< last page | next page >
terrible scourge. They gave the above recipe. Another mode of using it is to
wash the face and hands with it before exposing one's self to any infection. It
is very aromatic and refreshing in the sick-room; so, if it can accomplish
nothing more, it is of great value to nurses.
FOOD FOR THE SICK.
ARROWROOT CUSTARD. --One table-spoon of arrowroot, one pint of milk, one egg,
two table-spoons sugar; mix the arrowroot with a little of the cold milk; put
the rest of milk on the fire and boil, and stir in the arrowroot, and egg, and
sugar well beaten together; scald and pour into cups to cool; any flavoring the
invalid prefers may be added.
SAGO CUSTARD. --Soak two table-spoons sago in a tumbler of water an hour or
more, then boil in same water until clear, and add a tumbler of sweet milk; when
it boils add sugar to taste, then a beaten egg and flavoring.
BEEF BROTH. --Cut in small pieces one pound of good lean beef; put on in two
quarts cold water and boil slowly, keeping it well covered, one and one-half
hours; then add half a tea-cup tapioca which has been soaked three-quarters of
an hour in water enough to cover, and boil half an hour longer. Some add with
the tapioca a small bit of parsley, and a slice or two of onion. Strain before
serving, seasoning slightly with pepper and salt. It is more strengthening to
add, just before serving, a soft poached egg.
Rice may be used instead of tapioca, straining the broth, and adding one or two
table-spoons rice (soaked for a short time), and then boiling half an
hour.--Mrs. F. M. W.
BEEF-TEA. --Cut pound best lean steak in small pieces, place in glass fruit jar
(a perfect one), cover tightly and set in a pot of cold water; heat gradually to
boil, and continue this steadily three or four hours until the meat is like
white rags and the juice thoroughly extracted; season with very little salt, and
strain through a wire strainer. Serve either warm or cold. To prevent jar
toppling over, tie a string around the top part, and hang over a stick laid
across the top of pot. When done, set kettle off stove and let cool before
removing the jar and in this way prevent breakage.
Or when beef-tea is wanted for immediate use, place in a common pint bowl
(yellow ware), add very little water, cover with saucer, and place in a moderate
oven; if in danger of burning add a little more water.
BARLEY WATER. --Add two ounces pearl barley to half pint boiling water; let
simmer five minutes, drain and add two quarts boiling water; add two ounces
sliced figs and two ounces stoned raisins; boil until reduced to a quart; strain
BAKED MILK. --Bake two quarts milk for eight or ten hours in a moderate oven, in
a jar covered with writing-paper tied down. It will then be as thick as cream,
and may be used by weak persons.
BUTTERMILK STEW. --Boil one pint buttermilk, add small lump butter and sweeten
to taste. Some add a tea-spoon of ginger and honey instead of sugar.
BRAN BISCUITS. --Take cup bran (as prepared by Davis & Taylor, 24 Canal St.,
Boston), five cups sifted flour; scald the bran at tea-time with half pint
boiling water; when cool pour it into the middle of the flour, add one half cup
good yeast (or part of a yeast-cake, soaked till light), one tea-spoon salt and
two table-spoons sugar; wet with new milk into soft dough, much thicker than
batter. Let it stand covered closely in a warm place to rise. In the morning,
spoon into hot gem or patty pans, and bake in a quick
< last page | next page >