374 RELISHES FOE INVALIDS. 



water if necessary ; wfren done sweeten to taste, and flavor with va- 

 nilla, lemon or wine. When cold serve plain or with cream. 



Chicken- Jelly Half a raw chicken pounded with a mallet, 

 bones and all together; cold water to cover it well; 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 through a coarse cloth; 

 season to taste, return to the fire and simmer five minutes longer; 

 skim when cool. Give to patient cold, with unleavened wafers. 



Arrow-root Jelly One cup of boiling water, two tea- 

 spoonfuls of Bermuda arrow-root, one teaspoonful of lemon-juice, 

 two teaspoonfuls of white sugar; wet the arrow-root in a little cold 

 water and rub smooth; then stir into the hot water, which should be 

 on the fire and actually boiling at the time, with the sugar already 

 melted in it; stir until clear, boiling steadily all the time, and add 

 the lemon ; wet a cup in cold water, and pour in the jelly to form. 

 Eat cold with sugar and cream. 



Arrow-root Wine- Jelly One cup of boiling water, two 

 teaspoonfuls of arrow-root, two teaspoonfuls of white sugar, one 

 tablespoonful of brandy or three of wine. Proceed as with preced- 

 ing recipe. An excellent corrective for weak bowels. 



Jelly-Water One large teaspoonful of blackberry-jelly, one 

 tumbler of ice-water; beat up well. Excellent for fever patients or 

 those suffering from gastric irritation. 



Iceland-Moss Jelly One handful of moss well washed, 

 one quart of boiling water, the juice of two lemons, one glass of 

 wine, one quarter of a teaspoonful of cinnamon; stir the moss 

 (after soaking it an hour in a little cold water) into the boiling 

 water, and simmer until it is dissolved; sweeten, flavor and strain 

 into moulds. Good for colds, and very nourishing. 



Oatmeal-Tea Pour a pint of boiling water on a table- 

 spoonful of oatmeal, sweeten with honey and flavor with the rind 

 of a lemon, cut very thin ; stir it up, and let it stand till cool and 

 clear. It can be warmed for drinking if required. 



Barley-Water Wash a tablespoonful of pearl-barley in 

 cold water; then pour off the water and add to the barley two or 

 three lumps of sugar, the rind of one lemon, and the juice of half a 

 lemon ; pour on the whole a quart of boiling water, and let it stand 

 covered and warm for two or three hours ; then strain it. Instead 

 of lemon, currant-jelly, orange^juice or sliced licorice may be used 

 to flavor. Barley-water is a valuable demulcent in colds, affections 

 of the chest, etc. 



Gum-Water One ounce of gum- Arabic, half an ounce of 

 loaf-sugar, to one pint of cold water; should stand near the fire so 

 as to be kept warm, and be occasionally stirred until the gum is 

 all dissolved, and should then be allowed to cool, and will form an 

 agreeable and nourishing drink in fevers. Lemon-peel or fruit- 

 sirup may be added to flavor. 



Linseed-Tea 1. This is often a useful drink for soothing 



