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Camp Cookery. How to Live in Camp

Chapter 148: FOR THE SICK.
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About This Book

A practical manual offering step-by-step guidance for living comfortably in camp, covering tent selection and layout, bedding arrangements, stove options and setup (including compact box and kerosene models), and recommended cooking utensils and tableware. It emphasizes cleanliness, clothing and bathing supplies, and lists provisions and essential small tools to pack. The work gives methods for preparing and cooking game and poultry with suggested times and techniques, plus tips for conserving fuel and minimizing baggage while maintaining comfort and order in outdoor living.

FOR THE SICK.

Rice Water for Diarrhœa.

Put one cup of rice into the frypan, and stir over the fire until it is a dark brown. If convenient, after it has been browned, pound it. Take half a cup of the rice, and pour over it nearly one quart of water, and let it stand on the stove twenty minutes; then strain, and add boiled milk and sugar to taste. Drink freely of this.

Flour Gruel.

Let one quart of fresh milk come to a boil, and then stir in one tablespoonful of flour, which has been mixed with milk enough to make a smooth paste; boil this mixture thirty minutes, being careful not to let it burn. Season with salt, and strain. The patient should be kept warm and quiet.

Oat Meal Gruel.

Into one quart of boiling water, sprinkle two tablespoonfuls of oatmeal; let this boil sixty minutes; season with salt, strain, and serve. If sugar, milk, or cream is wished, it may be added.

Indian Meal Gruel.

One quart of boiling water; stir into this one spoonful of flour and two of Indian meal, mixed with a little cold water. Boil thirty minutes. Season with salt, and strain. Use sugar and cream if you choose. If flour is not liked, use another spoonful of meal instead.