Part 43 (1/2)

Beef Feet.

Soak the feet and have them nicely cleaned; boil them slowly, and take off the sc.u.m as it rises; when they are soft and tender, take them up, and separate the bones from the glutinous part, which is very nice for a sick person, and conveys nutriment in a form that will hardly disagree with the most delicate stomach, and has been, taken when nearly all other food was rejected; a few drops of vinegar, and a little salt, renders it more palatable.

Beef Tea, &c.

Take a piece of juicy beef, without any fat, cut it in small pieces, bruise it till tender, put it in a wide-mouthed bottle, and cork it tight; put this in a pot of cold water, set it over the fire, and let it boil an hour or more.

When a person can take but a small quant.i.ty of nourishment, this is very good. Mutton may be done in the same way.

Mutton and Veal Broth.

Boil a piece of mutton till it comes to pieces; then strain the broth, and let it get cold, so that the fat will rise, which must be taken off; then warm it, and put in a little salt. Veal broth may be made in the same way, and is more delicate for sick persons.

Wine Whey.

Boil a pint of milk, and put to it a gla.s.s of white wine; set it over the fire till it just boils again, then set it off till the curd has settled, when strain it, and sweeten to your taste.

Rennet Whey.

Warm a pint of milk, but do not let it get too hot, or it will spoil the taste of the whey. Wash the salt from a piece of rennet the size of a dollar, and put it in the milk; when it turns, take out the rennet; wash and put it in a cup of water, and it will do to use again to make whey.

If you have rennet in a bottle of wine, two tea-spoonsful of it will make a quart of whey; but if the person has fever, it is best to make it without wine.

Mulled Jelly.

Take a table-spoonful of currant or grape jelly, and beat with it the white of an egg, and a little loaf-sugar; pour on it half a pint of boiling water, and break in a slice of dry toast, or two crackers.

Mulled Wine.

Beat together an egg, a gla.s.s of wine, and a spoonful of sugar; pour on it half a pint of hot water; stir all the time to keep it from curdling, and when you pour it in a tumbler, grate a little nutmeg over it.

Toast Water.

Cut slices of bread very thin, and toast dry, but do not let it burn; put it in a pitcher, and pour boiling water on it. Toast water will allay thirst better than almost any thing else. If it is wanted to drink through the night, it should always be made early in the evening.

Apple Water, &c.

Roast two apples, mash them and pour a pint of water on them; or slice raw apples, and pour boiling water on them.

Tamarinds, currant or grape jelly, cranberries, or dried fruit of any kind, make a good drink.

Coffee.