Cassell's dictionary of cookery

Various recipes for Invalid Cookery will be found in our pages under their respective headings ; but, for convenience sake, we have added to these remarks of Miss Nightingale a collection of recipes drawn, for the most part, from the " Medical Guide" of Dr. Reece and the well-known cookery-book of ilrs. Rundell : — A2}ple Water. — Cut two large apples into slices, and pour a quart of boiling water on them, or on roasted apples; strain in two or three hours, and sweeten slightly. Arrowroot Jelly. — Put into a saucepan half a pint of water, a glassful of sherry or a spoonful of brandy, grated nutmeg, and fine sugar ; boD. once up, then mix it by degrees into a dessert-spoonful of arrowroot previously rubbed smooth with two spoonfuls of cold water ; then, return the whole into the saucepan, stir and boil it three minutes. Arrowroot Pudding. — Take a table-spoonful of arrowroot and half a pint of milk, a table-spoonful of which add cold to the arrowroot, stirring it till it is well mixed, then boil the remainder of the half-pint of milk, sweeten to taste with loaf sugar, and while it is boiling hot, add it by degrees to the arrowroot, then boil the whole (stirring it all the time) tiU it becomes thickened, and have ready the yolks and whites of six eggs beaten together, which stir into it. Put all into a buttered basin, and cover with paper. Then steam it for half an hour. A pudding may be made in the same way, and baked in a dish with a light crust round, and flavoured with, any approved ingredient. Barley Gruel. — Wash four ounces of pearlbarley, boil it in two quarts of water with a stick of cinnamon till reduced to a quart; strain, and return it to the saucepan with sugar and three-quarters of a pint of port wine. Heat up, and iise as wanted. Barley Water. — Wash a handful of common barley, then simmer it gently in three pints of water with a bit of lemon-peel. This is less apt to nauseate than the pearl barley of the following recipe ; but the other is a very pleasant drink. Barley Water (another way). — Boil an ounce of pearl barley a few minutes to cleanse, then, put on it a quart of water ; simmer an hour ; when half done put into it a bit of fresh lemonpeel and one bit of sugar. If likely to be too thick, you may put another quarter of a pint of water. Beef, Mutton, and Veal Broth. — Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan with five quarts of water ; simmer to three quarts ; and clear from the fat when cold. Add one onion if approved. Soup and broth made of different kinds of meats are more supporting as well as better flavoured. To remove the fat, take it off when cold as clean as possible ; and if there be still any remaining, lay a bit of clean blotting-paper or cap-paper on the broth when in the basin, and it will take up every particle. Beef Tea. — Cut in small pieces two pounds weight of fresh lean beef; add three pints of cold water ; when on the eve of boiling, carefully remove the scum ; the moment it bods add a pint of cold water ; then let it boil up SIC (875) SIC