COOKING FOR INVALIDS.
cut it in slices, then put them into a small sauce pan just covered with water, add 2 button onions, a few sprigs of parsley, a clove, a little salt, then simmer very gently until the eels are tender, when skim off the fat, pour the broth over a sieve or strainer into a cup. It can then be served to the invalid, but only one spoonful should be taken at a time.
Note—The patient may be allowed to take some of the eel served with a little melted sweet butter and parsley.
Chicken or Healing Broth for the Sick.—Cut up the young fowl and put it to stew in 6 cupfuls or 3 pints of water, let it boil, removing the oil as it rises ; add a pinch of salt and mace to taste, as invalids require salt. Wash 2 tablespoonfuls of pearl barley in different clean waters until it ceases to be milky, and put this into the chicken water, then also add 1 ounce of marsh mallow root, cut up fine for the purpose of extracting its curative properties; boil 1 hour, then strain, bottle and keep ready for use, when it can be warmed over.
Iceland or anv other Moss, and Chicken Broth.—Wash your chicken, young and tender, thoroughly, divide it into four parts, remove the lungs and place it in a stew pan with 4 ounces of the moss, a little salt and 6 cups of water, boil 3-4 of an hour on the corner of the stove, then strain it through a cloth and serve.
In boiling eggs for invalids let them get very hot, or the white just set. If boiled hard they will disagree with the patient, he not being able to digest it.
Shank Broth or Jelly, cheap and very Nourishing.—Let 12 mutton shanks soak four hours, then scour them very clean; put them into a stewpan with a bit of lean beef, a crust of very brown roasted bread, and, (if possible) an onion or any kind of herb and flour; add 4 quarts of water, and let it boil as gently as possible for 5 or 6 hours, then strain off. It will be a nice jelly and keep good for several days.
Rice Blanc Mange.—Steep four ounces of well washed and perfect rice in water; let it drain and boil to a mash in new milk with sugar, a bit of lemon peel, and a stick of cinnamon. Take care it does not burn, and when quite soft, pour it into cups, or a shape dipped in cold water. When cold turn out. Garnish with jelly.
French Milk. Porridge.—Stir oatmeal into a small portion of water, and let it stand until clear, then pour off the water and pour fresh upon it. Stir it well and let it remain unHj next day. Strain through a fine seive and boil the water, and while doing so add the milk. This should be served with toast for the breakfast of weak persons.
Thickened Milk.—Good for diarrhea in old or young persons.