Part 30
_Receipts for the Sick-room_, 319 Tea, 319 Beef Tea, or Essence of Beef, 319 Another Beef Tea (for Convalescents), 320 Beef Juice, 320 Chicken Broth, 320 “ Custard, 320 “ Panada, 320 Mold of Chicken Jelly, 321 Chicken and Ceylon Moss, 321 Mutton Broth, 321 Veal and Sago Broth, 321 Beef and Tapioca Broth, 322 How to Prepare an Uncooked Egg, 322 Tapioca Jelly, 322 Sea-moss Blanc-mange, 323 Arrowroot Jelly or Blanc-mange, 323 Corn-starch and Rice Puddings, 323 Rice Jelly, 323 Rice-water for Drink, 324 Jelly and Ice (for Fever Patients), 324 Parched Rice, 324 Milk Porridge, 324 Beef Sandwich, 324 Prepared Flour for Summer Complaints, 325 Milk Toast, 325 Panada, 325 Ash-cake, 326 Milk Punch, 326 Egg-and-milk Punch, 326 Herb Teas, 327 Boneset for a Cough or Cold, 327 Botanic Cough Sirup, 327 _Arrangement of Dishes for Invalids_, 328 Beefsteak, 328 Mutton-chop, 329 Breast of Chicken, 329 Chicken Boiled, 329 Venison Steak, 329 To Prepare a Bird, 330
INVALID’S BILLS OF FARE, 330 PREPARED FOOD FOR INVALIDS, ETC., 331
SOME DISHES FOR BABY.
Pap, 335 Wheat-flour and Corn-meal Gruel, 335 Roasted Rice, 335 Corn-meal Gruel, 336 _Food for Infants with Weak Digestive Organs_, 336 Oatmeal Gruel (No. 1), 336 Beef (No. 2), 336
HOW TO SERVE FRUITS.
Strawberries, 336 Mixed Fruits, 337 Water-melons, 337 Cantaloupe Melons, 337 Currants, 338 Currants or other Fruits Iced, 338 How they eat Oranges in Havana, 338 Fresh Peaches, 338 Pine-apples, 338
BEVERAGES.
Punch, 339 Milk Punch, 339 Roman Punch, 340 Claret Punch, 340 Eggnog, 340 Sherry, Claret, or Catawba Cobblers, 341 Lemonade, 341 Tom and Jerry, 341 Mint-julep, 341 Milk Punch and Egg-and-milk Punch, 341 Blackberry Cordial, 341 Currant Wine, 342 Raspberry Vinegar, 343
SUITABLE COMBINATION OF DISHES.
Soup, 342 Fish, 343 Beef, 343 Corned Beef, 343 Turkeys, 343 Chickens, 344 Lamb, 344 Pork, 344 Mutton, 344 Veal, 344 Roast Goose, 344 Game, 344 Cheese, 345 Sweet-breads, 345 Roman Punch, 345 Cantaloupe Melons, 345
SERVING OF WINES.
Proper Temperature in which Wines should be Served, 347 Treatment of Wines, 347 Choice of Brands, 347 Bill-of-fare Table, 348
TO PREPARE COMPANY DINNERS, 349
ENGLISH AND FRENCH GLOSSARY, 359
THE END.
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FOOTNOTES:
[A] The author would add a small proportion of water to the pieces of fat. It facilitates the melting process, preserves the color, and will all evaporate in cooking.
[B] The addition of the slice of pork is quite indispensable for veal chops _en papillote_, but it is often omitted when the chops are of mutton.
[C] If the fowls are not tender, add a little water, and stew them slowly until they are.--ED.
[D] The macaroni may be boiled in stock.
[E] The brandy, wine, or lemon-juice may be omitted if preferred.
[F] Francatelli used three oblong tin pans, three inches deep, instead of plates, the under and upper pans serving to hold the pounded ice.--ED.
[G] Four cupfuls of sifted flour are a pound; one cupful of lard or butter is half a pound.
[H] If fresh lemons can not be obtained, the extract of lemon may be used. Do not let the pies remain in the tins.
[I] Five or six minutes will suffice for baking them.--ED.
[J] A pound of sugar is three cupfuls; half a pound of flour, two and a half cupfuls--_i. e._, the ordinary sized kitchen cup. Do not try to make half the quantity.
[K] Dr. Franklin admits that Valentine’s extract is more nutritive than that of Liebig. I have heard other physicians say that they considered the Valentine much preferable to the Liebig extract, abandoning the use of the latter for the former.--ED.
[L] Foreigners consider it vulgar to eat corn from the cob, although quite elegant to eat asparagus with their fingers.--ED.