RECIPES. 1001 



Panada. Put two or three soda crackers in a quart bowl; pour boiling water on each 

 cracker slowly until it is swelled out, sprinkle a little sugar over the crackers, and add a cup 

 of boiling water with a tablespoon of wine in it, if the patient requires it. Grate a little nut 

 meg on the top. 



Wine Whey. Boil half a pint of fresh milk in a porcelain saucepan. The moment the 

 milk rises pour in a small wine-glass of sherry. Let it boil up again, and set the saucepan 

 over on one side of the fire till the curd forms a lump. Do not stir it; the whey will sepa 

 rate from the curd. 



Arrowroot. Two teaspoons of arrowroot will thicken half a pint of milk or water. 

 Dissolve the arrowroot in half a teacup of cold water, and add it by degrees to the half pint 

 of boiling milk or water, stirring over the fire all the while. Boil about five minutes; flavor 

 with essence of vanilla, or wine, and sweeten to the taste; grate a little nutmeg over the top. 



Corn-Starch or Farina may be used in the same way. 



Toast Water is to be used when water is injurious; it satisfies thirst. Toast two 

 slices of bread very brown; do not burn the bread; pour one quart of boiling water over the 

 toast in a pitcher. Let it stand until cool before using. 



Cocoa Nibs or Shells. One quart of boiling water; two ounces of cocoa nibs or 

 shells; one quart of fresh milk; wet the shells or nibs with a teacup of cold water; add the 

 quart of boiling water; when boiling add two tablespoons of white sugar; boil an hour and 

 a half; strain; add the milk which has been heated, and take from the fire. This is excellent 

 for nursing mothers and invalids. 



Beef Tea. Chop fine one pound of beef freed from fat. Cover it with cold water, 

 and let it stand one hour, put it in a large-mouthed bottle, and place the bottle in a pot of 

 cold water, let it boil slowly for two hours, until the juice is all extracted from the meat; 

 season with a little salt. 



Beef- juice and Wine (for very weak patients). Take the tenderloin of a beefsteak, 

 and warm it before the fire on a wire gridiron, cut it to pieces, and express the juice with a 

 lemon squeezer; put the juice in a wineglass of good wine. Give a teaspoonful at a time. 



Chicken Broth. A chicken weighing two pounds will make a quart of broth. Cut 

 the chicken to pieces and break all the bones; pour on a quart of cold water, let it simmer 

 from half to three-quarters of an hour, or until the meat is separated from the bones; strain 

 it and put in a tablespoon of barley which has been cooked in a little warm water, add a 

 pinch of salt. Some like half a cup of wine added: in this case return it to the fire and let 

 it simmer five minutes longer, taking care that it does not burn. 



Lamb and Mutton Broth can be made in the same way. 



Chicken Jelly. Take one chicken, and after having washed it thoroughly in cold 

 water, cut the chicken to pieces and pound it until all the bones are broken, then place the 

 chicken in a saucepan with enough water to cover it about a quart. Heat it slowly in a 

 covered vessel, and let it simmer slowly until the meat is in white shreds and the liquor is 

 reduced to one-half. Strain and press, first through a colander and then through a coarse 

 cloth, salt it to the taste, and return it to the fire: let it come to a boil and simmer five min 

 utes, skim when cool; pour into a jelly mold, and it is ready for use. Keep it on the ice. 



Wine Jelly. Half a box of Cox s gelatine, pour on this quantity half a pint of cold 

 water; let it stand one hour; then add one pint of boiling water, and half a pint of wine, and 

 one teacup of powdered sugar. Strain through muslin, and pour it into molds that have 

 been wet with hot water. 



Lemon Jelly is made in the same way, only use the juice and rind of two lemons 

 instead of the wine. Grate the lemon, and allow the rind to soak in a cup of hot water for 

 half an hour. 



Bice Jelly. Half a cup of whole rice washed and soaked two hours in warm water. 

 Add three pints of cold water, and cook the rice to a smooth paste, and the water is reduced 

 to two pints. Strain it through barred crinoline, and season it with a little salt, and sweeten 

 to the taste with granulated sugar. This is excellent for children with bowel complaint. 



Barley Water (for sick children). Two tablespoons of pearl barley cleansed, two cups 

 of boiling water, one pinch of salt, and two teaspoons of white sugar; soak the barley half 



