The Jewish Manual Part 24

RICE CAUDLE.

Boil half a pint of milk, add a spoonful of ground rice mixed with a little milk till quite smooth, stir it into the boiling milk, let it simmer till it thickens, carefully straining it, and sweeten with white sugar.

BARLEY MILK.

Boil half a pound of pearl barley in one quart of new milk, taking care to parboil it first in water, which must be poured off, sweeten with white sugar. This is better made with pearl barley than the prepared barley.

RESTORATIVE MILK.

Boil a quarter of an ounce of isingla.s.s in a pint of new milk till reduced to half, and sweeten with sugar candy.

MILK PORRIDGE.

Make a fine gruel with new milk without adding any water, strain it when sufficiently thick, and sweeten with white sugar. This is extremely nutritive and fattening.

WINE WHEY.

Set on the fire in a saucepan a pint of milk, when it boils, pour in as much white wine as will turn it into curds, boil it up, let the curds settle, strain off, and add a little boiling water, and sweeten to taste.

TAMARIND WHEY.

Boil three ounces of tamarinds in two pints of milk, strain off the curds, and let it cool. This is a very refreshing drink.

PLAIN WHEY.

Put into boiling milk as much lemon juice or vinegar as will turn it, and make the milk clear, strain, add hot water, and sweeten.

ORGEAT.

Beat three ounces of almonds with a table-spoonful of orange-flour water, and one bitter almond; then pour one pint of new milk, and one pint of water to the paste, and sweeten with sifted white sugar; half an ounce of gum-arabic is a good addition for those who have a tender chest.

IRISH MOSS.

Boil half an ounce of carrageen or Irish moss, in a pint and a half of water or milk till it is reduced to a pint; it is a most excellent drink for delicate persons or weakly children.

A FINE SOFT DRINK FOR A COUGH.

Add to a quarter of a pint of new milk warmed, a beaten new laid egg, with a spoonful of capillaire, and the same of rose water.

A REFRESHING DRINK.

Cut four large apples in slices, and pour over a quart of boiling water, let them stand till cold, strain the liquor, and sweeten with white sugar; a little lemon peel put with the apples improves the flavour.

A VERY FINE EMMOLIENT DRINK.

Wash and rinse extremely well one ounce of pearl barley, then put to it one ounce of sweet almonds beaten fine, and a piece of lemon peel, boil together till the liquor is of the thickness of cream and perfectly smooth, then put in a little syrup of lemon and capillaire.

A COOLING DRINK IN FEVER.

Put a little tea-sage, and a couple of sprigs of balm into a jug, with a lemon thinly sliced, and the peel cut into strips, pour over a quart of boiling water, sweeten and let it cool.

APPENDIX.

FRENCH METHOD OF MAKING COFFEE.

Take in the proportion of one ounce of the berries to half a pint of water, and grind them at the instant of using them. Put the powder into a coffee biggin, press it down closely, and pour over a little water sufficient to moisten it, and then add the remainder by degrees; the water must be perfectly boiling all the time; let it run quite through before the top of the percolator is taken off, it must be served with an equal quant.i.ty of boiling milk. Coffee made in this manner is much clearer and better flavored than when boiled, and it is a much more economical method than boiling it.

A FRENCH RECEIPT FOR MAKING CHOCOLATE.

Take one ounce of chocolate, cut it in small pieces, and boil it about six or seven minutes with a small teacup full of water; stir it till smooth, then add nearly a pint of good milk, give it another boil, stirring or milling it well, and serve directly. If required very thick, a larger proportion of chocolate must be used.

EGG WINE.

Beat a fresh egg, and add it to a tumbler of white wine and water, sweetened and spiced; set it on the fire, stir it gently one way until it thickens; this, with toast, forms a light nutritive supper.