The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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they are called grits, in different parts of the country. The saucepan used for this purpose should be kept particularly clean and nice, and of block tin. One-half pint of grits will make 2 quarts of gruel, and after being strained off, the grits may be boiled again, and will make
1   quart more. To prevent it •from burning, the gruel should be stirred often from the bottom of the saucepan. The first boiling will require 45 minutes and the second rather longer. When strained off let it be set by in a clean vessel and in a cool place. In cold weather gruel should be made fresh every other day, and in warm weather daily. Some persons prefer a bit of butter and salt; other as little sugar and nutmeg; for sick persons, or women in confinement, the more simple it is done the better. When made very thick and re­duced with milk, this gruel forms a good milk porridge; or thinned and enriched with wine, spirits, sugar and spices, it is called caudle.
Meat Panado.—Sometimes, when the stomach is too weak to digest animal nutriment in a solid form, it can be given in the •form of broth or jelly* when the person has no appetite for meat. When this is the case, take the meat of a bird, rabbit, squirrel or chicken, (the white part) partially, but not thoroughly boiled, per­fectly remove the skin, slice it as fine as possible and beat it in a mortar to a paste with a little of the liquor in which it was boiled; put a pinch of salt and nutmeg and a little scrap of lemon peel; simmer it gently for a few minutes, with as much of the liquor as will bring it to the thickness of gruel. Beef, mutton, veal or venison roasts may be prepared in the same way, with a little of the gravy from the dish, if there be no butter in it. The white meats are the the most easily shredded. Or, it is a very good way, when a person cannot eat solid food, and yet needs nourishment, to lay two or three small pieces of toasted bread in the dish with the roast joint of meat, and as the gravy flows out let it drip on the bread till it is thoroughly moistened.
Diet for Convalescents.—An emulsion of raw meat 8 oz., with
2  1-2 oz. each of sweet and bitter almonds and white sugar, beaten together in a mortar until thoroughly incorporated. The almonds should be blanched. This compound may be beaten up with milk and water to any consistency.
Dr. Ratcliff's Rksivrative Pork Jelly.—Take a leg of well fed pork, just as cut up, beat it, and break the bone. Set it over a gentle fire with 3 gallons of water, and simmer to one. Add 1-2 oz. mace, and the same of nutmeg, stew it, strain through a sieve when cold, and take off the fat. Give a chocolate cup the first and last thing in the morning, evening, and at noon. Putting salt to taste.
Tapioca.—Choose the largest sort, pour cold water on to wash 2 or 3 times, then soak it in fresh water 5 or 6 hours, and simmer it in