg be·ated stiff with salt, turn into glass, chill andlkv with Lady Fingers. • SPANISH CREA~ ~ tsp. gran. gelatin ~ eg yolk ~c. milk Salt I tbsp. sugar ~ eg white 6 drops vanilla Soften gelatin in cold milk then scald over hot water, add sugar and pour slowly on eg yolk slightly beaten. Return to double boiler and cook until mixture thickens slightly. Add salt, white of eg beaten stiff, and flavoring. Turn into individual molds, chill and:serv with cream and sugar. • COCO CREAM I tsp. coco ~ c. milk-. I tsp. !:Iugar I tsp. gran. gelatin Salt I eg yolk ¥s c. boiling water I eg white 4 tsp. . vanilla Mix coco, sugar and salt, add boiling water, let boil one minute then add milk in which the gelatin has been softend, and when scalded pour slowly over eg yolk. Cook. un~il thick over hot water. Cool, add white of eg beaten stiff, flavor, mold, chill, and serv ,with cream and sugar. PUFF PUDDING ~ tbsp . .butter 1( c. milk ~ tbsp. flour I tbsp. sugar ~ tsp. salt I eg Make a white sauce with butter, flour, salt, and milk, separate the yolk and white of the eg and beat them until light; add sugar to eg yolk; when white sauce is cool add the yolk and c~t in the white. :{>ut in a small butterd dish and bake in a pan of hot water until light bt:own. St:r~wit ran~or fruit sauce. /J SPONGE .·BASKETS )i K;v)·r~ q 1t eg yolk * tsp. baking powder J.r' ·t~f' /• v lfs c. sugar 1( tsp. salt ·A· \ 3 tbsp. hot milk or water 1( tsp. lemon extract . /r . ~c. flour I eg white )}/' Beat eg yolk until thick, then beat the sugar in gradually and add milk. Sift the flour, baking powder, and salt together, and beat into mixture and add extract.· Cut andfoJdin the stiffly beaten white. Bake in a small deep. pan in a moderate oven one-half hour; Hollow out the center in the form of a basket and use as a case to serv fruit whip or Spanish cream. ORANGE SAUCE' I eg white ~ orange juice and rind ~ c. powd. sugar I tsp. lemon juke Beat eg white stiff, add sugar stirring constantly, beat well and add o¥lni.~ rind iuid fruit juice. FRUIT SAUCE I tbsp. butter lfs eg \vhite 3 tbsp. powderd sugar 2 tbsp. crusht fruit or jam C.riJ.. butter, add sugar, and cream well together; then add eg white and beat thoroly. Beat in t. I it just before serving. · ·~ ~ I :.' • • ....: 0 . ~ • ILLINOIS STATE 1\{QBtJIM. YNI:VERSITY':-I:IOUS~OL[) SqENCE DEPARTMENT 1~ INV~ID COOKERY-Individual Recipe• MILK i Fill sterilized bottles or jars near~y full of milk, cork them. with baked cotton, place on rings in a deep pan and fill with cold water so that ,the water may be as high outside the jars. .as the milk is inside.:_,place ,the pan .over the fire and heat until small bubbles appear around the top of the milk (about 155° F) remove· to the back ~f the fire and allow the bottles to stand there 15 minutes; then displace the hot water with cold water to reduce the temperature as. quickly as possible, and when .mi1k is cold remove the bo~tles from th~ water and keep in a. cold place. STERILIZED MILK When it is necessary to preserv milk in order that it may be kept for some time the· temperature should be raised to the boiling point and kept tbere for 10-20 minutes. The milk should then ?e straind and quickly coold. ?PEPTONIZED MILK-Cold Method Mix one peptonizing powder with 4 oz. of cold water in a jar. Shake well, add a pint of fresh cold milk and shake again. Pla::e the 'bottle .at once on ice. When needed, pour out what is wanted and put the remainder back on ice. It wiU begin to work in ~ hour. If kept for many qo,l;lr{l,,it wm become; stale and bitter. PEPTONIZED MILK-Warm Method The 'Wa'rm process is .Carried out the.-;atbe as the cold; but insted of putting it on ice, put'it in hot water at a temperature of u2° ·'Or test it by seeing if the hand can be 'held in it comfortably for one minute. Keep ,mpk there for I() minutes. At the end of that time, if not needed at once, put it in a pan of ice ~ai:er to cbe2k fermentation. If' one has no ice, it can be poured into .a sauce pan and ~aided. After it has been scalded, it may be kept as, long as 48 hours. If not scalded, it should not be kept longer than 4 or 5 hours. P~PARATION OF UME WATER .,... Put a piece of tinslackt lillle the size of a waln~t into an ·earthen vessel. Cover with 2-: quarts water, s~irring constantly. Let settJe.t~en ·P~>Ur off water, add 2 quarts filterd water,. stir' and_when it settles pour the clear solufion itito 'a bottle for use. . PLAIN .ALBUMEN ·· I eg white Beat the white of the eg until slightly foamy, allow it to stand in a cold place until the. liquid separates from t4e foam. Remo:ve the foam and serv the liquid albumen. Salt may· be added· if desired. ALBUMENIZED. ,·. \ ! MILK 1 eg.white · ~c. 7e water . ~c. milk Place all the ingredients in a coverd gl~ss jar;. shake until thoroly blended, then strain .. It I'may be sweetend and flavord with vanjlla or nutmeg .if desired. Serv cold. I . , ! Al.BUYENIZED WA.TER . 'I e.g wb1te I ~p. lemdn juice I: ~. c. water; , , , ; I t$p. SU:gar Place all the ingredients in a .coverd,.glass jar, shake until thoroly blended. Strain.~ and serv cold. ALBUMENIZED ·oRA.NGE JUICE . ""·· I eg white. _ \ ,· I orange j)lice I tbsp. sugar Place all the ingredients in a cov~rd _, glass jar, shake until thoroly blended. Strai}1 and serv cold. ALBUMENIZED LEMON JUICE -v I eg w·hite Yz lemon juice · I tbsp. sugar Place all the ingredients ·in a coverd glass jar, shake until thoroly blended. Strain and serv cold. KOUMISS · I qt. skim milk 1fo yeast cake 2 tbsp. sugar ~ ~bsp~ lukewarm water Heat the milk; dissolv the yeast in a little water, and mix it with the sugar and warm milk. Pour them into strong bottles, filliti'g..only % full to allow for expansion, and cork them tightly, tying down with stout twine. Shake bottles thoroly arid place them in refrigerator to ferment slowly. After .3 days lay the bottles on their sides and turn them occasionally. Koumiss is at its best: after 3 days.: ' ' ' - RENNET . WHEY I c. milk 2 tsp. sugar ?(. rennet tablet dissolvd in 2 tsp. lukewarm 'water or I tsp. rennet Heat the milk until lukewarm, add the sugar ,and stir utitil the sugar is dissolvd, add the reune~, leave until firm in a .moderately warm ~lace; let stand 20 minutes . .. Break the c-urd and strain thru double cheese-clo.th. ·. Flavor if desired. L~oN: \vliE:y 1· c. hot mHk •, · · 3 tbsp. lemon juice· · : 2 tsp. sugar Pour lemon juice into the ho_t milk and cpok. C>jVFr hot_ water. about five minutes or until the curd separates from the whey. ~train thru c;he~s,~ doth and sweeten. Serv hot or cola. ·wiNE WHEY I c. milk .. . , . .. . ~ . c. sherry wine 1 ·· ' · 2 tsp:'sugar Prepare in the same manner as lemon wliey-~ · · • . • 1 ~ 4 . MILK PUNCH I c. mp~ .· . . .· ~ _ ,tbsp. sugar - I tbsp. rum 'or brandy . Place all the ingredients in a coverd glass jar. 'Shake until. thoroly blended. JUNKET ·' Yz c. milk '5drop':! vanilla I tsp. :sugar · · · \ : ' .:: · Cinnamon ~ rennet tablet dissolvd in .I tsp. luke warm water or Yz tsp. liquid rennet Heat the milk until lukewarm, add the sugar and vimilla and stir until the s~gar is dis solvd, add the rennet, atid pour into a glass dish,. leave until firm iu a moderately warm place, then put in refrigerator; sprinkle with cinnamon or nutmeg, and serv with cream. ··' IlliNOIS STATE NORMAL UNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 13 INVALID COOKERY-Individual Recipe• HOTEGNOG I eg yolk . ~ c. hot milk 2 tsp. sugar Nutmeg ur I tbsp. brandy Beat the eg, add sugar, pour hot milk over them, strain, and flavor as desired. COLD EGNOG I eg I c. milk I tbsp. sugar I tbsp. brandy Beat the eg, add the sugar, then the milk and brandy. Serv very cold. Cold egnog may also be made attractiv by separating the eg and beating white stiff and beating in well just before serving. EG BROTH I eg Salt ~ tsp. sugar I c. hot milk Beat eg, add sugar and salt, pour the l;lot milk over them, strain, and serv immediately. Hot water, broth, soup, or tea may be used insted of the milk. MULD WINE 1{ c. hot water Nutmeg ~ in. cinnamon % c. port wine (heated) 2 cloves 2 tbsp. sugar Cook all the ingredients except wine and sugar for IO minutes, then add hot wine and sugar, and serv very hot. Strain. ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT · 14 INVALID COOKERY-Individual Rec:ipea MEATS BROILING Remove extra fat from the meat and cut in piece attractiv for serving. Grease the broiler and broil directly over a clear fire; sear first on each side and then turn every xo seconds. Cook until well puft and brown. Time for broiling meat varies "with thickness. Season with salt, pepper, and butter,and serv on a hot plate with parsley, sliced lemon, or other attractiv garnish. TIME FOR BROILING Time varies with thickness of the meat. Cook a x-inch steak 8 to xo min. 17~-inch steak xo to 15 min. 2-inch steak 15 to 20 min. PAN BROILING Remove fat from the meat. Heat a frying-pan smoking hot without adding any fat. Sear the meat on both sides, decrease heat, then cook more slowly U!J.til done, turning every ro seconds. Stand chops up on edge to brown. Keep t~e pan free from fat. The time for pan broiling is the same as for broiling. CHOPS BROILD IN PAPER Trim chops neatly and wrap in well-greast paper folded closely to come in contact with the meat. Lay on rack in roasting pan and bake in a hot oven 15 to 20 minutes. SCRAPED BEEF BALLS 1,--- x slice round of beef Salt With dull edge of knife or teaspoon scrape meat across the grain at open end of the fiber. Try not to cut the connecting tissue. Shape into small, round balls or flat cakes seasoning only ...... _. with salt. Grease broiler slightly so that balls will not stick or break apart. Be careful not to use any fat from the meat. Broil only_ slightly and serv quite rare so they will be easy of digestion. Serv on slice of toast and garnish with parsley if desired. RAW BEEF SANDWICHES . ~ Raw Beef Salt · Pepper Scrape beef very t;ine. Season with salt and pepper if allowd. Spred this mixture on thin slices of ·b_red, from which the crusts have been removed. 'Put_the slices together and £Ut into small squares or tri~ngles; these may be toasted slightly but this should be done very· quickly so that meat will'not be over cookt. SQUAB, BONED Squabs are prepared and cookt much like chicken. Singe to remove the hair, then re move the pin fethers with a knife, slipping the knife under the pin fethers. Be careful to open out the wings when singeing. Disjoint and cut off the foot. Remove the tip of the wing, cutting between two bones. Cut down the back bone on each side w1th sharp knife or pair of scissors. With scissors one is less liable to cut thru inner organs. Lift out back bone and neck cutting round the vent and remove all internal organs. Take out brest bone carefully as it will be easier to serv and eat if this has been removed and less liable to pull out of shape when cooking. 'l.'he ribs will have to be left in to keep the bird in shape. All the tendons at the joints of wings and legs should be cut from inside the body so they will not pull out of shape. Then wipe squab all over with a damp cloth. SQUAB COOKT IN PAPER After squab is boned place in a piece of well-greast bevy manilla paper for cooking. '!'rim this like an envelope to fit closely about the bird being careful to hold bird in shape. The more closely it comes in contact with the bird the less danger there is of the paper burn ing. Lay on rack in roasting pan and bake about 25 minutes. When it has cookt 25 minutes break paper to see that it is brow~. Cooking in paper has effect of steaming in its own juice with the high temperature of broiling; It gives more flavor and is a convenient method of cooking, also cald "smothered squab." Squabs may also be broild and roasted. An older bird would have to be steamd before roasting and might also be used as fricassee. ROAST SQUAB SERVO WITH BRED SAUCE I · c. milk I tbsp. butter 73 c. stale white bred crums ~ tsp. salt U slice onion ~ tsp. white pepper . ~ c. dry bred crums (~ tbsp. butter) Prepare squab as chicken for roasting, truss with 3 toothpicks. Roast 20 to 30 minutes, if not fat use extra butter or strips of salt pork over brest. Prepare sauce by cooking milk, bred crums and onion, I5 minutes in a double boiler, remove onion, add seasonings. Remove toothpicks from squab. Pour sauce around squab for serving. Prepare ~ cup bred crums with butter to pour over squab. SWEETBREDS PARBOILD Remove sweetbreds from paper at once, soak in cold water 30 minutes and ·parboil 20 minutes. Add I teaspoon salt 5 minutes before they are done. Put them in cold water for I5 minutes, then remove the tough portions. Broil, fry, cream, or use in salads as desired. SWEETBREDS CREAMD U lb. sweetbreds ~ tsp. salt I tbsp. butter White Pepper I tbsp. flour Cayenne ~c . cream Brl!ak the parboild sweetbreds into small pieces. Make a white sauce of the butter, flour, seasonings, and cream. Add the sweetbreds and when hot serv in patty dishes or tim bales. A few drops of onion juice improve the flavor. SWEETBREDS BROJLD Parboil sweetbreds. Carefully remove membrane without breaking up .sweetbreds. Spred with melted butter, then place in a well-greast broiler and brown on one side; then turn and brown on the other. Season with butter and salt, and serv on a hot plate. IlliNOIS STATE NORMAL UNlVERsiTY--'-HOUSEHOLD SCIENCE DEPARTMENT 15 INVALID COOKERY-Individual Recipes MEAT JUICE. BROTH. AND STOCK. BEEF JUICE t-- Reat a slice of the round of beef a few seconds over a clear fire. Cut into small pieces, and press out the juice using' a heated lemon squeezer or meat press. Serv in a colord wine glass with ~alt. BEEF BROTH~ v- I lb. lean beef . I pt. cold water Chop meat very fine and soak it in cold water I br. or longer; put it in a saucepan, set i on a rack in another pan and surround with lukewarm water, beating until it becomes a red dish brown ( I54° ), stirring all the time. Remove from fire, pour tbru a coarse strainer and season. Serv bot. BEEF TEA I lb. beef steak cut from round 2 c .. cold water Salt Remove fat, wipe, cut meat in small pieces, and put tbru· meat chopper. Cover with cold water and let stand 20 min. Place on trivet in kettle of cold water so the water will sur round jar bigb as contents of jar. Heat the water gradually keeping the temperature at-I30° · for 2 hours. Increase the temperature slightly and when juice is a chocolate color and slightly coagulated strain, season, and serv. PEPTONIZED BEEF BROTH ;( lb. lean beef ;( tube of peptonizing powder ~ c. water ~ c. water Wipe and chop beef, add half a cup water and cook over gentle heat until it boils, stir- · ring constan~r off liquid, rub meat to a paste and add to the liguid,, Put one-quarter of the er tn .. a Fairchil . tonizin tube. a~ti fjlaee htee in jar wit~ one-half cu.p cold water. Mix th roly. Add broth and spake well. Set in a warm place (us°F.) for three hours, boil quickly, strain, and season. BROWN SOUP STOCK I lb. lean beef I pt. cold water Cut meat into $mall pieces, crack the bone, and soak I hour in cold water, then cook at a low temperature for 5 hours. WHITE SOUP STOC~ / I small knuckle of veal ~c. celery r lb. veal meat Parsley ;(c. onion I tsp. peppercorns ;( c. carrot 2 tsp. salt · 4 qts. cold water Cut meat into small pieces. Soak knuckle and meat in cold water I hour. Heat slowly until it boils. Cook slowly 4 to 5 hours. Add vegetables and cook I hour longer. MUTrON BROTH I lb. meat and bone I pt. cold water ~ tsp. salt Have butcher crack bone. Wipe meat carefully, cut in small pieces, and cover with cold water. Let stand I hr. in a cold place, then bring quickly to boiling point, reduce heat, and simmer slowly 6 to 8 hrs. Strain thru coarse strainer, remove fat, season, stir up sediment ~~- ~ CHICKEN BROTH 'j, 2 lbs. meat and bone I qt. cold water I tsp. salt Select a fowl, wipe, singe, draw, disjoint bones, remove meat from bones, discard all fat, grind meat, and break bones with hevy cleaver on firm block. Put in saucepan with cold water and let stand I hour in cold place. Cook at moderate temperature or over water 6 to 8 qours. Strain, remove fat, season, and serv. Stir up sediment to serv with broth. ·> ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 16 INVALID COOKERY-ludividual Recipes FISH BROILD FISH Clean a ~.lb. fish, bone it and lay on a well-greast broiler. If fish is dry, rnb it with melted butter before placing on broiler. Sear the flesh side first, then turn every IO seconds. The length of time for cooking depends on the thickness of the fish, 20-30 minutes. Season with butter, salt, and pepper. STEAMD FISH Wipe and clean ~-lb. fish. Lay on a butterd plate on a cheese cloth and put in the steamer. Steam 20 minutes. FISH SOUFFLE' ~ tbsp. butter 4 drops onion juice ~ tbsp. flour ~c. milk 78 tsp. salt ~ eg Pepper ~ tsp. parsley ~ c. cold cookt fish, flaked Melt butter in a saucepan, and when hot, add the flour and stir until smooth; add the ·milk and seasoning, cook 2 minutes, remove to the back of the stove and add the well-beaten yolk and the fish. Set away to cool, and when cold, add the white of the eg beaten to a ~tiff froth, then turn into a butterd dish, and bake from 20 to 25 minutes. Serv immediately. · Cookt asparagus may be substituted for the fish to make Asparagus Souffle'. PARSLEY BUTTER I tbsp. butter ~ tbsp. parsley chopt 78 tsp. salt ~ tbsp. lemon juice Pepper Cream the butter, add salt, pepper, parsley, and lemon juice slowly. Chill and serv with broild fish or steak. HOLLANDAISE SAUCE ~c. butter 78 tsp. salt I eg Cayenne % tbsp. lemon· juice ~ c. boiling water Cream the butter, add the yolk, beat well, then add the lemon juice, salt, and pepper. A short time before serving add the boiling water. Cook in double boiler and stir until the mixture is of the consistency of custard. Serv immediately. BROILD OYSTERS IN THE SHELL Scrub the shells clean. Place on a broiler and cook over the coals or gas. The round side of the shell should be underneath to hold the juice. When they are open remove the upper shell. Season with salt and lemon juice, and serv on the shells. PAN BROILD OYSTERS Rinse the oysters, remove all pieces of shell and dry; have a frying pan hot and slightly butterd; ~ook the oysters in it until the edges curl, turning frequently; season and serv on toast. CLAM OR OYSTER JUICE Wash the clams or oysters and remove all bits of shell. Cut the clams or oysters into ·several pieces, and heat a few minutes in their juice. Strain thru muslin. Serv while hot. Great care must be taken in straining that the sand does not pass thru the muslin. These juices may be diluted with equal quantity of boiling water. They may also be frozen. CLAM BROTH 3 large clams (in shell) Yz c. water Wash the clams thoroly with a brush. Then place them with water in a kettle to boil. As soon as the shells open the broth is done. Strain thru a muslin and serv hot. OYSTER OR CLAM PUREE 6 clams or oysters Yz c. milk (heated) Yz tb.sp. butter 3 tbsp. juice Yz tbsp. flour Pepper; salt if needed 4 drops W orcestershire sauce Wash oysters or clams and remove siphon from clams. Cook them in a saucepan until the edges curl, and chop them very fine. Make a white sauce, add the clams or oysters and juice to it, and when hot strain and serv. The Worcestershire is omitted when oysters are used. If used it is added just before the soup is straind. OYSTER STEW Yz c. milk, scalded Salt and pepper 8 oysters and their juice I tsp. butter Drain and wash oysters. Cook and strain the oyster juice, then add the oysters, and cook until the edges curl. Add the se~soning, butter, and hot milk. Serv at once. I tsp. flour may be cookt with the butter as for white sauce. ILLINOIS STATE NORMAL UNIVERSITY--:HOUSEHOLD SCIENCE DEPARTMENT 17 INV AUD COOKERY- IndiVidual Recipea JELLIES. CUSTARDS~ AND SIMPLE CAKES ORANGE JELLY I tsp. gran. gelatin 3. tbsp, sugar 2 tbsp. cold water }.( c. orange juice }i c. boiling water 2 tsp. lemon juice Soak the gelatin in cold water, add boiling water, sugar, and juice, stir until sugar is dissolvd, strain, mold, and chill. Serv with . plain or whipt cream. One quarter cup of any other fruit juice may be used. LEMON JELLY I tsp. gran. gelatin ~- c. boiling water 2 tbsp. cold water · 2- tbsp. sugar I tbsp. lemon juice Soak gelatin in cold water, add boiling water, sugar, and juice, stir until sugar is dis solvd, strain, mold, chill. Serv with plain or whipt cream. WINE JELLY I tsp; gran. gelatin 2 ·tbsp. sugar 2 tbsp. cold water ~ tbsp·. lemon juice ~ c. boiling water 2 tbsp. wine Soak gelatin in cold water, add boiling water, sugar, and lemon juice, stir until sugar dissolvs. When slightly coold add·wiile and strain, mold, chill. COFFEE JELLY I tsp. gran. gelatin }.( c. strong coffee 2 tbsp. cold water }.( c. botling water 2 tbsp. sugar Soak gelatin in cold water, add-boiling liquid and sugar, stir until sugar dissolvs, strain. mold, chill. Serv with plain or whipt cream. ASPIC, OR MEAT JELLY I c. well-seasond beef stock 2 tsp. gran. gelatin }.( c. cold water I tsp. lemon juice I eg white Heat beef stock. Soften gelatin in cold water. Add boiling stock and lemon juice. . Cool. Add beaten eg white with shell. Bring to boil~ beating constantly. Boil without beat ing five minutes. Skim, strain into mold. Chill. When ready to serv, garnish with hard cookt egs, parsley, and mayonnaise dressing. SNOW PUDDING I tsp, gran. gelatin }.( c. sugar 2 tbsp. cold water I tbsp. lemon juice }.( c. boiling water I whit'e of eg Soak gelatin in cold water, add boiling water, sugar, and lem·on juice, stir until sugar is. dissolvd, strain, chill. When jelly begins to thicken beat it. well, add well-beaten white of eg. . b~at until nearly hard, pour into sherbet glasses. Serv with soft custard. SOFT CUSTARD Yz c. scalded milk I Yz tbsp. sugar I eg yolk Salt 5 drops flavoring Add sugar and salt to slightly beaten eg. Add· hot milk gradually. Cook in double boiler stirring constantly until it thickens,strain, and when cool flavor. FLOATING ISLAND Use recipe for soft custard and when cold garnish the custard with a mering made ac cording to the following recipe: MERING I eg white 2 tbsp. powderd sugar Beat eg white very light, add powderd sugar, and continue beating. Drop in large spoonfuls on the cold custard. CUP CUSTARDS % c. scalded milk Salt I eg I tbsp. sugar 2 tsp. caramel or nutmeg Add salt and sugar to slightly beaten eg. Add hot milk gradually, strain into cups, steam until firm over boiling water 20-30 min. Or set cups in a pan of hot water and bake in a slow oven until firni, 30-40 minutes. One-eighth ounce Baker's chocolate may be melted and mixt with the milk for chocolate custards. CUSTARD PUDDING I tbsp. gran. tapioca, or~ C. pearl tapioca or I tbsp. rice Salt Yz c. milk scalded I eg white I eg yolk I tbsp. sugar 3 drops vanilla or other extract Soak tapioca in enough cold water to cover it, add milk, cook until tapioca is soft and transparent, add yolk of eg, sugar and salt, cook three minutes, remove from fire, add beaten white and flavoring, and when cold, serv. If rice is used cook until soft in boiling water, drain, and add to hot milk. If desired eg white may be reservd and used for a mering. Beat well, add 2 tbsp. powderd sugar and spred over pudding which has been turnd into a ramekin dish. Brown a few minutes in oven. COFFEE CREAM I tsp. gran. gelatin 2 tbsp. sugar 2 tbsp. cold water Yz c. cream or ~ c. strong coffee ?( c. rich milk Soak gelatin in cold water until soft, add hot coffee and sugar, strain, add cream, pour .::i into glass dish. Chill. Serv cold with whipt cream. IRISH MOSS BLANC MANGE Yz c. milk Salt I tbsp. Irish Moss Flavoring, if desired Wash the moss in several waters and pick it over carefully. Put in double boiler with milk. Cook until thick. Add salt, strain, and flavor. Pour into custard cup. Chill and serv cold. IUINOIS STATE NORMAL UNIVERSITY-HOUSEHOLD SCIENCE DEPARTMENT 18 INVALID COOKERY -Individual Recipe• JELLiES,CUSTAB.DS, AND SIMPLE CAKES--Continued BLANC MANGE I tsp. gran. gelatin Salt 2 tbsp. cold water 2 tbsp. sugar 1i c. milk or cream ~ tbsp. brandy X ~ in. stick cinnamon I tbsp. sherry I whole clove J( tsp. vanilla extract J( tsp. lemon extract Soak gelatin in cold water. He~t milk with cinnamon, clove, and salt. Add hot milk to gelatin, then sugar. When partially cool add remaining ingredients and strain into glasses. Chill and serv cold. SPONGE CAKE I eg white J( tsp. lemon rind 76 c. sugar ~ tsp. lemon juice I eg yolk 76 c. flour Beat eg white until stiff, add sugar gradually; then add beaten yolks, lemon rind, and juice. Cut and fold in the flour. Bake thirty minutes in an unbutterd pan in moderate oven. PLAIN CAKE I tbsp. butter ~ tsp. baking powder J( c. sugar r8 c. flour ~ eg 78 tsp. nutmeg or 2 tbsp. milk 5 drops flavoring Cream butter, add sugar gradually, mix well. Add well-beaten yolk of eg, then flour and baking powder alternately with the milk. Then add flavoring and cut and fold in white of eg carefully. Turn into butterd pan and bake at once in a moderately hot oven 25-30 min. One-half ounce melted chocolate may be added after yolk of eg, or one tbsp. of currants, raisins, or nuts may be mixt with one teaspoonful of the flour and added just before white of egis added. WHITE CAKE 2 tbsp. butter ~ tsp. baking powder J( c. sugar 78 c. milk ~ c. flour I eg white 5 drops flavoring Cream butter, add sugar gradually; add flour and baking powder alternately with milk. Cut and:fold in white of eg. Add flavoring. Turn into butterd pan and bake at once in a moderately hot oven 25-30 min. WHITE SPONGE CAKE 3 eg whites J( c. flour J( c. sugar J( tsp. cream of tartar J( tsp. vanilla . Sift flour and cream of tartar together 5 times, sift sugar 5 times. Beat egs to a foam. Sift in sugar slowly beating all the time. Do not make mixture stiff. Sift in flour slowly, folding it in. All work must be done quickly and lightly. Bake in a small loaf pan so to 6o minutes. Do not open oven during first 20 minutes. Turn pan upside down on cake cooler until cake is cold. SPONGE FINGERS OR DROP CAKES :r: eg white ~ c. flour lAl c. powderd sugar %2 tsp. salt I Small eg yolk ~ tsp. vanilla Beat white until stiff and dry, add sugar gradually, add yolk, beaten until lemon colord, then the vanilla. Fold in flour which has been sifted with the salt. Put mixture in pastry bag and shape 4~ .inches long and one inch wide on a tin sheet coverd with unbutterd paper. Or shape mixture with · a teaspoon in long narrow strips or small round drop cakes. Sprinkle with powderd sugar and bake 8 minutes in a moderate oven. Remove from paper with a knife. Brush halvs with eg white and fasten . together. .. •. ... / .. •