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COOKING FOR INVALIDS. |
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it will jelly slightly by dropping on a cold plate ; strain through a seive sweeten and flavor to taste. Rinse a mould or a stone jar with warm water, not hot; pour in the mixture and set it away to cool.. In a few hours it will be palatable, eat with cream and sugar. Some prefer jelly.
Omelet for the Sick.—A Nebraska receipt.—Four eggs well beaten, 5 table spoonsful of sweet milk put in the eggs ; 1 table-spoonful sweet butter or lard (fresh), put the iard in the pan ; when thoroughly heated, pour in 1-2 the eggs, when nicely brown roll it over; then cook the other half in the same way.
For Debility or Loss of Appetite.—Eat a lemon with or without sugar before breakfast for a full week; is better than medicine. Sometimes cures consumption.
Another.—Put 12 lemons in cold water and bring them slowly to a boil, then boil slowly until the lemons are soft, then roll them a little and squeeze until the juice is extracted, then sweeten with sugar; use this in one day until you are better. If they produce pain, use only five or six a day until you are better, and then begin to use twelve a day again. After using five or six dozen, the patient will gain flesh and enjoy food; then still continue the use of the lemons for several weeks more. This is valuable in sickness at any time. Note. — To keep it well after boiling strain the juice, and to every half pint, add 1 lb. of loaf or crust sugar; then boil a few minutes until the sugar is dissolved, skim carefully and bottle closely. You get more of the juice by boiling them and it keeps better.
Barley Milk for Consumptives.—Boil 1-2 lb. of washed pearl barley in one quart of milk and a tumblerful of water and sweeten ; boil it again, and drink it when almost cold.
Caudle.—This was formerly and unanimously used as a tonic, as well as nourishing to women immediately after their confinements; but it is now considered highly injurious from its heating tendency, both to mothers and their infants, which are now confined to more simple and rational diet. Candle has given place to coffee and similar morning refreshments. It has gone out of use except as a luxury.
Caudle.—Make a thick gmel or very thin mash of common oat meal; for every cup of caudle required, allow 2 or 3 table-spoonful of the purest and best brandy, or 2 of brandy and 2 of pure wine, 1 spoonful of moist sugar, a few grains of spice and a little nutmeg. These should be put in a jug; large enough to contain the whole; pour the gruel to them boiling hot, and well stirred up ; then pour it into cups or glasses and serve with cakes, biscuits or dry toast.
Beef Tea, Soyer's, new way for Invalids.—Take a pound of firm |
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