Middle class cookery book

Baked Apple 1 Baking Apple | 2 Dessertspoonfuls Water Wipe the apple with a coarse cloth ; put it in a baking tin or a dish (the latter is the better) with the CHAP. XVI POULTICES 195 water ; put it in tlie oven ; let it bake for an hour, or till quite soft. The time for cooking will depend on the size and kind of apple used. Arrowroot i oz. Arrowroot i Pint Boiling Water 1 Tablespoonful Cold Water | Teaspoonful Sugar Mix the arrowroot to a smooth paste with the cold water ; pour the boiling water on to it, boil for five minutes, stirring well all the time. Add a tablespoon- ful of brandy or wine. Arrowroot Milk Prepare as above, using boiling milk instead of water. Beef Tea 1 lb. Lean Beef | 1 Pint Water Pinch of Salt Take away all fat and skin from the beef ; cut it into small pieces ; put it into a covered jar with the salt and water ; place the jar in a pan of cold water ; put the pan on the fire to boil. Let it boil for two hours. Serve with toasted bread cut into dice. POULTICES Linseed poultices are best made of equal parts of linseed meal and crushed or ground linseed ; because the latter retains the oil, which is but scanty in the meal. Jf the poultice is made in the kitchen, have two plates made hot, and carry the poultice between them upstairs to the patient. A half cold poultice is useless ; and one too hot is dangerous. A useful test for the heat is to try the effect upon one’s own check before 196 MIDDLE CLASS COOKERY BOOK PART II applying it to the patient. To mix the poultice, have two basins made hot ; leave the hot water in one, and warm the spatula (or broad kuife) in it. Into the hot empty basin pour about the third of a pint of boiling water. Sprinkle the linseed in with one hand, and stir briskly with the spatula, until the mixture no longer permits the linseed to sink. Continue to stir or beat it for a minute, and then turn it out on a piece of linen (or tow previously flattened out). Spread it evenly with the spatula or broad knife, dipping the blade into the hot water, to enable it to spread the poultice evenly, about half an inch thick. Be careful to leave a margin of an inch all round the linen (or tow) ; and when the poultice is smoothly spread, turn up this edge all round. This keeps the loose bits from dropping out as the poultice dries, and thus prevents irritation to the patient. A little salad oil spread over the sur- face makes the poultice comfortable to the skin. Fold the poultice iu two (if properly made, it will not stick together), place it between the hot plates and carry it to the bedside. Care should be taken to prevent a chill when the poultices are changed ; and when they are discontinued, a piece of cotton wool should be placed over the tender moistened skin. Mustard and Linseed Poultice Mix two tablespoonfuls of mustard in the water before stirring in the linseed. Be very careful that all the mustard is perfectly mixed, and that there are no lumps. Charcoal and Linseed Poultice Use charcoal instead of mustard, as in foregoing recipe. When the poultice is ready, sprinkle a little charcoal on the surface before applying it to the patient onAP. xvi POULTICES 197 Bread Poultice