This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 tablespoon barley flour 1 pint boiling water.
2 tablespoons cold water 1 teaspoon salt.
Rub the barley flour (which may be obtained at any pharmacy), salt and cold water to a paste; add to the boiling water, stirring constantly. Let boil five minutes, then cook in double boiler 30 minutes, strain. If desired, flavor with cinnamon, raisins, or lemon juice.
1/2 cup water.
1 egg white.
Beat the egg slightly until foamy, add the water and strain through cheesecloth. If preferred, a few drops of lemon juice may be added.
3 tablespoons rolled oats.
1 pint water.
1/4 teaspoon salt.
Have water boiling and add rolled oats; let boil ten minutes, then put in double boiler and cook three hours; strain.
2 tablespoons cornmeal 1/2 cup cold water l 1/4 cups boiling water 1/2 teaspoon salt.
Moisten the cornmeal and the salt with the cold water and add to the boiling water. Cook over the flame until well thickened, then set in a double boiler and cook four hours. Strain and add more liquid, if necessary.
2 cups toasted rice or corn flakes.
2 cups water 1/4 teaspoon salt.
Heat the water to the boiling point, add the salt and flakes, and cook until thoroughly softened, then strain through a sieve to make perfectly smooth.
1/4 cup dry malted nuts.
3/4 cup boiling water.
Salt, if desired.
Pour the hot water into the dry malted nuts, stirring while so doing. It is ready to serve at once.
1 pint chopped celery 1 pint chopped carrots 1/2 pint chopped red beets.
1/2 pint chopped turnips 5 sprigs of parsley 1/2 cup strained tomato.
1 quart water.
Chop the vegetables with a chopping knife or put through a food chopper, taking care to save all the juices which may run through the food chopper; add the water, cover, and bring to the boiling point, then place in a double boiler and cook for several hours. Strain and season with a little salt, and if desired, a little celery salt. One or two tablespoons of cream added to the broth give an added amount of nourishment and flavor to the broth.
2 tablespoonfuls malted milk Hot water to fill a cup.
Moisten the dry malted milk with enough warm water to make a smooth paste, then add remaining hot water gradually, stirring meanwhile. If desired, a little salt or celery salt may be added as seasoning.
2 teaspoons sugar.
Juice of 1 orange.
1/2 teaspoon lemon juice.
1 tablespoon cream.
Beat the egg yolk until light, add one-half of the sugar, then gradually the orange and lemon juice; then add the cream and fold in the stiffly beaten white to which has been added the remainder of the sugar. Other fruit juices may be used instead of the orange.
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