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Milkless pudding (uncooked)
Sour milk junket When milk has 'turned' but has not yet become thick, pour it into custard glasses. When it becomes solid, sprinkle with sugar and cinnamon and serve as junket. To hasten the process of souring, a little buttermilk may be added to fresh milk. This dish is much used in Africa and is most excellent for children and invalids, as the lactic acid developed in the milk makes it more easily digested than fresh milk. Note: Buttermilk is the milk which remains after the butter has been separated from the cream by churning.
Arrowroot cup Ingredients
Method
Note: In case of acute stomach trouble arrowroot should be cooked with water only, till clear like starch. It is then a good medium for any stimulant such as rum or brandy.
Egg, boiled for invalid The best way to boil an egg for a child or an invalid is to place the egg in boiling water, draw the pan to the side of the stove and leave the egg to simmer for 5 minutes. The cooking is thus slower and as a result the white is not too hard and the york is more perfectly cooked. Gruel Ingredients
Method
Note: Water gruel assists perspiration whereas milk retards. Any type of flour or even oatmeal could be used. Oatmeal should be soaked for 1 hour and then strained. Albumen Water Take the white of a fresh egg and put it on a plate and with two knives cut all ways for a minute. Add a tablespoon of cold boiled water and mix well. Put into a cup and flavor with a pinch of salt or little lemon. Barley water Ingredients
Method
Note: Barley water should be made fresh daily as it does not store well Rice water Ingredients
Method
Note: A useful drink in cases of diarrhoea or dysentery. Liver soup Ingredients
Method
Liver jelly Ingredients
Method
Beef tea Ingredients
Method
Note: A fresh quantity of beef tea should be made every day.
Beef Tea Custard Ingredients
Method
Milkless pudding (uncooked) Ingredients
Methods
Note: If water is used, flavour with lemon or vanilla concentrate. Chicken soup Put the chicken into a little cold water with a bunch of herbs, 2 leeks and 1 carrot, salt (lye) and pepper, and simmer for 3 hours. Strain the soup before serving. If liked a little rice may be boiled in the soup after straining. Creamed Chicken Ingredients
Method
Chicken jelly Cut up the chicken and put the pieces in a jar with just enough cold water barely to cover the meat. Cover the top of the jar and place in a pan of boiling water, adding more hot water from time to time. Simmer for 6 hours and then strain and add a pinch of salt. when cold skim off the fat. A nourishing jelly remains. When partially cooked the breast can be removed and used for Creamed Chicken.
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