Half fill the teapot with thoroughly boiling water; let it stand two minutes to heat the teapot; pour it away. Have the tea ready to put in immediately; add the boiling water (freshly boiled) ; let it stand from five to ten minutes ; or if the water is hard, from ten to fifteen minutes. If tea has to be kept, it should be poured oft' from the leaves, as a bitter and hurtful flavour is drawn out when the leaves are long soaked. The teapot should be well dried before it is set aside, and left with the lid open. Tea is an exhilarating and refreshing stimulant when properly prepared and taken in moderation. When it is long cooked or taken in excess it injures the nervous system and the digestion. Coffee. — Proportions: x pint boiling water to 2 heaped dessert spoonfuls of coffee. Four some boiling water into a jug with a cover ; let it stand a few minutes till the jug is thoroughly hot; pour away the water. Put the coffee into the jug, add the pint of boiling water, stir with a spoon and let the jug stand in a hot place for about five minutes, then pour through a flannel bag or into a well heated coffee pot with strainer. In serving coffee, half fill the <cup with coffee and fill up with hot scalded milk. Coffee, another way. — Proportions: r y2 oz. coffee to 1 pint cold water. Put the coffee and water into a clean pan or coffee- pot on the fire ; stir while it comes to the boil ; when boiling add a tablespoonful (to the pint) of cold water; drinks. 137 boil up again ; add one tablespoonful of cold water and boil up once more. Draw the pot to the side ot the fire 3 let it stand at least ten minutes to allow the grounds to sink and the liquid to become clear. Pour off carefully, or strain through a piece of muslin. Half fill the cup with coffee and fill up with hot scalded milk. Cocoa.. — Proportions : 2 teaspoonfuls of cocoa to a teacupful of boiling water. Break the cocoa with a spoonful of cold water 5 stir into it gradually the boiling water. It is a great im- provement to boil cocoa for three minutes. Cocoa is very nutritious. Cocoa Nibs. — Proportions: 2 oz. cocoa nibs to 3 pints cold water. Bruise the nibs slightly ; put them into an iron pan with the water; bring slowly to the boil; simmer very slowly for about four to six hours with the lid on, stirring occasionally; the three, pints will then be reduced to two. Strain off the liquid into a basin ; let it stand till cold; then carefully remove all the fat floating on the top. This preparation may be taken either hot or cold. Oatmeal Drink. — Proportions : 1 oz. oatmeal to 1 quart milk ; 1 dessert spoonful sugar. Break the oatmeal with a little cold milk ; stir in the rest of the milk gradually; put into a pan on the fire ; stir while coming to the boil. Simmer for a quarter of an hour; strain the mixture through a piece of muslin ; add the sugar ; serve hot or cold. Oatmeal and Water. — Proportions: 1 oz. oat- meal to 3 pints cold water ; 1 oz. brown sugar. Break the oatmeal✪ Oatmeal with a little cold water ; stir in gradually the rest of the water; place in a pan on the fire ; bring to the boil and simmer from a quarter to 138 SICK-ROOM COOKERY. half an hour ; add the sugar. Serve hot or cold ; stir up before drinking. XXV.— SICK-ROOM COOKERY. Three things must be specially attended to in invalids’ food : — 1. Every article used in cooking and serving must be perfectly clean.

AI-modernized reading of the original text

Half fill the teapot with thoroughly boiling water; let it stand two minutes to heat the teapot; pour it away. Have the tea ready to put in immediately; add the boiling water (freshly boiled) ; let it stand from five to ten minutes ; or if the water is hard, from ten to fifteen minutes. If tea has to be kept, it should be poured oft' from the leaves, as a bitter and hurtful flavour is drawn out when the leaves are long soaked. The teapot should be well dried before it is set aside, and left with the lid open. Tea is an exhilarating and refreshing stimulant when properly prepared and taken in moderation. When it is long cooked or taken in excess it injures the nervous system and the digestion. Coffee. — Proportions: x pint boiling water to 2 heaped dessert spoonfuls of coffee. Four some boiling water into a jug with a cover ; let it stand a few minutes till the jug is thoroughly hot; pour away the water. Put the coffee into the jug, add the pint of boiling water, stir with a spoon and let the jug stand in a hot place for about five minutes, then pour through a flannel bag or into a well heated coffee pot with strainer. In serving coffee, half fill the <cup with coffee and fill up with hot scalded milk. Coffee, another way. — Proportions: r y2 oz. coffee to 1 pint cold water. Put the coffee and water into a clean pan or coffeepot on the fire ; stir while it comes to the boil ; when boiling add a tablespoonful (to the pint) of cold water; drinks. boil up again ; add one tablespoonful of cold water and boil up once more. Draw the pot to the side ot the fire 3 let it stand at least ten minutes to allow the grounds to sink and the liquid to become clear. Pour off carefully, or strain through a piece of muslin. Half fill the cup with coffee and fill up with hot scalded milk. Cocoa.. — Proportions : 2 teaspoonfuls of cocoa to a teacupful of boiling water. Break the cocoa with a spoonful of cold water; stir into it gradually the boiling water. It is a great improvement to boil cocoa for three minutes. Cocoa is very nutritious. Cocoa Nibs. — Proportions: 2 oz. cocoa nibs to 3 pints cold water. Bruise the nibs slightly ; put them into an iron pan with the water; bring slowly to the boil; simmer very slowly for about four to six hours with the lid on, stirring occasionally; the three, pints will then be reduced to two. Strain off the liquid into a basin ; let it stand till cold; then carefully remove all the fat floating on the top. This preparation may be taken either hot or cold. Oatmeal Drink. — Proportions : 1 oz. oatmeal to 1 quart milk ; 1 dessert spoonful sugar. Break the oatmeal with a little cold milk ; stir in the rest of the milk gradually; put into a pan on the fire ; stir while coming to the boil. Simmer for a quarter of an hour; strain the mixture through a piece of muslin ; add the sugar ; serve hot or cold. Oatmeal and Water. — Proportions: 1 oz. oatmeal to 3 pints cold water ; 1 oz. brown sugar. Break the oatmeal with a little cold water ; stir in gradually the rest of the water; place in a pan on the fire ; bring to the boil and simmer from a quarter to half an hour ; add the sugar. Serve hot or cold ; stir up before drinking. Three things must be specially attended to in invalids’ food : — 1. Every article used in cooking and serving must be perfectly clean.

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Oatmeal

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