The complete Indian housekeeper & cook

4. Barley Water. — Two ounces pearl barley boiled for half-an-hour in one quart of water. Strain. If acids are inadmissible, it may be made palatable with lemon essence. o. Raw Meat Sandwiches. — Take a slice of fresh raw beef and scrape it to a pulp with a knife ; season with pepper and salt ; add to each two tablespoons of pulp one of Devonshire cream, and use to make very thin sandwiches. б. Champagne Jelly. — Dissolve four ounces-weight of pure gelatine in half a teacup of champagne, by placing the cup in hot water and stirring the gelatine ; add another half cup of champagne, and ice. Most useful in excessive vomiting. 7. Convalescent Quenelles. — Pound half the white meat of a young chicken and rub through a sieve. Add enough milk to make it the consistency of a custard, and if allowed, one tablespoon whipped cream. Flavour with salt only, and steam in a teacup for half-an-hour. Break down the bones and other meat of the chicken, make into half a teacup of strong tea, and pour round. 8. Savoury Custard. — A teacup of strong beef-tea, half a teaspoon cornflour, the yolk of one egg. Boil the beef-tea and cornflour well, stir in the egg with a seasoning of salt, and steam for a quarter of an hour in a buttered mould. Should be quite firm. 9. Barley Custard. — As above, only boiling one dessert spoon of barley with the beef or chicken tea for an hour, then adding the egg. 10. Brandy Mixture.— Four tablespoons of brandy and four of water. One full dessertspoon of sugar, and the yolk of two eggs. Beat yolk and sugar, then add the brandy and water. Stimulant and restorative in two tablespoon doses. 11. One Egg Pudding.— Half a teacup bread-crumbs, Three-quarter teacup boiling milk, one egg. Pour the milk over the bread-crumbs, and heat with a fork ; add the yolk well beaten, and half a teaspoonful of sugar. Steam in a buttered teacup, with oiled paper tied over it. Serve with a little lemon syrup. Housekeeper and Cook 187 12. Linseed Tea. — One ounce whole linseed, one ounce white sugar, lialf ounce malathi, or real liquorice, four tablespoons or less lemon-juice. Pour over one quart boiling water and macerate for three hours. Strain, and use as barley water. In India the bhindi or lady’s finger may be used as a demulcent drink, or the isphagul seeds. 13. Beef Tea. — 1 pound finely minced beef, 1 pint water, Boil hard for half-an-hour. Strain. Pound the meat in a mortar, add the fluid, and rub through a very fine hair sieve. 14. Soup, when the Digestion is poor. — Add half a teaspoon of curry powder to half-pint strong chicken soup. Boil, strain. Should be quite clear. 15. Castor Oil Emulsion. — Castor oil is often a difficulty. The following is at least better than most methods of taking it : Beat the oil up with the yolk of an egg, add a teaspoon of ginger cordial and a claret glass of hot water. Put into a bottle and shake violently ; drink at once. Or put plain water with a good deal of salt, and three drops tabasco sauce. 16. Mustard Plasters. — Are best spread on paper and the edges folded in to the depth of half an inch. Soften with flour and linseed, and strengthen with ginger and red pepper.