S7.0 I>R- CHASE'S RECIPES. 



tuls) of wine, and when it has again boiled about 15 minutes, remove from the 

 fire; let it stand a few minutes, but do not stir it; then strain or remove the 

 curd, and sweeten to taste; flavor with cinnamon, or nutmeg, or any other 

 spice or fruit, as orange or lemon peel, etc. It is used for very weak and 

 feeble patients. 



21. Sour Milk Whey. — Where wine is not to be had, and a whey is 

 needed, bring a cup of sweet milk to a boil, and add the same amount of sour 

 oailk, and the result is a very nice whey. Season or flavor, as desired. 



22. If no sour milk, a table-spoonful of good vinegar will do the same 

 thing if not curdled, by standing a few minutes, stir in a little more vinegar, 

 strain and season to taste. 



23. Chicken Water,— Take half of a young chicken, divest it of the 

 skin, remove the feet, and break all the bones. Put into 2 qts. of water and 

 boU for half an hour; strain through muslin, and season with a little salt and 

 pepper, if desired. It quenches the thirst and is quite nourishing for use when 

 the strong teas or essences cannot be borne by the stomach. Straining through 

 muslin removes or absorbs any oil or fat upon the surface, which cannot be 

 dipped off. 



24. Barley Water. — Pearl barley, 1 oz. ; wash in cold water, and pour 

 ofl; then boil it a few minutes, and pour off again, which removes a certain 

 rank taste; now pour on boiling water, 1 qt. ; and boil, in an open dish, until 

 half evaporated; strain and season to the taste of the patient. It is nourishing 

 and pleasant, hot or cold, as desired. 



25. Chicken Panada.— Toast a slice of stale bread (bread not less 

 than two days old) to a very nice brown (be careful never to burn bread in 

 toasting for the sick, for scraping off does not remove the burned taste,) and 

 break into a soup plate, pouring over it some chicken broth, boiling hot; cover 

 the plate and let it stand till cold enough to eat, or drink, according to the 

 condition of the patient 



26. Plain Panada.— Split 5 or 6 Boston, or other very light crackers, 

 put into a bowl with a very little salt, nutmeg and sugar to taste ; pour boiling 

 water over them and cover till cool; it makes a nourishing drink — and still more 

 nourishing if the patients digestion will allow them to eat the crackers, or a 

 portion of them. 



27. Plain Panada, With Bread.— Put into a bowl, in small pieces, 

 1 slice of stale bread (not less than 3 days old), leaving out the crust; put in a 

 small piece of nice butter, and pour upon it J^ pt. of boiling water. Sweeten, 

 if desired, and flavor also if preferred, with nutmeg and a little wine also, if 

 desired, 



28. Corn Coffee, for the Sick, or for a Nauseous Stomach.— 



Take nice, sweet, dry corn (I do not mean sweet corn, but nicely dried field 

 corn); be careful in browning it, not to burn it, as it injures its flavor, as much 

 as it does to over-brown coffee for general use — makes it bitter rather than 

 "pleasant. To 1 coffee cup of this ground, as coffee, stir in 1 beaten egg; pui 



