EXTRA RECIPES
EXTRA RECIPES.
1. BARLEY WATER.
1 dessert spoon Robinson’s “Patent” Barley, 1/2 a lemon, 3 lumps cane
sugar.
Rub the lumps of sugar on the lemon until they are bright yellow in colour
and quite wet. (It is the fragrant juice contained in the yellow surface
of the lemon rind that gives the delicious lemon flavour without acidity.)
Mix the barley to a thin paste with a little cold water. This is poured
into a pint of boiling water, well stirred until it comes to the boil
again and then left to boil for five minutes, after which it is done. Add
the sugar and lemon juice.
2. BOILED HOMINY.
Take one part of Hominy and 2-1/2 parts of water. Have the water boiling;
add the hominy and boil for fifteen minutes; keep stirring to keep from
burning.
3. BROWN GRAVY.
1 dessert-spoon butter, 1 dessert-spoon white flour, hot water.
Melt the butter in a small iron saucepan or frying pan and sprinkle into
it the flour. Keep stirring gently with a wooden spoon until the flour is
a rich dark brown, but not burnt, or the flavour will be spoilt. Then add
very gently, stirring well all the time, rather less than half-a-pint of
hot water. Stir until the mixture boils, when it should be a smooth brown
gravy to which any flavouring may be added. Strained tomato pulp is a nice
addition, but a teaspoonful of lemon juice will suffice.
4. BUTTERED RICE AND PEAS.
1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1
tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of
walnut.
Put the rice on in the water and bring gradually to the boil. Boil hard
for five minutes, stirring once or twice. Draw it to side of stove, where
it is comparatively cool, or, if a gas stove is used, put the saucepan on
an asbestos mat and turn the gas as low as possible. The water should now
gradually steam away, leaving the rice dry and well cooked.
Steam the peas in a separate pan. If young, about 20 minutes should be
sufficient; they are spoiled by over-cooking.
Add the cooked peas to the cooked rice, with the butter, parsley, and
lemon juice. Stir over the fire until the mixture is thoroughly hot.
Serve with or without tomato sauce and new potatoes.
5. CONVALESCENTS’ SOUP.
1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons
coarsely chopped parsley, P.R. Barley malt meal, Mapleton’s or P.R. almond
or pine-kernel cream, 3 pints boiling water.
Well wash the vegetables and slice them, and add them with the parsley to
the boiling water. (The water should be distilled, if possible, and the
cooking done in a large earthenware jar or casserole. See notes _re_
casseroles in Chap. IV.) Simmer gently for 2 hours, or until quite soft.
Then strain through a hair sieve. Do not rub the vegetables through the
sieve to make a purée, simply strain and press all the juices out. The
vegetable juices are all wanted, but not the fibre. To each pint of this
vegetable broth allow 1 heaped tablespoon barley malt meal, 1 tablespoon
nut cream, and 1/2 lb. tomatoes. Mix the meal to a thin paste with some of
the cooled broth (from the pint). Put the rest of the pint in a saucepan
or casserole and bring to the boil. Add the meal and boil for 10 minutes.
Break up the tomatoes and cook slowly to a pulp (without water). Rub
through a sieve. (The skin and pips are not to be forced through.) Add
this pulp to the soup. Lastly mix the nut-cream to a thin cream by
dripping slowly a little water or cool broth into it, stirring hard with a
teaspoon all the time. Add this to the soup, re-heat, but do _not_ boil,
serve.
This soup is rather irksome to make, but is intensely nourishing and easy
of digestion. The pine-kernel cream is the more digestible of the two
creams. Care should be taken not to _cook_ these nut creams. If the soup
is for an invalid care should also be taken that, while getting all the
valuable vegetable juices, no skin or pips, etc., are included. The
vegetable broth may be prepared a day in advance, but it will not keep for
three days except in very cold weather. (When it is desired to keep soup
it should be brought to the boil with the lid of the stockpot or casserole
on, and put away without the lid being removed or the contents stirred.)
6. FINE OATMEAL BISCUITS.
2 ozs. flour, 3-1/2 ozs. Robinson’s “Patent” Groats, 2 ozs. castor sugar,
2 ozs. butter, 2 eggs.
Cream the butter and sugar, add the eggs, then the flour and groats, which
should be mixed together. Roll out thin and cut out with a cutter. Bake in
a moderate oven until a light colour.
7. FINE OATMEAL GRUEL.
1 heaped tablespoon Robinson’s “Patent” Groats, 1 pint milk or water.
Mix the groats with a wineglassful of cold water, gradually added, into a
smooth paste, pour this into a stew-pan containing nearly a pint of
boiling water or milk, stir the gruel on the fire (while it boils) for ten
minutes.
8. MACARONI CHEESE.
1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour,
butter, pepper.
The curled macaroni is the best among the ordinary kinds. Better still,
however, is the macaroni made with fine wholemeal flour which is stocked
by some food-reform stores. Parmesan cheese is nicest for this dish. Stale
cheese spoils it.
Wash the macaroni. Put it into fast-boiling water and keep boiling until
_very_ tender. Drain off the water and replace it with the 1/2 pint of
milk. Bring to the boil and stir in the flour mixed to a thin paste with
cold milk or water. Simmer for 5 minutes. Grate the cheese finely.
Butter a shallow pie-dish. Put the thickened milk and macaroni in
alternate layers with the grated cheese. Dust each layer with pepper, if
liked. Top with grated cheese. Put some small pieces of butter on top of
the grated cheese. Put in a very hot oven until nicely browned.
9. MANHU HEALTH CAKE.
1/4 lb. butter, 1/2 lb. castor sugar, 1/2 lb. Manhu flour, 1 oz. rice
flour, 6 ozs. crystallised ginger, 4 eggs.
Cream butter and sugar, adding eggs, two at once, not beaten. Beat each
time after adding