CHAPTER XX.

RECEIPTS FOR FOOD AND DRINKS FOR THE SICK.

_General Remarks on the Preparation of Articles for the Sick._

Always have everything you use very sweet and clean, as the sense of taste and smell are very sensitive in sickness. Never cook articles for the sick over a smoke or blaze, as you will thus impart a smoky taste. When the mixture is thick, stir often to prevent burning. Be very careful, in putting in seasoning, not to put in _too much_, as it is easy to add, but not to subtract.

The nicest way to flavor with orange or lemon peel, is to rub loaf sugar on the peel till the oil is absorbed into it, and then use the sugar to flavor and sweeten. Herbs and spice, when boiled to flavor, should be tied in a rag, as they will not then burn on to the vessel at the edges.

Always have a shawl at hand, also a clean towel, a clean handkerchief, and a small waiter when you present food or drink. Many of the articles for desserts and evening parties are good for the sick.

_An Excellent Relish for a Convalescent._

Cut some codfish to bits the size of a pea, and boil it a minute in water to freshen it. Pour off all the water, and add some cream and a little pepper.

Split and toast a Boston cracker, and put the above upon it. Milk with a little butter may be used instead of cream.

Ham or smoked beef may be prepared in the same way. For a variety, beat up an egg and stir it in, instead of cream, or with the cream.

These preparations are also good for a relish for a family at breakfast or tea.

_Several Ways of Preparing Chickens for the Sick._

_Chicken tea_ is made by boiling any part of the chicken, and using the broth weak with only a little salt.

_Chicken broth_ is made by boiling a chicken a good deal, and skimming very thoroughly and seasoning with salt. A little rice, or pearl barley improves it, or a little parsley may be used to flavor it.

_Chicken panada_ is made by pounding some of the meat of boiled chicken in a mortar, with a little broth, and also a little salt and nutmeg. Then pour in a little broth and boil it five minutes. It should be a thick broth.

_Milk Porridge._

Make a thin batter with Indian meal and wheat flour, a spoonful of each, and pour it into a quart of boiling milk and water, equal portions of each. Salt it to the taste. Boil ten minutes.

_Rice Gruel, and Oatmeal Gruel._

Make a thin paste of ground rice or Indian meal, and pour into boiling water, or boiling milk and water. Let the rice boil up once, but the corn meal must boil half an hour. Season with salt, sugar, and nutmeg. A little cream is a great improvement.

_Arrowroot and Tapioca Gruels._

Jamaica arrowroot is the best. Make a thin paste, and pour into boiling water, and flavor with sugar, salt, and nutmeg. A little lemon juice improves it.

Tapioca must be soaked in twice the quantity of water over night, then add milk and water, and boil till it is soft. Flavor as above.

_Dropped Egg._

Salt some boiling water, and drop in it a raw egg out of the shell, taking care not to break the yolk; take it up as soon as the white is hardened. Dip some toast in hot water, and put salt or butter on to it, and lay the egg on the top.

_Wheat Gruel for Young Children with weak stomachs, or for Invalids._

Tie half a pint of wheat flour in thick cotton, and boil it three or four hours; then dry the lump and grate it when you use it. Prepare a gruel of it by making a thin paste, and pouring it into boiling milk and water, and flavor with salt. This is good for teething children.

_Another Panada._

Boil a mixture of one-fourth wine, and three-fourths water, and flavor it with nutmeg or lemon. Stir in grated bread or crackers, and let it boil up once.

_Herb Drinks._

Balm tea is often much relished by the sick. Sage tea also is good. Balm, sage, and sorrel, mixed with sliced lemon and boiling water poured on, and then sweetened, is a fine drink. Pennyroyal makes a good drink to promote perspiration.

Herb drinks must often be renewed, as they grow insipid by standing.

_Other Simple Drinks._

Pour boiling water on to tamarinds, or mashed cranberries, or mashed whortleberries, then pour off the water and sweeten it. Add a little wine if allowed.

Toast bread very brown, and put it in cold water, and it is often relished. Pour boiling water on to bread toasted very brown, and boil it a minute, then strain it, and add a little cream and sugar. Make a tea of parched corn pounded, and add sugar and cream.

_Cream Tartar Whey._

Warm a pint of fresh milk, when scalding hot, stir in a teaspoonful of cream tartar, and if this does not turn it, add more, till it does. Strain it, and sweeten with loaf sugar. Those who cannot eat wine whey can eat this without trouble, and it is good in fevers.

_Simple Wine Whey._

Mix equal quantities of water, milk, and white wine. Warm the milk and water, and then add the wine. Sweeten it to the taste.

_A great Favorite with Invalids._

Take one third brisk cider and two thirds water, sweeten it, and crumb in toasted bread, or toasted crackers, and grate on nutmeg. Acid jellies will answer for this, when cider cannot be obtained.

_A New Way of making Barley Water._

Put two tablespoonfuls of pearl barley into a quart jug, two great spoonfuls of white sugar, a small pinch of salt, a small bit of orange, or lemon peel, and a glass of calve’s foot jelly, and then fill the jug with _boiling_ water. Shake it, and then let it stand till quite cold. It is best made over night, to use next day. When the liquor is all poured off, it may be filled again with boiling water, and it is again very good.

_Panada._

Take two crackers, pour on boiling water, and let it simmer five minutes; beat up an egg, sweeten and flavor it to your taste, and then put the cracker to it.

_Arrowroot Blanc Mange._

Take two tablespoonfuls of arrowroot to one quart of milk, and a pinch of salt. Scald the milk, sweeten it, and then stir in the arrowroot, which must first be wet up with some of the milk. Let it boil up once. Orange water, rose water, or lemon peel, can be used to flavor it. Pour it into moulds to cool.

_Rice Flour Blanc Mange._

Four tablespoonfuls of ground rice and a pinch of salt wet up with a little milk and stirred into a quart of boiling milk. Rub the rind of a lemon with hard, refined sugar, till all the oil is absorbed, and use the sugar to sweeten to your taste. Boil, stirring well, for eight minutes; then cool it, and add the whites of three eggs cut to a froth. Put it on to the fire, and stir constantly till boiling hot, then turn it into moulds, or cups, and let it stand till cold.

_Another Receipt for American Isinglass Jelly._

One ounce of gelatine, or American isinglass.

Three pints of boiling water.

A pound and a half of loaf sugar.

Three lemons, cut in slices, leaving out the peel of one.

The whites of four eggs, cut to a stiff froth.

Soak the isinglass half an hour in cold water, then take it out and pour on the boiling water. When cool, add the sugar, lemon, and whites of eggs; boil all three or four minutes, then strain through a jelly-bag, and add wine to your taste.

_Tapioca Jelly._

One cup full of tapioca.

Wash it two or three times, soak it in water, for five or six hours. Then simmer it in the same water in which it has been soaked, with a pinch of salt and bits of fresh lemon peel, until it becomes transparent. Then add lemon juice, wine, and loaf sugar to flavor it. Let all simmer well together, then pour into glasses to cool.

_Caudle._

To rice, or water gruel, add a wine-glass of wine, or ale, and season with nutmeg and sugar.

_Sago Jelly._

Soak a tea-cup full of sago in cold water, half an hour, then pour off the water, and add fresh, and soak it another half hour; and then boil it slowly with a pinch of salt, a stick of cinnamon, or a bit of orange, or lemon peel, stirring constantly. When thickened, add wine and white sugar to suit the taste, and let it boil a minute; then turn it into cups.

_Spiced Chocolate._

One quart of milk.

Two squares of chocolate.

One stick of cinnamon.

A little nutmeg.

Grate the chocolate. Boil the milk, reserving a little cold to moisten the chocolate, which must be mixed perfectly smooth to a thin paste. When the milk boils (in which the cinnamon must be put when cold, and boil in it), stir in the chocolate, and let it boil up quickly, then pour into a pitcher, and grate on the nutmeg. Rich cream added to the milk, will improve it.

_Barley Water._

Put two ounces of pearl barley to half a pint of boiling water, and let it simmer five minutes; pour off the water, and add two quarts of boiling water, add two ounces sliced figs, two of stoned raisins, and boil till it is reduced to a quart. Strain it for drink.

_Water Gruel._

To two quarts of boiling water, add one gill of Indian meal and a heaped tablespoonful of flour, made into a paste and stirred in the water. Let it boil slowly twenty minutes. Salt, sugar, and nutmeg to the taste.

Oatmeal makes a fine gruel in the same way.

_Beef Tea._

Broil a pound of tender, juicy beef ten minutes, salt and pepper it, cut it in small pieces, pour on a pint of boiling water, steep it half an hour, and then pour it off to drink. Another way is slower, but better. Cut the beef in small pieces, fill a junk bottle with them, and keep it five hours in boiling water. Then pour out, and season the juice thus obtained.

_Tomato Syrup._

Express the juice of ripe tomatoes, and put a pound of sugar to each quart of the juice, put it in bottles, and set it aside. In a few weeks it will have the appearance and flavor of pure wine of the best kind, and mixed with water is a delightful beverage for the sick. No alcohol is needed to preserve it.

The medical properties of the tomato are in high repute, and it is supposed that this syrup retains all that is contained in the fruit.

_Arrowroot Custard for Invalids._

One tablespoonful of arrowroot.

One pint of milk. One egg.

One tablespoonful of sugar.

Mix the arrowroot with a little of the cold milk, put the milk into a sauce-pan over the fire, and when it boils, stir in the arrowroot and the egg and sugar, well beaten together. Let it scald, and pour into cups to cool. A little cinnamon boiled in the milk flavors it pleasantly.

_Sago for Invalids._

Wash one large spoonful of sago, boil it in a little water, with a pinch of salt and one or two sticks of cinnamon, until it looks clear; then add a pint of milk, boil all well together, and sweeten with loaf sugar.

_Rice Jelly._

Make a thin paste of two ounces of rice flour, and three ounces of loaf sugar, and boil them in a quart of water till transparent. Flavor with rose, orange, or cinnamon water. It can be made also by boiling whole rice long and slowly. A pinch of salt improves it.

_Sassafras Jelly._

Take the pith of sassafras boughs, break it in small pieces, and let it soak in cold water till the water becomes glutinous. It has the flavor of sassafras, and is much relished by the sick, and is also good nourishment.

_Buttermilk Whey._

One quart of good buttermilk. When boiling, beat up the yolk of an egg, and stir in, and, if it can be allowed, some thick cream, or a little butter. Then beat the white to a stiff froth and stir in. Sugar and spice if liked.

_Alum Whey._

Mix half an ounce of pounded alum with one pint of milk. Strain it, and add sugar and nutmeg to the whey. It is good in cases of hemorrhages, and sometimes for colic.

_Another Wine Whey._

One pint of boiling milk.

Two wine-glasses of wine.

Boil them one moment, stirring.

Take out the curd, and sweeten and flavor the whey.

_Mulled Wine._

One pint of wine and one pint of water.

Beat eight eggs and add to the above, while boiling, stirring rapidly. As soon as it begins to boil it is done.

_Tamarind Whey._

Mix an ounce of tamarind pulp with a pint of milk, strain it, and add a little white sugar to the whey.

_Egg Tea and Egg Coffee_ (_very fine_).

Beat the yolk of an egg with a great spoonful of sugar, and put it to a tea-cup of cold tea or cold coffee. Add a half a tea-cup of water, cold in summer and boiling in winter, and as much cream. Then whip the white of the egg to a stiff froth and stir it in. It is very much relished by invalids.

_Cranberry Tea._

Wash ripe cranberries, mash them, pour boiling water on them, and then strain off the water and sweeten it, and grate on nutmeg.

_Apple Tea._

Take good pippins, slice them thin, pour on boiling water, and let it stand some time. Pour off the water, and sweeten and flavor it.

_Egg and Milk._

Beat the yolk of an egg into a great spoonful of white sugar, or more. Add a coffee cup of good milk, then beat the white of the egg to a stiff froth, and stir it in. A little wine, or nutmeg to flavor it.

_Sago Milk._

Soak one ounce of sago in a pint of cold water an hour. Pour off the water, and add a pint and a half of new milk. Simmer it slowly till the sago and milk are well mixed. Flavor with sugar, nutmeg, and wine.

_Tapioca Milk._

Made like sago milk, only not boiled so long.

_Bread and Milk._

Take a slice of good bread and soak it in milk, and then put on a little butter, and it is often very acceptable to the sick. In some cases sprinkle a little salt on instead of butter.

_Egg Gruel._

Beat the yolk of an egg with a spoonful of white sugar, and then beat the white separately, to a stiff froth. Pour water when boiling to the yolk, then stir in the white and add spice, or any seasoning, to suit the taste. When a person has taken a violent cold, after being warm in bed give this as hot as it can be taken, and it is often a perfect cure.

_Ground Rice Gruel._

Take two tablespoonfuls of ground rice, and a pinch of salt, and mix it with milk enough for a thin batter. Stir it with a pint of boiling water, or boiling milk, and flavor with sugar and spice.

_Oatmeal Gruel._

Four tablespoonfuls of _grits_ (coarse oatmeal) and a pinch of salt, into a pint of boiling water. Strain and flavor it while warm.

Or, take fine oatmeal and make a thin batter with a little cold water, and pour it into a sauce-pan of boiling water.

_Simple Barley Water._

Take two ounces and a half of pearl barley, cleanse it, and boil it ten minutes in half a pint of water. Strain out this water and add two quarts of boiling water, and boil it down to one quart. Then strain it, and flavor it with slices of lemon and sugar, or sugar and nutmeg.

This is very acceptable to the sick in fevers.

_Compound Barley Water._

Take two pints of simple barley water, a pint of hot water, two and a half ounces of sliced figs, half an ounce of liquorice root sliced and bruised, and two ounces and a half of raisins. Boil all down to two pints, and strain it. This is slightly aperient.

_Cream Tartar Beverage._

Take two even teaspoonfuls of cream tartar, and pour on a pint of boiling water, and flavor it with white sugar and lemon peel to suit the taste. If this is too acid, add more _boiling_ water, as cold, or lukewarm water, is not so good.

_Seidlitz Powders._

Two drachms of Rochelle salts, and two scruples of bicarbonate of soda, in a white paper; thirty-five grains of tartaric acid in a blue one.

Dissolve that in the white paper in nearly half a tumbler of water, then add the other powder, dissolved in another half tumbler of water.

Syrup mixed with the water makes it more agreeable. It is a gentle laxative.

_Blackberry Syrup, for Cholera and Summer Complaint._

Two quarts of blackberry juice.

One pound of loaf sugar.

Half an ounce of nutmegs.

A quarter of an ounce of cloves.

Half an ounce of cinnamon.

Half an ounce of allspice.

Pulverize the spice, and boil all for fifteen or twenty minutes. When cold, add a pint of brandy.

_Remarks on the Combinations of Cooking._

The preceding receipts have been tested by the best housekeepers. In reviewing them, it will be seen that there are several ways of combining the various articles, all of which have, in the hands of good housekeepers, proved successful. Still it will be found that some methods are more successful than others.

In most cases, the receipts have been written as given by the ladies, who endorse them as _the best_. But it is believed that the following general rules will enable a housekeeper to modify some of them to advantage.

In using _the whites of eggs_, it is found, as shown by several receipts, that various combinations are much lighter when they are cut to a froth, and put in _the last thing_. This is so in batter puddings, and several other receipts. It seems, therefore, probable that in all cases, cake and pies, and puddings that will allow it, will be lighter by adding the cut whites of the eggs _the last minute before cooking_. Sponge cake especially would most probably be most easily made light by this method.

In using alkalies with acids to raise mixtures, the poorest is pearlash, the next best is saleratus; bicarbonate of soda is still better, and sal volatile is best of all.

But one thing must be remembered in reference to sal volatile, and that is, that the lightness made by it is owing to the disengagement of the gas by _heat_. It is mixed with the flour, and when set in the oven, the heat volatilizes and expels the gas, and thus the lightness is induced. Of course _hot_ water must not be used to dissolve it, as it would expel much of the gas. Sal volatile must be kept powdered, and closely confined in glass bottles with ground glass stoppers. It is certain to make any mixture light that can be raised by anything.

Cream tartar is best bought in lumps, and then pulverized and kept corked.

When saleratus is used with sour milk or buttermilk, the flour should be wet up with the sour milk, and then the alkali dissolved, and worked in. This makes the effervescence take place _in the mixture_; whereas, if the alkali is put into the sour liquid, much of the carbonic acid generated is lost before it reaches the flour.

In all cases, then, where saleratus is used with acid wetting, it would seem best to wet up the flour with at least a part of the sour liquid, before putting in the alkali.

When the alkali is a light powder, it may sometimes be mixed thoroughly with the flour, and then the sour liquid be mixed in. The experiment can be made by any who like to learn the result. A lady who understands chemistry may often improve her receipts by applying chemical principles. All the lightness made by an acid and an alkali is owing to the disengagement of carbonic acid, which is retained by the gluten of the flour. Of course, then, that mode is best which secures most effectually all the carbonic acid generated by the combination.

Cooking is often much improved by a judicious use of _sugar_ or _molasses_. Thus, in soups, a very little sugar, say half a teaspoonful to the quart, gives _body_ to the soup, and just about as much sweetness as is found in the juices of the best and sweetest kinds of meat. It is very good when the meats used are of inferior kind, and destitute of sweetness. So in preparing vegetables that are destitute of sweetness, a little sugar is a great improvement. Mashed turnips, squash, and pumpkin, are all of them much improved by extracting all the water, and adding a little sugar, especially so when they are poor.

A little molasses always improves all bread or cakes made of unbolted wheat or rye.

A little lard or butter always improves cakes made of Indian meal, as it makes them light and tender.

The careful use of _salt_ is very important in cooking. Everything is better to have the salt cooked in it, but there should always be a _little less_ salt than most would like, as it is easy for those who wish more to add it, but none can subtract it.

When the shortening is butter, no salt is needed in cakes and puddings, but in all combinations that have no salt in shortening, it must be added. A little salt in sponge cake, custards, and the articles used for desserts, made of gelatine, rice, sago, and tapioca, is a great improvement, giving both _body_ and flavor.