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

A reference manual of household management in Victorian times.

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the same until it becomes clear; then put lemon juice, wine and sugar. The paste should have been boiled in it. It thickens very
Egg Drink for Weak Invalids.—Take an egg, or the yolk of it, beat it well with sugar, then pour gradually enough brandy or pure whiskey to cook it, stirring all the time; or it can be beaten sepa­rately, stirring sugar to the yolk, then pour in the spirit; then enough milk to nearly fill the tumbler, then add the beaten white.
Homeopathic Invalid Cakes.—Mix to the consistency of rather a stiff paste, i cupful of fine flour and some good cream, roll out as thin as a wafer, make in cakes as large as a coffee cup, prick them with a fork on both sides, bake in an iron pan. Excellent for an invalid.
Herb Teas.—Mint tea will sometimes relieve nausea; use, if pos­sible, the green leaves. Tea, of the white raspberry leaves with a piece of salt peter as large as a pea to a tumblerful of tea, is good for stranguary. Tea of mullen and sassafras will purify the blood. Cold teas of flax-seed and slippery elm, are good for colds, coughs, influenzas, etc. A little lemon juice is a valuable addition. Balm, catnip, pennyroyal, and sage, are good drinks in fever, to pro­mote perspiration. Use green or dried leaves in making these in­fusions.
For the Sick. (A Scotch Recipe.)—Take the bran of oat-meal, soak it for one week, or until it sours, strain it. Let it settle, then pour off the dark water, then to keep it, occasionally pour off the water and pour in fresh. To make it, take the thick part, and stir it up with water, and stir it in boiling water, and boil for 1-4 hour. Let the patient eat it with fresh sweet milk.
Blamange, Farina, for Invalids.—Mix with a little new milk, 1 oz. of farina, with a pinch of salt. Heat the remainder of the pint of milk on a double boiler, and when simmering, add the mixed farina; stir it constantly, until it thickens, when it must be turned into wet moulds. Serve cold, with thick cream, sweetened, flavored, and whisked till light and foamy. Invalids should not eat anything fla­vored with vanilla.
Custard Pudding for Invalids.—Put into a pan, 2 cups of new milk, with a little lemon peel, and 1-2 a sweet bay leaf for three . minutes, then take out the lemon peel and leaf, and pour the milk on 3 beaten eggs, then stir in a spoonful of sugar, and mix well together; pour into a buttered form and steam for 20 minutes, by setting the form in a pan containing boiling water; let boil slowly until the pud­ding is done, then turn out on a plate and serve. The water should be halfway up to the rim of the form
Sponge Biscuit Pudding for Invalids.—Take 2 cups of boiling