COOKERY FOR THE SICKROOM
IT was said by the distinguished Dr. Rush, in his lectures before his class, that a physician ought to spend six months in a kitchen before beginning practice. A knowledge of dietetic preparations fitted for the sick, and for those recovering from disease, however apparently unimportant, adds much to a physician's power over his patient, and to his popularity and usefulness.
In giving nourishment to the sick, who are suffering from low diseases, it is an important rule which should never be forgotten, to give but little at a time, and to repeat that often. In cases of great prostration from disease, life may at times be endangered by a delay in giving nourishment of even a few minutes beyond the proper time.
Barley Water. PEARL barley, two ounces; boiling water, two quarts. Boil to one-half, and strain. A little lemon juice and sugar may be added, if desirable. To be taken freely in inflammatory diseases.
Rice Water. RICE, two ounces; water, two quarts. Boil an hour and a half, and add sugar and nutmeg. Rice, when boiled for a considerable time, becomes a kind of jelly, and, mixed with milk, is a very excellent diet for children. It has in some measure a constipating property, which may be increased by boiling the milk.
Decoction of Bran. New wheat bran, one pint; water, three quarts. Boil down one third, strain off the liquor, and add sugar, honey, or molasses, according to the taste of the patient. A bran tea may be made by using boiling water, and suffering the mixture to stand in a covered vessel for three or four hours.
Sage Tea. DRIED leaves of sage, half an ounce; boiling water, one quart. Infuse for half an hour, and strain. Add sugar and lemon juice as required by the patient. Balm and other teas are made in the same manner. The above infusions form agreeable and useful drinks in fevers, and their diaphoretic powers may be increased by adding a little sweet spirits of nitre.
Barley Coffee. ROAST one pint of common barley in the same way in which coffee is roasted. Add two large spoonfuls of this to a quart of boiling water; boil five minutes. Add a little sugar.
Lemon Water. PUT two slices of lemon, thinly pared, into a teapot, a little bit of the peel and a bit of sugar. Pour in a pint of boiling water, and cover it close two hours.
A Refreshing Drink in Fevers. PUT a little sage, two sprigs of balm, and a little sorrel into a stone jug, having first washed and dried them. Peel thin a small lemon, slice it, and put in with a small piece of the peel; then pour in three pints of boiling water, Sweeten, and cover it close.
Another. BOIL, an ounce and a half of tamarinds, three ounces of cranberries, and two ounces of stoned raisins, in three pints of water, till the water is reduced to two pints. Strain, and add a bit of lemon peel, which must be removed in an hour, as it gives a bitter taste if left too long.
A Very Pleasant Drink. PUT a teacupful of cranberries into a cup of water, and mash them. In the meantime, boil two quarts of water with one large spoonful of corn or oatmeal and a bit of lemon peel; then add the cranberries, as much fine sugar as shall leave a smart flavor of the fruit, and a wineglassful of sherry, Boil the whole gently for fifteen minutes, and strain.
Crust Coffee. TOAST slowly one or two slices of brown or white bread, pour boiling water over it, and drink hot or cold, according to preference.
Infusion of Malt. To one pint of ground malt add three pints of scalding water, that is, water not quite brought to the boiling point; infuse two hours, and strain. Add sugar or lemon juice as desired. Am excellent preparation in inflammatory fevers.
Lemonade. FRESH lemon juice, four ounces; thin peel of lemon, half an ounce; white sugar, four ounces; boiling water, three pints. Let them stand until cold, and strain. When used in fevers, a little nitrate of potash or sweet spirits of nitre may be added. It may be further diluted to the taste of the patient.
Water Gruel. OAT or corn meal, two tablespoonfuls; water, one quart. Boil for ten or fifteen minutes, and strain, adding salt, and sugar if desired by the patient.
Milk for Infants. Cows' milk, one part; water, two parts; sweeten slightly with loaf sugar. It is necessary, when children are to be raised by hand, to dilute the milk. The above proportions may be altered as the child advances in age.
Rice Gruel. GROUND rice, one heaping tablespoonful; ground cinnamon, one teaspoonful; water, one quart. Boil gently for twenty minutes, adding the cinnamon near the conclusion. Strain and sweeten. Wine may be added in some cases.
Panada. WHITE, bread, one ounce; ground cinnamon, one teaspoonful; water, one pint. Boil them until well mixed, and add a little sugar and nutmeg. Wine or butter may also be added, if desirable.
Compound Salep Powders. SALEP tragacanth, and sago, each four ounces; cochineal, half a dram; prepared oyster shells, one ounce. Mix, and divide into powders of one dram each. Stir one of these powders into a pint of milk, and boil for ten or fifteen minutes. To be drunk freely in diarrhea and dysentery.
Another. Gum arabic, tragacanth, maranta, sago, tapioca, each two Drams. Mix them well together, and boil in a pint of milk, flavored with nutmeg or cinnamon. To be used as a diet in dysentery, diarrhea, etc.
Sago Gruel. SAGO, two tablespoonfuls; water, one pint. Boil gently until it thickens, frequently stirring. Wine, sugar, and nutmeg, may be added, according to circumstances.
Arrow Root Gruel. ARROW ROOT, one tablespoonful; sweet milk, half a pint; boiling water, half a pint. To be sweetened with loaf sugar. Excellent aliment for children when the bowels are irritable.
Tapioca Jelly. TAPIOCA, two tablespoonfuls; water, one pint. Boil gently for an hour, or until it assumes a jelly like appearance. Add sugar, wine, and nutmeg, with lemon juice to suit the taste of the patient, and the nature of the case.
Jelly of Irish Moss. IRISH moss, half an ounce; fresh milk, a pint and a half. Boil down to a pint. Remove any sediment by straining, and add the proper quantity of sugar and lemon juice, or peach water, to give it an agreeable flavor.
Isinglass Jelly. ISINGLASS, one roll. Boil in one pint of water until it is dissolved. Strain, and add one pint of sweet milk. Put it again over the fire, and let it just boil up. Sweeten with loafsugar, and grate nutmeg upon it. When properly made, it resembles custard. This forms an excellent diet for persons recovering from sickness, and is well adapted to the bowel complaints of children.
Apple Water. Cut two large apples in slices, and pour a quart of boiling water on them. Or, pour the same amount of water on roasted apples. In two or three hours, strain and sweeten slightly.
Milk-Porridge. WHEAT flour, cornmeal, or oatmeal, two tablespoonfuls; milk, one pint; water, one pint. Mix the flour or meal with cold water, to form a thin paste; put the milk and water over the fire, and when they come to the boiling point, add the paste, carefully stirring.
French Milk-Porridge. STIR some oatmeal and water together; let the mixture stand to clear, and pour off the water. Then put more water to the meal, stir it well, and let it stand till the next day. Strain through a fine sieve, and boil the water, adding milk while so doing. The proportion of water must be small. With toast, this is a good preparation for weak persons.
Ground-Rice Milk. BOIL one spoonful of good rice, rubbed down smooth, with a pint and a half of milk, a little cinnamon, lemon peel, and nutmeg. Sweeten when nearly done.
Boiled Flour. TIE up as tight as possible, in a linen cloth, one pound of flour; and, after frequently dipping it in cold water, dredge the outside with flour till a crust is formed round it, which will prevent the water from soaking into it while boiling. Place it in water and boil it until it becomes a hard, dry mass. Two or three spoonfuls of this may be grated, and prepared in the same manner as arrowroot gruel, for which it is an excellent substitute.
Vegetable Soup. TAKE one turnip, one potato, and one onion, let them be sliced and boiled in one quart of water for an hour. Add as much salt as is agreeable, and pour the whole upon a piece of dry toast. This forms an agreeable substitute for animal food, and may be given when the latter is inadmissible.
Beef Tea. LEAN beef, cut into shreds, one pound; water, one quart. Boil for twenty minutes, taking off the scum as it rises. When it grows cold, strain.
Essence of Beef. LEAN beef sliced. Put a sufficient quantity into, a porter bottle to fill up its body, cork it loosely, and place it in a pot of cold water, attaching the neck, by means of a string, to the handle of the vessel. Boil this for an hour and a half or two hours; then pour off the liquor and skim it. To this preparation may be added spices, salt, wine, brandy, etc., according to the taste of the patient, and nature of the disease.
CalfŐs feet Jelly. TAKE, two calf's feet, and add to them one gallon of water. Boil down to one quart. Strain, and when cold, skim off the fat. Add to this the white of six or eight eggs well beaten, a pint of wine, half a pound of loaf sugar, and the juice of four lemons, and let them be well mixed. Boil the whole for a few minutes, stirring constantly, and then pass it through a flannel strainer. This forms a very nutritious article of diet for the sick, and for those recovering from disease. The wine may be omitted or added according to choice.
Chicken Water. TAKE half a chicken, divested of all fat, and break the bones ; add to this half a gallon of water, and boil for half an hour. Season with salt.
Suet Ptisan. SHEEP'S suet, two ounces; milk, one pint; starch, half an ounce. Boil slowly for half an hour. This may be used as a common drink in dysentery.
Rennet Whey. NEW Milk, one quart; rennet, a large spoonful. Heat the milk, and then add the rennet. Boil until the curd separates, which is to be taken off. To many persons, this forms an agreeable nutriment.
Vinegar Whey. MILK, one pint; vinegar, one tablespoonful. Boil for a few minutes, and separate the curd.
Tartar Whey. MILK, one quart; cream of tartar, one dessert spoonful. Boil and separate the curd.
Mustard Whey. BRUISED mustard seed, one tablespoonful; milk, one pint. Boil together for a few minutes, and separate the curd. This has been found a useful drink in dropsy. A teacupful may be taken at a time.
Alum Whey. ALUM, one teaspoonful; milk, one pint. Boil together, and strain, to separate the curd.
Orange Whey. MILK, one pint, the juice of an orange with a portion of the peel. Boil the milk; then put the orange to it, and let it stand till coagulation takes place.. Strain.
Sweet Whey. SKIMMED milk, two quarts ; a piece of prepared calf's rennet. Mix a, d put in a warm place till coagulation takes place; then strain.
Whey with Tamarinds. MILK, boiling, one pint; tamarinds, two ounces. Boil them together till coagulation takes place.
Wine Whey. MILK, two thirds of a pint; water, one third of a pint, Madeira, or other wine, one gill; sugar, one dessert spoonful. Place the milk and water together in a deep pan on the fire, and at the moment when it begins to boil, pour in the wine and the sugar, stirring assiduously whilst it boils, for twelve or fifteen minutes. Lastly, strain through a sieve. This is excellent in all forms of fever, given in small quantities. It may be drunk either cold or tepid, a wineglassful at a time.
Milk and Soda Water. HEAT nearly to boiling a teacupful of milk; dissolve in it a teaspoonful of refined sugar; put this into a large tumbler and fill with soda water. This is an excellent mode of taking milk when the stomach is charged with acid, and is oppressed by milk alone.
Sippets. ON an extremely hot plate, put two or three slices of bread, and pour over them some of the juices of boiled beef, mutton, or veal. If there be no butter in the dish, sprinkle over them a little salt.
Restorative. TAKE two calf's feet, one quart of water, and one quart of new milk; place all in a close covered jar, and bake three hours and a half. When cold, remove the fat. Any desired flavor maybe given, by adding lemon peel, cinnamon or mace, while baking. Add sugar afterwards.
Coffee Milk. BOIL a dessertspoonful of ground coffee in nearly a pint of milk, for a quarter of an hour, then put into it a shaving of isinglass, and clear it. Let it boil a few minutes, and set it beside the fire to clarify. Sweeten with loafsugar.
Nutritive Fluid. TAKE two teaspoonfuls of lump magnesia, one teaspoonful of saleratus, one teaspoonful of salt, two teaspoonfuls of flour, half a pint of milk, and one pint of water. Put the milk and water, united, over the fire, and rub up the flour with a little cold water to make a thin paste. Just when the milk and water begin to boil, stir in the paste. This will make a thin porridge, which should boil about five minutes. At the end of this time remove from the fire and pour into a pitcher. Now add the magnesia, pulverized, and mixed with the saleratus and salt. Sweeten to suit the taste. This may be drunk freely, several times a day, so as to produce two evacuations of the bowels in twenty-four hours, in those cases of dyspepsia attended by acidity of the stomach, and in many debilitated conditions of the system in which there is a tendency to loss of flesh. This is one of the leading fluids used by those who pursue what is called the , Nutritive System " of treating disease, and is really a valuable preparation, having the effect often to increase the flesh, even while it acts as a cathartic.
Franklin Mills Bread, OR GERM WHEAT BREAD. One quart milk or water; one quart white flour; one-half yeast, cake; one-half cup sugar; one-half teaspoon salt; one quart Franklin flour. Put the white flour in the mixing bowl, then add the milk and yeast gradually, until smooth. Cover; let it rise in the bowl all night. In the morning, if light, add sugar, salt and Franklin flour, a little at a time; then let it rise again until light. Fill the pans two thirds full, and rise. Bake one hour.
Indian Meal Gruel. Two tablespoonfuls of cornmeal to one quart of boiling water; one teaspoonful of salt. Cook about thirty-five minutes. If too thick, thin with milk or cream.
Oatmeal Gruel. TAKE, one quart of boiling water, three tablespoonfuls of oatmeal one quarter teaspoon salt; cook two hours, strain and add milk or cream.
Flour Gruel. TAKE two teaspoonfuls of white flour, one cup of boiling water, one-half teaspoonful of salt. Make a smooth paste of the flour and salt before adding to boiling water. Strain and thin with milk or cream.
Mutton Broth. Boil one pound of juicy mutton in two cups of cold water. Cook slowly for half an hour; strain, and after it is cold, remove the fat, and serve with boiled rice. The rice should be boiled separately and added to the broth when it is warming.
Beef Tea. TAKE, one pound of round steak, remove the fat, and cut fine, and place the meat in a self-sealing jar without water ; cover closely, heat gradually in a kettle of water, one hour, or until there is no color in the meat. Press with a spoon all the juices from the meat. Serve with salt.
Broiled Beef Essence. PLACE one pound of round of steak in the broiler and broil until the juice begins to flow. Cut into fine pieces and squeeze the juice, 'using a lemon squeezer. Salt to taste.
Flaxseed Lemonade TAKE, two tablespoonfuls of whole flaxseed, and pour over it one pint of boiling water. Steep one hour and a half ; add the juice of one lemon and sweeten to taste. Excellent for colds.
Clam Broth. WASH the clams; put in kettle with enough water to cover; boil until shells open, and serve hot.
Eggnog. TAKE one tablespoonful of sugar and the yolk of one egg, and beat together; add one-half cup of milk; beat the white separately, and mix in lightly; add brandy or Wine, A little nutmeg is used to flavor.
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copyright 2005, J. Crow Company, New Ipswich NH 03071