Toast slightly a piece of bread✪ Toast Water, and add to it boiling water; if pre
ferred, sweeten. It may be flavored with lemon or orange peel. R. DeL.
508 SICK AND CONVALESCENT,
FLAXSEED TEA.
Take one ounce of flaxseed and a little pounded licorice root and pour
on a pint of boiling water✪ Flaxseed Tea; place the vessel near a fire for four hours;
strain through a linen or cotton cloth. P. T.
BARLEY COFFEE.
Roast barley until well brown and boil a tablespoonful of it in a pint
of water✪ Barley Coffee for five minutes; strain and add a little sugar, if desired. A
nourishing drink toward the close of fever and during convalescence.
M. H. O.
OATMEAL COFFEE.
Mix common oatmeal and water✪ Oatmeal Coffee to form cake; bake and brown it,
powder it, and boil in water five minutes. Good for checking obstinate
vomiting, especially in cholera morbus. J. Pollock.
CRACKED OR ROLLED WHEAT.
In two quarts of boiling water, stir one pint of cracked wheat. One-
half teaspoonful of salt✪ Cracked or Rolled Wheat. Use a farina boiler or double kettle, and cook
three hours without stirring. When done, mold in dishes. Eat hot or
cold with fruit sauce, or cream and sugar. Excellent in constipation or
biliousness. The rolled wheat is preferable. Not being able to procure
it ready prepared one can crack wheat in an ordinary coffee mill. J. I.
OATMEAL MUSH.
Coarse oatmeal✪ Oatmeal Mush should also be cooked like rolled wheat. If
desired warm for breakfast, can be left in a granite or porcelain farina
boiler over night, and heated in a few minutes. Do not soak oatmeal
over night, nor try to cook it suf^ciently in the morning. It must never
be stirred while cooking. Fine oatmeal can be made in a mush like
Indian meal and be ready for the table in twenty minutes. T. T.
INDIAN MEAL flUSH.
Take fine meal of Northern corn and a little salt; stir slowly in boiling
water✪ Indian Meal Mush until it .s as thick as can be stirred easily. Stand it on back of the
stove and cook slowly one hour. Is better cooked in a milk boiler. 1. 1
QRAHAfl nUSH.
Stir graham flour in boiling water slowly until it makes a thick batter.
Set on the back part of the stove ten minutes, then beat two minutes and
turn into the dish. To be eaten with fruit juice or sugar and cream. P.
SICK AND CONVALESCENT. 509
SAQE TEA,
One-half ounce of dry leaves of sage, one quart of boiling water✪ Sage Tea;
infuse for one-half hour; strain and add sugar and lemon juice as required
by the patient. Balm and other teas are made in the same manner.
H. Bashaw.
RICE WATER.
Two ounces of rice, two quarts of water✪ Rice Water; boil an hour or so and add
sugar and nutmeg. C. K.
A REFRESHING DRINK IN FEVERS.
Put a little sage, two sprigs of balm and a little sorrel into a stone
jug; peel a small lemon, slice it, and put in together with a small piece of
the rind; then pour in three pints of boiling water, sweeten and cover it
close. G. O. V.
CURRANT JELLY.
Currants, cranberries and prunes make refreshing drinks when added
to water and sweetened to suit the patient's taste. S. B.
WATER GRUEL.
Two tablespoonfuls of corn or oatmeal, one quart of water✪ Water Gruel; boil for
ten or fifteen minutes and add sugar or salt, if desired by the patient.
Q. RiGGINS.
RICE GRUEL.
One heaping tablespoonful of ground rice, one-half teaspoonful of
ground cinnamon, one quart of water✪ Rice Gruel; boil slowly for fifteen or twenty
minutes, add the cinnamon near the conclusion of the boiling; strain and
sweeten. R. S.
Page 362 · 12 recipe records on this page
Presented as published in 1917. 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
Toast slightly a piece of bread, and add to it boiling water; if preferred, sweeten. It may be flavored with lemon or orange peel. R. DeL.
FLAXSEED TEA.
Take one ounce of flaxseed and a little pounded licorice root and pour on a pint of boiling water; place the vessel near a fire for four hours; strain through a linen or cotton cloth. P. T.
BARLEY COFFEE.
Roast barley until well brown and boil a tablespoonful of it in a pint
of water for five minutes; strain and add a little sugar, if desired. A
nourishing drink toward the close of fever and during convalescence.
M. H. O. OATMEAL COFFEE.
Mix common oatmeal and water to form cake; bake and brown it, powder it, and boil in water five minutes. Good for checking obstinate vomiting, especially in cholera morbus. J. Pollock.
CRACKED OR ROLLED WHEAT.
In two quarts of boiling water, stir one pint of cracked wheat. Onehalf teaspoonful of salt. Use a farina boiler or double kettle, and cook three hours without stirring. When done, mold in dishes. Eat hot or cold with fruit sauce, or cream and sugar. Excellent in constipation or biliousness. The rolled wheat is preferable. Not being able to procure it ready prepared one can crack wheat in an ordinary coffee mill. J. I.
OATMEAL MUSH.
Coarse oatmeal should also be cooked like rolled wheat. If desired warm for breakfast, can be left in a granite or porcelain farina boiler over night, and heated in a few minutes. Do not soak oatmeal over night, nor try to cook it sufficiently in the morning. It must never be stirred while cooking. Fine oatmeal can be made in a mush like Indian meal and be ready for the table in twenty minutes. T. T.
INDIAN MEAL MUSH.
Take fine meal of Northern corn and a little salt; stir slowly in boiling water until it is as thick as can be stirred easily. Stand it on back of the stove and cook slowly one hour. Is better cooked in a milk boiler. 1. 1
GRAHAM MUSH.
Stir graham flour in boiling water slowly until it makes a thick batter. Set on the back part of the stove ten minutes, then beat two minutes and turn into the dish. To be eaten with fruit juice or sugar and cream. P.
SAGE TEA.
One-half ounce of dry leaves of sage, one quart of boiling water;
infuse for one-half hour; strain and add sugar and lemon juice as required
by the patient. Balm and other teas are made in the same manner.
H. Bashaw. RICE WATER.
Two ounces of rice, two quarts of water; boil an hour or so and add sugar and nutmeg. C. K.
A REFRESHING DRINK IN FEVERS.
Put a little sage, two sprigs of balm and a little sorrel into a stone
jug; peel a small lemon, slice it, and put in together with a small piece of
the rind; then pour in three pints of boiling water, sweeten and cover it
close. G. O. V.
CURRANT JELLY.
Currants, cranberries and prunes make refreshing drinks when added to water and sweetened to suit the patient's taste. S. B.
WATER GRUEL.
Two tablespoonfuls of corn or oatmeal, one quart of water; boil for ten or fifteen minutes and add sugar or salt, if desired by the patient.
Q. RiGGINS. RICE GRUEL.
One heaping tablespoonful of ground rice, one-half teaspoonful of ground cinnamon, one quart of water; boil slowly for fifteen or twenty minutes, add the cinnamon near the conclusion of the boiling; strain and sweeten. R. S.
Records on this page
Toast WaterFlaxseed TeaBarley CoffeeOatmeal CoffeeCracked or Rolled WheatOatmeal MushIndian Meal MushGraham MushSage TeaRice WaterWater GruelRice Gruel