Mother's Remedies, Thomas Jefferson Ritter [reading well .TXT] 📗

Hard-Cooked Eggs.—Place in water, bring to a boil and then set on the back part of the stove for twenty minutes.

Eggs should be served as soon as cooked and the dishes should be warm and ready.

Rules for Custards.—The eggs should be thoroughly mixed but not beaten light, the sugar and salt added to these, and the hot milk added slowly. Custards must be cooked over moderate heat; if a custard curdles, put it in a pan of cold water and beat until smooth. Custards should always be strained.

Soft Custard.—Take a pint of milk, the yolks of two eggs, two tablespoonfuls of sugar, and a pinch of salt. Mix all except the milk in a bowl. Heat the milk to the boiling-point and add, stirring constantly. As soon as mixed, pour into the saucepan in which the milk has been heated and cook from three to five minutes, stirring constantly until it thickens. Strain and pour into a cold bowl and flavor with from half to one teaspoonful of vanilla, a teaspoonful or more of sherry, or other flavoring material as desired. Custards may be cooked to advantage in a double boiler.

Soup Stock.—To make stock, use a chicken or several pounds of bones with some meat attached, or a pound of lean meat and one quart of water. Cut-up vegetables may be added as desired. For flavoring add a sprig of parsley and of celery, a peppercorn, a small onion, and a scant teaspoonful of salt. Any of the flavoring vegetables may be omitted as desired or others added. The meat should simmer for several hours, until but half the quantity of water remains. Then add the other ingredients, simmer half an hour longer, strain and cool. Remove the fat.

Chicken Broth.—Take one pound of chicken and a pint of cold water. Clean the fowl, cut it into pieces, and remove the skin. Separate the meat from the bone and chop the meat very fine. Place with the bones (if large they should be broken) in the water and soak for an hour. Cook over hot water for four or five hours at a temperature of 190 degrees. Strain and add salt. Water must be added from time to time to keep the quantity up to a pint. Remove the fat. If the broth is to be reheated use a double boiler.

Meat Broth: Beef, Veal, Mutton, or Chicken.—Cover one pound of chopped lean meat with one pint of water, and allow it to stand for from four to six hours. Then cook over a slow fire for an hour until reduced to half the quantity. Cool, skim, pour into a jar and strain.

Veal Broth.—Pour a pint of water on a half-pound of finely chopped lean veal and allow it to stand for three hours. Boil for a few minutes, strain and season with salt.

Clam or Oyster Juice.—Cut the clams or oysters into pieces and heat for a few minutes in their juice. Strain through muslin and serve while hot. In straining great care must be taken that sand does not pass through the muslin. The juices should be diluted and may be frozen.

Clam Broth.—Wash three large clams very thoroughly, using a brush for the purpose. Place in a kettle with a half a cupful of cold water. Heat over fire. As soon as the shells open, the broth is done. Strain through muslin, season and serve.

Mutton Broth with Vegetables.—Allow one pound of neck of mutton to each pint of water; add carrots, turnips, onions, and barley; let all simmer together for three hours.

Mutton Broth Without Meat.—Cook two "shank-ends" in a pint of cold water, and vegetables as directed in the foregoing recipe; simmer for three hours and strain.

Beef Tea.—Cut up a pound of lean beef into pieces the size of dice; put it into a covered jar with two pints of cold water and a pinch of salt. Let it warm gradually and simmer for two hours, care being taken that it does not at any time reach the boiling point.

Beef Tea with Oatmeal.—Mix thoroughly one tablespoonful of groats with two of cold water; add to this a pint of boiling beef tea. Boil for ten minutes, stirring constantly, and strain through a coarse sieve.

Beef Juice.—Broil quickly pieces of the round or sirloin of a size to fit the opening of a lemon squeezer. Both sides of the beef should be scorched quickly to prevent the escape of the juices, but the interior should not be fully cooked. As soon as they are ready pieces of meat should be squeezed in a lemon squeezer previously heated by being dipped in hot water. As it drips the juice should be received into a hot wine glass; it should be seasoned to the taste with salt and a little cayenne pepper, and taken while hot.

Cold Beef Juice.—Cover one pound of finely chopped lean beef with eight ounces of cold water and allow it to stand for eight or ten hours. Squeeze out the juice by means of a muslin bag; season with salt or sherry wine and drink cold or slightly warmed. It may be added to milk, care being taken that the milk be not too hot before the juice is added.

Raw Meat Juice.—Add to finely minced rump steak cold water, in the proportion of one part of water to four parts of meat. Stir well together and allow it to stand for half an hour. Forcibly express the juice through muslin, twisting it to get the best results.

Beef Essence.—Chop up very fine a pound of lean beef free from fat and skin; add a little salt, and put into an earthen jar with a lid; fasten up the edges with a thick paste, such as is used for roasting venison in, and place the jar in the oven for three or four hours. Strain through a coarse sieve, and give the patient two or three tablespoonfuls at a time.

American Bouillon (American Broth).—Place in a tin vessel that can be sealed hermetically alternate layers of finely minced meat and vegetables. Seal it and keep it heated in a water bath (bainmaire) for six or seven hours and then express the broth.

Bottle Bouillon.—Cut beef, free from fat, into squares. Place these in a stoppered bottle, put the bottle in a basin of warm water, heat slowly, and boil for twenty minutes. There will be about an ounce of yellowish or brownish fluid for each three-quarters of a pound of meat used. The flavor is that of concentrated bouillon.

Methods of preparing raw beef.—Meat given raw should always be perfectly fresh and very finely divided. Scrape the meat with a sharp knife, which will separate the coarser fibers. If the resulting mass is stringy pass through a fine sieve. This may be seasoned with salt and pepper and served on toast, crackers or bread and butter. It may be rolled into small balls and swallowed. These may be flavored as desired. They may also be slightly browned by rolling about rapidly in a hot saucepan, care being taken not to change any but the outside of the ball, and that but slightly. Scraped beef may be served as a liquid or semi-solid food. Mix it with an equal quantity of cold water until it is quite smooth. Place in a double boiler and cook until thoroughly heated, stirring constantly. Add a little salt and pepper and serve at once. This may be made thicker by adding less water.

Raw-beef Soup.—This is made by chopping up one pound of raw beef and placing it in a bottle with one pint of water and five drops of strong hydrochloric acid. This mixture is allowed to stand on the ice over night and in the morning the bottle is placed in a pan of water at 110 degrees and kept at about this temperature for two hours. It is then placed in a stout cloth and strained until the mass that remains is almost dry. The filtrate is given in three portions daily. If the taste of the raw meat is objectionable, the meat may quickly be roasted on one side and the process completed in the manner previously described.

Barley Gruel with Beef Extract.—One-half teaspoonful of "Soluble Beef," two cupfuls of hot water, one tablespoonful of barley flour, one saltspoonful of salt. Dissolve the beef in the hot water, and mix the flour and salt together with a little cold water. Pour the boiling stock on the flour and cook for ten minutes. Strain, and serve very hot.

Beef Broth with Poached Eggs.—Prepare the broth in the proportion of half a teaspoonful of "Soluble Beef" to one cupful of hot water and add a poached egg.

A Nutritive Drink for Delicate Women and Children.—This is made by mixing one-fourth to one-half teaspoonful of "Soluble Beef," five ounces of boiling water and one-half ounce of cream; season with salt and pepper to suit the taste.

Beef Broth with Grain.—Take one teaspoonful of "Soluble Beef," one quart of water, one tablespoonful of rice, and salt to taste. Dissolve the "Soluble Beef" in the hot water and add the well-washed rice. Simmer slowly until dissolved and absorbed by the rice, adding more beef broth if too much boils away. If not entirely dissolved the broth should be strained before using.

Beef Tea Egg-Nog.—This requires one-eighth teaspoonful of "Soluble Beef," one-half cupful of hot water, one tablespoonful of brandy, and a pinch of salt. Beat the egg slightly and add the salt and sugar. Dissolve the "Soluble Beef" in the hot water, add to the egg and strain. Mix thoroughly, adding wine, and serve.

Chicken Jelly.—Half a grown chicken should be well pounded, and boiled in one quart of water for two hours until only a pint remains; season and strain. Serve hot or place on ice, where it will jelly.

Veal-bone Jelly.—Place ten pounds of veal bones and ten quarts of water or weak bouillon over the fire and bring to just a boil. Skim and add two pounds of barley and a little salt. Simmer for five or six hours and then strain. If too thick dilute, before serving, with bouillon. Stir in the yolk of an egg in a cup and serve.

Meat Jelly.—This is made by cooking good boneless, lean beef on a water bath with a little water for sixteen hours or until it becomes gelatinized. Of the artificial preparations on the market for making bouillon the most reliable is Leibig's Extract of Meat (10:250 gm.) or Cibil's Bouillon (one teaspoonfnl to 250 gm.), Inaglio's Bouillon Capsules are also very convenient. If it is desired to make a bouillon more nutritious one teaspoonful of meat peptone may be added.

Jelly for Dyspeptics.—Remove the skin and meat from one calf 's foot; wash the bone and place in cold water on the stove; when it begins to foam skim off the refuse which gathers on top. After rinsing off the scum with cold water put the bones into a pot with one-quarter kilo of beef or half an old hen, one-quarter liter of water, and little salt, and boil slowly for from four to five hours. Pour the jelly thus formed through a fine sieve and place overnight in a cellar. Next morning remove the fat and clarify the cold jelly by adding one egg with its shells mashed, beating and stirring steadily. Then, with the addition of a little cornstarch, subject the whole to a temperature not over 60 degrees F., or the white of the egg will curdle. Constantly beat and stir. If the jelly begins to get grainy, cover and let it cool until the white of the egg becomes flaky and separates. Then strain again several times until it becomes perfectly clear; add 5 gm. of extract of meat, pour the jelly into a mold, and let it cool again. The gravy from a roast may be utilized and is very palatable. It must be stirred in while the mass is still warm and liquid. This jelly is usually relished with cold fowl, but spoils easily in summer; it must therefore be kept on ice.

Gluten Bread.—Mix one pound of gluten flour with three-fourth of a pint or one pint of water at 85 degrees. (With some of the prepared flours—Bishop's, for example—no yeast is required). As soon as the dough is mixed put it into tins and place them immediately in the oven; should be made into small dinner rolls and baked on flat tins. The loaves take about one and one-half hours to bake, and the rolls three-fourths of an hour. Either are easily made. The addition of a little salt improves the bread.