Mrs. Lincoln's Boston cook book

Clean a small chicken. Disjoint and cut the meat into half-inch pieces. Remove all the fat. Break or pound the bones. Dip the feet into boiling water, and scald until the skin and nails will peel off. The feet contain gelatine, and when well cleaned maybe used for jelly. Cover the meat, feet, and bones with cold water ; heat very slowly, and simmer till the meat is tender. Strain, and when cool remove the fat. Season with salt, pepper, and lemon, and add the shell and white of one egg. Put it over the fire, and stir well until hot. Let it boil five minutes. Skim, and strain through a fine napkin. Pour it into small cups, and cool it if intended for jelly. When the patient can take it, small dice of the breast meat may be moulded in the jelly. Serve hot, without clearing, if intended for broth. Beef Jelly or Broth. Prepare the same as for Bouillon (page 131). If intended for jelly, clear it as directed for Clear Soup. Barley Water. 1 tablespoonful pearl barley. I lemon. 3 blocks sugar. 1 quart boiling water. Wash the barley in cold water, then pour off the water, and put the barley, sugar, and lemon into the boiling water, and let it stand covered and warm for three hours ; then strain it. Currant jelly or orange juice may be used instead of lemon. This is a valuable demulcent in colds, affections of the chest, hectic fever, strangury and other diseases of the bladder or urinary organs. The Boston Cook Book* Gum Water. 1 ounce clean gum arabic, and 1/2 ounce sugar, dissolved in 1 pint boiling water. 1 lemon (juice). When dissolved, add the lemon juice, and strain through a fine strainer. This is soothing in inflammation of the mucous membrane. Toast Water. — Toast one pint of vMte or brown bread crusts very brown, but be careful not to burn them ; add one pint of cold water; let it stand for one hour, then strain, and add cream and sugar to taste. The nourishment in the bread is easily absorbed when taken in this liquid form. Crust Coffee. — Pour one pint of boiling water over two slices of brown toast. Steep ten minutes, and strain. Add sugar and cream to taste. Corn Tea and Rice Coffee. — Brown one cup of dried sweet corn or rice. Pound or grind it fine. Add one pint of cold water, and steep it one hour. Strain, and serve with sugar and cream. These are pleasant and nourishing beverages. Slippery-Elm Tea. — Pour one cup of boiling water upon one teaspoonful of slippery-elm powder or a piece of the bark. When cool, strain and flavor with lemon juice and sugar. This is soothing in any inflammation of the mucous membrane. Pour boiling water on mashed cranberries, barberries,, or whortleberries. When cold, strain, and sweeten to taste. No. 2. — Stir a tablespoonful of an}- acid jelly or fruit syrup into one tumbler of ice water. No. 3. — Dissolve one tablespoonful of cream of tartar in one pint of water. Sweeten to taste. Apple Tea. — Roast two large sour apples, cover with boiling water ; when cool, pour off the water and strain. Add sugar to taste. Acid Fruit Drinks. The Boston Cook Book. Jelly and Ice. — With a large needle or pin, chip half a cup of ice into bits as large as a pea. Mix with it about the same quantity of lemon^ currant^ blackberry^ or barberry jelly. Very refreshing in fevers.