Royal Army Medical Corps training, 1908 / War Office.

Date:
1908
Catalogue details

Licence: Public Domain Mark

Credit: Royal Army Medical Corps training, 1908 / War Office. Source: Wellcome Collection.

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    Dissolve the sugar in the milk. Warm the milk to 98 Fah. Add the rennet and flavouring. Allow it to cool, and when firm place it on the ice for about an hour. Serve with sugar, and cream if allowed. . 488. Gruel.—Two ozs. of oatmeal, 14 ozs. sugar to make 2 pints. 4 Mix the oatmeal with a little cold milk or water; boil the remainder and pour it, when boiling, on the oatmeal; return the mixture to the saucepan and boil for ten minutes. Add the sugar and serve very hot. 489. Flour gruel.—Mix a tablespoonful of flour with. enough milk to make a smooth paste, and stir into it 1 quart of boiling milk. Boil for half an hour and be careful not to let it burn. Salt and strain. 440. Arrowroot gruel.—Mix one teaspoonful of arrowroot with four of cold milk ; stir it slowly into half a pint of boiling milk and then let it simmer for five minutes. The mixture must be stirred all the time. Add a half teaspoonful of sugar, a pinch of salt, one of cinnamon (or in place of cinnamon use a little brandy or a dozen large raisins). A corn starch, or rice flour gruel can be made in the same way. 441. Oatmeal porridge.—lwo ozs. of oatmeal with 8 ozs. milk. Stir the oatmeal gradually into a pint of boiling water, and let it come to the boil whilst stirrmg. Cook gently for about an hour. Add a pinch of salt and serve with the cold milk. The porridge must be stirred occasionally whilst cooking. 442. Milk porridge.—One oz. of fiour, 1 pint of milk, 4 teaspoon- ful of salt. Heat the milk in a clean saucepan, saving enough cold milk to mix the flour to a smooth batter. Add this gradually to the hot milk and cook for half an hour, stirring frequently. Add a pinch of salt, and serve. 443. Bread and milk.—Rub bread-crumbs through a fine sieve, put them in a cup and cover with boiling water, then place a saucer on the top of the cup; allow the crumbs to steep for fifteen minutes, drain off the water and in its place pour on some warm milk. Beat the whole well up, and then put the bread and milk into an enamelled saucepan and boil gently for a minute or two, stand it aside to cool a little, and before giving it to the patient, stir it, and see that it is nice and smooth, adding a little sugar and more milk if liked. Directions for Sterilizing Milk by The Aymard Milk Sterilizer. Six gallon Tin Sterilizer. 444. The water is placed in the outer pan to such a height that it will run out of the tap. The tap is turned off, and the fire is lighted. The two lids are now removed, and the required quantity of milk is poured into the milk chamber (it is best to strain the milk previously.) Now place the two lids and insert the ther- mometer through them. Jn about twenty minutes the milk will