Manuscript Cookbook 027

mixture into heated milk + cook 20 minutes Pour into wet moulds When cold un-mould + serve with sugar and cream Cocoa 2 teasp of cocoa or grated chocolate 1½ teasp sugar ½ cup of milk 3 tblsp of water mix cocoa + sugar cook in boiling water until smooth + glossy Add to scalding hot milk, mix throughly + seve with or without whipped cream Cracked Wheat One cup of cracked W 2½ qts of boiling water 1 teasp salt place the boiling water in the upper portion of Double B [Boiler] and add salt when boiling rapidly slowly add the cracked wheat cooked over direct heat 5 minutes Place the upper into the lower part

of Double B. [Boiler] and cook 8 Hrs Serve with sugar + cream Rolled Oats One cup Rolled Oats 4 cups of boiling water 1 teasp salt Place boiling water in upper portion of B. B. + add salt When boiling rapidly slowly add Oats cook over direct heat 5 minutes Place the upper into lower part of DB and cook 4 hrs or more serve with sugar + cream -Recipes Rice + Raisins Two tblsp of rice 2 tblsp of raisins 1½ cup boiling water ⅛ teasp salt Wash + seed raisins pick over + wash rice throughly Place boiling water in upper portion of DB + put directly over heat Add salt + raisins, when boiling rapidly add rice slowly + boil 5 minutes Then place the upper

upper part of DB [double boiler] in the lower part + cook 45 min Serve with sugar + cream

Cream of Wheat with figs ¼ cup cream of Wheat 3 figs or 6 dates 1½ cup boiling water ⅛ teasp salt Place the boiling water in upper portion of DB and put directly over heat Add chopped figs + salt to the water + when boiling rapidly slowly stir into the water the cream of Wheat Cook over direct heat stirring constantly Then place the upper part of DB into the lower Cook 1 Hr or more

Stewed Prunes with Whipped Cream 5 prunes + 2 tblsp sugar, Wash prunes put to soak over night in cold water. Put in a sauce pan and cook until soft in some water. When nearly cooked add sugar or molasses to sweeten or a small amount of lemon juice Serve with whipped cream Flavor with vanilla (notes) Figs apricots + dates can all be used in the same way. Should be used as desert [dessert] served in small portions To Whip Cream Thin + heavy are both used in garnishing deserts Heavy is very rich on this account it is used as a garnish It generally can be

diluted with ¼ its bulk in milk

Then cream is whipped without being diluted Turn cream to be whipped into a bowl Set in a pan of crushed ice Use a paper cover to prevent splattering Use a Dover egg-beater or a whipped churn and watch carefully. It should drop from the beater and hold its shape when sufficiently beaten. Cream should triple in beating For heavy cream use eggbeater for thin use whip if possible