Elements of the theory and practice of cookery : a text-book of household science for use in schools . Sugar, 1 tablespoonful. Hot water, 1 tablespoonful. Yeast, yi cake. Have ready beer bottles, cleaned, sterilized, and the milk and cool till lukewarm. Boil the sugarwith the hot water till dissolved. Mix the yeast withthe lukewarm water. When the syrup is cool, stir itand the yeast into the at once into bottles,filling them to within oneand one-half inches of the and shake well. Standin a warm room ten hours. Fig. 18.—Method of tyingLay them down in the ice-box
Elements of the theory and practice of cookery : a text-book of household science for use in schools . Sugar, 1 tablespoonful. Hot water, 1 tablespoonful. Yeast, yi cake. Have ready beer bottles, cleaned, sterilized, and the milk and cool till lukewarm. Boil the sugarwith the hot water till dissolved. Mix the yeast withthe lukewarm water. When the syrup is cool, stir itand the yeast into the at once into bottles,filling them to within oneand one-half inches of the and shake well. Standin a warm room ten hours. Fig. 18.—Method of tyingLay them down in the ice-box ^orks into kumiss from three to five days. Slow fermentation producesthe best kumiss, but if needed for use the day aftermaking, the bottles may be allowed to stand in the roomfor six hours in summer, twelve in winter, and thenlaid in the ice-box for twelve hours. If ordinary bc^ttlesare used, tie the corks down as shown in Fig. 18. Irish Moss Jelly (or Blanc JMange^) Irish moss, X cupful. Salt, a few grains. Milk, 2 cupfuls. Sugar, to suit patients taste. 1 French for white 304 THEORY AND PRACTICE OF COOKERY After washing the moss, let it soak in the milk in adouble boiler one hour; then cook until the milksteams, sweeten, and strain into molds. When cold,turn out on a colored plate, and serve with cream andsugar. Vanilla may be used to flavor either jelly orcream, if the doctor approves. Gluten Wafers (See Chapter IV, sect. 2.) Cream, Yz cupful. Gluten flour, enough to make a stiff dough. Salt. Mix cream and flour, roll out very thin, prick with afork, and sprinkle lightly with salt. Bake the waferstill crisp and brown. Meat Preparations 484. (See sects. 1 and 2 of Chapter VI, particularly §§ 258, 262,269, 281-286, and 289-292.) Nourishing Beef TeaLean beef chopped fine, 1 pound. Cold water, 1 pint. Flavoring: bit of bay-leaf, sprig of parsley, slice of onion, stalk ofcelery, two or three cloves. (Any or all of these may be usedif approved by the patie
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcookery, bookyear1901
