Chapter 7

Toast a piece of bread thoroughly browned to its centre without being _burnt_, put it into a jug, pour boiling water upon it, cover over and allow it to stand and steep until it has cooled; it will then be fit to drink.

No. 215. HOW TO MAKE BARLEY WATER.

Boil one ounce of barley in a quart of water for twenty minutes; strain through muslin into a jug containing a bit of orange or lemon peel.

No. 216. HOW TO MAKE RICE WATER.

To six ounces of rice add two quarts of water, and two ounces of Valentia raisins; boil these very gently for about half an hour, or rather more; strain off the water into a jug, add about two table-spoonfuls of brandy. Rice water, prepared as above, is recommended in cases of dysentery and diarrhoea.

No. 217. HOW TO MAKE TREACLE POSSET.

Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it.

No. 218. HOW TO MAKE WHITE WINE WHEY.

Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin, and allow it to stand in a cool place, that the curd may fall to the bottom of the basin; then pour off the whey--which is excellent as an agent to remove a severe cough or cold.

No. 219. HOW TO MAKE A CORDIAL FOR COLDS.

First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a basin. Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of moist sugar, and half an ounce of citric acid, or one pint of lemon juice; boil all together until reduced to a thick syrup--that is, when it begins to run rather thick from the spoon without resembling treacle; as soon as the syrup has reached this stage, remove it from the fire, and pour it into a jug to become quite cold. This syrup will keep good for any length of time, if bottled and corked down tight, and kept in a cool place. A tea-spoonful taken occasionally will soon relieve the most troublesome cough.

This cordial may also be prepared in winter, using for the purpose black currant jam, or preserved black currant juice, instead of the juice of fresh-gathered currants.

No. 220. HOW TO MAKE A STRINGENT GARGLE.

Put the following ingredients into a very clean earthen pipkin:--Twenty sage leaves, a handful of red rose leaves, and a pint of water; boil these for twenty minutes, then add a gill of vinegar, and two table-spoonfuls of honey; boil again for ten minutes, and strain the gargle through a muslin rag, to be used when cold.

No. 221. A SIMPLE REMEDY AGAINST WIND ON THE STOMACH.

A few drops (say four) of essence of peppermint on a lump of sugar.

No. 222. A CURE FOR A HARD DRY COUGH.

Take of each one table-spoonful--spermaceti grated, honey, and peppermint water; mix all together with the yolks of two eggs in a gallipot. A tea-spoonful to be taken on the tongue, and allowed to be swallowed slowly as it dissolves.

No. 223. A COOLING DRINK.

To half an ounce of cream of tartar, add one ounce of loaf sugar, and a bit of orange or lemon peel; put these into a jug, pour upon them a quart of boiling water; stir all together, and allow the beverage to become cold.

No. 224. HOP TEA.

Pour a quart of boiling water upon half an ounce of hops, cover this over, and allow the infusion to stand for fifteen minutes; the tea must then be strained of into another jug. A small tea-cupful may be drunk fasting in the morning, which will create an appetite, and also strengthen the digestive organs.

No. 225. LIME-FLOWER TEA.

To half an ounce of lime-flowers, placed in a tea-pot or jug, pour a pint of boiling water, and when the infusion has stood for ten minutes, sweeten with honey or sugar, and drink the tea hot, to assuage the pains in the stomach and chest, arising from indigestion. This beverage may also be successfully administered in attacks of hysteria.

No. 226. HYSSOP TEA: A REMEDY FOR WORMS.

To a quarter of an ounce of dried hyssop flowers, pour one pint of boiling water; allow the tea to infuse for ten minutes, pour it off, sweeten with honey, and take a wine-glassful three times in the course of the day; this will prove an effectual cure when children are troubled with worms.

No. 227. ICELAND-MOSS JELLY.

Boil four ounces of Iceland moss in one quart of water very slowly for one hour, then add the juice of two lemons and a bit of rind, four ounces of sugar, and a gill of sherry; boil up, and remove the scum from the surface; strain the jelly through a muslin bag into a basin, and set it aside to become cold; in which state it may be eaten, but it is far more efficacious in its beneficial results when taken warm. The use of Iceland moss jelly is strongly recommended in cases of consumption, and in the treatment of severe colds, catarrhs, and all phlegmatic diseases of the chest.

No. 228. ANTISPASMODIC TEA.

Infuse two-pennyworth of hay saffron (sold at all chemists') in a gill of boiling water in a tea-cup for ten minutes; add a dessert-spoonful of brandy, and sugar to sweeten, and drink the tea hot. This powerful yet harmless remedy will quickly relieve you from spasmodic pains occasioned by indigestion.

No. 229. DANDELION TEA.

Infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes; sweeten with brown sugar or honey, and drink several tea-cupfuls during the day. The use of this tea is recommended as a safe remedy in all bilious affections; it is also an excellent beverage for persons afflicted with dropsy.

No. 230. REFRESHING DRINK FOR SORE THROAT ATTENDED WITH FEVER.

Boil two ounces of barberries with half an ounce of violets in a quart of water for ten minutes; sweeten with honey, strain off into a jug, and drink several glasses during the day.

No. 231. A CURE FOR SPRAINS.

Bruise thoroughly a handful of sage-leaves, and boil them in a gill of vinegar for ten minutes, or until reduced to half the original quantity; apply this in a folded rag to the part affected, and tie it on securely with a bandage.

No. 232. A CURE FOR CHILBLAINS.

The pulp of a baked turnip beat up in a tea-cup with a table-spoonful of salad oil, ditto of mustard, and ditto of scraped horse-radish; apply this mixture to the chilblains, and tie it on with a piece of rag.

No. 233. A CURE FOR BURNS OR SCALDS.

Thoroughly bruise a raw onion and a potato into a pulp, by scraping or beating them with a rolling-pin; mix this pulp with a good table-spoonful of salad oil, and apply it to the naked burn or scald; secure it on the part with a linen bandage.

No. 234. A CURE FOR COLD IN THE HEAD.

Thirty drops of camphorated sal volatile in a small wine-glassful of hot water, taken several times in the course of the day.

No. 235. A CURE FOR THE STING OF WASPS OR BEES.

Bruise the leaf of the poppy, and apply it to the part affected.

No. 236. A CURE FOR TOOTHACHE.

Roll a small bit of cotton wadding into a ball the size of a pea, dip this in a very few drops of camphorated chloroform, and with it fill the hollow part of the decayed tooth.

No. 237. HOW TO MAKE COFFEE.

Mix one ounce of ground coffee in a clean pot with a pint of cold water, stir this on the fire till it boils, then throw in a very little more cold water, and after allowing the coffee to boil up twice more, set it aside to settle, and become clear and bright. The dregs saved from twice making, added to half the quantity of fresh coffee, will do for the children. It is best to make your coffee over-night, as it has then plenty of time to settle. If, as I recommend, you grind your coffee at home, you will find Nye's machines very good.

No. 238. HOW TO PREPARE COCOA NIBS.

Boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half, without allowing it to reduce more than one-third; that is, the three pints should be boiled down to one quart. When sufficiently boiled, strain the cocoa from the nibs, mix it with equal proportions of milk, and sweeten with sugar. Two ounces of cocoa nibs cost a penny three-farthings, one quart of skim milk twopence (in the country one penny), two ounces of moist sugar three-farthings; thus, for about fourpence halfpenny, you may prepare sufficient cocoa for the breakfasts of four persons. This would be much wholesomer and cheaper than tea. To be sure, it would take some trouble and care to prepare it, and this should be attended to over-night.

ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR.

I am well aware, from my own experience, that the charitable custom of distributing wholesome and nutritious soup to poor families living in the immediate neighbourhood of noblemen and gentlemen's mansions in the country, already exists to a great extent; yet, it is certainly desirable that this excellent practice should become more generally adopted, especially during the winter months, when their scanty means of subsistence but insufficiently yield them food adequate in quantity to sustain the powers of life in a condition equal to their hard labour. To afford the industrious well-deserving poor a little assistance in this way, would call forth their gratitude to the givers, and confer a blessing on the needy. The want of knowing how to properly prepare the kind of soup best adapted to the purpose has, no doubt, in a great measure, militated against its being more generally bestowed throughout the kingdom; and it is in order to supply that deficient knowledge, that I have determined on giving easy instructions for its preparation.

No. 239. HOW TO PREPARE A LARGE QUANTITY OF GOOD SOUP FOR THE POOR.

It is customary with most large families, while living in the country, to kill at least some portion of the meat consumed in their households; and without supposing for a moment that any portion of this is ever wasted, I may be allowed to suggest that certain parts, such as sheep's heads, plucks, shanks, and scrag-ends, might very well be spared towards making a good mess of soup for the poor. The bones left from cooked joints, first baked in a brisk oven for a quarter of an hour, and afterwards boiled in a large copper of water for six hours, would readily prepare a gelatinized foundation broth for the soup; the bones, when sufficiently boiled, to be taken out. And thus, supposing that your copper is already part filled with the broth made from bones (all the grease having been removed from the surface), add any meat you may have, cut up in pieces of about four ounces weight, garnish plentifully with carrots, celery, onions, some thyme, and ground allspice, well-soaked split peas, barley, or rice; and, as the soup boils up, skim it well occasionally, season moderately with salt, and after about four hours' gentle and continuous boiling, the soup will be ready for distribution. It was the custom in families where I have lived as cook, to allow a pint of this soup, served out with the pieces of meat in it, to as many as the recipients' families numbered; and the soup was made for distribution twice every week during winter.

No. 240. ANOTHER METHOD FOR MAKING ECONOMICAL SOUP.

In households where large joints of salt beef, or pork, are cooked almost daily for the family, the liquor in which they have been boiled should be saved, all grease removed therefrom, and put into the copper with a plentiful supply of carrots, parsnips, celery, and onions, all cut in small pieces, the whole boiled and well skimmed till the vegetables are done; the soup is then to be thickened with either oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground allspice, and stirred continuously until it boils up again; it must then be skimmed, and the best pieces of meat selected from the stock-pot should be kept in careful reserve, to be added to the soup, and allowed to boil therein for half an hour longer.

No. 241. HOW TO MAKE FISH SOUP IN LARGE QUANTITIES FOR DISTRIBUTION TO THE POOR.

This kind of soup, it will be easily understood, is applicable only on the sea-coast, and wherever fish is to be had very cheap. Chop fine a dozen onions, some thyme, and winter savory, and put these into a copper, or some large pot, with about six gallons of water, one pound of butter, pepper and salt enough to season; allow the whole to boil for ten minutes, then thicken the broth with about four pounds of oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and then throw in about fifteen pounds of fish cut up in one-pound size pieces, and also some chopped parsley; boil all together until the fish is done, and then serve out the soup to the recipients. All kinds of fish, except sprats, herrings, and pilchards, are equally well adapted for making fish soup, but codfish, cod's heads, skate, eels, etc., and all glutinous fish, suit the purpose best.

INDEX.

Anchovy Sauce, 64

Antispasmodic Tea, 97

Apples, baked, 57

Apple Dumplings, baked, 53

Apple Pudding, 30

Apple-water Drink, 90

Arrow-root, how to prepare, 84

Arrow-root Pudding, 89

Bacon and Cabbages, boiled, 47

Bacon and Cabbage Soup, 18

Bacon, how to cure, 26

Bacon Roll-pudding, 38

Balm and Burrage Tea, 92

Barley Water, 93

Batter and Fruit Pudding, 30

Batter-pudding, how to make a small, 87

Beef and Potatoes, baked, 35

Beef, boiled, 13

Beef, how to boil, 13

Beefsteaks, plain, 42

Beef Tea, 81

Beer, how to brew your own, 65

Belgian Faggots, 41

Biscuits, hard, 69

Black Puddings, 27

Blancmange, how to make, 86

Bouillabaisse Soup, 63

Bran Tea, a Remedy for colds, etc., 90

Bread, how to bake your own, 68

Bread Pudding, for a family, 29

Bread-pudding, how to make a tea-cup, 88

Bread Sauce, for a Roast Fowl, 20

Broad Beans, how to cook, 74

Broth made from bones for Soup, 16

Brown and Polson Fruit Pudding, 32

Brown and Polson Pudding, 31

Brown and Polson Tea-cup Pudding for infants, 89

Brown and Polson Thick Milk, 32

Bullock's Heart, baked, 39

Bullock's Heart, stuffed, 39

Bubble and Squeak, 46

Burns or Scalds, a Cure for, 98

Cabbage and Bacon, fried, 73

Calf's-feet Jelly, how to make, 85

Camomile Tea, 91

Caudle, how to make, 84

Cheese, Italian, 28

Chicken Broth, 82

Chicken Broth, cheap, 82

Chilblains, a Cure for, 97

Christmas Plum Pudding, 50

Cocky Leeky, 19

Cocoa Nibs, how to prepare, 99

Cod's Head, baked, 63

Coffee, how to make, 98

Cold in the Head, a Cure for, 98

Colds, how to make a cordial for, 94

COOKERY AND DIET FOR THE SICK-ROOM, 81

Cough, a Cure for a hard dry, 95

Cow-heel Broth, 18, 85

Currant Jam, 55

Dandelion Tea, 97

Drink, a cooling, 95

Ducks, baked or roast, 24

Dumplings, Norfolk, 33

Dumplings, Yeast, 33

ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR, 99

Economical Pot Liquor Soup, 14

Eels, stewed, 34

Egg-hot, 78

Eggs and Bacon, fried, 77

Eggs, buttered, 77

Egg Sauce for Roast Fowls, etc., 20

Eggs stewed with Cheese, 78

Eggs with Brown Butter, 77

Elder Wine, how to make, 57

Fish, baked, 63

Fish Curry, how to make a, 48

Fish Pie, 37

Fish, salt, with Parsnips, 62

Fish Soup, 60

Fish Soup, how to make large quantities for distribution to the poor, 101

Fish, to boil, 64

Fish, to fry, 61

French Beans, how to cook, 74

Fruit Pies in general, 52

Gargle, how to make a stringent, 95

Giblet Pie, 37

Gingerbread Nuts, 70

Ginger-pop, 78

Goose, baked, 23

Gooseberry Jam, how to make, 56

Gravy, brown, for Roast Fowls, etc., 20

Ground-rice Milk, how to make, 87

Ground-rice Pudding, 89

Gruel, Brown and Polson, 83

Gruel, how to make, 83

Gruel, how to make with Pearl Barley, 85

Gruel made with Oatmeal, 84

Hams, how to cure, 25

Hams, how to smoke, 26

Hare, jugged, 46

Haricot Beans, a Salad of, 76

Haricot Beans, how to dress, 75, 76

Haricot Beans, white, 75

Hashed Meats, 43

Herrings, red, a dinner of, 61

Hop Tea, 96

Hyssop Tea, a Remedy for Worms, 96

Iceland-moss Jelly, 86, 96

Irish Stew, 60

Isinglass Jelly, how to prepare, 87

Jam Pudding, 51

Jam Tart, 53

Kidney Pudding, 43

Leg of Beef, stewed, 18

Lemonade, how to make, 90

Lentils, 76

Lime-flower Tea, 96

Linseed Tea, 91

Mackerel, soused, 61

Meat Panada for Invalids and Infants, 82

Meat Pie, 37

MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC., 90

Milk, thick for breakfast, 16

Mince-meat, a cheap kind of, 52

Mince-pie, how to make a, 53

Mince-pie Paste, 52

Muscles, or Mussels, stewed, 34

Mustard, how to mix, 81

Mutton Broth, 81

Mutton Chops, or Steaks, 43

Mutton, Shoulder of, boiled, and Onions, 36

Oatmeal Porridge for Six Persons, 16

Omelet, how to make an, 77

Onions, baked or roasted, 74

Onion Soup for Six Persons, 15

Orangeade, or Orange Drink, 90

Ox-cheek Soup, 17

Ox Kidney, stewed, 39

Oysters, stewed, 34

Pancakes for Shrove Tuesday, 54

Parsley Sauce, 64

Parsnips, buttered, 73

Pears, baked, 56

Peas and Bacon, 74

Pea Soup for Six Persons, 15

Pig's Feet, 28

Pig's Fry, 42

Pig's Head, baked, 23

Pig, how to make the most of, after it is killed, 24

Pig's Pluck, how to dispose of, 27

Pig, Sucking, baked, 24

Plum Broth, 79

Plum or Currant Dough Pudding, 50

Plum Porridge, cold, 79

Pork Chops, grilled or boiled, 20

Pork, roast, 45

Potatoes, baked or roasted, 71

Potatoes, baked, mashed, 72

Potatoes, how to boil, 70

Potatoes, how to fry, 71

Potatoes, how to mash, 72

Potatoes, how to steam, 70

Potatoes, how to stew, 72

Potatoes, mashed with Ling, 72

Potato Pie, 38

Potato Pudding, 32

Potato Soup for Six Persons, 14

Prunes, or Pruens, stewed, 79

Pudding, baked Suet, 36

Pudding made of small Birds, 22

Pudding, Yorkshire, 35

Pumpkin Porridge, 58

Rabbit Pudding, 38

Raisinet, a Preserve for Winter, 54

Red Cabbages, how to stew, 93

Rhubarb, how to preserve, 56

Rhubarb Pie, 51

Rice and Apples, 31

Rice, curried, 28

Rice Dumplings, 49

Rice Gruel, a Remedy for Relaxed Bowels, 84

Rice-milk for Six Persons, 59

Rice Pudding, a Ground, 29

Rice Pudding, a Plain, 29

Rice, the way to boil, 49

Rice Water, 94

Roast Fowl and Gravy, 19

Sage or Marygold Tea, 92

Sago for Invalids, how to prepare, 83

Sago Pudding, 89

Salad, a Bacon, 80

Salad, a Plain, 80

Salad, a Summer, 80

Salad, Celery Crab, 80

Sauce for Sweet Puddings, 50

Sausage Dumplings, 45

Sausages, Pork, how to make, 27

Sausage Rolls, 45

Sausages, stewed, 42

Seam, or Loose Fat, how to melt down, 28

Sharp Sauce for Broiled Meats, 21

Sheep's-head Broth, 17

Sheep's Heads, baked, 40

Sheep's Pluck, 40

Sheep's Trotters, stewed, 40

Sick-diet Jelly, how to make, 87

Skate, baked, 64

Soothing Drink for Coughs, 91

Sore Throat attended with Fever, refreshing Drink for, 97

Soup for the Poor, how to prepare a large quantity of good, 100, 101

Spinach, how to cook, 73

Sprains, a Cure for, 97

Steaks, fried, and Onions, 41

Steaks, stewed, 41

Sting of Wasps or Bees, a Cure for, 98

Supper, a Relish for, 76

Swedish Turnips, buttered, 73

Tapioca, how to prepare, 83

Tapioca Pudding, 88

Toad in the Hole, 36

Toast Water, 93

Toothache, a Cure for, 98

Treacle Posset, 94

Treacle Pudding, 30

Tripe, baked, 45

Tripe, boiled, 44

Veal and Rice Broth, 82

Veal Cutlets and Bacon, 22

Veal, Knuckle of, and Rice, 59

Veal, roast, stuffed, 21

Vegetable Marrow, how to cook, 74

Vegetable Porridge, 58

Vegetable Pottage, economical, 47

Welsh Rarebit, how to make a, 78

White Wine Whey, 94

Wind on the Stomach, a simple Remedy against, 95

Yorkshire Pie-clates for Tea, 69

THE END.

Thomas Harrild, Printer, Shoe Lane, Fleet Street, London.

TO THE FACULTY.

J. & J. COLMAN'S

GENUINE MUSTARD.

The Lancet, by its resumed inquiries upon the subject of adulterations, has again called attention of the Public to a variety of articles of daily use.

To Mustard great prominence has been given, from the fact that thirty-three samples were examined. The Report states that _four_ only were found to be _genuine_: of which, _two_ samples were of the manufacture of J. and J. COLMAN, being respectively "Colman's Genuine London Mustard, Warranted Pure," and "Colman's Brown Mustard, Warranted Pure."

We also learn that manufactured Mustard extends from the _pure_ and _genuine_ to the _injurious combination_ exposed in _The Lancet_ (see 27th Sample examined); to which disclosure the attention of Medical Men is invited (whether practising privately or in Hospitals and Infirmaries) when prescribing Mustard as a remedial agent. The fact is also equally important to the Vendor and his customer, the Public.

And further, as to _quality_--_The Lancet_, in substance, reports that _genuine Mustard_ will be as _varied_ in strength, pungency, and flavour, as are the known differences between the finest and most inferior qualities of seed; it results, then, that _genuine_ does not necessarily imply high quality.

J. and J. COLMAN submit, that in their _Pure Mustards_ nothing that known skill and improved machinery can obtain from finest seed remains unsecured, and, whether for prompt and specific _medical_ effects, or as a table condiment, these Mustards are equally valuable.

J. and J. COLMAN offer to the Public not only "Genuine" and "Pure" Mustard in the highest perfection, but also their other varieties of Mustard Condiments, known as "Double Superfine," "Superfine," "Fine," etc., in which delicacy, flavour, and strength will be found in agreeable combination. These Mustards may be obtained of any Grocer, Chemist, or Italian Warehouseman in the kingdom; and when sold in tins or packets, J. and J. COLMAN's _trade mark_, the "Bull's Head," is a guarantee upon which the Public may rely.

J. & J. COLMAN, 26, Cannon Street, London, E.C.

CONSUMPTION IN ALL ITS STAGES,

Coughs, Whooping Cough, Asthma, Bronchitis, Fever, Ague, Diphtheria, Hysteria, Rheumatism, Diarrhoea, Spasms, Colic, Renal and Uterine Diseases, are immediately relieved by a dose of

=CHLORODYNE.=

(_Trade Mark._)

Discovered and named by DR. J. COLLIS BROWNE, M.R.C.S.L., Ex-Army Medical Staff.

The question asked by invalids, families, and households is, What is the best medicine to give in the above diseases, and what to have always ready? Medical testimony, the reply of thousands of sufferers and invalids, is confirmatory of the invaluable relief afforded by this remedy above all others.

CHLORODYNE is a liquid taken in drops according to age. It invariably relieves pain of whatever kind; creates a calm, refreshing sleep; allays irritation of the nervous system when all other remedies fail; leaving no bad effects, like opium or laudanum, and can be taken when none other can be tolerated. Its value in saving life in infancy is not easily estimated; a few drops will subdue the irritation of Teething, prevent and arrest Convulsions, cure Whooping Cough, Spasms, and Flatus at once.

Among invalids it allays the pain of Neuralgia, Rheumatism, Gout, etc. It soothes the weary achings of Consumption, relieves the Soreness of the Chest, Cough, and Expectoration; and cures all Chest Affections, such as Asthma, Bronchitis, Palpitation, etc. It checks Diarrhoea, Alvine Discharges, or Spasms, and Colics of the Intestines, etc.

The extensive demand for this remedy, known as Dr. J. COLLIS BROWNE'S CHLORODYNE, by the Medical Profession, Hospitals, Dispensaries--Civil, Military, and Naval--and Families especially, guarantees that this statement of its extreme importance and value is a _bona fide_ one, and worthy the attention of all.

EXTRACTS OF MEDICAL OPINIONS.