HINTS FOR THE SICK-ROOM

English Gruel. — Dessert spoon each meal and flour mixed with half a pint cold milk. Stir this into a pint boiling milk, slightly salted and boil in custard kettle, stirring to keep smooth.

Jellice. — One-half teaspoon of currant, lemon or cranberry jelly put into a goblet, beat well with two tablespoons water, fill up with ice-water and you have a refreshing drink for a fever patient.

Sea-moss Farine. — Dessert-spoon of sea-moss farine, quart boiling water ; steep a few minutes, sweeten and flavor with lemon (leaving out rinds). This is a very pleasant drink and is good for colds.

Raiv Beef. — Chop fresh, lean beef (the best steak or roast) very fine, sprinkle with salt and pepper, and put between thin slices of Graham or white buttered-bread. This is a very nutritious diet.

Fever Drink. — Pour cold water on wheat bran, let boil half an hour, strain and add sugar and lemon-juice. Pour boiling water on flax-seed, let stand till it is ropy, pour into hot lemonade and drink.

Milk Porridge. — Soak pint best oatmeal in a pint water overnight, in the morning strain and boil the water from it half an hour, add pint milk with a little salt, boil and serve warm with cream and sugar.

Warming Cup. — This is very convep- ient for the sick room or nursery, as the stem and cross can be dropped in any lamp chimney and the cup placed upon it; thus heating milk, broth, etc., very easily and quickly.

Oatmeal Blanc-Mange. — A delicious Cup. blanc-mange is made by stirring two heap-

ing tablespoons of oatmeal into a little cold water, then stir with a quart of boiling milk, flavor and pour into molds to cool, when cream or jelly may be eaten with it.

Vegetable Sotip.— Two tomatoes, two potatoes, two ^""" "" '^""•

onions, and one tablespoon rice ; boil the whole in one quart water for on

liour, season with salt, dipdry toast in this till quite soft, and eat; this ma

be used when animal food is not allowed.

Mulled Buttermilk.— Fnt on good buttermilk, and when it boils, add the well-beaten yolk of an egg. Let boil up and serve. Or, stir into boiling but- termilk thickening made of cold buttermilk and flour. This is excellent for convalescing patients.

Barley Water. — Add two ounces pearled barley to half pint boiling water ; let simmer five minutes, drain and add two quarts boiling water ; add two ounces sliced figs, and two ounces stoned raisins; boil until reduced to a quart; strain for drink.

Currant Shrub. — Make the same as jelly, but boil only ten minutes ; when cool, bottle and cork tight, (see directions for canned fruits). Raspberry, strawberry and blackberry shrubs are made in the same way; when used,' put in two-thirds ice-water.

Beef-Tea Soup.— To one pint of "beef essence" (made in a bottle as di- rected in recipe on a succeeding page), quite hot, add a tea-cup of the best cream, well heated, into which the yolk of a fresh egg has been previously stirred, mix carefully together, and season slightly, and serve.

1186 I11NT< lOR THE SICK-HOI >M.

Cinnamon Tea. — To a half pint fresh, new milk add stick or ground cin- namon enough to flavor, and wiiite sugar to taste ; bring to boiling point, and take either warm or cold. Excellent for diarrhea in adults or children. A few drops or a teaspoon of brandy may be added, if the case demands.

Sago-JeUij Pudding. — "Wash thoroughly one teacup of sago, cook it in three pints of water fifteen or twenty minutes, till perfectly clear, add a very little salt ; stir in half a jelly-glass of currant, grape or other jelly and two spoonfuls sugar. Mold and serve cold with cream and sugar ; or "eat warm.

Poached Eggs. — This is a very delicate way of preparing eggs, and when

served on slices of toast, gar- nished with sprigs of crisp pars- ley, they make a very pretty as well as ai)j)etizing dish. Poach them as directed in dept.of Eggs

Arrowroot Custard. — One tablespoon of arrowroot, one Poached Ksg>-. pint of milk, one egg, two table-

spoons sugar ; mix the arrowroot with a little of the cold milk, put the rest of milk on the fire, and boil, and stir in the arrowroot and egg and sugar, well beaten together ; scald and pour into cups to cool ; any flavoring the invalid prefers may be added.

Broiled Chicken, Quail, Squirrel or Woodcock. — Any of these must be tender. Take the breast of the first two, or the thighs of the others ; place on hot coals or on a broiler, turning often to prevent burning. When done, remove the burned parts, if any, season slightly with butter, i)epper and salt, and serve at once.

Tapioca Jelly. — One half pint tapioca, one quart water, juice and some of the grated rind of a lemon ; soak the tapioca for three or four hours in the water, sweeten it and boil for oi>e hour in a custard-kettle, or until quite clear, stirring it often. When almost done, stir in the lemon, and when sufliciently cooked pour into molds. Serve with sweetened cream.

Panada. — Take two richest crackers, pour on boiling water, let stand a few minutes, beat up an egg, sweeten to taste, and stir all together ; grate in nutmeg and add brandy or wine to suit the invalid. Or, break in a pint bowl toasted bread and pour over boiling water, adding a small lump of but- ter, two tablespoons wine, brandy or whisky ; sweeten to taste and flavor with nutmeg or cinnamon.

Clam Broth. — This is excellent for invalids, being the best food known for giving tone to the deranged stomach ; it nuiy even be given in small (juan- tities to sick children over six months old. Select small clams ; break the shells, and pou-r the clams with the juice into a small boiler, or stew-pan; add enough water to modify the salty taste, and boil for ten minutes. Strain and it is ready for use.

Rice Jelly. — Mix one heaping tablespoon of rice-flour with cold water until it is a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar; boil until quite clear. If the jelly is intended for a patient with summer complaint, stir with astick of cinnamon ; if for one with fever, flavor with lemon juice, and mold. Kice-water is made in the same manner, by using twice the quantity of boiling water.

Graham Gems for Invalids. — ^lix Graham flour with hai. milk and half water, and add a little salt, beat, making the l)atter thin enough to pour ; have the gem-pan very hot, grease it, fill as quickly as possible and return