C/he PURITY C@K BOK

INVALID DISHES

536 OATMEAL GRUEL

1 cup Purity Rolled Oats or Oatmeal
4 cups boiling water
1% teaspoon salt

Method:—Add boiling water to
cereal in double boiler, stirring con-
stantly. Cook for 3 hours. Rub
through sieve; add salt and milk or
cream. Reheat and serve.

537 BEEF TEA
1 lb. lean beef

2 cups cold water
Salt to taste

Method:—Wipe meat and remove
fat; cut meat into small pieces and
place with cold water in glass jar or
double boiler. Let stand 30 minutes.
(If jar is used place in kettle con-
taining water.) Heat slowly. Sim-
mer for 2 or 3 hours; then strain
through a coarse strainer and press
meat to extract all juices. Add salt.

538 KOUMISS

3 cups milk

1-5 compressed yeast cake dissolved in a
little lukewarm water

114 tablespoons white sugar

Method:—Heat milk to _ luke-
warm. Add dissolved yeast and
sugar. Pour into sterilized bottles,
leaving a space of about 2 inches at
top. Cork tightly and tie down with
strong twine. Shake well and let
stand in refrigerator for 24 hours;
then turn bottles on side and let
stand for another 24 hours. Store in
cool temperature of about 52 de-

grees. (May be used in cases of

fever, indigestion and _ gastric
troubles.)
539 FRUIT DRINK

134 cups water
| cup white sugar
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons pineapple juice
2 cups chopped ice

Method:—Boil 1 cup water with
sugar for 12 minutes; cool, add re-
maining water, fruit juices and ice.
Serve ice cold.

540 ALBUMEN DRINK

| egg white
Juice of orange or lemon
14 cup water
Method:—Beat egg white until
stiff, add water and fruit juice.

541 MALTED MILK EGGNOGG

2 tablespoons malted milk
1% teaspoon salt

2 tablespoons cream

34 cup boiling water
Sugar to taste

l egg
Nutmeg

Method:—Mix milk, salt and
cream, add boiling water. Cool,
sweeten, add beaten egg yolk, then
beaten egg white. Flavor with nut-
meg.

For additional “Invalid Dishes”’
see Cream Soups in Soup Section,
and Milk Puddings in Pudding

Section.

PURITY FLOUR

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