whereby it more nearly

represents fresh meat than any other extract of meat, its freedom from disagreeable taste, its fitness for immediate absorption and the perfection in which it

retains its good qualities in warm climates."

The method is undoubtedly by maceration (softening by steeping), and then

by pressure, having used but little water, and leaving a heavy pressure to

;

accomplish the separation of the juices of the meat, to avoid the necessity of

There is no doubt of the value of this article

as a food for the sick, and as only from >^ to 2 teaspoonfuls of it are required

as a dose, or meal, those who can afford to use it will prefer to do it rather than

prepare any of the others above given, unless they have a skillful nurse; and,

in that case, I shall have done the good I intended by calling attention to it.

See also Beef Water, Broths, etc., below.

heat to condense by evaporation.

FOOD FOR TEE SICK.

e.

Oyster Essence.

307

—Take yi doz. (or any ntimbet-, according to the

necessity, or ability of the patient to take the essence) of large, nice oysters, with

put in a stew-pan, and place on the stove, or over the fire,

and let them simmer slowly, until they smell, or become plump or full 3 to 5

minutes according to the heat; then take off, strain and press out the juices

without breaking the oysters, and serve hot. Light, stale, bread crumbs, very

their share of juice

;

—

light,

dry biscuit, or crackers, as preferred or convenient, will give additional

relish and strength when the patient is able to have them.

—

Remarks. Most people say, "put in salt," when they give directions to

prepare oysters; but I know it is best not to put in the salt, or other seasoning,

until just as you are about to remove them from the fire.

—

Cut up half of a young chicken, removing the fat

7. Chicken Broth.

and skin; sprinkle a little salt upon it and put it into 2 qts. of cold water and

set it over a quick fire

when it comes to a boil, set it back on the stove or

range, where it will only simmer.

When entirely tender, take out the white

parts, letting the rest remain until it is boiled from the bones.

Mince the white

part and pound it fine in a mortar or suitable dish; add this to the broth, adding

boiling water, if necessary, to make it thin enough to drink readily.

Put agaia

In the sauce-pan and boil a few minutes.

Some persons vrill desire a shghfaddition of salt and a little pepper; but use just as little pepper as will satisfy

them, a light sprinkle, however, will hurt no one. It is very nutritious, and

;

hence should be taken only in small quantities.

A little rice may be boiled in

some of this broth, either for its taste or greater nourishment and a little stale

bread, or a cracker or two, may be broken into some of it at another time, for

the same reason, and for changing the flavor also.

A little parsley may be

added to flavor any of these broths, waters, or drinks, if desired, or any other

;

pot-herbs.

8.

Mutton Broth.— Take 1^ lbs. of chops, from the neck of a lamb

or young sheep (old and strong mutton

never to be used for the sick); cut

put bones, as well as the lean

meat, into a stew-pan, with 3 pts. of cold water and a little salt; put where it

will stew gently till all scum is removed as it rises.

In 30 to 40 minutes some

may be poured off for the patient, if he is impatient for it. Continue to stew it

is

into small bits, removing all the fat possible

;

slowly an hour or two, seasoning to taste while hot; when cool strain, and when

cold, remove all the tallow or fat from the surface.

cold or hot, as suits the patient.

After this it may be given

A slice of bread, as in the chicken panada,

may be toasted nicely and broken into a plate;

broth, as in that case

it

is

then pouring on some of this

more strengthening, and gives another variety of

broth to meet the varying tastes of the sick; or stale bread, without toasting, is

generally preferable.

10.

Veal Broth. —Veal broth is generally made by some chops of veal,

as in the mutton broth above, or a joint of veal, with suitable

amount of meat

upon the joint, in about 3 qts. of water, 2 oz. of rice, a Uttle salt, and a piece or

two of mace stew tiU the water is about half evaporated.

;

I>R-

308

CHASE'S RECIPES.

Beef Broth or Water. — Take a piece of perfectly lean steak

10.

(from the rump or shoulder is preferable) the size of your hand cut it into

small bits, and put into a stew-pan with 1 pt. of cold water bring it to a boil

and skim then set it back and simmer 20 to 30 minutes, occasionally pressing

each piece with a spoon to obtain the full juice, or strength of the beef. In hot

;

;

;

weather any of these broths or drinks will be relished well if ice-cold, by setting upon ice what was not taken hot when first made otherwise it is better to re;

heat them when called for.

11.

Vegetable Broth. —Let all the articles named be of medium size

only, potatoes, 2; caiTOt, turnip and onion, 1 each; slice (of course after wash-

ing and paring); boil 1 hour in 1 qt. of water, adding more boiling water from

time to time to keep the original quantity good. Add a little salt and pepper,

and any pot-herbs, as parsley or other herb, as preferred, to flavor; strain, or

allow to settle. This is a good substitute for the animal broths, when they can

not be borne, or at distances from where fresh meats can be obtained; or

as an additional variety when sickness is long continued.

12.

Milk Porridge, with Raisins. — Stir 2 tablespoons of flour with

sufficient cold milk to make

smooth; then stir this into 1 qt. of boiling milk;

break or cut into halves 20 or 30 nice large raisins, and boil 20 minutes. Strain

and add a little salt.

13. Oatmeal Porridge, or Gruel. —Mix 2 tablespoons of the finely

^ound oatmeal with a little cold water, then stir it into 1 pt. of boiling water

and let it boil 15 to 20 minutes. Add a little salt and sugar, to taste; if desired

a small quantity of wine and nutmeg may also be added.

14. Cornmeal Gruel, or Porridge. — One of the most common

gruels is made with cornmeal and a little flour.

Half a cup of cornmeal and ^

a tablespoon of flour wet to a smooth paste, then stirred into 1 qt. of boiling

water, and the boiling continued slowly for 30 minutes.

Seasoned with salt

and a little sugar, makes it the most palatable to most people; and some add a

little butter; but if any is used it should be a very little, and that of the choicest

kind.

This is not only nourishing for the sick, but is mildly laxative, and aids

the action of carthartic medicine but if it is intended to aid a cathartic do not

use any flour in its make. A bit of cinnamon or nutmeg, as preferred, may be

added to any of these 'gruels or waters. But if any astringent is desired, or a

gruel to aid astringent remedies, use one of the two following:

;

15. Browned Cornmeal Gruel, or Cakes, for "Weak Stomachs, and for Summer Complaints of Children.

Brown corn the

same as you roast coffee; grind it fine in a coifee-mill, and make a gruel as with

common cornmeal. Make some into a mush, or batter, and bake, in thin cakes,

to a light brown,

Yery feeble stomachs will retain the gruel; or the cakes, ai

preferred.

See also " Corn Coffee for the Sick."

—

16.

For Diarrhea of Children, or Others. — Parch the com

nicely; grind

it

into meal, and boil

sure cure for summer complaints.

it

in skim milk.

This is claimed to be a

FOOD FOB THE SICE.

309

—

—

17. Milk and Rice Gruel. Rice flour, or very finely pulverized rice,

3 table-spoonfuls, wet smoothly with cold milk, and stir into 1 qt. of boiling

milk, and stir all the time it is boiling 10 to 15 minutes, or till it tastes done.

Nutmeg is a very nice flavor for this gruel, and a little sugar, if desired. It is

very acceptable for children.

Cooling and Laxative.— Dr. John King,

18. Tamarind

ot Cincinnati, says:

"A convenient and cooling laxative is Tamarind Whey, made by boiling

1 oz. of the pulp of the Tamarind in 1 pt. of milk, and straining the product."

Remarks Tamarinds grow on quite large trees, principally in the East and

West Indies. They are put up in kegs with syrup for importation; and on

being received in the United States are often put up, by wholesale druggists, in

bottles for their better preservation as, like other fruits, they keep better in airtight bottles.

I trust their value as a cooling and thirst-allaying fruit may,

hereafter, be more fully appreciated, especially in fevers, inflammation and

Whey—

—

dyspepsia.

—

—

To Allay Great

19. Tamarind Water, for Fever Patients

Thirst in Hot Weather, and for Dyspeptics. Take nice Tamarinds

{kept by druggists in large cities, and sometimes, also, by grocers), 1 qt.

will about equal 1 qt.

—3 lbs

—place them in an eartlien jar and pour upon them 3 qts.

of boiling, soft water; cover, and let stand three or four hours; then, with the

hand squeeze the pulp out of the bird-nest clusters, in which the seeds and pulp

are held; then strain through stout muslin; bottle and cork tightly; and put into

In three or four weeks it will be ripe and fit for use.

Remarks. In hot weather, especially with dyspeptics, there is often

experienced very great thirst. With such, I am not aware of any other article

or drink equal to this to relieve them of the excessive craving for drink. Then

take a wine-glass of this in as much ice-cold water, sweetened to taste, and you

will have a healthy and most agreeable nectar, and one of the most powerful

extinguishers of thirst ever discovered.

The author has tested it and knows

whereof he speaks. It settles by standing and becomes as clear and pure as

champagne. I have taken a glass of it when very thirsty, ice-cold, as above

mentioned, and the relief would be so perfect I would not think about diinking

again for 2 or 3 hours. The properties of the tamarind are very peculiar, as it

contains not only small quantities of sugar, but pectic, citric, tartaric and malic

acids, and also the bi-tartrate of potassa; is nourishing, refrigerant (cooling),

calmative and laxative; hence its great value in fevers. But, of course, to prepare it for a drink in fevers, you cannot wait for it to purify itself by standing,

yet it should be bottled all the same, and a bottle of it placed at once upon ice;

or if no [ice is at hand, stand a bottle of it in a bucket of cold water, so as to

have it as cool as possible; then add as much cold water to what you use of the

tamarind water at each time, and sweeten to taste. Let the patient partake of

it as freely as desired, so long as it agrees with the stomach, and does not prove

a cool cellar.

—

too laxative.

20.

Wine Whey. — Put 1 pt. of sweet milk in a suitable basin upon the

stove, and when it comes to a boil, pour into

it a gill

(about 5 or 6 table-spoon-

DR. CEASE'S RECIPES.

310

fuls) of wine, and when it has again boiled

fire; let it

about 15 minutes, remove from the

stand a few minutes, but do not stir it; then strain or remove the

curd, and sweeten to taste; flavor with cinnamon, or nutmeg, or any other

spice or fruit, as orange or

lemon peel, etc.

It is

used for very weak and

feeble patients.

21.

Sour Milk Whey. —Where wine is not to be had, and a whey is

needed, bring a cup of sweet milk to a boil, and add the same amount of rour

milk, and the result is a very nice whey.

Season or flavor, as desired.

no sour milk, a table-spoonful of good vinegar will do the same

thing if not curdled, by standing a few minutes, stir in a little more vinegar^

strain and season to taste.

22.

If

23.

Chicken Water. — Take half of a young chicken, divest it of the

break all the bones. Put into 2 qts. of water and

through muslin, and season with a little salt and

pepper, if desired. It quenches the thirst and is quite nourishing for use when

the strong teas or essences cannot be borne by the stomach.

Straining through

muslin removes or absorbs any oil or fat upon the surface, which cannot be

dipped off.

skin, remove the feet, and

boil for half an hour

;

strain

—

Barley Water. Pearl barley, 1 oz. wash in cold water, and pour

then boil it a few minutes, and pour off again, which removes a certain

24.

off;

;

rank taste; now pour on boiling water, 1 qt. and boil, in an open dish, until

half evaporated; strain and season to the taste of the patient.

It is nourishing

and pleasant, hot or cold, as desired.

;

—

25. Chicken Panada. Toast a slice of stale bread (bread not less

than two days old) to a very nice brown (be careful never to burn bread in

toasting for the sick, for scraping off does not remove the burned taste,) and

break into a soup plate, pouring over it some chicken broth, boiling hot; cover

the plate and let it stand

till

cold enough to eat, or drink, according to the

condition of the patient

—

26. Plain Panada. Split 5 or 6 Boston, or other very light crackers,

put into a bowl with a very little salt, nutmeg and sugar to taste pour boiling

water over them and cover till cool; it makes a nourishing drink and still more

nourishing if the patients digestion wiU allow them to eat the crackers, or a

portion of them.

;

—

27.

Plain Panada, With Bread.— Put into a bowl, in small pieces,

1 slice of stale bread (not less

than 2 days old), leaving out the crust; put in a.

small piece of nice butter, and pour upon it 3^ pt. of boiling water. Sweeten,

if desired,

and flavor also if preferred, with nutmeg and a little wine also, if

desired.

28. Corn Coffee, for the Sick, or for a Nauseous Stomach.—

Take nice, sweet, dry corn (I do not mean sweet corn, but nicely dried field

corn); be careful in browning it, not to burn it, as it injures its flavor, as much,

as it does to over-brown coffee for general use makes it bitter rather than

pleasant.

To 1 coffee cup of this ground, as coffee, stir in 1 beaten Qgg; put

—

FOOD FOR THE SICK.

into the coffee pot, and pour

311

on boiling water, 1 pt. or a little more; steep and

It is nourishing and sufficiently

season also as coffee, with cream and sugar.

See

stim\ilating to allay a nauseous stomach before vomiting has taken place.

also browned corn meal gruel for weak stomachs.

Corn Tea. — Make the same as the corn coffee above, except not to

29.

use the egg.

It is pleasant,

hot or cold, but not quite as nourishing, lacking

the egg; hence adapted to very weak patients (see also the herb teas), but as

there will be found patients in every condition of strength, or want of strength,

it

becomes important that a variety of receipts should be given, and hence the

following:

30. Rice Coffee, Especially Nice for Children or WeaklyPatients. Brown the rice carefully, as you would the coffee bean, or corn,

above then grind, or mash in a mortar, and to 1 cup of this pour on 1 qt, of

—

;

boihng water, let it stand 15 minutes; strain if it does n«t pour off clear.

Sweeten all these coffees with loaf or granulated sugar, and use boiled milk

with them, as freely as relished. It may be drank as freely as the stomach will

bear.

Children are very fond of it; and it is better for them, or for weakly

persons, than common coffee.

The same holds good, also, of the corn prepar-

ations above.

—

31. Common Teas. A rather weak tea (never a strong one) maybe

made of any of the ordinary green or black teas, when craved by the sick,

sweetening and using milk as desired; for we believe it better to allow a mild

beverage of this kind to any sick person rather than to allow their minds to

•worry over a refusal, for all excitement is to be avoided if reasonably possible, for amendment seldom begins,

nor does it continue long, after any dissatis-

faction arises, no matter what the subject, nor

how slight the dissatisfaction

hence Indulge all opinions, or even whims, that have not in themselves

an absolute wrong.

may be

;

32.

Eggnog for the Sick. —Beat the yolk of 1 egg with 1 table spoon-

cream; grate in a little nutmeg;

add 1 large table-spoonful of brandy and 2 of Madeira wine. Beat the white of

the egg to a stiff froth, and mix in with 1 cup of nice sweet milk.

Bemarks. This is palatable, and for weak and feeble patients will be found

very invigorating and strengthening, the true "Madeira" being rich in its

The original formula ran thus: ''The yolks

tonic and invigorating qualities.

of 16 eggs, and 16 table spoonfuls of pulverized loaf-sugar (the day of this ''loafful of pulverized sugar to the consistency of

—

sugar" is over, except in small cubes or squares) beaten to a cream; 1 grated

nutmeg; J^ pt. of good brandy or rum, and 2 glasses of Madeira wine. The

whites beaten to a stiff froth and put in, finishing with 6 pts. of milk made

cold." This would indicate that it was being made for general or hospital use,

or the patient must have been expected to live on it for a week at least, or otherwise to have many Ansitors. But this was a universal practice in an early day,

and finally whiskey took the place of the brandy and the wine. No party or

evening gathering was considered to be well provided for unless a large supplj'

of milk punch or eggnog was prepared and set before the guests, when every

DB. CHASE'S RECIPES.

313

one was expected to help themselves, from time to time, to all they desired;

but it is one of the most dangerous forms in which liquor can be placed before

young men, and especially so if there are to be frequent evening parties. I

speak from the experience of my early life, where this beverage was freely

supplied by a man of social disposition, ha\ing plenty of means, to induce

about a dozen of us young men to spend our evenings in his society at least two

or three evenings in the week. But, for one, I soon discovered that the days

were too long, and that I desired the parties would suit me better every night

rather than only two or three in the week, and on the days upon which a party

was to gather in the evening, I wanted night to come even before supper-time,

which opened my eyes to the danger of these nightly meetings while I yet had

moral courage and strength of mind to say: " Excuse me, I shall meet with

you no more," and I did not, notwithstanding the jibes and jeers of my assoTo this decision, made very soon after my

ciates in labor through the day.

marriage, I owe a life of great industry and labor, in which, I humbly believe,

I have done at least some good to my fellow creatures for which I feel very

Then allow me to

grateful to Him to whom we all have to render an account.

say to everyone, but especially so to every young man: " Touch not any liquor

as a beverage, as you hope to spend a life of usefulness here, and of happmess

in the better land beyond the river."

—

;

33.

Negus for the Sick. — Barley-water. 1 pt.

juice, 1 table-spoonful;

nutmeg and sugar to suit.

;

wine, J^ pt.

Directions

;

lemon-

— Make the

barley-water, as before given; then mix.

—

Remarks. Nourishing and stimulating.

Negus, from whom it takes its name.

34.

Used by weak patients like Col.

Raw Egg and Milk for Convalescents.— A fresh egg; milk,

1 cup; a little port or other wine, and a

little

sugar.

—

Directions

Use only

till foamy;

then

the yolk, beating thoroughly; then add the milk, and beat

sugar and wine.

Remarks. Have this ready to be taken by convalescents when they feel the

—

least fatigue on returning from exercise.

—

%

35. Milk Puncli for the Sick. Nice sweet milk,

pt.; white sugar,

2 table-spoonfuls, best brandy, 2 table-spoonfuls; ice. Directions Dissolve

—

the sugar in the milk, and add the brandy, stirring well.

Remarks.

—

Tliis

punch has maintained the life of very sick persons when

nothing else could be taken for several days, or until the natural forces returned

to the rescue.

Make cold with ice, or keep it on ice

—

Weak Patients. If the

more strengthening to beat a fresh egg (in fact, none

but freshly laid eggs should be used with the sick) thoroughly, and stir into

the above punch before the spirit is added.

36.

Milk Ptmeh, with Eggs, for

patient is very weak, it

Remarks.

is

—The white of a fresh egg beaten with 1 table-spoonful of white

sugar, then a table-spoonful of best brandy added

and again beaten, was fed to

me by a Methodist clergyman—a special friend —in tea-spoonful doses, which sustained me 2: or 3 days, and, no doubt, saved my Ufe, when even the consulting

FOOD FOB THE SICK.

313

physician declared it would send the disease to the brain and soon destroy me.

The occasion for its use arose from typhoid pneumonia of the right lung the

—

exhausting discharges from the bowels and the change of position necessary

producing such sinking spells that life must have soon given out. The attending physician had determined to administer the brandy but the consulting one

;

(a

much older man, and hence mort, set in the "old fogy" idea that brandy

would excite inflammation of the brain) was contending with him in the parlor,

as I was afterwards informed, that it would not do; when the clergyman came

in, as he was in the habit of doing in my sickness, and heard their argument,

he came in to see my condition; as soon as he saw my exhaustion he having

been raised from the same condition by a physician in another city, went

back to the doctors and said: " I will take the responsibility of this case to-day,"

thus agreeing with the advance in science, as shown by the younger physician;

he did as above indicated, personally attending to me all that day and night

—

till

5 o'clock in the morning;

pronouncing the danger past, he called my deai

wife (since passed to the " better land "), whom he had compelled, as it were, to

lie down for a few hours, which she had not before done for several days and

nights (getting all her rest and sleep in a chair, notwithstanding there was plenty

—

of help, through her anxiety for me such is a true woman's love). The brandy

was truly the hinge on which the case turned back to life, when scarcely a hope

was entertained that such could be the result. Why should not this, then, or

some other of these punches, eggnogs, etc. save others when in such extremely

weak conditions? If I did not so believe, I would certainly not take such pains

and so much space to explain and recommend them. But do not understand

me as recommending these stimulating drinks, only in these exhausting diseases,

where the diffusive as well as the stimulating power of the spirit is demanded

to aid the strength and stimulate the recuperative powers of nature to rally to

the rescue. My reasons for opposing stimulation generally, is more fully shown

in the remarks following '' Eggnog."

,

37. Claret Punch.— Claret, 1 bottle; ice-water, )4 as much as wine,

powdered sugar, J^ cup. Put the sugar upon the sliced

lemons for a few minutes; add the ice-water and stir well for a minute or two,

For the

then pour in the wine. Put plenty of ice into each glass as served

sick come as near to the proportions as practicable, for why should not the sick

have their share of the good things, as well as those who only use them for the

enjoyment ? These fixtures are only additions to improve flavor, and make

more palatable; hence let the sick have the advantage of them by all means.

sliced lemons, 2;

38. Currant Shrub for the Sick.— A lady writer says: ''Make the

same as jelly, but boil only ten minutes then bottle, and cork tightly. Put 2

table-spoonfuls of the shrub (jelly) to J^ glass of ice-cold water, and have some

;

bits of ice in it."

—

Remarks. This would be pleasant and grateful to the taste, but it is not

that always contains spirits of some kind, to prevent souring; or, for

—

shrub

its stimulating effects;

39.

see the following:

English Shrub, for the Sick.— "One sour" (lemon juice),

DR. CEASE'S RECIPES.

814

"two sweet"

"three strong" (rum, or other spirit), "four weak"

(sugar),

(water)

—

RemarTcs.

The measure might be a tea cup. or a pint measure, as desired,

but each article was to be measured in the same dish

For those patients needing any stimulants, I would add J^ as much good whiskey, or Bordeaux, preferably, as is used for the jelly.

Any common acid jelly, properly diluted

with ice-cold water, makes a pleasant drink for fever patients, or those sick

from other diseases

Or, any of the following may be used, as needed

40. Acid Drinks From Raspberry Vinegar Jelly, is Nourishing and Pleasant for Invalids.— Take 4 qts. of red raspberries and

cover them with good cider vinegar, and let them stand 24 hours, then scald,

strain and

it

add sugar, 1 lb., to each pint of the juice; boil 20 minutes, or until

or can, air tight, and it will keep well, or is ready for

jells; bottle and cork,

present use.

A table-spoonful of this to a glass of ice-cold water, taken a little

at a time, makes the patient, if a reasonable one, feel very grateful, when sick,

So also does.

or convalescing.

41

Toast Water.

stale bread ;

—Make by nicely browning (not burning in the

least)

then pouring boiling water upon it, and letting it stand upon ice, if

you have it, then squeezing in a little lemon juice.

42. Raw Egg Drink for Invalids— Strengthening, Restorative and Pleasant. A fresh, raw egg, being both strengthening and restorative, may be made into a pleasant drink, for the feeble, by breaking a freshly

laid egg into a bowl, and beating it well, with 1 or 2 table-spoonfuls of sugar,

then adding a little ice-cold water, and a tea to a table-spoonful of spirits, or

—

wine, as prepared, or at hand.

43.

tar,

Drink for Great Thirst of Fever Patients.— Cream of tar-

% oz. white sugar, 4 ozs. confection of orange peel, 3 ozs. boiling hot

;

;

;

water 3 pts.

—

\_Confection of Orange Peel.

Take the external rind of nice fresh oranges,

separated by rasping (grating), 1 lb. white pulverized sugar, 3 lbs. (or in these

;

Directions.

proportions)

—Beat the rind in a stone, or wedge-wood mortar,

then add the pulverized sugar, and continue the beating till perfectly incorporated together.

Keep in cans.]

Pour the hot water upon

Directions.

—

patient demands.

Remarks.

the other ingredients;

when all

When cold drink as freely as the thirst of the

are dissolved, set aside to cool

is tonic,

—

Dr. Buchanan.)

and stomachic, and is principally used

(See fevers, preventative and cure.

—This confection

as a vehicle for the exhibition of tonic powders, drinks, etc

— Cooley's Cydch

pedia.

44.

Pectoral Drink.

—Common barley and stoned

raisins of

—

each 2

Directions. First boil the

barley, then add the raisins and continue the boiling until the water is one-half

evaporated, and add the licorice.

When cool, strain.

Remarks. Dr. Buchanan, an old English physician, made it the usual

drink in all pectoral (chest) difficulties, to be drank freely.

ozs.; licorice root, bruised, 3^

—

oz

,

water, 2 qts.

FOOD FOR THE SICK.

45.

315

Herb Teas, for the Sick Room. — Dried sage leaves, or any of

the mints, or balm leaves, J^ oz.

;

boiling water, J^ pt.

;

steep and strain, or pour

when cool enough to drink. A little sugar may be used with any of them

when desired.

46. Sage Tea, Made as above, with i^ tea spoonful of pulverized alum

off,

dissolved in it and sweetened with honey, is especially valuable as a gargle for

sore throat.

47.

Mint Teas, From the dried or green leaves crushed, with a little

sugar, are agreeable to the taste, and soothing to a nauseous stomach, and to an

irritated condition of the bowels of children.

48. Catnip Tea, However, is considered, by old nurses, as the greatest

panacea for infant ills, known among them.

49.

Pennyroyal Tea, Is equally well known as the best "thing to

break up colds, and to restore a checked perspiration from exposures, damp

feet, etc.

50. Gentian Root and chamomile flower teas are both valuable tonics,

and may be taken hot or cold, as preferred, and with or without sugar, but as

both are quite bitter, sugar will make them more palatable.

51. Strawberry Leaf Tea, From the green leaves, is considered valuable in canker of the mouth of infants, and with the alum, as in the sage, for

adults, as a wash or gargle.

52.

Blackberry Tea, Made from the roots are considered valuable

in bowel difficulties;

and that from the raspberry are believed to be equally val-

uable; and a syrup from these fruits are valuable in bowel complaints, and also

make agreeable drinks in fevers and inflammatory diseases.

Mint Tea, Juleped.— It would be hardly right to close the subherb teas without giving an idea that something besides teas can be made

from the mints. Take, then, a few sprigs of green mint (if any urinary difii53.

ject of

culty, or in case of fever let it be spearmint, as that is more diuretic and febrifuge than peppermint, while the peppermint is the most carminative and anti-

—

spasmodic), and bruise them in a glass with a spoon mashing considerably

adding sugar freely, and cold water to half fill the glass, with a table -spoonful

or two of wine, or brandy, and pounded ice to fill, shaking, or stirring well,

and if quaffed quickly you will think there has been a hail storm in the

neighborhood, of an agreeable character— a httle of which is not bad to take

by sick or well people.

PUDDINGS, TOAST, PAP, JELLIES, STEAKS, CHOPS, ETC.,

FOR THE SICK,

—

64. Bice Pudding

Baked.— Rice i^ lb. water, 1 pt. milk, 1 qt.

sugar 1 cup; 3 eggs; salt, 1 tea-spoonful; lemons, nutmegs or vanilla to flavor.

—

;

;

Directions Wash the rice and boil in the water 30 minutes; then add the

milk and boil 30 minutes longer; beat the eggs, sugar and salt together, and

^R- CEASE'S RECIPES.

316

stir into

the rice.

To be

Bake in a nicely buttered dish for half an hour.

eaten with a very little nice butter, or sauce, if preferred.

Bemarks. Although a little of this is very appropriate for the sick, yet, I

—

think, most families will be willing to help

them dispose of the surplus, if it

comes from the oven just at dinner-time

—

55. Tapioca, Cream Pudding. Tapioca, Stable spoonfuls; water and

Directions

qt.

3 eggs; a little salt; lemon or vanilla to flavor.

Cover the tapioca with water and let soak 4 hours; pour off what water is left.

Put the milk over the fire, and as soon as it boils stir in the beaten yolks of the

eggs and the salt, then the tapioca, and stir till it begins to thicken. Make a

frosting of the whites and brown a moment only, having added the flavoring.

This is very palatable and very nourishing.

milk, 1

—

;

Graham Pudding — Steamed. —Boiling water, 1 pt.

56.

flour, salt;

hot milk, 1

Directions

pt.; 1 egg.

sufficient graham flour to make a stiff paste

when the dish is set in the steamer.

graham

adding the egg, beaten, and a little

the steam being up

Serve with maple syrup, or nice cream

;

then stir into the hot milk and steam ^£ of an hour

salt ;

;

— Stir into the boiling water

—

and sugar, or any other sauce preferred.

—

57. Egg Toast. A fresh egg, nice bread, not less than one day old,

Directions Toast the bread only to a light brown;

and hot water.

break the egg into hot water on the stove, and cook only to "set" the white;

salt

—

put a little salt into sufficient hot water, dip the toasted bread, quickly, into it,

and place it on a hot plate, and put on the egg, adding a sprinkle of salt

only.

—

Bemarks. It is presumed that if this is done nicely, according to directions,

and the patient is able to digest this kind of food, it will be found enjoyable.

At another time a soft toast, with water or sometimes with milk, of course, hot,

in either case wfll give the needed varieties, to meet different tastes and circumstances.

—

For Diarrhea of Children.—

58. Pap, of Boiled Flour

Tie 1 cup of flour closely in a cloth, and boil 5 hours; when cool grate off a

table-spoonful of it, and mix smoothly in a little cold milk; then stir this mixture

into 1 pt. of boiling milk, and boil a few minutes, and sweeten with loaf sugar,

and add a little nutmeg, if desired. Very valuable in diarrhea of children or

adults.

59.

Wine Jelly. — In place? where none of the common fruit jellies are

obtainable, the following will make an excellent substitute:

Boil white sugar,

Have dissolved isinglass, 1 oz., in a little water, and

strain into the syrup; and when nearly cold add 3^ pt. of wine; mix well in a

bowl or suitable dish; cover. For convalescents or those getting up from

j4 lb., in 1 gill of water.

exhausting diseases, this will be found as nutritious as it is palatable.

If too

thick at any time, add a little milk or water, as preferred, or convenient.

—

60. Arrowroot. Mix 2 table-spoonfuls of arrowroot to a smooth paste

with a little cold water; then add to it 1 pt. of boiling water, a little lemon peel.

FOOD FOR TEE SICK.

317

and stir while boiling. Let it cook till quite clear. Sweeten with sugar, and

flavor with wine or nutmeg, if desired. Milk may be used instead of the water,

if preferred.

61.

Beefsteak— Broiled. —Have a small piece of rather thick surloin

steak; a perfectly clear, coal fire should be ready, to avoid the possibility of the

taste of smoke, and the gridiron must be perfectly clean

side, if the patient

avoid burning.

;

3 or 4 minutes to each

likes it at all rare, will be sufficient, being very careful to

Season with a little salt and very little pepper.

Place on a hot

plate and serve immediately.

—

62. Mutton or Lamb Chops. These must be trimmed free of fat,

and broiled the same as beefsteak, except that they must be a little better done,

and hence should be cut a little thinner to allow cooking through. Season and

serve the same.

But if any patient, at any time, desires any modification in

cooking or seasoning, let it be done to suit him, unless known to be injurious.

63. How to Reduce the Temperature of Sick-rooms and to

Keep them Cool. — In very warm weather it is often desirable, for the comfort of the patient to have the room considerable cooler than the natural atmos-

In such cases raise the lower sashes entirely upon the side of the room

from which the breeze comes; then have a piece of muslin soaking wet, squeeze

slightly, and tack it on so as to make all the air come in through the wet muslin, which will reduce the temperature of the room 5 or 6 degrees in a few

minutes. This is done by the absorption of a part of the heat in the atmosphere by the passing of the water in the muslin from its liquid to a gaseous

state (a principle well known in philosophy), and the air of the room becomes

more moist also, which makes it more endurable.

Itemark)^.

It only needs trying to satisfy the most incredulous, and it will

benefit the very feeble patient more than enough to pay everyone for the trouble

taken.

As the cloths become dry, replace them with others; or keep them well

wet with a sponge.

phere.

—

64. Ventilation of Sick-rooms and Sleeping-rooms— Avoiding the Draft over the Patient. — Have a piece of board made just as

long as the width of the window; then raise the lower sash, and place the board

under it. The width of the board may be 3 or 4 inches only, as this will allow

a current of air to pass up between the glass and sash, breaking the draft that

otherwise enters directly into the room when the sash is raised. In this way

air may be admitted even at the head or back side of a sick-bed, for the curtain

may be lowered to break the current from passing directly upon the patient.

This plan is equally important in small and ill-ventilated sleeping-rooms. This

much fresh air, at least, should be admitted into every sleeping-room, excepting

the extremely cold and windy days of winter.

PART II

GENEEAL DEPAETMENT.

...

Culinary or Cookeng Department,

Miscellaneous Receipts,

...

Household Memoranda,

319

-"^

-

515

625

^

"

.....

.......

.....

........

.....

Toilet Department,

-

-

•:

.

"

Dairt Department,

633

641

Domestic Animals,

653

Agricultural Receipts,

773

Mechanical Receipts,

Bee-keeping,

-

.

.

Dictionary op Medical Terms,

.

.

-

790

803

817

For anything in this department, or outside of the Medical Department,

see

General Index, page 844.

For anything in the Medical Department,

see Medical Index, page 833.

818

THE KEY TO A HAPPV HOME.

CULINAET RECIPES.

BKEAD, PUDDINGS, PIES, CAKES, SOUPS, MEATS, AND

VARIOUS DISHES.

BI^E.A.ID

—

Remarks.

If the simple word "bread'' only, is spoken, it is always

understood to mean white, or bread made from wheat flour. Other kinds

always have a descriptive attachment, as Graham, Indian, brown, Boston

brown, corn, etc. Two things are especially essential in good bread lightness

and sweetness. If bread is heavy not light and porous or if it is sour, it is

only fit for the pigs. And it is important to know that good bread cannot be

made out of poor flour. In the following these points are nicely explained,

together with full and complete instructions in the three necessary processes of

—

making good bread

—

—

—making sponge, kneading, and baking.

How to Make Good Bread. — A loaf of perfect bread, white, light,

sweet, tender, and elastic, with a golden brown crust, is a proof of high civiliza-

and is so indispensable a basis of all good eating that the name "lady," or

" loaf -giver, "applied to the Saxon (English, as now understood, for England was

tion,

overrun and conquered by the people of Saxony, in northern Germany, in an

early day, so that now, to say a " Saxon," or of the Saxon race, refers to the

English, descended from them, more often than to the people of Saxony itself

—and especially Anglo-Saxon always means English) matron, may well be held

But do all the gracious ladies who preside in our

in honor by wife or maiden.

country homes see such loaves set forth as daily bread?

Inexperienced housekeepers and amateur cooks will find it a good general

rule to attempt at the beginning only a few things, and learn to do those perAnd these should be, not the elaborate dishes of special occasions, but

fectly.

the plain every-day things. "Where can one better begin than with bread?

The eager patronage of the over-crowded, carlessly served, high-priced Vienna

bakery at the Centennial gave evidence that Americans appreciate good bread

and good cofiee, and had, perhaps, some effect in stimulating an effort for a

better home supply.

To make and to be able to teach others to make bread of

this high character is an accomplishment worth at least as much practice as a

sonata (a, piece of music); and the work is excellent as a gymnastic exercise.

With good digestion, honest personal pride, and the grateful admiration of the

family circle as rewards,