Take the white of a fresh egg and cut it in numerous directions with scissors. Shake it up in a flask with a pinch of salt and six ounces of pure cold water. Strain through muslin. Assuming that the white of one egg weighs an ounce, the albumin water will contain rather less than two per cent of protein. It is chiefly useful for infants, for vomiting, and as a weak, easily digestible protein food. It can be made with thin barley water and cream or sugar added.
Rub up two teaspoonfuls of arrowroot with a little cold water into a smooth paste and pour on it, while stirring, half a pint of boiling water. It may be boiled for three minutes to make it more digestible. If a protein and starchy gruel is desired, make it with plasmon or protene arrowroot. Milk arrowroot is made with boiling milk instead of water. Sugar, nutmeg, or other spices can be used for flavouring, and brandy added, if necessary.
Put a teaspoonful of prepared or pearl barley, previously washed in clean cold water, into a jug and pour on it half a pint of boiling water and add a pinch of salt. Stand it by the fire for an hour, stirring occasionally, and then strain through fine muslin. Similar thin cereal decoctions can be made from rice, arrowroot or oatmeal.
Put a heaped tablespoonful of washed, prepared or pearl barley into a clean saucepan and add a quart of water and a pinch of salt. Boil slowly until it has evaporated down to about two-thirds of a quart, and strain. It can be flavoured as desired. The addition of a little lemon peel, while boiling, is best.
(1). Cut up some rump steak or undercut of the sirloin of beef into pieces which will fit into a lemon squeezer.
It is better to use a proper meat press. Broil the meat rapidly before a hot fire or in a frying pan, on both sides, to keep in the juice. Forcibly express the juice, with slow pressure. Season with salt and other condiments if necessary, and give it warm, in a coloured glass or mixed with other foods.
(2). Chop up finely or scrape with a fork or meat scraper, to separate the connective tissue, lean beef and put it in a jar or cup, with a pinch of salt and enough cold water to cover it. Allow it to stand from one to six hours and then squeeze well through coarse muslin. It may be given alone or mixed with other foods, warm or cold, but not hot. It should be warmed by heating the vessel in hot water. The main drawback to this mode of preparation is the liability to decomposition, especially in hot weather.
Scrape a piece of raw lean rump steak or sirloin with a fork or meat scraper until as much as possible of the muscular tissue has been obtained, separated from the tendinous parts. Pound it up in a mortar into a pulp and then rub it through a hair sieve. Season with salt and pepper. It may be given to infants in doses of one teaspoonful three times a day, rubbed up with water into a thick cream. Older patients can take it in the form of sandwiches, or rolled up into small rissoles and lightly grilled or fried. It is a very nutritious protein food. Like meat juice it possesses the defect of being liable to decomposition and to transmit the cysticercus of tapeworms.
(1). Mince up one pound of lean beef and add to it one pint of pure cold water and ten drops of dilute hydrochloric acid. Let it stand for two or three hours, with occasional stirring, and then simmer for ten to twenty minutes. Do not let it boil. Skim well.
(2). Mince up one pound of lean beef as finely as possible and pound it up in a mortar with a small teaspoonful of salt. Add the meat and its juice to one pint of water at 170° F. in an earthen vessel, and stand it for an hour by the fire, stirring at times. Then strain it through muslin, taking care to squeeze all the juice out of the meat.
General method. Broth can be made from any kind of meat, in the proportion of one pound, minced, to the pint of water. It should be stood by the fire for four or five hours and then cooked slowly over the fire, until it has evaporated down to half a pint. Cool, skim off the fat, and strain. It contains about one per cent of protein. Vegetables can be added with advantage. All broths can be thickened by the addition of a farinaceous food, a dried casein preparation, or a meat powder.
Cut a shin of beef into small pieces and put it in a saucepan with just enough water to cover it. As soon as it boils, skim it, and add a bundle of sweet herbs, turnip, carrot, celery, salt and pepper. Add more water and let the whole boil for three hours. Strain and stand it on one side until the next day. Skim off all fat, add browning to taste, and heat it again. Beat up two eggs to a froth and put them into the soup with a whisk.
Boil gently for ten minutes and strain through a cloth.
Beat up an egg to a froth, add a glass of sherry and half a pint of gruel. Flavour with lemon peel, nutmeg and sugar.
Put one pint of milk, or equal parts of milk and water, into a clean milk saucepan or enamelled pan, and bring it to a boil; add a pinch of salt. Mix a quarter of an ounce of cornflour into a thin paste with a little cold water and stir it into the milk, when nearly boiling. Boil gently for ten to twenty minutes. Other cereal moulds can be made in a similar manner.
Scald some new milk by putting it in a jug into a saucepan of boiling water, but do not let it boil. Beat up a fresh egg with a fork in a tumbler with some white sugar. Add a dessertspoonful of brandy and fill up the tumbler with the scalded milk when cold.
Rub up the yolks of two eggs with one tablespoonful of white sugar, four of brandy and eight of cinnamon water. Dose : one teaspoonful to one tablespoonful every two hours.
Allow one-third of a pint of cows' milk to stand for twelve hours; remove the cream and mix it with two-thirds of a pint of fresh milk. Add to the milk, from which the cream has been removed, a small piece of rennet or a little liquid rennet, and keep it in a warm place until fully curdled, usually in about ten to fifteen minutes. Break up the curd thoroughly and separate the whey, which should then be rapidly brought to a boil to destroy the rennet ferment. Strain through muslin and add 110 grains of milk sugar. Mix this with the original two-thirds of the milk to which the cream was added.
Soak a piece of plate gelatin, two inches square, in cold water for three hours and then dissolve it, with stirring, in half a pint of boiling water. It forms a jelly on cooling. One or two teaspoonfuls may be added to the milk for a baby's feed to prevent the formation of large curds.
Pour a pint of boiling water on to a large teaspoonful of cream of tartar, a little sugar and some lemon peel. Strain when cold. It is cooling and diuretic.
Heat a pint of milk to a temperature at which it can just be comfortably sipped and add, with gentle stirring, one of the preparations of rennet, two teaspoonfuls of wine of pepsin or an essence of pepsin. Let it stand until firmly curdled and serve with sugar, nutmeg, cream, or stewed fruits. It can be enriched by the addition of one or two eggs before curdling.
(1) Pare the rind off a lemon thinly and cut the lemon in slices. Put the whole in a jug with one ounce of white sugar and pour on a pint of boiling water. Cover the jug closely and strain when cold.
(2) Rub two or three lumps of sugar on the rind of the lemon, cut it in half and squeeze out the juice. Add one-half to three-fourths of a pint of cold, iced or aerated water.
Make the lemonade with cold water as in the second method and add half a teaspoonful of bicarbonate of soda or potash.
Add to a pint of water two tablespoonfuls of linseed, a quarter of an ounce of bruised liquorice root or a piece of liquorice as big as a filbert, and sugar candy to taste. Boil for half an hour and strain.
Made like arrowroot gruel; q.v.
Add half a teaspoonful of salt to a pint of boiling water in a saucepan and sprinkle in three or four ounces of oatmeal, until sufficiently thick, keeping it constantly stirred with a porridge stick. Boil gently for fifteen minutes; add a little more water and boil for another five minutes. Serve with salt, milk, cream, sugar, golden syrup, maple syrup, etc.
Made like barley water, q.v.; or put a large tablespoonful of oatmeal porridge into a quart of cold water and heat, with constant stirring, to boiling point; strain.
Add four ounces of minced meat to half a pint of water and gradually bring to a boil. Then add half a pint of cold water, so as to reduce the temperature to about 140° F., and add thirty grains of zymine and twenty of bicarbonate of soda. The latter need not be added if Fairchild's zymine powders are used. Keep warm for three hours and the meat will be peptonized.
Take two ounces of beef pulp, half an ounce of blanched sweet almonds, half a bitter almond, and half an ounce of white sugar. Pound them up in a mortar and add enough water to make an emulsion.
Cover the bottom of a dish with clean rice, nearly fill with milk, and add sugar; put it in a slow oven for three hours and in the hottest part of the oven for fifteen minutes.
Take three ounces of rice and swell it gently in one pint of new milk. Let it cool, and stir well into it one ounce of fresh butter, two ounces of powdered sugar, the yolks of three eggs and some grated lemon peel. Pour into a well-buttered dish and put on the top the whites of the three eggs, beaten up with three tablespoonfuls of powdered sugar. Bake for twenty minutes, until lightly browned.
Made like barley water, q.v.
Pour a pint of boiling water on to two or three slices of well toasted bread. Let it stand until cool; strain.
Add a pint of boiling milk to two or three tablespoonfuls of treacle or golden syrup. Boil well and strain.
Curdle milk as in the making of junket and allow the curd to stand until by contraction it squeezes out the whey. Or break up the curd with a fork and strain. Or, in addition, squeeze the curd finally through muslin or a coarse cheese cloth.
Add two ounces of best cooking sherry to half a pint of boiling milk, without stirring, and continue the heating until the milk again boils up. Remove from the fire, stand it for three minutes and strain.