Middle class cookery book

Stir bread crumbs into boiling water, place tbe basin over a pan of boiling water to keep hot, and let it stand until the bread is swollen. Spread as before, and smear the surface with salad oil, as bread quickly dries and hardens, and then is apt to injure the skin. Mustard Poultice Cut a piece of rag or brown paper to a shape suit- able to the part which is to be poulticed, letting it be half an inch larger all round than the poultice itself. Mix a little mustard with cold water, as though it were to be used at table. Spread the mixture thinly on the rag or browm paper, and cover it with a bit of washed (not new) muslin. Turn over the dry edges upon the muslin. The time for keeping a mustard poultice on, varies considerably. Some patients can bear them for twenty minutes, some for only five ; different parts of the body vary also in sensitiveness. Usually the poultice should be removed when the skin is reddened ; it should never remain long enough to raise a blister. After removing it, a little flour or powdered starch may be dredged over the part, and a piece of cotton wool lightly tied over. Oatmeal made into a thick porridge forms a good poultice. So do mashed and boiled Carrots (roots), which have an antiseptic action, and are therefore useful for sores. In some cases where an antiseptic poultice is required, Yeast may be mixed with linseed, in the proportion of two ounces of yeast to four ounces of linseed. The risk of chill in changing, as well as by the gradual cooling of poultices, is so grave, that their use is dis- 198 MIDDLE CLASS COOKERY BOOK PART II couraged by the medical profession. In lieu of them, cotton wool is used in such cases as bronchitis, where perspiration is to be excited over a large surface. A large sheet folded fourfold (the shiny side towards the skin) is placed over the chest, and another over the back. These may be tacked together on the shoulders. INDEX Adaptation of Food, 14-23 Ages, Food for different, 15 Albumen, 6 Alexandra Pudding, 159 Amber „ 162 American Jelly Cake, ITS Appetite, 1 Apple, Baked, 194 ,, Dumpling, 157 ,, Fritters, 16S ,, Pudding, 155 ,, Sauce, 129 ,, Shape, 171 „ Tart, 151 ,, Water, 193 Arrowroot, 195 „ Milk, 195 Artichokes, Jerusalem, 115 ,, Mashed, 115 Asparagus, 116 Aspic Jelly, 180 ,, of Chicken, 181 Au Gratin, Cauliflower, 193 „ Eggs, 92 Bacon, Digestibility of, 12 ,, and Tomatoes, 93 Baked Apple, 194 ,, and Filleted Haddock, 62 ,, and Stuffed Haddock, 63 ,, Fish, 60 „ Herrings, 63 ,, Meat, 36 ,, Potatoes, 112 ,, Rabbit, 87 „ Tomatoes, 123 Bakewell Pudding, 154 Baking — General Directions, 40 ,, Fish, 60 Balls for Exeter Stew, 71 „ Forcemeat, 81 ,, Potato, 122 Barley Water, 193 Baroness Pudding, 158 Basting Meat, 35 Batter, Fish fried in, 65 Beans, Broad, 120 ,, French, 119 „ ,, Scarlet Runners, 119 ,, ,, A l'Allemand, 119 ,, Haricot, Boiled, 120 ,, ,, with Hash, 120 ,, „ French Way, 120 ,, Puree, 58 ,, to Cleanse, 34 Bechamel Sauce, 108, 126 Beef, Boiled, 70 ,, Choice of, 28 ,, Kidney, 97 ,, Olives, 72, 108 ,, Roast, 69 ,, Rolled Ribs, 69 ,, Steak Pie, 74 „ ,, Pudding, 73 ,, Stewed, 70 „ ,, in Oven, 71 „ Tea, 22, 195 Beetroot, 115 ,, Salad, 143 Bermuda Shape, 170 Birds’ Nests, 93 Black leading, 25 Blanc-mange, 191 Boiled Beef, 70 ,, Calf’s Head, 83 ,, Fowl, 85 ,, Ham, 81 ,, Mutton, 78 ,, Pigeon, 189