FOOD FOR THE SICK. 173
SOFT TOAST.
Toast well, but not too brown, a couple of thin slices of bread; put them on a warm plate
and pour over boiling water; cover quickly with another plate of the same size, and drain
the water off; remove the upper plate, butter the toast, put it in the oven one minute, and
then cover again with a hot plate and serve at once.
THICKENED MILK.
With a little milk, mix smooth a tablespoon of flour and a pinch of salt. Pour upon it
a quart of boiling milk, and when it is thoroughly amalgamated put all back into the
saucepan, and boil up once, being careful not to burn, and stirring all the time, to keep it
perfectly smooth and free from lumps. Serve with slices of dry toast. It is excellent for
diarrhoea, and becomes a specific by scorching the flour before mixing with the milk.
CHICKEN JELLY.
Half a raw chicken, pounded with a mallet, bones and meat together, plenty of cold
water to cover it well, about a quart. Heat slowly in a covered vessel, and let it simmer
until the meat is in white rags and the liquid reduced one-half. Strain and press, first
through a colander, then through a coarse cloth. Salt to taste, and pepper if you think
best; return to the fire, and simmer five minutes longer. Skim when cool. Give to the
patient cold — just from the ice — with unleavened wafers. Keep on the ice. You can
make into sandwiches by putting the jelly between thin slices of bread spread lightly with
butter.
INDIAN MEAL GRUEL.
One tablespoon of fine ✪ Egg-Nogg Indian or oat-meal, mix smooth with cold water and a saltspoon
of salt; pour upon this a pint of boiling water and turn into a saucepan to boil gently for
half an hour; thin it with boiling water if it thickens too much, and stir frequently; when
it is done, a tablespoon of cream or a little new milk may be put in to cool it after strain-
ing, but if the patient's stomach is weak it is best without either. Some persons like it
sweetened and a little nutmeg added, but to many it is more palatable plain.
MILK PORRIDGE
Two cups best oat-meal, two cups water, two cups milk. Soak the oat-meal over night
in the water; strain in the morning, and boil the water half an hour. Put in the milk
with a little salt✪ Milk Porridge, boil up well and serve. Eat warm, with or without powdered sugar.
ICE IN THE SICK ROOM.
Cut a piece of flannel about nine inches square, and secure it by ligature round the mouth of an ordinary tum-
bler, so as to leave a cup-shaped depression of flannel within the tumbler to about half its depth. In the flannel
cup so formed ice may be preserved many hours — all the longer if a piece of flannel from four to five inches
square be used as a loose cover to the ice cup. Cheap flannel with comparatively open meshes, is preferable,
as the water easily drains through it, and the ice is thus kept quite dry.
174 HOME DISSERTATIONS.
SCOTCH BROTH.
Page 155 · 7 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
[illustration: FOOD FOR THE SICK. 173]
SOFT TOAST.
Toast well, but not too brown, a couple of thin slices of bread; put them on a warm plate and pour over boiling water; cover quickly with another plate of the same size, and drain the water off; remove the upper plate, butter the toast, put it in the oven one minute, and then cover again with a hot plate and serve at once.
THICKENED MILK.
With a little milk, mix smooth a tablespoon of flour and a pinch of salt. Pour upon it a quart of boiling milk, and when it is thoroughly amalgamated put all back into the saucepan, and boil up once, being careful not to burn, and stirring all the time, to keep it perfectly smooth and free from lumps. Serve with slices of dry toast. It is excellent for diarrhoea, and becomes a specific by scorching the flour before mixing with the milk.
CHICKEN JELLY.
Half a raw chicken, pounded with a mallet, bones and meat together, plenty of cold water to cover it well, about a quart. Heat slowly in a covered vessel, and let it simmer until the meat is in white rags and the liquid reduced one-half. Strain and press, first through a colander, then through a coarse cloth. Salt to taste, and pepper if you think best; return to the fire, and simmer five minutes longer. Skim when cool. Give to the patient cold — just from the ice — with unleavened wafers. Keep on the ice. You can make into sandwiches by putting the jelly between thin slices of bread spread lightly with butter.
INDIAN MEAL GRUEL.
One tablespoon of fine Indian or oat-meal, mix smooth with cold water and a saltspoon of salt; pour upon this a pint of boiling water and turn into a saucepan to boil gently for half an hour; thin it with boiling water if it thickens too much, and stir frequently; when it is done, a tablespoon of cream or a little new milk may be put in to cool it after straining, but if the patient's stomach is weak it is best without either. Some persons like it sweetened and a little nutmeg added, but to many it is more palatable plain.
MILK PORRIDGE
Two cups best oat-meal, two cups water, two cups milk. Soak the oat-meal over night in the water; strain in the morning, and boil the water half an hour. Put in the milk with a little salt, boil up well and serve. Eat warm, with or without powdered sugar.
ICE IN THE SICK ROOM.
Cut a piece of flannel about nine inches square, and secure it by ligature round the mouth of an ordinary tumbler, so as to leave a cup-shaped depression of flannel within the tumbler to about half its depth. In the flannel cup so formed ice may be preserved many hours — all the longer if a piece of flannel from four to five inches square be used as a loose cover to the ice cup. Cheap flannel with comparatively open meshes, is preferable, as the water easily drains through it, and the ice is thus kept quite dry.
SCOTCH BROTH.
Records on this page
Egg-NoggSoft ToastThickened MilkScotch BrothChicken JellyIndian Meal GruelMilk Porridge