Chapter 25.

For Invalids, Convalescents, etc. No. Page. Apple Drink 62 385 Baked Apples 44 381 Barley Gruel 13 374 Barley Soup with Sweetbreads and Asparagus 15 375 Barley Water 61 384 Beaten Egg 46 381 Beaten Yolks of Egg 47 381 Beef Bouillon 3 372 Beef Tea 4 373 Beef Tea with Cognac 5 373 Bouillon of Game 9 373 Breast of Chicken with White Gravy 32 378 Breast of Pigeon with White Gravy 33 379 Breast of Partridge with Madeira Sauce 34 379 Calf’s Tongue 31 378 Chicken Puree Soup 17 375 Chocolate Cream with Red Wine 41 380 Cream of Almonds as a Beverage 58 384 Egg Foam 45 381 Fig Sauce 50 382 Fish Cutlet 37 379 Fish for Invalids 36 379 Foam with Red Wine 48 382 Fried Calf’s Brain 30 378 Fruit Soup 24 376 Ice Cream 49 382 Iron and Wine 54 383 Lamb Bouillon 8 373 Lung Tea with Malt Sugar 53 383 Meat Puree for the Seriously Ill 27 377 Milk Jelly 40 380 Milk Lemonade 59 384 Minced Meat, Veal or Lamb Steak 29 377 Noodle or Grits Soups made of clear Bouillon 10 374 Pearl Barley Soup 22 376 Pigeon or Partridge Bouillon 7 373 Pigeon or Partridge Puree Soup 19 375 Plain Barley Gruel 16 375 Plain Soup for Invalids 20 376 Poultry Bouillon 6 373 Puree of Game Roast; for a severely ill patient 28 377 Raw Ham with Egg 35 379 Red Wine Soup 25 377 Rhubarb Jelly 42 380 Rice Gruel 14 374 Rice in Milk 39 380 Rice with Red Wine 43 381 Roll Soup with Bouillon 12 374 Rye bread Soup 23 376 Rye flour Soup and Milk Soup 26 377 Sago Soup with Game Bouillon 11 374 Strong Beef Tea 1 372 Tea from Medicinal Herbs 52 383 Thin Rice Soup 21 376 Toast and Water 60 384 Veal Puree Soup 18 375 Vegetables for Invalids 38 379 Warm Milk with Cognac 56 383 Water with Lemon Juice 63 385 Weak Veal Bouillon 2 372 Whey 55 383 Yolk of Egg and Wine 57 384 Zwieback (Sweet Toast) 51 382