RECIPES OF DISHES SPECIALLY ADAPTED FOR CHILDREN.
1. Oat Meal Gruel.
Oatmeal 15 Gm. ( oz.) is washed carefully three times in plenty of cold water, and is then soaked for two hours in an earthenware dish, drained, and then cooked in a double boiler with litre (1? pts.) of fresh cold water and salt 1 Gm. (15 grains) with frequent stirring; it is then strained through a hair-sieve or cheese-cloth. It gets thicker on standing and amounts to litre (1 pt.) when cooked or enough water is added to bring it up to ,1 litre (1 pt.).
2. Barley Gruel.
Pearl barley 25 Gin. (1 oz.) [better ground in an old-fashioned coffee mill (the translator)] is soaked over night in an earthenware dish; in the morning this is drained and put on the stove with litre (1 pt.) of cold water and 1 Gm. (15 grains) of salt and this is cooked in a double boiler for three hours, adding water from time to time, then strain (one portion of this Instead of water the barley may be cooked in thin broth, but as gruels are usually given in irritative intestinal conditions the extractives and salts should be avoided.
3. Rice Gruel.
Two tablespoonfuls of rice are soaked over night in litre (S oz.) of water and then cooked over a slow fire in the same water with 1 Gm. (15 grains) of salt and then strained through a hair-sieve. In some cases beef extract may be added (see recipe 0) and an egg be beaten up in this.
4. Oat Soup.
Rolled oats 20 Gin. (1 oz.) are cooked well in 150 c.c. (5 oz.) of water, strained and then cooked quickly with milk 100 c.c. (3 oz.) and butter 5 Gin. ( oz.). Beat in an egg before serving.
5. Oat Soup with Roborat According to von Noorden. (For One Plate.) 30 Gm. (1 oz.) of rolled oats are cooked thoroughly with s litre (12 oz.) of water and the peel of a whole lemon, strained and 40 Gm.
(13 oz.) of butter and a pinch of 1 act.ec.. Twelve Gin. (-; oz.) of Roborat are stirred into a little warm water and stirred in and the whole is cooked for another three minutes.
6. Weak Veal Broth.
Wash 125 Gin. (4 oz.) veal (shoulder), pound and chop, add 2 Gin.
CI teaspoonful) of salt, one carrot, and litre (1 pt.) of water. Put in small saucepan, cover and cook over slow fir- for two and a half hours, then strain through fine sieve.
7. Broth.
Take 250 (hit. (8 oz.) of lean beef or veal, cut in small squares, add 125 Gm. (I oz.) of ground fresh bone ( \vit bout marrow), add sonic soup greens, 11 litre (3 pts.) of cold water and 3 ( , teaspoonful) of salt. Bring to a boil slowly and cook for two hours keeping it \veil covered, so that litre (8 oz.) of broth results. This is strained through a hair sieve and cooled for ten minutes. skim the fat with shallow spoon.
S. ('bicker Broth.
Take one-fourth of an old fowl (or one-half of an old pigeon), pass through meat-grinder, add sonte soup greens and cook in litre (11 pis.) of good beef broth for one hour, so that 1 litre (1 pis.) results, strain through hair-sieve.
9. Thick Chicken Soup. (Suppe a la reine.) Take one-quarter of an old chicken, some soup greens, litre (1 pts.) of cold water and 1 Gni. (15 grains) of salt, boil for three hours, then remove the chicken, take the meat off the bones and pass it through meat-grinder. Make some thickening (see fecipe IS), thusthis with the chicken broth, put the minced chicken in a hair-sieve and strain all the meat, adding the rest of the broth. Cook up again, before serving a yolk of an egg may be beaten in (beef extract or Japan-Soya may be added).
10. Pigeon Soap.
One small pigeon \yell cleaned and passed through the meat-grinder raw. In a saucepan 10 Gm. (1 oz.) of flour is brought to a golden yellow with 10 Gin. (1 oz.) of butter, one-fourth of a carrot, a little parsley and 3 Gm. (1 teaspoonful) of salt, then the minced pigeon is added and the whole cooked for another three minutes, then add litre (11 pts.) of boiling water and cook for two hours over slow fire, keeping it well covered, strain through hair-sieve (beef extract, lapan-Soya and yolk of egg may be added the same as in recipe 9).