Nancy
July 6th, 2005, 01:41 PM
Invalid Cookery
From "The Institute Cook Book by Helen Cramp (I kid you not, that's her name) published in 1913
Cooking for an invalid is by no means a difficult task; but care is necessary in order that the product may be as appetizing and as digestible as possible. The serving too, is important; only the daintiest china and glass should be used in the sick room; for the patient is seldom hungry and needs to be "tempted" in every possible way (Hmm-m-m, wonder what Helen Cramp meant by that)
Beef Tea
1 pound ground lean beef
1 pint cold water
salt and pepper
Choose beef from the underside of the round, as that contains the greatest strength, and have it ground. Put it in a closely covered saucepan, and let it stand on the range, without boiling, for twenty minutes; then boil for 6 minutes; strain and season.
Cracker Gruel
2 Tab powdered cracker
1/2 C boiling water
1/2 C milk
1/4 teaspoon salt
Pour water over the cracker; add milk and salt; bring to a boil and serve.
Toast Water
2 slices bread
3 pints boiling water
2 Tab currant jelly
Cut bread half an inch thick; toast very brown on both sides, but do not scorch. Break them into pieces; pour the boiling water over them; add the currant jelly and stir until thoroughly dissolved. When cold strain and serve, adding cracked ice if desired.
Albumenized water
1 C cold water
White of one egg
1 teas. lemon juice
1 teas. sugar
Put the water, egg, lemon juice and sugar in a covered jar and shake until all ingredients are thoroughly blended. Stand on the ice (you or the stuff, not sure) and shake again just before serving.
Lemon Whey
1 C milk 1 small lemon
1 teas sugar
Heat the milk; add the lemon and let stand over the fire until the curd separates; strain; add the sugar and serve hot or cold.
Beef Pats
Scrape clean, uncooked beef until you have the desired quantity of paste; make it into tiny pats; put each oat on a square of bread; toast quickly in a hot oven and serve with a little salt and butter.
Calf's Foot Jelly
4 calves feet
3 quarts water
1/2 pound powdered sugar
2 lemons
whites of two eggs
Clean feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold; remove the grease, and place the jelly in a saucepan, being careful to avoid the settlings. Add the sugar, lemon juice and whites of eggs, let all boil together for a few minutes, pour into bowls or glasses and set away to cool. This is much more nourishing than the commercial gelatine.
I'm going to "tempt" Joe with a few of these beauties. Now where's my dainty china, I mean the daintiest one?
From "The Institute Cook Book by Helen Cramp (I kid you not, that's her name) published in 1913
Cooking for an invalid is by no means a difficult task; but care is necessary in order that the product may be as appetizing and as digestible as possible. The serving too, is important; only the daintiest china and glass should be used in the sick room; for the patient is seldom hungry and needs to be "tempted" in every possible way (Hmm-m-m, wonder what Helen Cramp meant by that)
Beef Tea
1 pound ground lean beef
1 pint cold water
salt and pepper
Choose beef from the underside of the round, as that contains the greatest strength, and have it ground. Put it in a closely covered saucepan, and let it stand on the range, without boiling, for twenty minutes; then boil for 6 minutes; strain and season.
Cracker Gruel
2 Tab powdered cracker
1/2 C boiling water
1/2 C milk
1/4 teaspoon salt
Pour water over the cracker; add milk and salt; bring to a boil and serve.
Toast Water
2 slices bread
3 pints boiling water
2 Tab currant jelly
Cut bread half an inch thick; toast very brown on both sides, but do not scorch. Break them into pieces; pour the boiling water over them; add the currant jelly and stir until thoroughly dissolved. When cold strain and serve, adding cracked ice if desired.
Albumenized water
1 C cold water
White of one egg
1 teas. lemon juice
1 teas. sugar
Put the water, egg, lemon juice and sugar in a covered jar and shake until all ingredients are thoroughly blended. Stand on the ice (you or the stuff, not sure) and shake again just before serving.
Lemon Whey
1 C milk 1 small lemon
1 teas sugar
Heat the milk; add the lemon and let stand over the fire until the curd separates; strain; add the sugar and serve hot or cold.
Beef Pats
Scrape clean, uncooked beef until you have the desired quantity of paste; make it into tiny pats; put each oat on a square of bread; toast quickly in a hot oven and serve with a little salt and butter.
Calf's Foot Jelly
4 calves feet
3 quarts water
1/2 pound powdered sugar
2 lemons
whites of two eggs
Clean feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold; remove the grease, and place the jelly in a saucepan, being careful to avoid the settlings. Add the sugar, lemon juice and whites of eggs, let all boil together for a few minutes, pour into bowls or glasses and set away to cool. This is much more nourishing than the commercial gelatine.
I'm going to "tempt" Joe with a few of these beauties. Now where's my dainty china, I mean the daintiest one?