LIQUID FOODS.
Under this heading such liquids are given as are actual foods.
MILK. Milk is a complete food and a perfect food for infants, but not a perfect food for adults. It may be used as
Whole or skimmed;
Peptonized; boiled;
Sterilized, pasteurized;
Milk with lime water, Vichy or Apollinaris;
With equal parts of farinaceous liquids;
Albuminized milk with white of egg;
Milk with egg yolk, flavored with vanilla, cinnamon or nutmeg;
Milk flavored with coffee, cocoa, or meat broth;
Milk punch; milk lemonade;
Koumiss; kefir or whey, with lemon juice, as above.
EGG PREPARATIONS. These consist of
Albumin water (diluted white of egg), flavored with fruit juice;
Egg lemonade; egg orangeade;
Egg with meat broth;
Egg with coffee and milk;
Chocolate eggnog.
Often the white of egg, dissolved in water or milk, is given when the yolk cannot be digested, because of the amount of fat which the yolk contains.
Where one is inclined to billiousness, the egg is better digested if beaten in wine.
The albuminous or egg drinks are best prepared cold.
Eggnog. To make eggnog, separate the white and the yolk, beat the yolk with ¾ of a tablespoonful of sugar and a speck of salt until creamy. Add ¾ of a cup of milk and 1 tablespoonful of brandy. Beat the white until foamy, add to the above mixture and serve immediately. A little nutmeg may be substituted for the brandy. The eggs and milk should be chilled before using. Eggnog is very nutritious.
Egg Broth. Beat the yolk of 1 egg, add 1 tablespoonful of sugar and a speck of salt. Add 1 cup of hot milk and pour it on gradually. Flavor with nutmeg.
Dried and rolled bread crumbs may be added, or beef, mutton or chicken broth may be used in place of the milk, and the sugar may be omitted. The whole egg may be used if desired.
This is very delicious made with beef broth, instead of hot milk. Pineapple juice or coffee may be used.
Coffee Eggnog. 1 egg, 1¼ teaspoons of sugar, ½ scant cup of milk or cream, ½ scant cup of coffee.
Egg Malted Milk. Mix 1 tablespoonful of Horlick’s Malted Milk with 1 tablespoonful of crushed fruit and 1 egg; beat for five minutes. Strain and add 20 drops of acid phosphate, 1 tablespoonful of crushed ice and ¾ cup of ice water. A grating of nutmeg may be used for flavor.
Grape Yolk. Separate the white and the yolk of an egg, beat the yolk, add the sugar and let the yolk and sugar stand while the white of the egg is thoroughly whipped. Add two tablespoonsful of grape juice to the yolk and pour this on to the beaten white, blending carefully. Have all ingredients chilled before blending and serve cold.
Albuminized Milk. Beat ½ cup of milk and the white of one egg with a few grains of salt. Put into a fruit jar, shake thoroughly until blended. Strain into a glass and serve cold.
Albumin Water. Albumin water is used chiefly for infants in cases of acute stomach and intestinal disorders, in which some nutritious and easily assimilated food is needed. The white of 1 egg is dissolved in a pint of water, which has been boiled and cooled.
Albuminized Grape Juice. Put two tablespoonsful of grape juice into a dainty glass with pure chopped ice. Beat the white of one egg, turn into the glass, sprinkle a little sugar over the top and serve.
FARINACEOUS BEVERAGES. These are all made by slowly adding cereals, such as barley, rice, oatmeal, etc., to a large quantity of boiling water and cooking from two to three hours and then straining off the liquid and seasoning to taste. They are particularly valuable when only a small amount of nutriment can be assimilated. Since the chief ingredient is starch, long cooking is necessary to make soluble the starch globules and to change the starch into dextrin, so that it can be more readily digested. Since these drinks are given only in case of weak digestion, it is important that they be taken slowly and held in the mouth until they are thoroughly mixed with the saliva.
Barley Water. (Infant feeding). Mix 1 teaspoonful of barley flour with two tablespoonsful of cold water, until it is a smooth paste. Put in the top of a double boiler and add gradually one pint of boiling water. Boil over direct heat five minutes, stirring constantly; then put into a double boiler, over boiling water, and cook fifteen minutes longer. This is used as a diluent with normal infants and to check diarrhoea.
For children or adults use ½ teaspoonful of barley or rice flour, 1 cup of boiling water and ¼ teaspoonful of salt. Cream or milk and salt may be added for adults, or, lemon juice and sugar, according to the condition.
Barley water is an astringent and used to check the bowels when they are too laxative.
Rice Water. Wash two tablespoonsful of rice, add 3 cups of cold water and soak thirty minutes. Then heat gradually and cook one hour until the rice is tender. Strain through muslin, re-heat and dilute with boiling water or hot milk to the consistency desired. Season with salt; sugar may be added if desired and cinnamon, if allowed, may be cooked with it to assist in reducing a laxative condition. 1 teaspoonful of stoned raisins may be added to the rice, before boiling, if there is no bowel trouble.
Oatmeal Water. Mix 1 tablespoonful of oatmeal with 1 tablespoonful of cold water. Add a speck of salt and stir into it a quart of boiling water. Boil for three hours, replenishing the water as it boils away. Strain through a fine sieve or cheese cloth, season and serve cold. Sufficient water should be added to keep the drink almost as thin as water.
Toast Water. Toast thin slices of stale bread in the oven; break up into crumbs; add 1 cup of boiling water and let it stand for an hour. Rub through a fine strainer, season with a little salt. Milk, or cream and sugar may be added if desirable. This is valuable in cases of fever or extreme nausea.
Crust Coffee. Dry crusts of brown bread in the oven until they are hard and crisp. Pound or roll them and pour boiling water over. Let soak for fifteen minutes, then strain carefully through a fine sieve.
Meat Juice. Meat juice may be prepared in three ways:
(1) Broil quickly, or even scorch, a small piece of beef. Squeeze out the juice with a lemon squeezer, previously dipped in boiling water. Catch the juice in a hot cup. Season and serve. If desirable to heat it further, do so by placing the cup in hot water.
(2) Broil quickly and put the small piece into a glass jar. Set the covered jar in a pan of cold water. Heat gradually for an hour, never allowing the water to come to a boil. Strain and press out the clear, red juice, season and serve. One pound of beef yields eight tablespoonsful of juice.
(3) Grind raw beef in a meat grinder; place in a jar with a light cover and add one gill of cold water to a pound of beef. Stand it on ice over night, strain and squeeze through a bag. Season and serve.
Meat Tea. Meat tea is made in the proportion of a pound of meat to a pint of water. Grind the meat in the meat grinder, place in a jar and cover with cold water. Set the jar in an open kettle of water and cook for two hours or more, not allowing the water to boil. Strain, squeeze through a bag, skim off the fat and season.
Meat Broth. Meat broth is made from meat and bone, with and without vegetables. The proportion is a quart of water to a pound of meat. Cut the meat into small pieces, add the cold water and simmer until the quantity is reduced one-half. Strain, skim and season with salt. Chicken, veal, mutton and beef may be used in this way. They may be seasoned with onions, celery, bay-leaves, cloves, carrots, parsnips, rice, barley, tapioca; stale bread crumbs may be added.
Soups. Clear soups are made by cooking raw meat or vegetables, or both together, slowly, for a long time, straining and using the liquid. The flavor may be changed by browning the meat or vegetables in butter before adding the water.
Cream Soups are made in the proportion of one quart of vegetables, (such as corn, peas, beans, tomatoes, celery or asparagus) to one pint of water and a pint of milk. Cook the vegetables thoroughly in water and mash through a colander. To this water and pulp add a cream sauce made in the proportion of 4 tablespoonsful of flour, 4 tablespoonsful of butter and a pint of milk for vegetables poor in starch or protein. Add 2 tablespoonsful of flour, 2 tablespoonsful of butter and a pint of milk for those rich in protein. Season to taste.
Tomato acid should be counteracted by the addition of one-eighth tablespoonful of soda before the milk is added.
Potato soup may be flavored with onion or celery, or both.