cleaned) and 2 calves’ feet; wash them in cold water, and put them
into a pan with 5 pints water, and let them boil until the meat
leaves the bones; strain the liquor through a hair sieve, and let it
stand for one night in a cool place. Next morning put the stock into
a pan with 1 lb. loaf sugar, ½ pint porter, the juice of 4 lemons
with their rinds cut very thin, and the well-beaten whites of 8 eggs.
Let all boil together till it rises to the top of the pan; then
throw in a teacupful of cold water; then let it boil slowly about 20
minutes, at the expiration of which time add 1 wineglassful brandy.
Boil 5 minutes longer, then lift the pan from the fire, and let it
remain at the side of the fire, to keep hot. In about ½ hour the scum
will collect in a lump, leaving the liquor quite clear. Run it into
moulds.
Port Wine Jelly.--Take ½ pint port wine, 2 oz. isinglass, and ½ lb.
white sugar candy. Let the ingredients be put together in a jar and
stand for 6 hours; then put the jar into a saucepan of water, and as
soon as it boils take it off the fire and strain through muslin; when
cold it is fit for use.
Restorative Jelly.--Put into the jar in which the jelly is to be kept
2 oz. isinglass, 2 oz. white sugar candy, ½ oz. gum arabic, and ½ oz.
nutmeg grated. Pour over them 1½ pint tent or port wine. Let it stand
12 hours, then set the jar in a saucepan of water, and let it simmer
till all the ingredients are dissolved, stirring it occasionally. The
jelly must not be strained. A piece the size of a nutmeg to be taken
twice a day. If nutmeg is not liked, any other spice will do as well
to flavour it.
Blanc Mange.--It is better, if possible, to soak the gelatine for
this cream all night, because it will then dissolve in warm liquid,
whereas if it is only lightly soaked, the milk must be boiling. Warm
3 gills milk or cream, and dissolve in it ½ oz. gelatine, previously
soaked in ½ gill water. Sweeten to taste, and flavour with extract of
vanilla. When nearly cold, stir into the blanc mange the whites of 2
or 3 eggs beaten to a strong froth. This blanc mange will be found
light and nourishing in cases of great weakness.
Rice Cream.--(_a_) Boil 2 oz. fine rice in water for 5 minutes,
strain it, and boil until tender in 1 qt. new milk. Rub the rice
through a sieve to a pulp, and add to it any milk not absorbed in
the boiling; ½ oz. gelatine to 1 pint rice and milk. The gelatine
can be soaked and dissolved either in milk or water. Stir over the
fire until mixed, sweeten and flavour to taste. Stir the cream
occasionally until cold, then lightly mix in the whites of 2 eggs
beaten to a strong froth; when on the point of setting put it into a
mould.
(_b_) Make 1 pint milk or cream into custard with the yolk of an
egg and 2 oz. sugar; then dissolve in it ½ oz. gelatine previously
soaked. Mix with it 1 oz. rice which has been baked or boiled in milk
until perfectly tender, flavour with vanilla, and add 1 teaspoonful
brandy if liked. Rinse a mould with cold water, put the cream into
it, and let it stand until firm enough to turn out.
Semolina Cream.--Soak 1 oz. semolina in 1 gill cold milk for an
hour, boil it until soft in ½ pint milk. Dissolve ½ oz. gelatine,
previously soaked in ½ gill water, in ½ pint boiling milk, sweeten
it with 2 oz. lump sugar, flavour to taste, and when the cream is
beginning to set, put it into a mould.
Alexandra Cream.--Make ½ pint rice cream (_a_) or blanc mange as
directed in the foregoing recipes. Dissolve ½ pint Nelson’s port wine
jelly (sherry can be used if preferred, but the colour is not so
tempting), either adding water or claret, according to the directions
given with the jelly. When both the cream and the jelly are on the
point of setting, put first a layer of the latter into a mould, then
of the former, and so on until all is used. (Mary Hooper.)
_Beef Tea._--(_a_) Cut 1 lb. beefsteak into dice, rejecting all skin
and fat. Put into a stewpan a bit of fresh butter the size of a bean,
throw in the meat, and sprinkle over a small pinch of salt. Cover
the stewpan closely, and set it on the range at a low heat to draw
out the juices, which will take 20 minutes. Take care there is no
approach to frying, as that would dry up the extract and destroy the
character of the tea. About every 5 minutes during the process drain
away the gravy as it comes; if the meat is fine and fresh there will
be at least ⅓ pint, and when all is drawn set it aside, either to use
as extract of beef or to be added to the tea when finished. Now put
to the meat 1 pint water, and let it boil gently for ½ hour. Pour the
tea off, but do not strain it, as such nourishment as it contains
lies in the thick portion. Of course if a patient is unable to take
any solid this rule will not apply, and the tea must then be strained
either through a linen or flannel bag. Having drained off the tea
whilst still boiling hot, put into it the juices at first extracted,
and having taken off every particle of fat it will be ready to serve.
(_b_) Cut the meat into small pieces, cover with water, and simmer an
hour. If it is allowed, 2 or 3 peppercorns and a minced shallot--it
is milder than onion--will be a nice addition to the tea.
(_c_) Cut the meat into very small pieces, and put it in a jar having
a closely fitting lid, with cold water. The jar can be placed in the
oven for 1-2 hours, according to the heat, or in a saucepan of water
to boil for 1½ hour.
In all cases where it can be taken, beef tea should be slightly
thickened, and especially when bread is refused. Boiled flour is best
for this purpose; genuine arrowroot may also be used. The yolk of an
egg beaten up in the broth-cup, and the tea poured boiling on to it,
is excellent.
The meat from which beef tea has been prepared will make good stock,
or be excellent if properly treated for the dinner of the family,
who, be it remembered, have the chief of the nourishment in the fibre.
It is important in the preparation of beef tea to preserve the fine
flavour of the meat, and to use such scrupulously clean vessels that
no foreign taste can be imparted to it. The shin of beef should not
be chosen for this purpose, for it gives more gelatine than juice.
The best part is beefsteak or the neck; the first will yield the most
gravy, and does not cost above 2_d._ per lb. more than the coarser
portion of the ox.
The idea that beef tea should be boiled a long time in order to
extract all the goodness of the meat is a mistaken one, for the
gelatinous matter thus gained is of comparatively little value,
whilst the delicate aroma of the tea is lost by long boiling.
_Gruel._--Made as it should be, gruel is rarely disliked, and is more
nourishing, and in many cases to be preferred to arrowroot--a thing
most difficult to procure genuine, and very expensive. Made thin,
as is customary, it is a comfort in sickness, is soothing to the
stomach, and gives warmth to the body; made thick as a porridge it is
the most nourishing of cereal foods. Robinson’s Embden groats, and
Robinson’s patent groats, prepared by Keen, Robinson, and Bellville,
are the only kinds of which gruel can be properly made. They are
entirely free from the acrid flavour which is so disagreeable
in inferior preparations of oatmeal, make a most nourishing and
digestible gruel, with the advantage of being easily and rapidly
served up--if made from the patent groats, the Embden takes
longer--ten minutes only being required in the process of cooking.
Robinson’s Embden groats were introduced about the year 1764 by Mr.
Martin Robinson as an improvement upon the “whole gritts” then in
use. In 1823 letters patent were taken out for a greater improvement
known as Robinson’s Patent groats, now in use in all parts of the
world. Take of the patent groats one tablespoonful, mix into a smooth
paste of the consistence of cream with a wineglassful of cold water,
pour this into a stewpan containing nearly a pint of boiling water or
milk, stir the gruel on the fire while it boils for ten minutes; pour
into a basin, add a pinch of salt and a little butter, or if more
agreeable some sugar, and a small quantity of spirits if allowed. If
made with water, milk or cream can be added afterwards.
A delicious substitute for gruel is made as follows: 1 oz. each
rice, sago, and pearl barley; put 3 pints water, and boil gently
for 3 hours, when the liquor should be reduced to 1 qt. Strain it
in exactly the same manner as groat gruel, and flavour with wine,
brandy, or anything else that may be suitable. If made a little
thicker, say with 1½ oz. each ingredient to 3 pints water, a jelly
will be produced, which may be eaten cold with sugar, fruit, syrups,
or preserve.
_Arrowroot._--(_a_) To make plain water arrowroot, with an Etna,
put on ½ pint water to boil in the saucepan; mix, in a cup, 1
dessertspoonful arrowroot with a little water; pour the mixture into
the boiling water, and cook it for 2-3 minutes, stirring all the time.
(_b_) Milk arrowroot is prepared exactly in the same manner. Some
persons affirm that arrowroot should never be boiled, or it will
lose its astringent qualities. In some particular cases, when strong
astringents are needed, it should not be boiled, and should only have
boiling water or milk poured upon it; but when the digestion is weak,
it is better for the patient to take arrowroot cooked. Sifted sugar
may be added according to taste; and in water arrowroot a little wine
or brandy is generally given.
_Pastry and Bread._--Any fat that is greatly heated decomposes, and
gives rise to certain fatty acids that are sure to disagree with
delicate persons. That is the reason why pastry and fried food are
unfitted for invalids. Very plain pastry, made light with baking
powder, is sometimes admissible; but a small egg or milk loaf with
the inside taken out, and baked crisp and hot, is a much better
substitute. Sponge cake is best of all cakes, because it is made
without any butter. Bread should not be new, but may be baked crisp
in the oven. Crust is often more digestible than crumb. A change in
bread is easy to arrange; if it is only a change of shape, it is
better than monotony. A French roll, loaves of baking powder bread,
brown and white pulled bread, crisp biscuits, are easy to get in most
places.
_Puddings._--(_a_) Boil ½ pint milk with cinnamon, lemon, and bay
leaves; add 2 oz. sugar, 1 oz. flour, a little salt, and 3 eggs;
beat all together, and steam this custard in a plain mould or basin,
previously spread inside with butter; when done firm and quite cold
cut into square pieces and dip in frying batter; drop separately in
boiling fat, and fry a light brown colour, and dish them up on a
napkin. (_b_) 6 oz. finely-grated bread, 6 oz. currants, 6 oz. sugar,
6 eggs, 6 apples, some lemon peel and nutmeg; let it boil 3 hours.
(_c_) Weight of 2 eggs in butter, which beat to a cream, same weight
of flour, same of pounded white sugar, the grated rind and juice of
2 lemons; bake ½ hour in a small flat pie-dish, with a rim of paste
round the edge, serve with sifted sugar on the top, and send up very
hot. (_d_) ½ lb. best beef suet, ½ lb. grated breadcrumbs, ½ lb.
beaten white sugar, 3 eggs, well beaten and strained; the grated rind
and juice of a large lemon, stick a mould with raisins, pour in the
mixture, boil 2 hours.
_Treacle Posset._--Heat ½ pint milk in the saucepan, and when in the
act of boiling, pour in 1 gill (¼ pint) treacle. The milk instantly
curdles. It must be taken off the spirit lamp and allowed to stand
for 10 minutes, and then strained through a piece of muslin to
separate the curds. This must be drunk hot. White wine, whey, and
lemon whey, are prepared in a similar manner, only substituting a
glass of sherry in one case, and a glass of lemon juice in the other,
for the treacle. All wheys must be strained before they are taken.
_Restorative Soup._--Take 1 lb. newly-killed beef or fowl, mince it
very fine, add 8 fl. oz. soft or distilled water, 4-6 drops pure
hydrochloric acid, 30-60 gr. common salt, and stir well together.
After 3 hours the whole is to be thrown on a common hair sieve, and
the fluid allowed to pass through with slight pressure. On the flesh
residue in the sieve pour slowly 2 oz. distilled water, and let it
run through while squeezing the meat; there will be 10 oz. extract of
meat, of which a wineglassful may be taken at pleasure. It must not
be warmed to a greater extent than putting a bottle filled partially
with it to stand in hot water. If the flavour be disagreeable, 1
wineglassful claret may be added to 1 teacupful.
_Milk Toast._--Take 2 slices bread and toast well--that is, crisp.
Take new milk or cream, also a bit of butter (varying according to
toast required), and melt in a saucepan together. Then dip in the
slices of toast, let them soak for a moment or two, lift on to a deep
plate, and pour the remains of milk and butter on top. Serve very
hot; add salt as required.
_Hot Milk._--Milk that is heated to much above 100° F. loses, for a
time, a degree of its sweetness and density; but no one fatigued by
over-exertion of body or mind who has ever experienced the reviving
influence of a tumbler of this beverage as hot as it can be sipped,
will willingly forego a resort to it because of its having been
rendered somewhat less acceptable to the palate. The promptness
with which its cordial influence is felt is indeed surprising. Some
portions seem to be digested and appropriated almost immediately; and
many who fancy that they need alcoholic stimulants when exhausted
by labour of brain or body will find in this simple draught an
equivalent that will be as abundantly satisfying and more enduring in
its effects.
_Caudles._--The basis of all caudles is flour gruel, made either
with water or milk, that made with milk being the most nutritious,
while both are equally digestible. In cool weather a quantity of
gruel may be made and kept in a cool place, and portions of it
heated and used as required. When gruel enters largely into the
diet, its acceptability to the patient will be augmented by varying
the flavouring or spice used in its preparation. If, therefore, a
quantity is made plain, it can be sweetened and variously flavoured
as it is heated for immediate use.
Cold Wine Caudle (a nutritious, digestible, and slightly stimulating
food, useful in all sickness where starch and wine are not
objectionable).--Make a good gruel by mixing smoothly 1 tablespoonful
flour with ½ pint cold milk or water, and stirring it into ½ pint
boiling milk or water; add a level teaspoonful of salt, and let the
gruel boil for 5 minutes, stirring it to prevent burning. To ½ pint
cold gruel add 1 egg beaten to a froth, 1 glass of good wine, and
sugar and nutmeg to suit the palate of the patient.
Hot Wine Caudle (preferably to cold caudle generally, and useful
in the same physical condition indicated in the preceding recipe).
Heat ½ pint gruel; beat the yolk of a raw egg to a cream with 2
tablespoonfuls pulverised sugar; beat the white of the egg to a stiff
froth; when the gruel is boiling hot, quickly beat a glass of good
sherry or Madeira wine into the egg yolk and sugar, stir the hot
gruel into it, and then add the beaten white of the egg. Work very
quickly, and serve the caudle hot.
Cream Caudle (an equally valuable food with the two preceding
caudles, useful under similar physical conditions). To 1 pint gruel
add 1 glass good wine, 1 gill sweet cream, 1 tablespoonful noyeau or
any good cordial, and sugar to suit the patient’s taste. Use hot or
cold, but preferably hot.
_Digestive Foods._--Where the digestion is weak, as is generally
the case in sickness, much benefit may be derived from partially
digested foods. Maltose is a sugar which does not readily undergo
acetous fermentation, and therefore will not give rise to acidity
and dyspepsia. This is a great matter, as cane sugar added to stewed
fruit and milk puddings readily undergoes acetous fermentation in
many stomachs. The lævulose sugar of fruit, like maltose, readily
undergoes alcoholic but not acetous fermentation. Maltose being less
powerfully sweet than cane sugar, a greater quantity is necessary to
sweeten the pudding. If the raw starch, semolina, sago, or tapioca
be first put in the dish by itself, and placed in the oven for an
hour (taking care not to have it burnt by the oven being too hot),
not only are the starch cells cracked, but a certain conversion of
the starch into dextrine takes place. If to this be then added an
equal quantity of ground malt and some hot milk poured on, and the
dish be allowed to stand a few minutes before being put into the oven
again, the diastase of the malt acts upon the farina and converts
it into dextrine and maltose. Dextrine and maltose being soluble,
the pudding is very thin. Such a pudding is admirably adapted for
invalids and dyspeptics, as requiring scarcely any digestion in the
body. For those with whom ordinary milk puddings produce acidity,
such a pudding is specially suitable. Ground malt may be added to
fresh milk, and forms an admirable food in cases of acute disease.
Baked flour perhaps goes better with meat broths, to which it gives
a high food value. (Well-baked flour requires but a touch of saliva
to render it soluble, and, added to meat broths and gravy soups,
renders them very nutritive.) Malt, being sweet, goes better with
milk, or apple-water, or tamarind-water, or lemonade, and gives us
a food which being all but independent of the digestive act, can
be most usefully employed in the sickroom. Beef-tea (which alone
is scarcely a food) and milk-and-seltzerwater pall upon the palate
of the sick person, who craves variety just as do healthy persons.
The adoption of ground malt as a food will solve for us one or two
knotty questions connected with feeding people when the digestive
power is feeble. Drinks like lemonade, made with malt instead of
cane sugar, would not only not go sour in the mouth and stomach, but
would contain some phosphates and soluble albuminoids, and so form
admirable beverages in feverish states. The many malt extracts now in
the market are well adapted for such end. (_Lancet._)
An excellent peptonising apparatus, for the predigestion of foods for
the sickroom, is sold by Savory and Moore.
_Drinks._--Orange-whey.--The juice of 1 orange to 1 pint of sweet
milk. Heat slowly until curds form, strain and cool.
Egg-Lemonade.--White of 1 egg, 1 tablespoonful pulverised sugar,
juice of 1 lemon, 1 goblet water. Beat together.
Sago-Milk.--3 tablespoons sago soaked in a cup of cold water one
hour; add 3 cups boiling milk; sweeten and flavour to taste. Simmer
slowly ½ hour. Eat warm.
Baked Milk.--Put ½ gal. milk in a jar, and tie it down with
writing-paper. Let it stand in a moderate oven 8-10 hours. It will be
like cream, and is very nutritious.
Punch without Liquor.--Take the juice of 6 oranges and 6 lemons,
adding sugar to suit the taste. Put to this a quantity of pounded ice
and some sliced pine-apple, pouring over it 2 qt. water. This is an
agreeable summer beverage for anybody, sick or well.
Rice Water.--Wash 2 oz. best rice and boil it fast for ½ hour in 1
qt. water. Any flavouring may be added, or a small piece of stick
cinnamon or shred lemon peel may be boiled with the rice, and sugar
used according to circumstances. Lemonade made with rice water when
cold is very nice and refreshing.
Gum Arabic Water.--Put into an earthenware jar 1 oz. finest picked
gum with 2 oz. sugar candy and 1 pint water; set it in a saucepan of
water, and stir occasionally until dissolved. This is very useful
as a night drink for hectic cough, and will allay the tickling in
the throat. It should be kept as hot as possible. The little French
porcelain veilleuse is best adapted for this purpose.
Lemon Juice.--Few people know the value of lemon juice. A free use of
lemon juice and sugar will always relieve a cough. Most people feel
poorly in the spring, but if they would eat a lemon before breakfast
every day for a week--with or without sugar, as they like--they would
find it better than any medicine. Lemon juice, used according to this
recipe, would sometimes cure consumption:--Put 1 doz. lemons into
cold water and slowly bring to a boil; boil slowly until the lemons
are soft, then squeeze until all the juice is extracted; add sugar
to taste, and drink. In this way use 1 doz. lemons a day. If they
cause pain, lessen the quantity and use only 5 or 6 a day until you
are better, and then begin again with 1 doz. a day. After using 5 or
6 doz., the patient will begin to gain flesh and enjoy food. Hold
on to the lemons, and still use them very freely for several weeks
more. Another use for lemons is for a refreshing drink in summer,
or in sickness at any time. Prepare as directed above and add water
and sugar. But in order to have this keep well, after boiling the
lemons, squeeze and strain carefully; then to every ½ pint juice add
1 lb. loaf or crushed sugar, boil and stir a few minutes more until
the sugar is dissolved, skim carefully and bottle. You will get more
juice from the lemons by boiling them, and the preparation keeps
better.--_Lancet._
Linseed Tea.--Take 3 tablespoonfuls linseed, about 1 pint water,
and boil for 10 minutes. Strain off the water, put in a jug with 2
lemons, cut in thin slices; put also some brown sugar. A wineglassful
of wine is an improvement. This has been found most nourishing for
invalids.
Barley Water.--Barley water is an important article in the invalid’s
dietary. Dr. Pye Chavasse, in his work entitled ‘Advice to a Mother,’
strongly recommends Robinson’s patent barley, prepared by Keen,
Robinson, and Bellville, of London. Take of the patent barley one
ounce mixed with a wineglass of cold water, pour this into a stewpan
containing nearly one quart of boiling water, stir this over the
fire while boiling for five minutes, then flavour with a small bit
of lemon peel or cinnamon and sweeten according to taste. Equal
quantities of milk and barley water make a very nourishing drink,
especially useful in feverish cases. Barley water should not be mixed
with milk or syrup before required for use, as in a warm atmosphere
it undergoes changes, and sometimes slightly ferments.
Almond Milk (an exceedingly nutritious beverage, useful in most
conditions of illness).--Pour 1 qt. boiling water upon ¼ lb. shelled
almonds, and when the skins soften rub them off the kernels with a
clean towel; pound the almonds thus blanched in a mortar, putting
in 3 or 4 at a time, and adding 4 or 5 drops milk, as the almonds
are being pounded, to prevent oiling--about 1 tablespoonful milk
will be required for the ¼ lb. almonds; when the almonds are finely
pounded, mix them with 1 pint milk, 2 tablespoonfuls sugar, a level
teaspoonful salt, and the yellow rind of a lemon, and place the milk
over the fire to boil; meantime, beat 3 eggs smoothly, and strain the
almond milk into them, stirring the mixture as the milk is strained
in; return it to the saucepan, and place it in another pan of hot
water, over the fire, stirring it constantly until it begins to
thicken; then remove it at once from the fire, strain it, and use it.
Barley Milk (a demulcent, refreshing, and nutritious beverage, useful
in fevers and gastric inflammation).--Wash 4 oz. pearl barley in cold
water until the water is clear; put it over the fire in a double
kettle with 1 qt. milk and a level teaspoonful of salt, and boil it
until the milk is reduced one half; then strain off the milk and
sweeten to suit the taste of the patient. The barley may be used as
food by adding to it a glass of wine and a little sugar.
Irish Moss Water (a bland, nutritious drink, excellent in feverish
conditions and in colds).--Wash ½ oz. moss in plenty of cold water;
then soak it for 10 minutes in 1 pint cold water; then add 2 pints
cold water, 1 tablespoonful sugar, and 1 in. stick cinnamon to it,
and boil it until it is about as thick as cream; strain it, add more
sugar if it is desired, and use while warm. The yellow rind of a
lemon may replace the cinnamon as flavouring.
Icelandic Moss Chocolate (a very nutritious drink, suitable for use
when abundant nourishment is required).--Wash 1 oz. moss thoroughly
in cold water; then put it over the fire to boil in 1 pint water.
Grate 1 oz. chocolate fine, mix it with ½ cupful cold milk, stir it
into 1 pint boiling milk, and boil it for 5 minutes; then add it to
the boiling moss, strain them together, sweeten them to suit the
taste of the patient, and use the beverage warm.