No. 155. Haricot Beans, another Way.
When the haricot beans have been boiled as shown in the preceding Number, chop fine a couple of onions, and fry them in a saucepan with a bit of butter, then add the haricot beans, pepper and salt; stir all together and serve them out to your family.
No. 156. A Salad of Haricot Beans.
Well-boiled haricot beans, cold, are made into an excellent salad, as follows:—Put the haricot beans into a bowl, season with chopped parsley, green onions, salad oil, vinegar, pepper and salt, and slices of beet-root. Mix thoroughly.
No. 157. Lentils.
Lentils are a species of vetches much in use in France as a staple article of food in the winter; there are two sorts, those denominated "à la reine," a small brown flat-looking seed, while the other sort is somewhat larger—of the size of small peas, and flat; both sorts are equally nutritious, and are to be treated in exactly the same way as herein indicated for cooking haricot beans.
These, as well as haricot beans, may be boiled with a piece of bacon.
No. 158. A Relish for Supper.
Prepare some oysters, as shown in No. 54, and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot.
No. 159. How to make an Omelet.
Break three or four eggs into a basin, add a little chopped shalot, and parsley, pepper, and salt; put an ounce of butter in a frying-pan on the fire, and as soon as the butter begins to fry, beat up the eggs, etc., with a fork for two minutes; immediately pour the whole into the frying-pan, and put it on the fire, stirring the eggs with an iron spoon as they become set and the omelet appears nearly done; fold all together in the form of a bolster, and turn it out on to its dish.
No. 160. Fried Eggs and Bacon.
First, fry the rashers of bacon, and then break the eggs into the frying-pan without disturbing the yolks, and as soon as these are just set, or half-done, slip them out on to the rashers of bacon which you have already placed in a dish.
No. 161. Buttered Eggs.
Fry half an ounce of butter in a frying-pan, then break three or four eggs into this; season with chopped parsley, pepper and salt, and again set the pan on the fire for two minutes. At the end of this time the eggs will be sufficiently set to enable you to slip them gently out of the pan upon a plate; and to finish cooking the eggs, it will be necessary to place them or hold them in front of the fire for a couple of minutes longer.
No. 162. Eggs with Brown Butter.
Cook the eggs as directed in the foregoing Number, and when you have slipped them out on to a dish, put a piece of butter into the frying-pan, and stir it on the fire until it becomes quite brown (not burnt); then add two table-spoonfuls of vinegar, pepper, and salt; boil for two minutes, and pour this over the eggs.
No. 163. Eggs Stewed with Cheese.
Fry three eggs in a pan with one ounce of butter, seasoned with pepper and salt, and when the eggs are just set firm at the bottom of the pan, slip them off on to a dish, cover them all over with some very thin slices of cheese, set the dish before the fire to melt the cheese, and then eat this cheap little tit-bit with some toast.
No. 164. How to make a Welsh Rarebit.
First, make a round of hot toast, butter it, and cover it with thin slices of cheese; put it before the fire until the cheese is melted, then season with mustard, pepper, and salt, and eat the rarebit while hot.
No. 165. Egg-hot.
Put a pint of beer on the fire to warm, break an egg into a jug, add a table-spoonful of sugar and some grated nutmeg or ginger; beat all together with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder of the hot beer to this, and continue pouring the egg-hot out of the warming-pot into the jug for two minutes, when it will be well mixed and ready to drink.
No. 166. Ginger-pop.
Put a very clean pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of cream of tartar; stir well together; pour the whole into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has become quite cold; then stir in half a gill of fresh yeast; stir all well together until thoroughly mixed, cover the pan over with a cloth, and leave the ginger-beer in a cool place to work up; this will take from six to eight hours; the scum which has risen to the top must then be carefully removed with a spoon without disturbing the brightness of the beer; it is then to be carefully poured off bright into a jug with a spout, to enable you easily to pour it into the bottles. These must be immediately corked down tight, tied across the corks with string, and put away, lying down in the cellar. The ginger-pop will be fit to drink in about four days after it has been bottled.
No. 167. Plum Broth.
Boil one quart of any kind of red plums in three pints of water with a piece of cinnamon and four ounces of brown sugar until the plums are entirely dissolved; then rub the whole through a sieve or colander, and give it to the children to eat with bread.
No. 168. Plum Porridge, Cold.
Boil a quart of red plums in a pint of water, with a bit of cinnamon and four ounces of sugar, until dissolved to a pulp; then rub the whole through a sieve or colander into a large basin, and when this is quite cold, mix in with it about a quart of good milk, and give it to the children to eat with bread for either breakfast or supper.
No. 169. Stewed Prunes or Pruens.
Purchase the cheaper kind of small prunes sold at 4d. per lb.; put them into a saucepan with a pint of water, a bit of lemon-peel, and two ounces of sugar, and allow them to simmer and stew very gently for about half an hour, and then let them become nearly cold. Boil some rice in a cloth, as directed in No. 92, and when done and turned out on its dish, pour the prunes over it for the children's dinner. Once in a way, this cheap and wholesome meal would prove a great treat.
No. 170. A Summer Salad.
Rinse and well shake off all moisture from a couple of cos lettuce, cut them up into a bowl or basin, add a few roughly-chopped green onions, half a gill of cream, a table-spoonful of vinegar, pepper and salt to taste. Mix all together.
No. 171. A Bacon Salad.
Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad be cut up into a bowl or basin ready for seasoning in the following manner:—Cut eight ounces of fat bacon into small square pieces the size of a cob-nut, fry these in a frying-pan, and as soon as they are done, pour the whole upon the salad; add two table-spoonfuls of vinegar, pepper and salt to taste. Mix thoroughly.
No. 172. A Plain Salad.
Cos lettuce cut up in a bowl or basin, seasoned with chopped green mint and green onions, a spoonful of moist sugar, vinegar, pepper and salt. Mix thoroughly.
No. 173. Celery Crab Salad.
First thoroughly wash and wipe clean, and then cut a stick of celery into a basin; add two ounces of any kind of cheese sliced very thinly, season with a good tea spoonful of made mustard, a table-spoonful of salad oil, ditto of vinegar, with pepper and salt. Mix thoroughly.
No. 174. How to Mix Mustard.
Put half an ounce of mustard into a tea-cup, or a small basin, add a little salt; mix thoroughly with just enough boiling water to work the whole into a smooth compact soft paste.
COOKERY AND DIET FOR THE SICK ROOM.
No. 175. Beef Tea.
Chop up a pound of lean beef, and put it on to boil in a saucepan with a quart of water, stirring it on the fire occasionally while it boils rather fast, for at least half an hour; at the end of this time the beef tea will have become reduced to a pint; season with salt to taste, strain it through a clean bit of muslin or rag, and give a tea-cupful of it with dry toast to the patient.
No. 176. Mutton Broth.
Chop a pound of scrag end of neck of mutton into small pieces, and put it into a saucepan, with two ounces of barley, and rather better than a quart of water; set the broth to boil gently on the fire, skim it well, season with a little salt, thyme, parsley, and a couple of turnips; the whole to continue gently boiling on the side of the hob for an hour and a-half; at the end of this time serve some of the broth strained through a clean rag into a basin; or, if the patient is allowed it, serve the broth with some of the barley and pieces of the meat in it.
No. 177. Chicken Broth.
Draw, singe, and cut a chicken into four quarters; wash these, put them into a clean saucepan with a quart of water, and set the broth to boil on the fire; skim it well, season with two ounces of sago, a small sprig of thyme and parsley, and a little salt. Allow the broth to boil very gently for an hour, and then serve some of it with the sago in a cup, and, if allowed, give the patient the chicken separately.
No. 178. A Cheaper Kind of Chicken Broth.
In large towns it is easy to purchase sixpenny-worth of fowls' necks, gizzards, and feet, which, prepared as indicated in the foregoing Number, make excellent broth at a fourth part of the cost occasioned by using a fowl for the same purpose.
No. 179. Veal and Rice Broth.
Cut up one pound and a-half of knuckle of veal, and put it on to boil in a saucepan with a quart of water, four ounces of rice, a small sprig of thyme, and a little parsley; season with a few peppercorns and a little salt; boil very gently for two hours.
No. 180. Meat Panada for Invalids and Infants.
First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine as possible, and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water; season with a little salt (and, if allowed, pepper), stir all together on the fire for ten minutes, and give it in small quantities at a time. This kind of meat panada is well adapted as a nutritious and easily-digested kind of food for old people who have lost the power of mastication, and also for very young children.
No. 181. How to prepare Sago for Invalids.
Put a large table-spoonful of sago into a small saucepan with half a pint of hot water, four lumps of sugar, and, if possible, a small glass of port wine; stir the whole on the fire for a quarter of an hour, and serve it in a tea-cup.
No. 182. How to prepare Tapioca.
This may be prepared in the same manner as sago; It may also be boiled in beef tea, mutton broth, or chicken broth, and should be stirred while boiling.
Arrow-root is to be prepared exactly after the directions given for the preparation of sago and tapioca.
No. 183. How to make Gruel.
Mix a table-spoonful of Robinson's prepared groats or grits with a tea-cupful of cold water, pour this into a saucepan containing a pint of hot water, and stir it on the fire while it boils for ten minutes; strain the gruel through a sieve or colander into a basin, sweeten to taste, add a spoonful of any kind of spirits, or else season the gruel with salt and a bit of butter.
No. 184. Brown and Polson Gruel.
Brown and Polson's excellent preparation of Indian corn is to be purchased of all grocers throughout the kingdom. Mix a dessert-spoonful of the prepared Indian corn with a wine-glassful of cold water, and pour this into a small saucepan containing half a pint of hot water; stir on the fire for ten minutes, sweeten with moist sugar, flavour with nutmeg or a spoonful of spirits.
No. 185. Gruel made with Oatmeal.
In the absence of groats, oatmeal furnishes the means of making excellent gruel. Mix two table-spoonfuls of oatmeal with a gill of cold water; pour this into a saucepan containing a pint of hot water, stir the gruel on the fire while it boils very gently for about a quarter of an hour, then sweeten with moist sugar, or, if preferred, the gruel may be eaten with a little salt and a bit of butter.
No. 186. How to make Caudle.
Mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin, pour this into a saucepan containing a quart of boiling ale, or beer, add a few whole allspice, and a little cinnamon, stir the caudle on the fire for about half an hour, and then strain it into a basin or jug; add a glass of any kind of spirits, and sugar to taste.
No. 187. Rice Gruel, a Remedy for Relaxed Bowels.
Boil very gently eight ounces of rice in a quart of water for about an hour in a saucepan covered with its lid, and placed on the side of the hob; the rice must be so thoroughly done as to present the appearance of the grains being entirely dissolved; a bit of orange-peel or cinnamon should be boiled with the rice, and when quite soft, the gruel is to be sweetened with loaf sugar, and a table-spoonful of brandy added.
No. 188. How to prepare Arrow-root.
Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water, and pour this into a small saucepan containing nearly half a pint of boiling water, four lumps of sugar, and a glass of wine; stir the arrow-root while it is boiling on the fire for a few minutes, and then give it to the patient.
Observe that it is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be boiled together.
No. 189. How to make Gruel with Pearl Barley.
Put four ounces of pearl barley in a saucepan with two quarts of cold water and a small stick of cinnamon, and set the whole to boil very gently by the side of the fire (partly covered with the lid) for two hours; then add the sugar and the wine, boil all together a few minutes longer, and then strain the gruel through a colander into a jug, to be kept in a cool place until required for use; when it can be warmed up in small quantities.
As this kind of gruel is a powerful cordial, it is to be borne in mind that it should never be administered unless ordered by a medical man.
No. 190. Cow-heel Broth.
Put a cow-heel into a saucepan with three quarts of water, and set it to boil on the fire; skim it well, season with a few peppercorns, a sprig of thyme and parsley, and a dessert-spoonful of salt; boil gently for two hours; at the end of this time the broth will be reduced to half its original quantity; skim off all the grease, and serve the broth with the glutinous part of the heel in it. This kind of broth is both strengthening and healing to the stomach.
No. 191. How to make Calf's-feet Jelly.
Boil two calf's feet in two quarts of water very gently for at least two hours; at the end of this time the liquid will be boiled down to one half of its original quantity; it is then to be strained into a pan, and left to cool till the next day. Scrape and wash off all grease, dab a clean cloth all over the surface to absorb any remaining grease, put the calf's-foot stock or broth into a very clean saucepan, add three ounces of lump sugar, a bit of lemon-peel, the juice of a lemon, a little bruised cinnamon, and half a pint of white wine; boil all together for ten minutes, skim, strain through a doubled piece of muslin into a basin; set the jelly in a very cold place to cool and become firm.
No. 192. How to make Iceland-moss Jelly.
Iceland moss is to be had of all chemists. Put four ounces of Iceland moss to boil in one quart of water, stirring it the whole time it is on the fire; and when it has boiled about three-quarters of an hour, add two ounces of lump sugar and a glass of white wine; strain the jelly through a piece of muslin into a basin, and when it is set firm and cold, let it be given to the patient. This kind of jelly is most beneficial in cases of severe colds, catarrhs, and all pulmonary diseases of the lungs and chest.
No. 193. How to make Blancmange.
Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with a rolling-pin on a table; put this into a basin with one ounce of lump sugar, and three gills of cold water, and allow the whole to stand and steep for three hours. Next, boil one ounce of shred isinglass, or gelatine, in a gill of water, by stirring it on the fire, while boiling, for ten minutes; pour this to the milk of almonds; strain all through a muslin into a basin, and when the blancmange has become stiff and cold, let it be given to the patient in cases of fevers, or extreme delicacy.
No. 194. How to make Sick-diet Jelly.
Take of sago, tapioca, eringo root, and hartshorn shavings, of each one ounce; and boil the whole in three pints of water until reduced to one pint, stirring all the time; then strain the jelly through a muslin into a basin, and set it aside to become cold. A table-spoonful of this jelly may be given at a time, mixed in broth, milk, chocolate, cocoa, or tea. It is considered to be very strengthening.
No. 195. How to prepare Isinglass Jelly.
Put one ounce and a-half of isinglass, with two ounces of lump sugar and half a pint of water, into a small stewpan, and stir the whole on the fire while it boils gently for ten minutes; then remove the jelly from the fire, add the juice of three oranges, and the thin pared rind of one orange; stir well together for five minutes, strain through a muslin into a basin, and set the jelly in a cold place to become stiff.
No. 196. How to make Ground-rice Milk.
Put a pint of milk with a bit of cinnamon to boil, mix a large table-spoonful of ground rice quite smooth with a tea-cupful of milk, pour this into the boiling milk, stirring quickly all the time in order to render it smooth; add sugar to sweeten, and stir the ground-rice milk on the fire while boiling for ten minutes. Remember, that whenever you are stirring any kind of sauce, gruel, porridge, or thick milk, etc., on the fire, it is most essential that you should bear with some weight on the edge of the bowl of the spoon to prevent whatever is being stirred from burning at the bottom of the saucepan, as such an accident would infallibly spoil the gruel, etc.
No. 197. How to make a Small Batter-pudding.
Beat up in a basin an egg with a large table-spoonful of flour, and a grain of salt; add, by degrees, a tea-cupful of milk, working all together vigorously; pour this batter into a ready greased inside of a tea-cup, just large enough to hold it; sprinkle a little flour on the top, place a small square clean rag on it, and then, with the spread-out fingers of the right hand, catch up both cloth and tea-cup, holding them up in order to enable you to gather up the ends of the rag tight in your left hand, while with a piece of string held in the right hand, you tie up the pudding securely, and put it on to boil, in boiling water, for a good half-hour; at the end of this time the pudding will be done, and should be eaten immediately with sugar, and a few drops of wine, if allowed and procurable.
No. 198. How to make a Tea-cup Bread-pudding.
Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half a gill of boiling milk upon these, stir all well together until the sugar is melted, then add an egg, beat up the whole thoroughly until well mixed; pour the mixture into a buttered tea-cup, tie it up in a small cloth as directed in the preceding Number, boil the pudding for twenty minutes, at least, and, as soon as done, turn it out on a plate. This, or any similar light kind of pudding, constitutes safe food for the most delicate.
No. 199. How to make a Tapioca Pudding.
Put two table-spoonfuls of tapioca into a basin with four lumps of sugar, a grain of salt, and a lump of sugar rubbed on the rind of a lemon; pour a gill of boiling milk over these ingredients and cover them up with a saucer to steep for ten minutes, then add one egg; beat up all together, and boil the pudding in a buttered tea-cup tied up in a cloth, for nearly half an hour.
No. 200. How to make an Arrow-root Pudding.
Mix a large dessert-spoonful of arrow-root with the same quantity of bruised sugar, and a tea-cupful of milk, in a small clean saucepan; stir this on the fire until it boils, and keep on stirring it, off the fire, for five minutes, until the heat has subsided; then add an egg, beat up and thoroughly mix it into the batter, and then boil the pudding as shown in the preceding Numbers.
No. 201. How to make a Sago Pudding.
Soak two table-spoonfuls of pearl sago with a tea-spoonful of hot milk, in a covered basin, for a quarter of an hour; then add a very little grated nutmeg or lemon-peel, sugar to sweeten, and an egg; beat up all together until thoroughly mixed, and then boil the pudding in a buttered basin or tea-cup, as directed in preceding cases.
No. 202. How to make a Ground-rice Pudding.
Mix a large table-spoonful of ground rice with half a pint of milk, six lumps of sugar, and a very little nutmeg; stir this in a saucepan on the fire until it has boiled for five minutes; then mix in an egg, and boil the pudding for twenty-five minutes.
No. 203. Brown and Polson Tea-cup Pudding for Infants.
Mix a good dessert-spoonful of Brown and Polson's corn-flour with half a pint of milk, six lumps of sugar, a grain of salt, and a very little grated orange-peel; stir these on the fire to boil for five minutes, then add one egg, beat up until well mixed; pour this batter into a buttered tea-cup, tie it up in a small cloth, boil it for twenty-five minutes, and serve it while hot.
MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC.
No. 204. Bran Tea: a Remedy for Colds, etc.
Boil a large handful of bran in a quart of water for ten minutes, then strain off the water into a jug, sweeten it with one ounce of gum arabic and a good spoonful of honey; stir all well together, and give this kind of drink in all cases of affections of the chest, such as colds, catarrhs, consumption, etc., and also for the measles.
No. 205. Orangeade, or Orange Drink.
Peel off the rind of one orange very thinly without any of the white pith, and put the rind into a jug, pare off all the white pith from three oranges so as to lay the pulp of the fruit quite bare, cut them in slices, take out all the seeds, or, as they are more generally termed, the pips, as their bitterness would render the drink unpalatable; add one ounce of sugar, or honey, pour a quart of boiling water to these, cover up the jug, and allow the orangeade to stand and steep until quite cold; it may then be given to the patient. This is a cooling beverage, and may be safely given in cases of fever.
No. 206. How to make Lemonade.
Proceed in all particulars as directed for making orangeade, using, for the purpose, lemons instead of oranges.
No. 207. Apple-water Drink.
Slice up thinly three or four apples without peeling them, and boil them in a very clean saucepan with a quart of water and a little sugar until the slices of apples are become soft; the apple water must then be strained through a piece of clean muslin, or rag, into a jug. This pleasant beverage should be drunk when cold; it is considered beneficial in aiding to allay scorbutic eruptions.
No. 208. How to make a Soothing Drink for Coughs.
Take of marsh-mallow roots and of liquorice roots each one ounce; of linseed, half an ounce; shave the roots very thinly; put them and the linseed into a clean earthen pot with one quart of hot water, cover with the lid, and set the whole on the hob of the fire to simmer for half an hour or more; then strain the drink into a clean jug, sweeten with honey, and when it has become quite cold, let it be given in small quantities several times in the course of the day. This mucilaginous beverage is most beneficial in relieving persons who are suffering from cold on the chest, and also those who are afflicted with gravel, etc.
No. 209. Linseed Tea.
Put a table-spoonful of linseed into a clean earthen pot or pipkin with a quart of water, and a little orange or lemon rind; boil this gently for about ten minutes, and then strain it through muslin into a jug; sweeten with honey or sugar, add the juice of a lemon, stir all together, and give this beverage to allay irritation of the chest and lungs—in the latter case, the lemon juice had better be omitted. Linseed tea in its purest form is an excellent accessory in aiding to relieve such as are afflicted with gout, gravel, etc.
No. 210. Camomile Tea.
Put about thirty flowers into a jug, pour a pint of boiling water upon them, cover up the tea, and when it has stood about ten minutes, pour it off from the flowers into another jug; sweeten with sugar or honey; drink a tea-cupful of it fasting in the morning to strengthen the digestive organs, and restore the liver to healthier action. A tea-cupful of camomile tea, in which is stirred a large dessert-spoonful of moist sugar, and a little grated ginger, is an excellent thing to administer to aged people a couple of hours before their dinner.
No. 211. Balm and Burrage Tea.
These, as well as all other medicinal herbs, may easily be cultivated in a corner of your garden, when you are so fortunate as to live in a cottage of your own in the country; they are also to be obtained from all herbalists in large towns. Take of balm and burrage a small handful each, put this into a jug, pour in upon the herbs a quart of boiling water, allow the tea to stand for ten minutes, and then strain it off into another jug, and let it become cold. This cooling drink is recommended as a beverage for persons whose system has become heated from any cause.
No. 212. Sage or Marygold Tea.
Put a dozen sage leaves into a tea-pot, pour boiling water upon them, and, after allowing the tea to stand for five or ten minutes, it may be drunk with sugar and milk, in the same way and instead of the cheaper kinds of teas, which are sold for foreign teas, but which are too often composed of some kind of leaf more or less resembling the real plant, without any of its genuine fragrance, and are, from their spurious and almost poisonous nature, calculated to produce evil to all who consume them, besides the drawback of their being expensive articles.
Teas made from sage leaves, dried mint, marygolds, and more particularly the leaf of the black currant tree, form a very pleasant as well as wholesome kind of beverage; and, if used in equal proportions, would be found to answer very well as a most satisfactory substitute for bad and expensive tea.
No. 213. How to Stew Red Cabbages.
The use of the red cabbage in this country is confined to its being pickled almost raw, and eaten in that detestable and injurious state, whereby its anti-scorbutic powers are annulled.
The red cabbage, when merely boiled with bacon, or with a little butter and salt, is both nutritious and beneficial in a medicinal point of view, inasmuch as that it possesses great virtue in all scorbutic and dartrous affections. On the Continent it is customary to administer it in such cases in the form of a syrup, and also in a gelatinized state. The red cabbage, stewed in the following manner, will be found a very tasty dish:—Slice up the red cabbage rather thin, wash it well, drain it, and then put it into a saucepan with a little dripping or butter, a gill of vinegar, pepper and salt; put the lid on, and set the cabbage to stew slowly on the hob, stirring it occasionally from the bottom to prevent it from burning; about an hour's gentle stewing will suffice to cook it thoroughly. All kinds of cabbage or kail are anti-scorbutic agents.
No. 214. How to make Toast Water.
Toast a piece of bread thoroughly browned to its centre without being burnt, put it into a jug, pour boiling water upon it, cover over and allow it to stand and steep until it has cooled; it will then be fit to drink.
No. 215. How to make Barley Water.
Boil one ounce of barley in a quart of water for twenty minutes; strain through muslin into a jug containing a bit of orange or lemon peel.
No. 216. How to make Rice Water.
To six ounces of rice add two quarts of water, and two ounces of Valentia raisins; boil these very gently for about half an hour, or rather more; strain off the water into a jug, add about two table-spoonfuls of brandy. Rice water, prepared as above, is recommended in cases of dysentery and diarrhœa.
No. 217. How to make Treacle Posset.
Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it.
No. 218. How to make White Wine Whey.
Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin, and allow it to stand in a cool place, that the curd may fall to the bottom of the basin; then pour off the whey—which is excellent as an agent to remove a severe cough or cold.
No. 219. How to make a Cordial for Colds.
First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a basin. Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of moist sugar, and half an ounce of citric acid, or one pint of lemon juice; boil all together until reduced to a thick syrup—that is, when it begins to run rather thick from the spoon without resembling treacle; as soon as the syrup has reached this stage, remove it from the fire, and pour it into a jug to become quite cold. This syrup will keep good for any length of time, if bottled and corked down tight, and kept in a cool place. A tea-spoonful taken occasionally will soon relieve the most troublesome cough.
This cordial may also be prepared in winter, using for the purpose black currant jam, or preserved black currant juice, instead of the juice of fresh-gathered currants.
No. 220. How to make a Stringent Gargle.
Put the following ingredients into a very clean earthen pipkin:—Twenty sage leaves, a handful of red rose leaves, and a pint of water; boil these for twenty minutes, then add a gill of vinegar, and two table-spoonfuls of honey; boil again for ten minutes, and strain the gargle through a muslin rag, to be used when cold.
No. 221. A Simple Remedy against Wind on the Stomach.
A few drops (say four) of essence of peppermint on a lump of sugar.
No. 222. A Cure for a Hard Dry Cough.
Take of each one table-spoonful—spermaceti grated, honey, and peppermint water; mix all together with the yolks of two eggs in a gallipot. A tea-spoonful to be taken on the tongue, and allowed to be swallowed slowly as it dissolves.
No. 223. A Cooling Drink.
To half an ounce of cream of tartar, add one ounce of loaf sugar, and a bit of orange or lemon peel; put these into a jug, pour upon them a quart of boiling water; stir all together, and allow the beverage to become cold.
No. 224. Hop Tea.
Pour a quart of boiling water upon half an ounce of hops, cover this over, and allow the infusion to stand for fifteen minutes; the tea must then be strained of into another jug. A small tea-cupful may be drunk fasting in the morning, which will create an appetite, and also strengthen the digestive organs.
No. 225. Lime-flower Tea.
To half an ounce of lime-flowers, placed in a tea-pot or jug, pour a pint of boiling water, and when the infusion has stood for ten minutes, sweeten with honey or sugar, and drink the tea hot, to assuage the pains in the stomach and chest, arising from indigestion. This beverage may also be successfully administered in attacks of hysteria.
No. 226. Hyssop Tea: a Remedy for Worms.
To a quarter of an ounce of dried hyssop flowers, pour one pint of boiling water; allow the tea to infuse for ten minutes, pour it off, sweeten with honey, and take a wine-glassful three times in the course of the day; this will prove an effectual cure when children are troubled with worms.
No. 227. Iceland-moss Jelly.
Boil four ounces of Iceland moss in one quart of water very slowly for one hour, then add the juice of two lemons and a bit of rind, four ounces of sugar, and a gill of sherry; boil up, and remove the scum from the surface; strain the jelly through a muslin bag into a basin, and set it aside to become cold; in which state it may be eaten, but it is far more efficacious in its beneficial results when taken warm. The use of Iceland moss jelly is strongly recommended in cases of consumption, and in the treatment of severe colds, catarrhs, and all phlegmatic diseases of the chest.
No. 228. Antispasmodic Tea.
Infuse two-pennyworth of hay saffron (sold at all chemists') in a gill of boiling water in a tea-cup for ten minutes; add a dessert-spoonful of brandy, and sugar to sweeten, and drink the tea hot. This powerful yet harmless remedy will quickly relieve you from spasmodic pains occasioned by indigestion.
No. 229. Dandelion Tea.
Infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes; sweeten with brown sugar or honey, and drink several tea-cupfuls during the day. The use of this tea is recommended as a safe remedy in all bilious affections; it is also an excellent beverage for persons afflicted with dropsy.
No. 230. Refreshing Drink for Sore Throat attended with Fever.
Boil two ounces of barberries with half an ounce of violets in a quart of water for ten minutes; sweeten with honey, strain off into a jug, and drink several glasses during the day.
No. 231. A Cure for Sprains.
Bruise thoroughly a handful of sage-leaves, and boil them in a gill of vinegar for ten minutes, or until reduced to half the original quantity; apply this in a folded rag to the part affected, and tie it on securely with a bandage.
No. 232. A Cure for Chilblains.
The pulp of a baked turnip beat up in a tea-cup with a table-spoonful of salad oil, ditto of mustard, and ditto of scraped horse-radish; apply this mixture to the chilblains, and tie it on with a piece of rag.
No. 233. A Cure for Burns or Scalds.
Thoroughly bruise a raw onion and a potato into a pulp, by scraping or beating them with a rolling-pin; mix this pulp with a good table-spoonful of salad oil, and apply it to the naked burn or scald; secure it on the part with a linen bandage.
No. 234. A Cure for Cold in the Head.
Thirty drops of camphorated sal volatile in a small wine-glassful of hot water, taken several times in the course of the day.
No. 235. A Cure for the Sting of Wasps or Bees.
Bruise the leaf of the poppy, and apply it to the part affected.
No. 236. A Cure for Toothache.
Roll a small bit of cotton wadding into a ball the size of a pea, dip this in a very few drops of camphorated chloroform, and with it fill the hollow part of the decayed tooth.
No. 237. How to make Coffee.
Mix one ounce of ground coffee in a clean pot with a pint of cold water, stir this on the fire till it boils, then throw in a very little more cold water, and after allowing the coffee to boil up twice more, set it aside to settle, and become clear and bright. The dregs saved from twice making, added to half the quantity of fresh coffee, will do for the children. It is best to make your coffee over-night, as it has then plenty of time to settle. If, as I recommend, you grind your coffee at home, you will find Nye's machines very good.
No. 238. How to Prepare Cocoa Nibs.
Boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half, without allowing it to reduce more than one-third; that is, the three pints should be boiled down to one quart. When sufficiently boiled, strain the cocoa from the nibs, mix it with equal proportions of milk, and sweeten with sugar. Two ounces of cocoa nibs cost a penny three-farthings, one quart of skim milk twopence (in the country one penny), two ounces of moist sugar three-farthings; thus, for about fourpence halfpenny, you may prepare sufficient cocoa for the breakfasts of four persons. This would be much wholesomer and cheaper than tea. To be sure, it would take some trouble and care to prepare it, and this should be attended to over-night.
ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR.
I am well aware, from my own experience, that the charitable custom of distributing wholesome and nutritious soup to poor families living in the immediate neighbourhood of noblemen and gentlemen's mansions in the country, already exists to a great extent; yet, it is certainly desirable that this excellent practice should become more generally adopted, especially during the winter months, when their scanty means of subsistence but insufficiently yield them food adequate in quantity to sustain the powers of life in a condition equal to their hard labour. To afford the industrious well-deserving poor a little assistance in this way, would call forth their gratitude to the givers, and confer a blessing on the needy. The want of knowing how to properly prepare the kind of soup best adapted to the purpose has, no doubt, in a great measure, militated against its being more generally bestowed throughout the kingdom; and it is in order to supply that deficient knowledge, that I have determined on giving easy instructions for its preparation.
No. 239. How to Prepare a Large Quantity of Good Soup for the Poor.
It is customary with most large families, while living in the country, to kill at least some portion of the meat consumed in their households; and without supposing for a moment that any portion of this is ever wasted, I may be allowed to suggest that certain parts, such as sheep's heads, plucks, shanks, and scrag-ends, might very well be spared towards making a good mess of soup for the poor. The bones left from cooked joints, first baked in a brisk oven for a quarter of an hour, and afterwards boiled in a large copper of water for six hours, would readily prepare a gelatinized foundation broth for the soup; the bones, when sufficiently boiled, to be taken out. And thus, supposing that your copper is already part filled with the broth made from bones (all the grease having been removed from the surface), add any meat you may have, cut up in pieces of about four ounces weight, garnish plentifully with carrots, celery, onions, some thyme, and ground allspice, well-soaked split peas, barley, or rice; and, as the soup boils up, skim it well occasionally, season moderately with salt, and after about four hours' gentle and continuous boiling, the soup will be ready for distribution. It was the custom in families where I have lived as cook, to allow a pint of this soup, served out with the pieces of meat in it, to as many as the recipients' families numbered; and the soup was made for distribution twice every week during winter.
No. 240. Another Method for making Economical Soup.
In households where large joints of salt beef, or pork, are cooked almost daily for the family, the liquor in which they have been boiled should be saved, all grease removed therefrom, and put into the copper with a plentiful supply of carrots, parsnips, celery, and onions, all cut in small pieces, the whole boiled and well skimmed till the vegetables are done; the soup is then to be thickened with either oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground allspice, and stirred continuously until it boils up again; it must then be skimmed, and the best pieces of meat selected from the stock-pot should be kept in careful reserve, to be added to the soup, and allowed to boil therein for half an hour longer.
No. 241. How to make Fish Soup in Large Quantities for Distribution to the Poor.
This kind of soup, it will be easily understood, is applicable only on the sea-coast, and wherever fish is to be had very cheap. Chop fine a dozen onions, some thyme, and winter savory, and put these into a copper, or some large pot, with about six gallons of water, one pound of butter, pepper and salt enough to season; allow the whole to boil for ten minutes, then thicken the broth with about four pounds of oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and then throw in about fifteen pounds of fish cut up in one-pound size pieces, and also some chopped parsley; boil all together until the fish is done, and then serve out the soup to the recipients. All kinds of fish, except sprats, herrings, and pilchards, are equally well adapted for making fish soup, but codfish, cod's heads, skate, eels, etc., and all glutinous fish, suit the purpose best.
INDEX.
- Anchovy Sauce, 64
- Antispasmodic Tea, 97
- Apples, baked, 57
- Apple Dumplings, baked, 53
- Apple Pudding, 30
- Apple-water Drink, 90
- Arrow-root, how to prepare, 84
- Arrow-root Pudding, 89
- Bacon and Cabbages, boiled, 47
- Bacon and Cabbage Soup, 18
- Bacon, how to cure, 26
- Bacon Roll-pudding, 38
- Balm and Burrage Tea, 92
- Barley Water, 93
- Batter and Fruit Pudding, 30
- Batter-pudding, how to make a small, 87
- Beef and Potatoes, baked, 35
- Beef, boiled, 13
- Beef, how to boil, 13
- Beefsteaks, plain, 42
- Beef Tea, 81
- Beer, how to brew your own, 65
- Belgian Faggots, 41
- Biscuits, hard, 69
- Black Puddings, 27
- Blancmange, how to make, 86
- Bouillabaisse Soup, 63
- Bran Tea, a Remedy for colds, etc., 90
- Bread, how to bake your own, 68
- Bread Pudding, for a family, 29
- Bread-pudding, how to make a tea-cup, 88
- Bread Sauce, for a Roast Fowl, 20
- Broad Beans, how to cook, 74
- Broth made from bones for Soup, 16
- Brown and Polson Fruit Pudding, 32
- Brown and Polson Pudding, 31
- Brown and Polson Tea-cup Pudding for infants, 89
- Brown and Polson Thick Milk, 32
- Bullock's Heart, baked, 39
- Bullock's Heart, stuffed, 39
- Bubble and Squeak, 46
- Burns or Scalds, a Cure for, 98
- Cabbage and Bacon, fried, 73
- Calf's-feet Jelly, how to make, 85
- Camomile Tea, 91
- Caudle, how to make, 84
- Cheese, Italian, 28
- Chicken Broth, 82
- Chicken Broth, cheap, 82
- Chilblains, a Cure for, 97
- Christmas Plum Pudding, 50
- Cocky Leeky, 19
- Cocoa Nibs, how to prepare, 99
- Cod's Head, baked, 63
- Coffee, how to make, 98
- Cold in the Head, a Cure for, 98
- Colds, how to make a cordial for, 94
- Cookery and Diet for the Sick-room, 81
- Cough, a Cure for a hard dry, 95
- Cow-heel Broth, 18, 85
- Currant Jam, 55
- Dandelion Tea, 97
- Drink, a cooling, 95
- Ducks, baked or roast, 24
- Dumplings, Norfolk, 33
- Dumplings, Yeast, 33
- Economical and Substantial Soup for Distribution to the Poor, 99
- Economical Pot Liquor Soup, 14
- Eels, stewed, 34
- Eggs and Bacon, fried, 77
- Eggs, buttered, 77
- Egg-hot, 78
- Egg Sauce for Roast Fowls, etc., 20
- Eggs stewed with Cheese, 78
- Eggs with Brown Butter, 77
- Elder Wine, how to make, 57
- Fish, baked, 63
- Fish Curry, how to make a, 48
- Fish Pie, 37
- Fish, salt, with Parsnips, 62
- Fish Soup, 60
- Fish Soup, how to make large quantities for distribution to the poor, 101
- Fish, to boil, 64
- Fish, to fry, 61
- French Beans, how to cook, 74
- Fruit Pies in general, 52
- Gargle, how to make a stringent, 95
- Giblet Pie, 37
- Gingerbread Nuts, 70
- Ginger-pop, 78
- Goose, baked, 23
- Gooseberry Jam, how to make, 56
- Gravy, brown, for Roast Fowls, etc., 20
- Ground-rice Milk, how to make, 87
- Ground-rice Pudding, 89
- Gruel, Brown and Polson, 83
- Gruel, how to make, 83
- Gruel, how to make with Pearl Barley, 85
- Gruel made with Oatmeal, 84
- Hams, how to cure, 25
- Hams, how to smoke, 26
- Hare, jugged, 46
- Haricot Beans, a Salad of, 76
- Haricot Beans, how to dress, 75, 76
- Haricot Beans, white, 75
- Hashed Meats, 43
- Herrings, red, a dinner of, 61
- Hop Tea, 96
- Hyssop Tea, a Remedy for Worms, 96
- Kidney Pudding, 43
- Mackerel, soused, 61
- Meat Panada for Invalids and Infants, 82
- Meat Pie, 37
- Medicinal, Herbaceous, and other Drinks for Invalids, etc., 90
- Milk, thick for breakfast, 16
- Mince-meat, a cheap kind of, 52
- Mince-pie, how to make a, 53
- Mince-pie Paste, 52
- Muscles, or Mussels, stewed, 34
- Mustard, how to mix, 81
- Mutton Broth, 81
- Mutton Chops, or Steaks, 43
- Mutton, Shoulder of, boiled, and Onions, 36
- Oatmeal Porridge for Six Persons, 16
- Omelet, how to make an, 77
- Onions, baked or roasted, 74
- Onion Soup for Six Persons, 15
- Orangeade, or Orange Drink, 90
- Ox-cheek Soup, 17
- Ox Kidney, stewed, 39
- Oysters, stewed, 34
- Pancakes for Shrove Tuesday, 54
- Parsley Sauce, 64
- Parsnips, buttered, 73
- Pears, baked, 56
- Peas and Bacon, 74
- Pea Soup for Six Persons, 15
- Pig's Feet, 28
- Pig's Fry, 42
- Pig's Head, baked, 23
- Pig, how to make the most of, after it is killed, 24
- Pig's Pluck, how to dispose of, 27
- Pig, Sucking, baked, 24
- Plum Broth, 79
- Plum or Currant Dough Pudding, 50
- Plum Porridge, cold, 79
- Pork Chops, grilled or boiled, 20
- Pork, roast, 45
- Potatoes, baked or roasted, 71
- Potatoes, baked, mashed, 72
- Potatoes, how to boil, 70
- Potatoes, how to fry, 71
- Potatoes, how to mash, 72
- Potatoes, how to steam, 70
- Potatoes, how to stew, 72
- Potatoes, mashed with Ling, 72
- Potato Pie, 38
- Potato Pudding, 32
- Potato Soup for Six Persons, 14
- Prunes, or Pruens, stewed, 79
- Pudding, baked Suet, 36
- Pudding made of small Birds, 22
- Pudding, Yorkshire, 35
- Pumpkin Porridge, 58
- Rabbit Pudding, 38
- Raisinet, a Preserve for Winter, 54
- Red Cabbages, how to stew, 93
- Rhubarb, how to preserve, 56
- Rhubarb Pie, 51
- Rice and Apples, 31
- Rice, curried, 28
- Rice Dumplings, 49
- Rice Gruel, a Remedy for Relaxed Bowels, 84
- Rice-milk for Six Persons, 59
- Rice Pudding, a Ground, 29
- Rice Pudding, a Plain, 29
- Rice, the way to boil, 49
- Rice Water, 94
- Roast Fowl and Gravy, 19
- Sage or Marygold Tea, 92
- Sago for Invalids, how to prepare, 83
- Sago Pudding, 89
- Salad, a Bacon, 80
- Salad, a Plain, 80
- Salad, a Summer, 80
- Salad, Celery Crab, 80
- Sauce for Sweet Puddings, 50
- Sausage Dumplings, 45
- Sausages, Pork, how to make, 27
- Sausage Rolls, 45
- Sausages, stewed, 42
- Seam, or Loose Fat, how to melt down, 28
- Sharp Sauce for Broiled Meats, 21
- Sheep's-head Broth, 17
- Sheep's Heads, baked, 40
- Sheep's Pluck, 40
- Sheep's Trotters, stewed, 40
- Sick-diet Jelly, how to make, 87
- Skate, baked, 64
- Soothing Drink for Coughs, 91
- Sore Throat attended with Fever, refreshing Drink for, 97
- Soup for the Poor, how to prepare a large quantity of good, 100, 101
- Spinach, how to cook, 73
- Sprains, a Cure for, 97
- Steaks, fried, and Onions, 41
- Steaks, stewed, 41
- Sting of Wasps or Bees, a Cure for, 98
- Supper, a Relish for, 76
- Swedish Turnips, buttered, 73
- Tapioca, how to prepare, 83
- Tapioca Pudding, 88
- Toad in the Hole, 36
- Toast Water, 93
- Toothache, a Cure for, 98
- Treacle Posset, 94
- Treacle Pudding, 30
- Tripe, baked, 45
- Tripe, boiled, 44
- Veal and Rice Broth, 82
- Veal Cutlets and Bacon, 22
- Veal, Knuckle of, and Rice, 59
- Veal, roast, stuffed, 21
- Vegetable Marrow, how to cook, 74
- Vegetable Porridge, 58
- Vegetable Pottage, economical, 47
- Welsh Rarebit, how to make a, 78
- White Wine Whey, 94
- Wind on the Stomach, a simple Remedy against, 95
- Yorkshire Pie-clates for Tea, 69