This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 cup (4 ozs.) raw chicken meat 5 tablespoons whipping cream
Salt and white pepper
A diabetic patient is allowed plenty of cream, butter, eggs, bacon, ham, meat, poultry, fish, cheese, nuts, and green vegetables. The chief point is to remember that all sugar and foods which supply sugar must be avoided. Starch and starchy foods are changed into sugar during digestion, therefore they too must be abstained from.
Saccharin must be used in place of sugar, but this must be added with care, for too much of it gives quite a disagreeable flavor.
Put chicken through food chopper, then pound it; while doing so, add to it egg and seasonings. Rub mixture through a sieve. Whip cream and stir it in lightly. Pour into a buttered mold, cover with buttered paper, and steam gently until it is just firm. It will take about thirty minutes. Turn out on to a hot dish and pour cream sauce over it.
1/2 cup (1 gill) white stock 2 eggs, beaten
1/2 cup (1 gill) cream
Boil stock, then let it cool for a minute. Beat up eggs, mix them with cream, then strain both into stock, stirring over fire until it is hot; do not let it boil. Season carefully and it is ready.
2 1/4 tablespoons (3/4 oz.) powdered gelatine 1 cup (1/2 pt.) cold water 8 tablespoons evaporated milk
2 cups (1 pt.) hot water 6 tablespoons sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract
Mix gelatine with cold water and dissolve over hot water. Put milk and hot water into upper pan of a double boiler, add sugar, and bring to boiling point, then add dissolved gelatine and extracts. Strain into a wet mold and place in refrigerator overnight. Turn out and serve with milk or custard.
2 teaspoons sago 2 egg yolks
1 cup (1/2 pt.) strong beet tea or mutton broth
Salt and pepper
Boil sago until it is clear in a small quantity of boiling water. Make beef tea hot, then add drained sago. Beat up yolks and strain them into soup; reheat it carefully, but on no account let it boil. Season to taste and serve very hot.
1 ounce Irish moss 4 cups (1 qt.) milk
4 tablespoons (2 ozs.) sugar 1/2 teaspoon vanilla extract
Wash moss thoroughly in warm water. Put it into an enameled pan with milk, place over a gentle heat, and stir constantly till it boils, then strain through a hot strainer, add sugar and extract. When sugar is dissolved, pour into a wet mold. Turn out when firm and serve with milk. Wine may be added if wished.
Irish moss is a seaweed. Its nutritive value is considerable; and, from the amount of mucilage it contains, it is used as a remedy in diseases of the chest. It also contains iodine and sulphur.
Thin slices stale brown bread
Boiled custard or milk
Stewed fruit, apples, prunes, etc.
Line buttered bowl evenly with bread. Cut a round of bread size of top of bowl. Cut up crusts and some small pieces of bread very small. Stand bowl on a plate, then fill it with layers of hot stewed fruit and bread, allowing sufficient fruit to completely saturate bread. When well filled, put round of bread on top, press it well down by placing a plate on top, and leave until set.
To serve hot, stand bowl in oven twenty minutes to heat, or it may be served cold. Turn out of bowl carefully on to a dish. Serve with boiled custard or milk.