8C= 



DR. CHASE- S liEClPEb 



10. Beef Broth or Water.— Take a piece of perfectly lean steak 

 (from the ramp or shoulder is preferable) the size of your hand ; cut it into 

 small bits, and put into a stew-pan with 1 pt. of cold water ; bring it to a boil 

 and skim; then set it back and simmer 20 to 30 minutes, occasionally pressing 

 each piece with a spoon to obtain the full juice, or strength of the beef. In hot 

 weather any of these broths or drinks will be relished well if ice-cold, by set- 

 ting uix)n ice what was not taken hot when first made ; otherwise it is better to re- 

 heat them when called for. 



11. "Vegetable Broth.— Let all the articles named be of medium size 

 only; potatoes, 2; carrot, turnip and onion, 1 each; slice (of coxirse after wash- 

 ing and paring); boil 1 hour in 1 qt. of water, adding more boihng water from 

 time to time to keep the original quantity good. Add a little salt and pepper, 

 and any pot-herbs, as parsley or other herb, as preferred, to flavor; strain, or 

 allow to settle. This is a good substitute for the animal broths, when they can 

 not be borne, or at distances from where fresh meats can be obtained; or 

 as an additional variety when sickness is long continued. 



12. Milk Porridge, with Baisins. — Stir 2 tablespoons of flour vdth 

 sufficient cold milk to make smooth; then stir this into 1 qt. of boiling milk; 

 break or cut iuio halves 20 or 30 nice large raisins, and boil 20 minutes. Strain 

 and fixid a little salt. 



13. Oatmeal Porridge, or G-ruel.- Mix 2 tablespoons of the finely 

 ground oatmeal with a little cold water, then stir it into 1 pt. of boiling water 

 and let it boil 15 to 20 minutes. Add a little salt and sugar, to taste; if desired 

 a small quantity of wine and nutmeg may also be added. 



14. Cornmeal Gruel, or Porridge. — One of the most common 

 gruels is made with cornmeal and a little flour. Half a cup of cornmeal and }i 

 a tablespoon of flour wet to a smooth paste, then stirred into 1 qt. of boihng 

 water, and the boiling continued slowly for 30 minutes. Seasoned with salt 

 and a little sugar, makes it the most palatable to most people; and some add a 

 little butter; but if any is used it should be a very Uttle, and that of the choicest 

 kind. This is not only nourishing for the sick, but is mildly laxative, and aids 

 the action of carthartic medicine ; but if it is intended to aid a cathartic do not 

 use any flour in its make. A bit of cinnamon or nutmeg, as preferred, may be 

 added to any of these gruels or waters. But if any astringent is desired, or a 

 gruel to aid astringent remedies, use one of the two following: 



15. Browned Cornmeal Gruel, or Cakes, for Weak Stom- 

 achs, and for Summer Complaints of Children. — Brown corn the 

 same as you roast coffee; grind it fine in a coffee-mill, and make a gruel as with 

 common cornmeal. Make some into a mush, or batter, and bake, in thin cakes, 

 to a light brown. Very feeble stomachs will retain the grael ; or the cakes, as 

 preferred. See also " Corn Coffee for the Sick." 



16. For Diarrhea of Children, or Others. — Parch the coni 

 nicely ; grind it Into meal, and boil it in skim milk. This is claimed to be a 

 sure cure for summer complaints. 



