LIBRARY OF
FRINCETON UNIVERSITY
PREsented BY
Al-HXANDER. S. Row LAND
CLASS OF 1884








ae aº
.*


-- -- -
*
-
- -- *
- -
-
--
-
*
- -
- -
-
-
-
-
-
*
-


*





THE
IN WAL II)'S OWN B 0 0 K.





Prince tea ºuiversity
Library
- - ------
THE
IN WALID'S OWN B00K;
A
(Jollection of tipis
FROM
VARIOUS BOOKS AND WARIOUS COUNTRIES.
BY
THE HONOURABLE LADY GUST.
NEW-YORK :
D. APPLE TO N AND COMPANY.,
200. B R O A.D W A Y.
M.DCCC.LIII.





viii PREFACE.
family, since deceased, the companion of our
residences in the Spanish Main, many of the
Dutch, French, Spanish and English West
Indian Islands, and North America, by whose
bedside the midnight hours were beguiled in
compiling them.


CONTENT S.
TEAS.
Page
Balm Tea - - - - - - 1.
Spearmint Tea - - - - - 1
Peppermint Tea - - - - - 1
Rosemary Tea - - - - - - 2
Lime-flowers Tea - - - - - 2
Violet Tea - - - - - - 2
Compound Camomile Tea . - y - - 2
Liquorice Tea - - - - - - 8
Elder-flower Tea - - - - 3.
Cherry-stalk Tea . - - - - 8
Horseradish Tea - - - - 4.
Dandelion and Parsley Tea 4
WATERS.
Distilled Water - - - - - - 5
Toast Water - - - - 6
Oatcake Water - - - - - 6
Biscuit Water - - - - - - 6
Tea Water - - - - - - - 7
Acidulated Raspberry Water - - - - 7
Capilaire Water - - - - - - 7
Mint Water - - - - - 7


X
CONTENTS.
Peppermint Water
Cinnamon Water
Apple Water
Pine-apple Water
Lemon-peel Water
Orange-peel Water
Currant-Jelly Water
Tamarind Water
Cranberry Water
Compound Cranberry Water
Mulberry Water
Flavoured Soda Water
French Barley Water.
Rice Water
Almond Water
Arrow-root Water
Prune, or Raisin Water
French Dried Fruit Water -
Cream of Tartar Water
Fever Water
Another
Another
Another
Another
Lemonade -
Orangeade .
Compound Lemonade
Compound Orangeade
White Lemonade
American Sherry Cobbler
American Mint Julep
Imperial
Ginger Beer
Spruce Beer
Treacle Beer
Soda-water Powders
Ginger-beer Powders
Freezing Powder
Another
-
*
• -


xii CONTENTS,
- Paga
Swiss Cream - - - - - - 37
White Custard •. - - - - - 37
Another . - - - - - - 38
Eau de Beurre. (French) . . * - - . 38 -
Lait de Poule. (French) - - - - 39
Rennet Whey - • - - - - 39
Two-Milk Whey . - - - - - 40
Treacle Whey . - . . - - . 40
Vinegar Whey - - • - - - 40
Mustard Whey - • . - - . 41
GRUELS AND PORRIDGES.
Groat Gruel - - - - - - 42
Oatmeal Gruel - - - - - - 42
Polenta Gruel - - - - - - 43
Barley Gruel . - - - - • . . . 43
Compound Barley Gruel . - - - - 43
Salep Gruel . - - - - - 44
Cactus Gruel - - - - - • 44
Boiled Flour Gruel . - - • - - 45
Arrow-root Gruel - - • . - 45
Tous les Mois Gruel . - - - - - 45
Sago Gruel * - - - - - 46
Tapioca Gruel - - - - - . . 4.5
Cassava Gruel - - - - - •. 46
Strengthening Sago Gruel . - - - . 46
Skim-milk Porridge - - 47
Another - - - - - - 47
Caudle - - - - - . . . 48
Another Cold Caudle - - - - - 48
Another Cold Caudle - - - - 48
Rice Caudle . - - - - - - 49
Another . • - - - - - 49
Flour Caudle . - - - - - 49
Another . - - - - - - 50
Bread Panada . - - - - - - 50
Rusk Panada


xvi CONTENTS.
Page
Essence of Meat, or Glaize . . - _* 91
Eel Broth - - - - - * - - 92
Tench Broth - - - - - - 92
Barley Broth . - - - - - . 92
Mutton-shank Jelly (Lait de Poule) - - - 93
Mutton-shank Jelly, or Soup - - - - 93
Pork Soup, or Jelly (Dr. Radcliffe) - - - 93
Veal Soup, or Jelly (Dr. Jephson) . - - . 94
Fowl Jelly, or Soup - - - - - 94
Partridge or Pheasant Jelly, or Soup - - - 95
Cow-heel Jelly . - - - - - 95
Aspic Jelly - - - - - - - 96
Sippets - - - - - - - 97
Marrow Toast . - - - - - - - 97
Savoury Rice - - - - - - 97
Savoury Maccaroni . - - - - - 98
Fowl Panada - - - - - - 98
Calf's Foot baked • • - - - . 98
FISH.
Whitings boiled . - - . - - 99
Whitings broiled - - - - - - 99
Whitings, another Way . - - - - 100
Whitings, with Crumbs - - - - ... 100
Soles or Flounders in Cutlets - - - - 100
Smelts or Sparlings . . - - - - ... 101
Smelts or Sparlings, another Way - - - 101
Smelts or Sparlings broiled . - - - ... 101
Fish in Water (Dutch Way) - - - - 102
Oysters or Cockles with Rice - - - ... 102
Fish and Rice, or Kedgeree - - - - 103
Cod Sounds broiled . - - - - . 103
Cod Sounds, another Way - - - - - 103
A Fish Pudding - - - - - ... 104


xviii CONTENTS.
Genevese Paste - - -
Plain Short Crust
BREADS, &c.
Bread (English) - - -
Bread (French) .
Bread Apple (Swiss
Wings - -
Buns, plain . - - -
Cracknels - - -
Wafers - - - -
Sponge Cakes - - -
Another - - - -
Lady's Fingers . - - -
A Plain Cake . - - -
Rice Cake . - - - -
Ginger Rocks - - -
Bath Cakes - -
Coddenham Biscuits . - -
Tonbridge-water Cakes . -
Hard Biscuits -
Crisp Plain Biscuits - -
Tea Biscuits . - - -
Another Kind - -
Another Kind
Short Biscuits - - -
Another Kind - - -
Marathon Biscuits - -
American Biscuits - - -
Potato Biscuits
Patience Biscuits -
Rusks, or Tops and Bottoms
Baked Crusts
SYRUPS.
Syrup of Roses - -
Syrup of Mulberries - -
Page
117
118
119
120
120
121
121
122
122
122
123
123
124
125
125
125
126
126
127
127
127
128
128
128
129
129
129
130
130
181
182
182


CONTENTS. Xix
Page
Syrup of Orange-flowers - - - - . 133
Syrup of Saffron . - - - - - 133
Syrup of Lemons - - - - - . 183
Syrup of Oranges - - - - - 134
Raspberry Vinegar . - - - - . 134
CORDIALS.
Barley Wine - - - - - - 135
Mulled Wine . - - - - - . 135
Cyder Cup - - - - - - 136
Claret Cup - - - - - - . 136
Milk Punch - - - - - - 136
Punch . - - - - - - . 137
Egg Wine . - - - - - - 137
Another - - - - - - . 138
PxPLANATION of INGREDIENTs . - - - 139





THE
IN WA L II)'S () W N B () () K.
T E A S. *
BALM TEA.
Pour boiling water upon the dried leaves of
balm. Let it infuse till sufficiently strong, and
pour it off.
SPEARMINT TEA.
Is made in the same way.
PEPPERMINT TEA.
Is made in the same way. .
* Fresh herbs of flowers should never be used for infu-
sions; they should always be previously dried,


2 THE INVALID'S OWN BOOK.
ROSEMARY TEA.
Is made in the same way.
LIME-FLOWERS TEA
Is a nice diluting drink, made from the blos-
soms of the lime tree.
WIOLET TEA
Is made from the dried flowers of the wood
violet. -
COMPOUND CAMOMILE TEA.
Take twenty camomile flowers, the rind of
half a lemon peeled thin, and four cloves; pour
a breakfast cup of boiling water upon them,
and let them stand closely covered all night.
In the morning strain off the liquor, and take a
wine-glassful half an hour before breakfast.


TEAS. 3
This, with a tea-spoonful of sal-volatile, was
a favourite recipe of the late Dr. Maton, for
indigestion.
LIQUORICE TEA.
Pour boiling water upon bruised liquorice
branch. Let it stand, and strain it.
This is a very good remedy for cough.
ELDER-FLOWER TEA.
Infuse dried elder-flowers the same way as
common tea is made. Add a little acid to hide
the sickly taste of the elder. Sweeten to the
taste.
This is an excellent remedy to promote pro-
fuse perspiration.
CHERRY-STAIK TEA.
Infuse cherry-stalks as above. Strain off the
liquor.
This is a French remedy for dropsy.


4 THE INVALID'S OWN BOOK.
HORSERADISEL TEA.
Scrape horseradish root into a jug ; pour
boiling water upon it. Strain it and flavour it
to the taste.
This is another remedy for dropsy.
DANDELION AND PARSLEY TEA.
Wash and scrape six roots of dandelion, and
six of parsley; add a pint of boiling water; set
it by the fire to infuse for three hours. Add
a pinch of salt to render it more palatable ;
or, what is more efficacious a little saltpetre
(nitre).
This is an excellent remedy in dropsy, &c.,
acting powerfully on the kidneys.


WATERS. 7
TEA WATER.
Pour into a tumbler of cold water a cup of
tea made in the usual manner, with sugar and
Crearn. -
ACIDULATED RASPEERRY WATER.
Add a small quantity of raspberry vinegar
to a tumbler of water.
CAPILAIRE WATER.
Add to a decanter of water a small quantity
of syrup of capilaire.
MINT WATER.
Water of distilled spearmint can be obtained
of any druggist, and diluted into a pleasant
drink with cold water.


8 THE INVALID'S OWN BOOK.
PEPPERMINT WATER.
This is easily made to the taste, or as a con-
veyance for medicines, by adding to a decanter
ôf water some drops of essence of peppermint ;
or, if that is not to be had when required,
peppermint lozenges dissolved in water have
the same effect.
CINNAMON WATER.
This is made the same way, when the true
distilled cinnamon water cannot be obtained,
only substituting essence of cinnamon.
APPLE WATER. ".
Pour a quart of boiling water upon two or
three apples sliced into a jug ; either raw or
roasted apples will do. Strain the liquor from
the fruit, and add sugar to the taste.


12 THE INVALID'S OWN BOOK.
off the skim as it rises. Strain it through a
fine sieve ; sweeten to the taste. Lemon-peel
can be added, as also the juice of orange, lemon,
or any other fruit. The remaining barley
boiled to paste is also good.
RICE WATER.
Boil gently until quite soft in a quart of
water three ounces of whole rice. Skim it as
it boils. When the rice is as soft as paste,
take it from the fire, and strain it through a
fine hair sieve or cloth. Sweeten it to the
taste with sugar or honey, which latter is the
best in cases of colds; when a few apples
boiled in it, or lemon-juice added, is an im-
provement. Rice water plain and iced is a
valuable and agreeable drink in cases of diar-
rhoea.
ALMONI) WATER.
Blanch, that is, take the peels off by immer-
sion in hot water, five ounces of sweet almonds,


WATERS. 13
and about two ounces of bitter, rather less
than more. Pound them to a paste in a
marble mortar, with a little rose water, or
orange-flower water, to prevent them oiling.
Make a pint and a half of syrup, to which add
the almonds, and let the whole simmer very
gently for twenty minutes, when strain it, and
add water to the taste of the invalid, also the
flavouring.
ARROW-ROOT WATER.
Peel and quarter three or four apples, and
boil them until soft in about a quart of water,
with a little lemon-peel, or other flavour,
taking care to remove it before it tastes too
strong. Rub a table-spoon of arrow-root in
half a teacup of cold water until quite smooth;
add by degrees another teacupful, still stirring
and rubbing it with the back of the spoon ;
then pour it into the apple water, and let it
all boil gently together a quarter of an hour.


14 THE INVALID'S OWN BOOK.
Pass it through a sieve. It can be taken either
warm or cold.
This drink is also good for diarrhoea.
PRUNE, OR RAISIN WATER.
Boil for half an hour a handful of prunes, or
raisins, in three pints of water, which should
boil when they are put in. Set it to cool after
straining. Sweeten and flavour it to the taste;
and a little sherry wine or brandy may be
added. The fruit that is taken out, if prunes,
need not be wasted, as they are no worse for
eating, either as they are, or warmed up in
syrup.
*
FRENCEI DRIED FRUIT WATER.
Boil three pints of water, and throw into it
a handful of sliced dry figs; then add three
apples, cut into round slices, and a small quan-
tity of lemon-peel cut thin, or a bitter almond.


16 - THE INVALID's own Book.
ANOTHER.
Put into a jug some dried borage and sage
leaves, and a small quantity of wood sorrel;
add a slice of lemon or orange, and pour boiling
water upon it. Cover it, let it stand till cold,
strain, and sweeten it.
ANOTHER.
Put into a jug a small quantity of balm and
sage leaves, and a little wood sorrel; add a
slice of orange or lemon ; pour boiling water
upon it, cover it, and let it stand a few hours.
Sweeten to the taste.
ANOTHER.
Put two tamarind pods bruised, or two
table-spoonfuls of the preserved fruit, and three
ounces of chopped raisins or prunes, into a
quart of water ; simmer it slowly some hours;
add a slice of lemon ; let it stand, and strain it.
Sweeten it to the taste.


, BEVERAGES. I7
ANOTHER.
Put into three pints of water an ounce of
pearl barley previously well washed ; set it on
the fire, and change the water several times.
Blanch and pound with a little rose or orange-
flower water, a handful of sweet almonds, with
one or two bitter ones if approved. Simmer
gently a short time, sweeten, and flavour it to
the taste after it is strained.
LEMONADE.
Pour boiling water upon the juice of six
lemons, and the rind of one peeled thin, and
cover it close ; add some syrup made with loaf
Sugar and water, or sugar-candy; dilute it with
water to the taste, and strain it through a flannel
bag.
ORANGEADE.
This may be made in the same manner, sub-
stituting sweet oranges, and using a small
quantity of the peel of a bitter orange.


18 THE INVALID'S OWN BOOK.
COMPOUND LEMONADE.
Take two quarts of common barley water
without sugar; add to it a pint of syrup made
of loaf sugar, or sugar-candy, and some thinly
sliced lemon-peel; the pulp may be added also.
Simmer all together for a short time, and strain
it into a decanter, adding more water to the
taste, with sherry wine or brandy if necessary.
COMPOUND ORANGEADE
Is made in the same way, using sweet
oranges, with a small quantity of the rind of
the bitter.
WHITE LEMONADE.
Pare five lemons and two Seville oranges as
thin as possible ; put them into a basin with a
quart of boiling water, half a pound of loaf
sugar, the juice of the lemons and oranges, and
half a pint of white wine ; cover it, and let it


POWDERS. 23
ANOTHER.
Common salt one part ; snow two parts.
There is a patent machine with which, when
the first powder is used, ice is soon produced.


26 THE INVALID'S OWN BOOK.
ANOTHER.
Blanch and beat half a pound of sweet al-
monds and twenty bitter ones, adding rose or
orange-flower water as they are beaten, to pre-
vent them oiling. Boil with two pints of milk
a pint and a half of water; let it cool. Make
a thin syrup of sugar and water, and add it to
the almonds and milk, and strain it, and flavour
it to the taste.
A DUTCH. BEVERAGE.
Hang a few pints of fresh churned butter-
milk in a cloth, which has been previously wash-
ed out in beer and water, all night. The next
morning the whey will have run from it; take
the solid part, and mix it with milk or cream,
and sweeten it to the taste.
This is very beneficial and cooling in fevers;
but it must not be made from buttermilk churn-
ed from sweet milk; the milk must be first
SOUT.


EMULSIONS. 27
MARSH-MALLOW EMULSION.
Slice the dried roots of marsh mallows, and
take four ounces of them, and boil them with
an ounce and a half of chopped raisins in a
quart of water. When it has boiled till there
is a good sediment, strain it, and sweeten it
with honey. Water can be added to the taste
of the patient.
This is very beneficial in diseases of the
kidneys.
ALMOND EMULSION.
Half an ounce of blanched sweet almonds,
and a quarter of an ounce of white sugar, beat
in a marble mortar with a little rose water, and
a quarter of an ounce of gum-arabic. When
it is in a paste, add by degrees half a pint of
cold water; stir it and squeeze it through a
cloth.


28 THE INVALID'S OWN BOOK.
LINSEED EMULSION.
Take an ounce of linseeds, two drachms of
liquorice root sliced and bruised ; pour on them
nearly a pint of boiling water. Place the jug
containing the mixture on the hob by the fire
for four hours, when strain it off.
COMPOUND LINSEED EMULSION.
Boil half a teacupful of linseeds in a pint
of water for about ten minutes, skimming it as
the scum rises; strain it through a sieve. Beat
in with a fork half a teacupful of new milk;
sweeten with honey or sugar, and flavour it
with lemon-peel or cinnamon, or a few sliced
bitter almonds boiled in it.
WHITE OF EGG EMULSION.
Beat the whites of two fresh eggs with a
few table-spoonfuls of milk or cream, half a


EMULSIONS. 29
tea-spoonful of powdered gum-arabic, and a
small quantity of honey or sugar.
This is very efficacious to swallow gently in
sore throat.
YOLK OF EGG EMULSION
Is made the same way, substituting the yolks
of eggs for the whites; but being more sickly,
it requires more flavouring.
ARTIFICIAL ASS'S MILK.
Boil together a quart of water and a quart
of new milk with a good quarter of an ounce
of bruised eryngo root, and sweeten with sugar-
candy. A quarter of an ounce of conserve of
roses is a beneficial addition.
This, being astringent, must be used care-
fully.


MILKS. 31
BARLEY MILK.
Rub with a spoon a small quantity of pre-
pared barley in with a few tea spoonfuls of new
milk; and more by degrees, and boil it till it is
of a proper consistency on a slow fire; flavour
and sweeten it to the taste.
-
ISINGLASS MILK.
Boil half an ounce of isinglass in a pint of
new milk, with a little thin rind of lemon, or a
bitter almond ; strain it, and if it is too thick
add more milk
GUM-ARABIC MILK.
Set some new milk to boil, and thicken it
with powdered gum-arabic ; flavour, it with
lemon-peel, or any other flavour, and sweeten
it. -
This is a nourishing food much used by the
Arabs.


MILKS. 33
COAL MILK.
Set on to boil a pint of new milk, and when
it begins to boil, put in a piece of common
black coal, about the size of a large walnut ;
let it remain in until the milk is sufficiently
thick; flavour and sweeten to the taste.
This is a very nutritive food, and easily ob-
tained.
MILK BRAL (GERMAN.)
Melt in a pipkin two ounces of butter ; when
melted, and quite hot, add as much flour as the
butter will absorb. Stir it on the fire for six
minutes; fill the pipkin gradually with cold
milk, and let it boil half an hour, stirring it all
the time; then add two ounces of loaf sugar
and a pinch of salt. Serve it up warm.
2*


34 THE INVALID'S OWN BOOK.
SAFFRON MILK. (DUTCH.)
Set some milk on to boil, and add a small
quantity of saffron; sweeten to the taste.
This is a favourite Dutch remedy for cold.
GREEN-GOOSEBERRY MILK.
Set the fruit in a jar on a stove, or place the
jar in a pan of water to boil; when soft, rub
the fruit through a cullender with a spoon, and
add milk and sugar to the taste.
APPLE MILK
Is made the same way, but is improved by the
addition of cinnamon or lemon-peel.
ORANGE MILK.
Beat three eggs with a small quantity of ca-
pillaire, or orange syrup ; add by degrees the
juice of two large Seville oranges, and a pint of


MILKS. 35
new milk cold ; sweeten it to the taste, and fla-
vour it with the rind of the oranges, which must
be done very carefully, or it will be bitter. This
must be made like custard, not allowed to boil,
or it will curdle.
FLOUR MILK.
Rub a spoonful of flour into a few spoonfuls
of milk; add more by degrees, until you have a
pint ; add a small pinch of salt ; flavour and
sweeten it to the taste.
ARROW-TOOT MILK.
Ruba tea-spoonful of arrow-root with a very
small quantity of milk, adding more until it is .
the consistence of very thick cream ; set it on
the fire, adding more milk, and stirring it gently
till it is quite thick and smooth; flavour and
sweeten it to the taste. - -


36 THE INVALID'S OWN BOOK.
OATMEAL MILK
Is made the same way; and a pinch of Salt
improves both.
CHOCOLATE MILK
Boil a pint of new milk, then scrape into it
a cake of chocolate when it is boiling. Mill
it off the fire until quite mixed; and after mill
it on a slow fire until it boils. It keeps longer
made the same way without milk.
TOUS IES MOIS MILK.
This is a powder purchased at the grocer's,
and it is used in the same way as arrow-root,
and is as wholesome.
MACCARONI MILK.
Stew maccaroni in water or new milk until
quite tender; cut it very small; sweeten and
flavour it to the taste, or use salt only.


CREAM—CUSTARD. 37
*
WERMICELLI MILK
Is made the same way, substituting vermi-
celli for maccaroni.
SWISS CREAM.
Boil a pint of cream or new milk with a lit-
tle cinnamon or lemon-peel; rub a tea-spoonful
of flour in a small quantity of milk, and add it
to the rest, stirring it on the fire.
WHITE CUSTARD.
Boil two pints of new milk with some cinna-
mon and a few bitter almonds. Beat to a paste
with rose water a few sweet almonds, and add
them to the custard. Thicken it to the taste
with a little flour or arrow-root previously rub-
bed down with water or milk; sweeten and fla-
vour it to the taste.


40 THE INVALID'S OWN BOOK.
TWO-MILK WHEY.
Boil together new milk and buttermilk un-
til a curd is formed. Let it stand by the side
of the fire to settle, when strain off the whey.
Sugar can be added if approved.
This is a cooling drink much used in the
country.
TREACLE WHEY.
Add a large spoonful of treacle to a pint of
boiling new milk or buttermilk (the latter is the
best); add a sprig of rosemary if not disliked.
When it is curdled sufficiently, strain it from
the curd. If it is too sweet, dilute it with
water; but it will not curdle with a less quan-
tity of treacle.
VINEGAR WHEY.
Curdle a pint of boiling milk with a small
wine-glass of vinegar; then add black or red


WHEYS. 41
currant jelly, or a large spoonful of preserved
tamarinds, or damsons. Strain off the whey
from the curd.
MUSTARD WHEY.
Curdle half a pint of new milk by boiling
in it an ounce of bruised mustard seeds. Strain
off the whey, and flavour it to the taste.
This is much used for dropsy.


GRUELS. 43
This can be seasoned or flavoured like the
above.
POLENTA GRUEL
Is made the same way, using a less quantity,
as the flour swells very much in cooking.
This is very nutritious, and less heating than
oatmeal.
BARLEY GRUEL.
Wash in two or three waters two ounces of
pearl barley. Let it boil ten minutes, and
change the water. Heat about three pints of
milk or water, and add it to the barley, with a
little cinnamon or lemon-peel, or salt only.
Strain it.
COMPOUND BARLEY GRUEL.
Boil in common barley gruel two ounces of
sliced figs, three ounces of cut raisins, four


46 THE INVALID'S OWN BCOR.
SAGO GRUEL.
Wash the sago in several different waters.
Let it soak for a short time ; then add fresh
water, and simmer it gently until the Sago is
quite clean, large, and soft ; add milk or wine,
or any other flavouring, as you would to arrow-
root and tous les mois gruel.
TAPIOCA GRUEL
Is made in the same way as the preceding.
CASSAWA GRUEL
Is made the same way. This is equally
nutritious, and its use is not sufficiently esti-
mated in this country.
STRENGTHENING SAGO GRUEL.
Wash in several waters four table-spoonfuls
of sago, and after it has soaked put it into


48 THE INVALID'S OWN BOOK.
CAUDLE.
Beat an egg, yolk and white together, and
stir it into a pint of thin cold gruel, of either
groats or oatmeal; set it on the fire, adding
wine or brandy, and flavouring. Sweetening,
spices as permitted to the patient.
ANOTHER COLD CAUDLE.
Boil a pint of gruel; when hot add a piece
of butter about the size of a walnut, and some
lemon or orange peel; add wine, brandy, milk,
or spices, as permitted.
ANOTHER COLD CAUDLR
Beat two eggs in cold water, and add the
juice of an orange or of a lemon, a few spoon-
fuls of sherry wine or brandy, and flavouring
and sweetening to the taste.


CAUDLES. 49
RICE CAUDLE.
Rub a table-spoonful of ground rice into a pint
of water by degrees. Boil it till smooth and
thick. Sweeten and flavour it like the preced-
ing. If too thick dilute it.
ANOTHER.
Wash two spoonfuls of whole rice; pour off
the water; then put the rice into a pint and a
half of new milk previously boiled and allowed *
to grow cold. Simmer all gently on a slow
fire until the rice is sufficiently soft to rub
through a sieve, when add it again to the milk,
and simmer it for a short time with a small
quantity of lemon-peel, spices, or other fla-
vourings.
FLOUR CAUDLE.
Rub two tea-spoonfuls of flour into half a
pint of cold water ; put it into a saucepan with
3


50 THE INVALID'S OWN BOOK.
the same quantity of new milk; add lemon-
peel, sweetening, or flavouring to the taste; or
it may be eaten with salt alone.
ANOTHER.
Rub a small piece of butter into some flour;
add a pinch of salt, and melt it in half a pint of
new milk and the same of water ; sweeten and
flavour to the taste. The caudle must simmer
before the other ingredients are added, until it
is quite Smooth.
BREAD PANADA.
Take a table-spoonful of grated bread crumbs,
and add them to half a pint of water warmed
on the fire. Boil it very fast for a few min-
utes with a little ginger or cinnamon, and a
glass of sherry wine, or a table-spoonful of
brandy. Lemon, orange-peel, or other flavour-
ing can be added,


PANADAS. 51
RUSK PANADA.
Boil for half an hour two rusks ; strain off
the water, and beat up the rusks in milk. Sim-
mer it a short time, and add wine, sweetening,
and flavouring to the taste.
ANOTHER.
Make this the same way as the bread pana-
da, only adding some syrup of orange-peel or ca-
pillaire, and a dessert-spoonful of brandy.
ANOTHER.
Boil some lemon-peel, and a little of the
juice, in some water ; add a small quantity of
syrup of capillaire, or a bitter almond ; then put
in the bread crumbs; boil all together slowly
for five minutes. -


56 THE INVALID'S OWN BOOK.
some lemon-peel, and peel of one or two sweet
oranges, and half a Seville orange peel ; remove
them before it becomes too bitter ; skim it
well; add the juice of six oranges, and the
stock of half an ounce of isinglass or gelatine,
dissolved as for other jellies. Pass it through
a jelly-bag as before. In boiling jellies a small
quantity of water added makes the scum rise
better to skim off. -
LEMON JELLY
Is made the same way, using the rind of a
lemon peeled very thin, the juice squeezed of
five large lemons, and two or three glasses of
any kind of pale light wine or brandy; and
when lemons are not at hand, a few drops of
essence of lemon, and a small quantity of citric
acid powder, are good substitutes.


JELLIES. 57
WHISKED JELLY
Is made from any of the above jellies, placed
whilst hot in a vessel in ice (if possible), and
whisking it until it is in a froth, when turn it
into a mould, as with other jellies.
CHARTREUSE JELLY
Is made with all kinds of fresh fruits, tastefully
arranged in shapes, building them round the
mould, and filling up with jelly between the
rows, as directed in “French jelly.”
ARROW-ROOT JELLY.
Rub till smooth two tea-spoonfuls of arrow-
root in a very small quantity of cold water, as
usual; add by degrees a little more. Have
boiling in a pan a pint of water, with a lemon-
peel in it, some ginger, cinnamon, nutmeg,
or any other flavouring allowed, and whatever
3%


60 THE INVALID'S OWN BOOK.
reduced, and more substantial nourishment could
not be given.
EGG JELLY.
Dissolve in a pint of a water an ounce of
gelatine; then add half a pint of white wine of
any kind, the peel of half a lemon grated, and
the juice of one large lemon and three large
oranges. Beat the yolks of seven eggs very
well, and add them to the mixture, with some
white sugar; simmer all together gently for a
few minutes.
ICELAND MOSS JELLY.
Wash and bruise Iceland moss; put it to
soak over night in tepid water; dry it ; boil it
in a saucepan till reduced to half the quantity.
The proportion is an ounce to a quart of
water. Strain it through a sieve, and take it
with milk or wine, or flavoured, or with
a tea-spoonful of “consumption syrup.” In


JELLIES. 61
this preparation is a slight bitter, which is
beneficial; but it can be removed by adding to
the water in which it is soaked a small quantity
of carbonate of soda.
CARAGEEN OR IRISH MOSS JELLY
Is made the same way. It is very cheap, and
nearly as nutritive.
OATMEAL JELLY, OR STIFF PORRIDGE.
Keep a pint of water boiling ; and whilst it
is still on the fire, stir in very fast small
quantities of oatmeal, sprinkled in, until it is
rather thick, when boil it slowly for half an hour.
Turn it out into a soup-plate, and eat it with
milk, or treacle, or butter and salt.
PEARL BARLEY JELLY OR PORRIDGE.
Wash some pearl barley well, and steam it
with a little water (changing it once or twice)


62 THE INVALID's OWN BOOK.
until the grain is quite soft. Rub it through a
sieve, and eat the jelly like the oatmeal stiff
porridge.
FLUMMERY, OR SOWAN'S JELLY.
Boil for some time any quantity of oatmeal
or groats, or even the husks of grain after
thrashing (though of this a larger quantity is
required), with hot water, and put it away for
several days, until it becomes sour, when add
more hot water, and strain it through a hair
sieve. Leave the water to rest until there is a
white flour deposited. Pour the water off it,
and wash the flour with cold water. It may
be dried ; and when used, boil it with water,
stirring it as it boils, and it becomes jelly. It
is as mourishing as arrow-root, and may be
flavoured and eaten in the same way.
BLANC-MANGE.
Take some calf's-foot stock, or gelatine, or
isinglass, in the proportion of two ounces to


BLANC-MANGES. 63
three half-pints of water of the two latter.
When dissolved, add a pint of milk, and strain
it. Flavour and sweeten it to the taste, and
let it boil up once. Turn it into a mould, like
jelly, if it is to look well.
ARROW-ROOT BLANC-MANGE.
Mix arrow-root in the usual way, only using
three times more than you would do for gruel.
Add milk and flavouring. Sweeten to the taste,
and simmer it till thick enough for a mould.
Turn it out like blanc-mange.
RICE BLANC-MANGE.
Boil as much ground rice in a pint of milk
as will make it thick enough to turn out of a
mould like the above, sweetening and flavour-
ing it to the taste. A sauce can be added of
milk, cream, or any of the invalid custards
named in this book.


64 THE INVALID'S OWN BOOK.
SAGO BLANC-MANGE
Is made the same way, washing first the sago
in several waters.
TAPIOCA BLANC-MANGE.
Is made the same way, washing the tapioca, and
using less of it.
SOMERSETSHIRE FROMITY.
Wash a quart of wheat, and boil it soft ;
add to it by degrees two quarts of new milk,
breaking up the jelly in which the wheat is in
when cold. Boil it till it is soft and mixed,
and then add the yolks of a few eggs, well
beaten, after cooling it. Add nutmeg, with
sugar and a little ginger, if liked. Currants
ought to be added, or chopped raisins; but
they are omitted here as improper for invalids.


MORE SOLID DIET. 65
-
DIET OF A MORE SOLID NATURE.
MACCARONI BOILED.
PUT some maccaroni into a saucepan with
cold water, and let it simmer, not boil, gently
until quite soft. It takes some hours to become
fit for an invalid. Take it out of the water,
and add milk and sugar; or eat it with salt and
a little butter.
POLENTA BOILED.
Boil polenta flour in water until it is quite
soft, like rice. Eat it with salt and butter, or
milk and Sugar.
This is very nutritious.


66 THE INVALID's own BOOK.
SWEET HOMINY.
Grind Indian corn, but not into meal, or
polenta flour (as it is then called), but leave
the grains the size of rape seed. Sift off the
flour through a cullender, shaking the grains
from it. Wash them. Add one pint of
grains to two of water. Boil briskly twenty
minutes, skimming it. Steam it by the fire
after pouring off the water, and eat it like the
preceding, or with treacle. -
RICE TO BOIL.
Wash half a pound in several waters, to
clean it. Set a few quarts of water on the fire
to boil, and when it boils put in the rice, which
boil seven or eight minutes, after which dry it ;
then put it into a covered vessel, and set it by
the fire to dry and swell, shaking it now and
then for twenty minutes. It may be eaten
with salt and butter, milk, or treacle.


MORE SOLID DIET. 67
RICE AND APPLE.
Prepare the rice as above, or in milk, in
which a small piece of butter may be added.
Stew some apples soft, after paring them, adding
sugar and mashing them. Put them in a hollow
mould, and fill it up with the rice, having
slightly greased it. Turn it out.
PRUNES AND RICE.
Prepare and use both the ingredients in the
same way. Prunes are improved by the addition
of a small quantity of treacle.
ROASTED APPLES.
Mark the apples round and round, as if you
were going to peel them. This prevents them
bursting, and looks nice. Roast them, and sift
Sugar over them. -


68 THE INVALID'S OWN BOOK.
APPLES AND CUSTARD.
Boil the apples; drain them ; put them on a
dish, and cover them with any of the invalid's
custards named in this book.
BAKED PEARS.
Put into a pint of water some mace, cinna-
mon, and a few cloves; boil them ; add a pint
of white wine and the juice of two seville oranges,
and sweeten with loaf sugar. Cut some baking
pears into halves or quarters; put them into
the syrup, and then into a moderately heated
oven, or into a saucepan on the fire. Cover
them and cook them till soft. Serve them
with the liquor. They will keep in jars, and
are improved in appearance by the addition of a
little Alkanet root.
STEWED APPLES.
Skin some apples, and stew them in syrup
flavoured with lemon peel, and a small quantity
of the lemon. -


PUDDINGS. 69
P U D DIN G. S.
BREAD PUDDING.
BOIL a small piece of cinnamon in a pint of
new milk, with a little lemon-peel. Let it
cool: add sugar, the yolks of two eggs well
beaten, and two ounces of bread crumbs. Chop-
ped currants, or chopped stoned raisins, may, if
allowed, be added.
ANOTHER.
Spread thin slices of bread and butter to the
quantity of an ounce and a half. Beat two
yolks of eggs, and add them with seven table
spoonfuls of new milk and sugar, and flavouring
to the taste. Pour it on the slices in a dish,
and bake it in a cool oven, or boil or steam it.


70 THE INVALID'S OWN BOOK.
ANOTHER.
Pour a pint of boiling milk over half a
pound of crumbs of bread, and leave it to soak.
Whisk till very light the yolks of two eggs, add
altogether with a very little salt and sugar, and
flavouring, and boil or steam it half an hour in
a basin.
ANOTHER BAKED.
Make the pudding as before, laying at the
bottom of the dish a small quantity of stewed
apple or sweetmeat, and bake it.
BREAD-AND-BUTTER PUDDING.
Make three slices of bread and butter.
Butter a baking dish, and lay in it a few
stoned and chopped raisins, and then the slices
alternately. Beat three eggs with about three
quarters of a pint of new milk; add flavour-
ing to the taste, and half a nutmeg grated, and


PUDDINGS. 71
a very little salt, and three slices of bread and
butter on the top, and bake it.
MUFFIN PUDDING.
Boil a pint of milk eight minutes with a few
carraway or coriander seeds, lemon-peel, or
orange-peel, and sugar. Strain off the milk,
and mix it while hot with a few light teacakes ;
add cinnamon or nutmeg, and a glass of brandy,
and a quarter of a pound of dried preserved
cherries. Bake it. -
f
BISCUIT PUDDING.
Grate some biscuits, pour a pint of boiling
milk upon them, in which some lemon-peel,
nutmeg, and coriander seeds have been boiled
and strained out; add the yolks of three or four
eggs and a little flavouring or brandy, and
bake it. -


74 THE INVALID'S OWN BOOK.
CUSTARD PUDDING.
Beat three eggs with a little orange-flower
water, and mix them with a pint of new milk
in which a few bitter almonds have been baked.
Butter a pudding mould, and pour in the mix-
ture. Boil or steam it twenty-five minutes.
ANOTHER, QUICKLY MADE.
Beat an egg in a teacup, and fill it with
milk; add a very little salt, and boil it until it
is solid, which it will soon be ; set it with sugar
or currant jelly ; but it is longer in cooking if
the sugar is added before boiling.
MACCARONI PUDDING.
Wash two ounces of maccaroni; let it soak
a quarter of an hour; dry it. Boil a pint and a
quarter of new milk with a few bitter almonds,
and half an ounce of butter once up, and then
add the maccaroni; simmer it till tender, adding
sugar to the taste. Bake or boil it,


PUDDINGS. 75
WERMICELLI PUDDING.
Boil a pint of milk with a few bitter almonds,
and a little nutmeg or cinnamon. When the
vermicelli is quite soft, add sugar and two
or three eggs well beaten. Bake, boil, or
steam it.
TAPIOCA PUDDING
Is made the same way. A small lump of butter
is an improvement.
SAGO PUDDING.
Wash the sago in several waters, and proceed
in the same way.
BLASTY PUDDING.
Set some new milk on to boil with a few
bitter almonds, lemon-peel, or three or four
bay leaves; add a very little salt. Take out


76 THE INVALID's OWN BOOK.
the leaves, and when the milk is cool add two
eggs well beaten. Set it on to boil, and
sprinkle in flour lightly through a sieve, stir-
ring and rubbing it well. Sweeten to the taste.
It is better to strain it to be sure there are no
lumps.
CASSAWA FLOUR PUDDING.
Soak a Cassava cake in water till soft ; add
a quarter of a pound of butter, and a little
sugar and spice, the yolks of five eggs well
beaten, and the whites of three, a little brandy,
and a bitter almond; flavour with rose water.
OATMEAL PUDDING.
Steep a pint of oatmeal in a quart of boiled
milk over night. Next morning mix it with
half a pound of beef suet shred fine ; add salt
and grated nutmeg ; add three eggs beaten,
and a quarter of a pound of raisins stoned and
chopped, and sugar to the taste. Tie it up,


PUDDINGS. 77
and boil it two hours, and mix with a simple
SallC6.
PLAIN SUET PUDDING.
Take six spoonfuls of flour, a pound of beef
suet sliced fine, a teaspoonful of ginger powder,
a pinch of salt, and a quart of milk. Mix first,
the eggs and flour with part of the milk thick,
and the rest with the suet. Four eggs are an
improvement if allowed. Boil two hours,
leaving the pudding room to swell in the bag, -
or it will be heavy.
This pudding will agree when little or no
other food will digest.
VEAL SUET PUDDING.
Pour two quarts of boiling milk upon the
crumb of three penny rolls. Melt one pound
of veal suet, and add that ; add a few chopped
raisins, and sugar to the taste, with half a nut-
meg : three or four eggs may be added if


78 THE INVALID'S OWN BCOK.
allowed. Boil or bake it ; if the latter, butter
the dish.
ANOTHER, OR DUMPLING.
Make a light paste of a pint of milk, four
eggs, a pound of Suet, a little salt and nutmeg,
two teaspoonfuls of ginger powder, and some
flour; form it into dumplings, and roll them in
a little flour. Put them into a pan of boiling
water. Move them gently to prevent them
sticking. In rather more than half an hour
they are done.
CALFS FOOT PUDDING.
Mince some calf's feet fine, taking off the
brown and fat part. Slice a pound and a half
of suet without skin. Beat the yolks of six
eggs and four whites. Take the grated crumb
of half a penny roll, and a few chopped raisins;
add sugar, and as much milk as will moisten it.
Boil it nine hours, and serve with any simple
Sall00.


PUDDINGS. 79
MARROW PUDDING.
Take a pint of new milk boiled with cinna-
mon and lemon-peel, and a small pinch of salt,
quarter of a pound of beef marrow chopped
fine, some slices of citron and orange-peel,
grated nutmeg, and half a pound of sponge
cake, a little sugar, a glass of wine or brandy
and two eggs. Bake it ; or put the ingredients
into a dish without the eggs, and fill it up with
some of the plain custard named in this book,
and then bake it.
OMLET TRUFFLE. º
Take six eggs; whisk the whites and yolks
separately until they are in a strong froth ;
add to the yolks a spoonful of flour and a little
sugar, and any approved flavouring; then whisk
all well together. Butter a dish, and bake it
in a hot oven. Loosen it from the dish ; sift
sugar over it whilst in the oven. It should rise
very high.


84 THE INVALID'S OWN BOOK.
ANOTHER.
Boil some milk with the whites of a few
eggs, four whites to a pint ; add a very little
butter, and a little salt. Pour it upon toast
laid in the dish, or upon the crust of a loaf.
*
BEEF TEA.
Sprinkle with salt half a pound of rump
steak, cut into slices, put into a large jug or
basin, pour a pint of boiling water on it, and
cover it ; letting it stew for an hour on the
hob. Put it all together into a pan, and boil it
twenty minutes, and strain it. More water can
be added afterwards.
GRAIN SOUP WITHOUT MEAT.
Fry in dripping or butter some carrots, tur-
nips, and onions, cut in small pieces or dice.
Add water and rice. Boil all together until the
rice is quite tender, about an hour and a half.


BROTHS. 85
Add salt, pepper, and sweet herbs. Skim off
the fat. Add some toasted bread cut in dice.
FOWL TEA.
Cut the skin and all the fat both outside
and inside from a small fowl after you have
cut it up. Remove the liver, and the parts
which adhere to the backbone. Put it into
about a quart of water, with a pinch of salt,
and let it stew by the fire in a covered jug
from four to five hours, or more, and strain off
the broth.
WEAL TEA
Is much the same as beef tea, using the leanest
part of veal, and using a pound of meat to a
pint and a half of boiling water. Cut it into
pieces first. This is rather longer cooking
than beef tea. If the end part of the knuckle
is used, it will become jelly, and will keep
longer if tied down in a cool place, and can be
reduced, when used, to the taste of the invalid.


86 THE INVALID's own Book.
MUTTON TEA
Is made the same as beef tea. Cut a pound of
lean mutton into small pieces, and stew it in a
pint and a half of boiling water. Barley or rice
can be added, if approved.
CHICKEN BROTH.
Make this as directed for fowl tea, but add
rice or barley, or vermicelli, with celery and
parsley, or parsley-root. It is rendered more
nourishing by adding, whilst cold, the yolk of
an egg beat up in a little of the broth before it
is put into it.
A BROTH.
Put some lean beef, veal, and mutton
shank into a covered jug with as much water
as will cover them. Stew them by the side of
the fire or in the oven, until all is quite tender.
Add salt, and any herbs approved. Dilute to
the taste of the patient.


88 THE INVALID's OWN BOOK.
up, and add that. Then add some shank-bones
of mutton bruised, a few small onions, or one
large one, a few blades of mace, peppercorns,
and sweet herbs, and a piece of bread. Stew
until all the goodness of them is in the broth.
Skim it.
ANOTHER.
Put one pound of mutton, one of veal, and
two of beef, cut and beaten, into a covered
vessel with four or five quarts of water, with
sweet herbs, seasoning, and roots, and let it stew
till nearly half the quantity is consumed.
CALF'S FOOT BROTH.
Boil three calf's feet in a gallon of water to
half; when cold, take off the fat, and keep
the jelly for use. When you wish to make the
broth, take a cup-full, and add a little sugar, a
small quantity of wine, nutmeg, and salt, and,
if approved, a small quantity of sugar; stirring


BROTHS. 89
it quickly, but do not let it boil. A very little
butter and the yolk of an egg is an improve-
ment.
ANOTHER.
Boil two calf's feet, two ounces of veal, and
two of beef or mutton, in three quarts of water,
with seasoning, a little salt, and any herbs ap-
proved. Add a crust of bread, reduce it to
half, and, when cold, skim it.
PLAIN MUTTON BROTH, WITHOUT
VEGETABLES.
Break the bones of a pound and a half of
neck of mutton, and boil it in three pints of
water, with a little salt, and a few peppercorns,
if allowed. When cold, skim off the fat.
ANOTHER, MORE SAVOURY.
Break the bones of a pound of neck of mut-
ton, and put it into a covered pan with some


BROTHS. 91
ANOTHER, WITH SEMOLINE.
Make this in the same manner as the pre-
ceding.
ANOTHER, WITH ARROW-ROOT.
Mix the arrow-root in a little cold broth, and
add it to rest whilst boiling.
SOUP (DR. JEPHSON).
Cut into pieces a pound of lean veal, the
same of beef, with as much water as will cover
them, and put it into an earthen jar. Tie it
down, and simmer it in a pan of water for
twenty-four hours. Add salt.
ESSENCE OF MEAT, OR GLAIZE.
Put two pounds of meat, of any kind of bird
or animal, into a bottle with neck sufficiently
wide to admit it, and put it into a pan of water


94 THE INVALID's own Book.
reduced to one. Let half an ounce of nutmeg,
and the same of any other spice, stew in it.
Strain it; take a cup of the broth three times
in the day.
WEAL SOUP, OR JELLY (DR. JEPHSON)
Slice a pound of lean veal very thin ; put it
into a covered vessel, with layers of sliced
turnip, alternately meat and turnip. Add one
teacupful of water and a little salt ; place it in
a pan of water, and simmer it three or four
hours, or do it in the oven. When cold it will
be a jelly, and may be taken in that way, or
warmed into soup.
It is very nutritious.
FOWL IN JELLY OR SOUP.
Skin and cut in pieces an old fowl; break
the bones; put it into an earthen pan with a
cup of water, and simmer it some hours, either
in the oven, or in a pan of water. Add salt


96 THE INVALID'S OWN BOOK.
pieces. Bread and vegetables may be added.
The hard meat is best strained out, and the
cow-heel left in to be eaten.
ASPIC JELLY.
Boil in vinegar a handful of tarragon and
chervil. When it tastes sufficiently strong, add
some jelly of white meat or poultry reduced.
Season it to the taste, and clarify it.
When you have made the aspic to your
taste, add the whites of four or five eggs
whisked light. Stir them on the fire con-
stantly in the boiling aspic. When it becomes
white it is near boiling; cover it and set it by
the side of the fire or on a stove. When it is
quite clear, strain it through a jelly-bag with
sweet jelly. If you wish it as jelly, and you
do not find it when cold sufficiently stiff to turn
out of a mould, add more calf's foot stock.


BROTHS. 97
SIPPETS.
When the stomach cannot bear meat, toast
some slices of bread, lay them on a hot plate,
and pour hot meat gravy upon them. Add
salt to the taste.
MARROW TOAST.
Boiled marrow spread upon toast with a
little salt added. This has never been known
to fail in allaying vomiting proceeding from
irritation after an emetic, or from other causes.
And the effect is the same upon animals of the
dog and cat species—only given without the
toast ; but melted and poured down the throat
when just warm, in the quantity of about half
a tea-spoonful.
SAWOURY RICE.
Boil rice very light, as directed, and add
some good meat gravy, warming all together.
Add salt, and serve it hot,
5


98 THE INVALID'S OWN BOOK.
SAVOURY MACCARONI.
Boil maccaroni as directed, and add gravy
the same as you would do to the savoury
rice.
FOWL PANADA.
Pound the meat of a fowl that has been
boiled, but not quite done enough, in a mortar
until it is in a fine paste. Add a little of the
water in which it was boiled ; flavour with
lemon, salt, and nutmeg, or other spice ; and
boil it a few minutes.
CALFS-FOOT BAKED.
Put two calf's feet into the oven with two
pints of water, and the same quantity of new
milk in a jar ; &over it close, and bake it till
quite soft. This is very easy of digestion.
l


FISH. 99
FIS H.
whitings BoILED.
PUT your whitings into a pan or fish-kettle
of boiling water, holding about two quarts,
with an ounce of salt in it. Simmer them
gently for ten minutes. When they are cooked
sufficiently, they leave the bones easily.
WHITINGS BROILED.
When you have cleaned your whitings,
dredge them lightly with flour; also the grid-
iron. Broil them on a clear fire ; not near
enough to discolour them. Turn them three
or four times. They feel firm when sufficiently
broiled. Large fish take about a quarter of an
hour or twenty minutes. Sprinkle a little salt


100 THE INVALID'S OWN BOOK.
upon them. Serve with melted butter, and a
little mustard, if allowed, rubbed into it.
WHITINGS, ANOTHER WAY.
Melt a small quantity of butter in a frying-
pan. Flour lightly your whitings, and cook
them gently in it, until they are sufficiently
done. Sprinkle a little salt over them : do
not let them be greasy.
WHITINGS, WITH CRUMBS.
Dredge the whitings lightly with flour,
then egg them with a brush, and dip them into
grated bread. Fry them lightly in a butter
previously melted in the frying-pan, or in salad
oil.
SOLES OR FLOUNDERS IN CUTLETS.
These may be done in any of the preceding
ways ; but they require rather longer time to
cook.


FISH. 101
SMELTS OR SPARLINGS.
Take a few large smelts, throw them into a
stew-pan with a pinch of sugar, and the same of
salt, with a little parsley-root or parsley. Keep
them covered, and simmer them from five to
ten minutes, according to the size of the smelts.
The water in which they were boiled may be
served with them. It should not be more than
half a pint in quantity.
SMELTS OR SPARLINGS, ANOTHER WAY.
Mix, in a small quantity of cold water or
broth, a little prepared potato-flour or arrow-
root, and proceed as above. It makes a good
sauce, or broth to the fish.
SMELTS OR SPARLINGS BROILED.
Dredge them lightly with flour, and broil
them on a gridiron over a slow fire. Sprinkle
them with salt, and serve with fried parsley.


106 THE INVALID's own Book.
ANOTHER WAY.
Boil them first, and then dry them, and
broil them on a gridiron a light brown.
TRIPE.
Boil some tripe and onions in two different
waters, then boil both together until the tripe
is very soft and tender. Eat it with salt, pep-
per, and melted butter.
TRIPE, ANOTHER WAY.
Boil it tender; grate some bread, and sprinkle
it with crumbs and yolk of egg, and broil it a
light brown. Season it to the taste.
TRIPE, WITH ONION SAUCE.
Boil it, and serve it with onion sauce. …


MEATS. 109
PIGEONS BROILED.
Cut them open, and broil them lightly, or
dip them in grated crumbs and egg before boil-
ing. Chopped herbs may be added.
CHICKEN ROASTED.
After having drawn and trussed neatly your
chicken, set it before a clear fire, and let it roast
five or six minutes. Then with a little butter
in a spoon rub the chicken all over. The
fire must not be too brisk, as it should not
colour it more than a light yellow. In about
a quarter of an hour a light smoke will rise
from it, which shows it is done enough ; but if
you are not quite sure, press it lightly with
your finger and thumb, and if it feels solid you
may remove it from the fire.
POTTED FOWL.
Take with a fork all the meat off cold roast-
ed or boiled fowl; put it into a stewpan; then


110 THE INVALID'S OWN BOOK.
in another pan put all the bones beaten small
into a half a pint of water, some seasoning,
parsley, and a little onion, if approved. When
the liquor is half reduced, strain it, and add it
to the meat, with a little flour and butter
rubbed together, a little salt, and a pinch of
sugar. Boil it two minutes. If it is too thick,
add more water or thin broth.
FOWL BOILED.
Put the fowl into a pan with a pinch of salt,
a quart of water, an ounce and a half of butter,
and simmer it a quarter of an hour if a small
bird, and longer if it is a large one. If you
add vegetables, you will have a nice nourishing
broth, besides the fowl; and you can add to it
rice, barley, or vermicelli, whichever is the most
approved.
BEEF STEWED. º
*
-*
Put a few pounds of beef into a stewpan
with a quart of water; put it on the fire, and


MEATS. 111
skim it as it boils; add some onion, turnip,
carrot, and celery cut into small pieces. Stew
it about two hours and a quarter, until the
liquor is reduced to less than half. Serve the
meat out on a dish, the soup in a basin. Be
particular about skimming the fat clean off.
LAMB-CHOPS OR CUTLETS
May be cooked in the same manner; but
little more than half the time is required to
cook them.
LAMB's FEET
Are highly nutritive when properly cooked.
Let them be well cleaned, and soaked for a
quarter of an hour in boiling water; after
which the principal bone will draw out readily.
Put two into a stewpan with a pint of water,
with a little flour rubbed into it, and a large
pinch of salt. When on the fire stir them
frequently, till they boil; add celery and


112 THE INVALID'S OWN BOOK.
parsley, and a little onion, and some pepper-
corns; and boil them slowly until they are
quite tender. Serve them, after they are
strained from the liquor, with melted butter or
a plain white Sauce.
CALF'S FEET
May be dressed in the same way, but, being
larger and more tough, they require more
boiling in double the quantity of water or broth.
They must be as soft as possible.
PIG'S FEET.
After they are well cleaned, soak them for
some hours. Boil them till quite tender, and
afterwards boil them again in water with salt
and vinegar. Dry them, and serve them in a
cloth on a dish. The best sauce is melted but-
ter, with a little sugar and vinegar in it.
º
*
º
*
º


116 THE INVALID'S OWN BOOK.
P A S T R Y.
RICE PASTE FOR SAWOURY DISHES.
WASH well some rice in several waters; then
put it into a covered pan to simmer slowly,
with water or milk, or milk only. Add salt;
and when it is quite Soft, mix an egg with it.
Make as it were a wall round a dish, and place
the meat inside.
RICE PASTE FOR SWEETS.
Boil in a small quantity of water a quarter
of a pound of ground rice. Strain it, and beat
it in a mortar quite fine with one egg well
beaten, half an ounce of butter, and a pinch of
Salt. Mould the paste as for tarts, º
*
2
_*
.*
Af


PASTRY. 117
*-
POTATO PASTE.
Pound boiled potatoes very fine, and add
sufficient milk or butter to make them into a
paste with an egg. Keep the paste-board and
roller floured to prevent it sticking; roll it to
the thickness required, and bake it.
BREAD CRUST.
Scrape the inside out of a penny roll. Soak
it in milk, if intended to fill with sweets; if
for savouries, in gravy: for the former sprin-
kle with sugar ; for the latter salt. Use a
few grated crumbs and eggs for either, and
bake it.
GENEVESE PASTE.
Take the same weight in unbroken eggs of
º themselves, flour, sugar, and butter. Beat the
butter to a cream. Add the ingredients, with
rasped and grated lemon-peel, and a glass of


118 THE INVALID's own Book.
brandy to keep it from rising. A pinch of salt
is an improvement. Butter the tins slightly
before you bake.
PLAIN SHORT CRUST.
Ten ounces of fine flour rubbed in four
ounces of flour, one egg, and an ounce of sugar
in fine powder.


BREADS. 119
*
BREADS, &c.
BREAD (ENGLISH).
AFTER sifting a peck of flour into a trough,
make a hole in the centre. Strain a pint of
yeast through a hair sieve, mixed with a pint
of water just warm. Stir into the yeast and
water a small quantity of the flour, leaving it
in the hole in the centre of the rest to prove if
it will rise. Set it in a warm place for an
hour, when you will see the effect. After-
wards, mix the whole with two quarts of luke-
warm water, and a pinch of salt ; and after you
have kneaded it to a proper thickness, try it
again in an hour after. Then knead it again,
and bake it in a brisk oven. A brick oven is
the best.


120 THE INVALID'S OWN BOOK.
BREAD (FRENCH).
Commence as for English bread ; but use
milk instead of water with the yeast. When
you have proved that it will rise, add two
quarts of milk just warm, half a pound of
butter a little salt, and an ounce of sifted loaf
sugar. Knead all together well, in an hour
prove it again, to be sure of its rising. Make
the dough into rolls, about the size of a brick;
lay them in a warm place for about half an hour,
and then bake them in a brisk oven.
BREAD APPLE (SWISS).
Rub into two pounds of flour some boiled
apples that have been rubbed through a sieve.
Do it whilst they are warm. Add the usual
quantity of yeast, with very little water for this .
kind of bread. A
A
*


122 THE INVALID's OWN Book.
CRACKNELS.
Mix half a pound of best flour with half a
pound of sifted sugar, a quarter of a pound of
fresh butter, two table-spoonfuls of rose water,
a little salt and rice, eggs well beaten. Mix
all together well for twenty minutes. Roll and
cut it into shapes. Rub a baking sheet with
butter, and put them on, washing them over
with white of egg.
WAFERS.
Beat for twenty minutes a table-spoonful of
orange-flower water, and a table-spoonful of
flour, and some sugar. Heat the wafer tongs
quite hot, pour in the mixture, and bake them
over a slow fire, and roll them up. Place them
in a dry warm place.
-**
SPONGE CARIES. ... "
- - A
Take the weight of nine eggs in finely pow-
dered sugar, and the weight of eight in flour.
- .*
:


BISCUITS. 127
thin, and cut it into round biscuits. Bake
them five or six minutes.
CRISP PLAIN BISCUITS,
Knead well into a stiff paste a pound of
flour, the yolk of an egg, and some milk; add
a very little salt. When it is all quite smooth,
cut it into biscuits. Bake them in a slow oven
until they are crisp.
TEA BISCUITS.
Rub six ounces of butter into a pound of
flour; add a little salt, and three large spoon-
fuls of yeast, with as much milk as will make
the paste. Prick the biscuits, which are gene-
rally cut into long squares.
*
** ANOTHER, KIND.
*
* Melt in warm milk a sufficient quantity of
butter to make seven pounds of flour into a


130 THE INVALID'S OWN Book.
a sieve or cullender, a pinch of salt, and as
much butter as will enable you to roll the
paste out into rounds the size of a large saucer;
and bake in a brisk oven.
PATIENCE BISCUITS.
Whip the whites of six eggs; add eight
ounces of powdered sugar, and ten ounces of
flour, and a lemon-peel rasped. Mix all with
a wooden spoon. Slightly wax some baking
sheets, and drop on the mixture in drops the
size of a shilling when the tins are quite hot.
Bake them in a brisk oven.
RUSKS, OR TOPS AND BOTTOMS.
To two eggs beaten add a pint of yeast and
a little milk. Sift four pounds of flour, and
set the paste to rise. Boil half a pound of
butter in some milk, sufficient to make the 2
dough stiff. Let it remain in the kneading
trough till well risen. Knead it into loaves
;
-*


BISCUITS. 131
the size of small teacups, and bake them flat in
a moderate oven. When nearly done, separate
the tops from the bottoms; dry them in the
oven a nice color till crisp.
BAKED CRUSTS.
Pull into pieces the crumb of a new loaf.
Put them in a baking plate, and set them in a
moderate oven till crisp.


syRUPS. 133
SYRUP OF ORANGE FLOWERS.
Make a rich syrup with orange-flowers in
the same way. This is better clarified.
SYRUP OF SAFFRON.
Unravel half an ounce of English saffron,
and put it into a pint of water or very light
wine. Cover it, and let it stand near a fire, to
be very hot, without boiling, for twelve hours.
Strain off the liquor, and boil it with three
pounds of loaf sugar until it is a rich syrup,
keeping it well skimmed. When cold, bottle
and cork it tight.
SYRUP OF LEMONS.
Make a rich syrup with sugar and water;
add the juice and rind of lemons to the taste
whilst simmering ; keep it skimmed. Bottle
and cork it. It is better made fresh. It must
be strained.


136 THE INVALID'S OWN BOOK.
CYDER. CUP.
Cut the rind of a lemon very thin ; put it
into a teacupful of boiling water ; add a few
lumps of sugar, a pint of Sherry or Madeira, a
pint of Malaga, two bottles of cyder. Flavour
with borage.
CLARET CUP.
One bottle of light claret, one glass of
brandy, one lemon peeled thin, half a pint of
water, and sugar to the taste. Flavour with
borage.
MILK PUNCH.
Steep the rinds of eighteen lemons in a quart
of rum three days, close covered. Add three
more quarts of rum, with the juice of the .
lemons, five quarts of water, five pounds of
sugar. To these add two quarts of boiling
milk. Let the whole stand two hours, closely


CORDIALS. 137
covered. Strain it through a jelly bag, and
bottle it for use. Add a few bitter almonds.
RUM PUNCH (DUTCH RECIPE).
One sour (Lemon).
Two sweet (Sugar).
Four strong (Rum).
Eight weak (Water).
EGG WINE.
Add three table-spoonfuls of cold water to
three eggs beaten. Put into a pan on the fire
a glass and a half of water, with some sugar
and nutmeg, and when it boils pour it very
slowly by degrees upon the eggs, stirring it
briskly. Set it on the fire again for a minute,
or a minute and a half, stirring it; but it must
not boil. Take it off, and pour it from one
vessel to another to froth it. Serve it in glasses,
with dry toast hot.


140 THE INVALID'S OWN BOOK.
CACTUS VULGARIS,
A native of the tropics, called there prickly
pear.
CAR AWAY SEEDS
Are the seeds of the plant Carum carui, named
from Caria, a province in Asia, where the
plant is most abundant. It will grow in
England. Dill-water is distilled from these
seeds.
CARDAMOM SEEDS
Are the seeds of the Alpinia Cardamomum.
Small quantities they are a good stomachic.
CASSAVA
Is the same plant that produces tapioca. The
root is washed, beaten, and care taken to ex-º
tract every particle of the natural juice, which
is highly poisonous until it has been subjected


INGREDIENTS. 141
to heat. The root is then pounded between
rough boards by the natives, of whom it is the
chief article of food.
CINNAMON (LAURUS CINNAMOMUM).
This tree is a native of tropical climates,
and is much cultivated for the sake of its bark,
which is the part used for cooking, &c. The
greatest portion comes from the island of Cey-
lon, where, between Negambo and Matura, there
are extensive plantations.
GINGER (ZINGIBER)
Is the dried roots of the above plant, a native
of tropical climates.
GUM ARABIC (ARABICUM),
So called from being supposed to come from
* *Arabia, when the greatest quantities come from
Africa. It is the gum which exudes from the
Acacia vera.


INGREDIENTS. 143
SAGO (CYCAS CIRCINALIS)
Is the produce of the sago palm tree of the
tropics. It grows underneath the leaves upon
the bark. It is supposed by some to be the
hardened gum of the tree; but it is always
found in the same granular form in which it is
imported to this country.
SEMOLINA
Is made from the finest wheat flour.
SUGAR (SACCHARUM).
The sugar in general use is chiefly extracted
from the sugar-cane, a plant native of the West
Indies, but now introduced into other tropical
climates. Sugar is also made from the extracted
juice of beet-root, mangel wurzel, some species
of palms, and from the maple tree. Each kind
will form white or lump sugar after being sub-
jected to the necessary process.


ae