This section is from the book "Food Facts For The Home-Maker", by Lucile Stimson Harvey. Also available from Amazon: Food facts for the home-maker.
For each 4 ounces of water at 104o F., add the white of one egg. Stir with a knife until dissolved. Do not beat or shake. Strain through cheesecloth.
Take 2 level teaspoons of Robinson's or Brook's barley flour, or any other standard brand, and mix with enough water to make a paste. Add water up to one pint. Boil 20 minutes in a double boiler. Strain through two thicknesses of cheesecloth. Add boiled water up to one pint to make up what has boiled away.
Partially broil on both sides 1/2 pound of the top of the round. Cut in small pieces and squeeze out the juice, using a meat-press or a wooden lemon-squeezer. Add a pinch of salt. 1/2 pound of beef makes 2 ounces of beef juice.
Scrape a piece of round steak with a knife and then broil very slightly. The meat is practically free from the connecting fiber and is better than when minced.
Put 1 pound of the meat in 1 pint of cold water. Add a pinch of salt. Let stand 1/2 hour. Cook slowly for 3 or 4 hours. Do not let it boil. Strain through 2 thicknesses of cheesecloth. Cool. Remove and discard all the fat.
Put the egg into boiling water and remove immediately from the fire, or set it back on the stove. Cover and let it stand for six or seven minutes. The white of the egg should be soft and not liquid.
This may be either barley or oatmeal. Use either Robinson's or Brook's barley or Robinson's oatmeal (groats), or any other standard brand. Take 3 tablespoons of the flour, and mix with a little cold water to make a paste, then add water to make one pint. Cook for 20 minutes in a double boiler. Add a pinch of salt. Strain through two thicknesses of cheesecloth. If the gruel is too thin, cook a little longer; it should be thick enough to jelly when cold.
To 1 quart of milk, whole, heated to 1050 F., add 4 tea-spoons of liquid rennet. Add a pinch of salt and a teaspoon of granulated sugar. Let stand in a cool place until the curd forms. Strain off the liquid portion or whey. The curd is junket.
It is also made by adding one junket tablet, dissolved in a little cold milk, to the warm milk, and allowing it to stand.
Put 1 teaspoon of unslaked lime in a bottle containing I quart of boiled water, shake thoroughly, and allow it to stand for 24 hours. The clear fluid at the top is limewater.
Take 1/2 pound of prunes, wash, and soak in water overnight. Cover with water and add 1/2 teaspoon of sugar (no lemon). Cook in a double boiler until the prunes are perfectly tender. Strain through a cheesecloth to remove the pulp.
To I quart of skimmed milk heated to 105o F., add 4 tea-spoons of liquid rennet. Let stand in a cool place until the curd forms. Break up the curd with a fork and strain through 4 layers of cheesecloth or muslin. Heat the whey (the liquid part) to 155o F. and allow it to cool gradually. Keep on ice. One quart of milk makes 24 ounces of whey.
 
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