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Venereal Diseases 1141 

done much for the children of the next generation ; you will have done 
more for the people at home and you will have done most of all for 
the men who are doing their duty on the other side. 



WAR RECIPES FOR INVALID COOKERY 

By Alice Urquhart Fewell 
Los Gatos, California 

Oatmeal Pie Crust (Individual Pies). 
2 / 3 cup oatmeal flour, 14 cup boiling water, 1/2 teaspoon butter 
(or other fat) , Vt$ teaspoon salt. 

Chop fat into the flour with a knife, and add boiling water. Roll 
thin and bake on bottom side of individual tart tins in a hot oven. 
The pastry is more easily put on the bottom of the tin than inside and 
bakes better that way. Just before serving fill these pastry shells 
with stewed fruit or other simple pie filling. If oatmeal flour cannot 
be obtained it may be made by putting oatmeal through the finest 
division of the meat grinder. If pastry is too sticky to roll out add 
more flour, and use oatmeal flour on the board also. This is a real 
war pastry containing no wheat and a minimum of fat. It is easily 
digested and may be eaten by any patient on full diet, when ordinary 
pastry could not be given. 

Sponge Cake with Barley Flour. 

1 egg, 2^2 tablespoons sugar, 1/2 teaspoon lemon juice, 2V2 table- 
spoons of barley flour, a few grains of salt. 

Separate egg, and beat yolk with a fork until thick and lemon 
colored. Add sugar gradually and continue beating with a Dover 
egg beater. Add lemon juice and white of egg, beaten stiff and dry, 
and fold into the mixture. Sift flour before measuring and again 
after, and cut and fold the flour lightly into the mixture. Add salt 
with the flour. Bake in buttered muffin tins in a slow oven for about 
half an hour. When cool remove from tins. This recipe makes four 
small cakes muffin size, or three cakes if tins are large. The same 
amount of honey may be substituted for the sugar in this recipe with 
very good results. 

Recipes with Honey. 

Honey is coming into use now as a war substitute for sugar in 
cookery. It is especially adaptable to many uses in invalid cookery. 
Almost any dessert may be sweetened with honey instead of sugar* 
and a very delicate flavor is obtained. Honey is mildly laxative, and 



1142 The American Journal of Nursing 

is more easily digested than sugar. The honey recipes following will 
be found to have an excellent flavor and are liked generally by 
patients. 

Honey Rice Pudding. 

1/2 cup boiled rice, 3 tablespoons strained honey, 6 tablespoons 
milk, 1 egg, a few grains of salt. 

Beat the egg and mix all ingredients together. Bake in greased 
individual baking dish in a moderate oven until thick and brown on 
top. The egg may be omitted if a pudding not quite so rich is desired. 

Honey and Bran Cookies 

11/2 tablespoon butter (or other fat), 4 tablespoons strained 
honey, 1 egg, V$ teaspoon soda, V2 teaspoon spices, 14 CU P flour, V2 CU P 
bran. 

Cream fat and honey together. Add unbeaten egg and mix well. 
Add other ingredients and drop from a teaspoon on buttered pan. 
Bake in moderate oven. Makes rather a large number of cookies for 
individual use, but a smaller quantity is not very practical in working 
out. Both the bran and honey are laxative. 

Honey Ice Cream. 

1 cup thin cream, 4 tablespoons strained honey. 

Mix honey and cream well, and freeze. This amount is for a 
little individual freezer. It can also be made by putting the mixture 
in a baking powder tin, and immersing this in a bowl of ice and salt. 
The top should be on tight and the can turned constantly with a rotary 
motion until the mixture is frozen. Occasionally open the can and 
scrape the cream down from the sides and stir while freezing. It will 
freeze quickly and this is an excellent way to make a small quantity 
of ice cream when an individual freezer is not available. 

Honey Cream. 

y% cup whipping cream, 1 tablespoon honey. 

Whip the cream and add the honey. Mix well. Arrange stale 
lady fingers or sponge cake in the bottom of a glass saucer and pour 
the cream mixture over it. Serve very cold. This will make two 
servings. 

In working out all the foregoing recipes, level measurements 
should be made in every case, and a standard measuring cup should 
also be employed. It is especially necessary to make very accurate 
measurements when using small individual quantities in order to 
ensure good results. These recipes are the so-called individual 
recipes, but most of them will make two servings. It is not very 



War Recipes for Invalid Cookery 1143 

practical to make recipes with smaller quantities than those stated 
above. 

Soft Corn Bread. 

*4 cup white corn meal, 5 tablespoons boiling water, 14 CU P milk, 
1/4 cup boiled rice, 1 egg, 1 teaspoon melted butter, % teaspoon salt, 
!/4 teaspoon baking powder. 

Pour boiling water over corn meal, add other ingredients, 
separating the egg and adding the stiffly beaten white last. Bake in 
greased individual baking dish for half an hour in a moderate oven. 
To be served with butter and eaten with a fork. 

Baked Rice with Nuts. 

y% cup boiled rice, 2 tablespoons ground walnuts, 2 tablespoons 
canned tomato, 2 teaspoons olive oil, Vs teaspoon salt, pepper, paprika. 

Mix all together. Bake in greased individual baking dish for 
twenty minutes in a moderate over. 

Baked Omelet. 

Separate an egg. Put the yolk in a saucer, taking care not to 
break it. Beat the white until stiff and season with salt and pepper. 
Grease an individual baking dish, and arrange the white in it making 
a hollow nest in the center. In this center put a small piece of butter, 
and then carefully slide the yolk from the saucer into the center of 
the white. Season with pepper, salt and butter, and bake in a hot 
oven until the white begins to brown and the yolk is set. Serve at 
once. This is an attractive looking dish, and makes a nice change 
when it is necessary for a patient to have eggs frequently. 

Prune Jelly. 

1 teaspoon granulated gelatine, 1 tablespoon cold water, y% cup 
prune juice, 1 teaspoon lemon juice, sugar. 

Soak gelatine in the cold water. Heat prune juice to boiling 
point, and pour over gelatine stirring until dissolved. Add lemon 
juice, and sugar to taste. Mould in a sherbet glass, and put in a 
cold place until firm. Serve with cream. This is a good way to use 
up a little prune juice which may be left after stewed prunes are 
served or after prune whip is made. The amount of sugar in the 
recipe depends upon the amount of sugar which was used when the 
prunes were originally cooked.