Showing posts with label Dine. Show all posts
Showing posts with label Dine. Show all posts

Tuesday, June 16, 2020

Calf’s Foot Jelly | Food For Invalids And The Sick

Calf’s Foot Jelly | Food For Invalids And The Sick


Calf’s Foot Jelly | Food For Invalids And The Sick


Calf’s Foot Jelly


1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 lemons, ¼ lb. loaf sugar, 3 whites and shells of eggs, spice.

Cut the foot into 3 pieces, put them in a saucepan and add the cold water, simmer gently 8 hours then strain into a basin.

When the jelly is cold, carefully skim off the fat, dip a clean cloth into boiling water, and wipe any remaining fat off the surface with the cloth.

Melt the jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites of eggs well beaten, the shells and spice.

Whisk over the fire till the jelly boils, then simmer, with the lid off 20 minutes.

Fix a cloth, thoroughly rinsed in boiling water, on to a chair, strain the jelly through it, and cover with a blanket while it is running through.

Pour into a mould, which has been rinsed in cold water.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen

Tuesday, June 9, 2020

Cup Of Arrowroot | Food For Invalids And The Sick


Cup Of Arrowroot | Food For Invalids And The Sick 
Cup Of Arrowroot | Food For Invalids And The Sick


Cup of Arrowroot.

Time—¼ hour.

1 dessertspoonful arrowroot, 1 pint milk.

Boil the milk, and meanwhile mix the arrowroot to a smooth paste with a little cold milk, then pour the boiling milk on to it and stir till smooth.

If not thick enough, return it to the saucepan and stir for 2 or 3 minutes over the fire.

Serve with sugar or salt.

A cup of cornflour can be made in the same way.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen.