625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

Gourmet Slow Cooker


Fresh milk is diluted with water in proportion of three parts of milk to one part of water; a pint of the mixture is heated to boiling, and then poured into a covered jug; when it has cooled down to about 140 degrees Fahr., one or two teaspoonsful of the liquor pancreaticus, and a small pinch of bicarbonate of soda (in solution) are mixed there-with; the jug is then placed under a cosey in a warm situation for one hour; at the end of this time the product is again boiled for a couple of minutes; it can then be used like ordinary milk; nutritious and easily digested. — Dr. C. H. Grout.


Pour one pint of boiling water over one ounce of whole flaxseed, and allow it to stand in a warm place two or three hours; strain through linen; flavor with lemon if desirable. — Dr. J. M. Patten.


One-fourth of a compressed yeast cake; two large tablespoonsful of sugar; dissolve the sugar and yeast in lukewarm water; put this into a quart bottle, and fill with milk; secure air tight; then shake; let remain where it is warm, about six hours; then keep in a cool place; may be used after the second day; if the milk is very rich, remove time cream before using; useful for dyspeptics. — Dr. C. H. Grout.


One tumbler of milk, well sweetened; two tablespoonsful of best brandy, well stirred in; given cold with ice; egg and milk punch is made by the preceding recipe; with one egg beaten very light with the sugar, and stirred in before the brandy is added. — Mrs. Ward.


To a pint of milk heated to 105 degrees Fahr. add one teaspoonful of strong rennet wine and a little powdered sugar; pour into a mould and stand it in a warm place where it will keep the same temperature; after ten minutes it is ready for use; a little nutmeg grated on the top adds an agreeable flavor. — Dr. A. F. Reed.


Pour one pint of cold water over a small package of gelatine with, or without, the juice of one lemon; let it stand an hour; then add one pint of boiling water; one pint of milk and one pint of sugar; set it on the stove, and let it dissolve, but not cook; strain it into the mould. — Mrs. Dr. Hubbard.

One-third of a package of gelatine dissolved in a little cold water; to this add one pint of hot water; let come to a boil; then add two cups of sugar; one-half cup of wine or boiled cider, and nearly one tablespoonful of essence of lemon; let stand till the next day; serve with cream, or not. — Mrs. E. M. R.

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