Tamarind Water. — Boil two ounces of tamarinds with
four ounces of stoned raisins in three pints of water for
one hour. Strain and cool.
Baked Lemon. — Bake a lemon or sour orange twenty
minutes in a moderate oven. When done, open at one
end and take out the inside. Sweeten with sugar or mo-
lasses. This is excellent for hoarseness and pressure on
the lungs.
Lemonade. — Squeeze the juice from one lemon and
add one tablespoonful of sugar. Pour on one cup of
boiling water✪ Lemonade., and cool. Or take hot for a cold, after
retiring.
Flaxseed Lemonade. — Pour one quart of boiling vmter
ON four tablespoonfuls of whole flaxseed., and steep three
hours. Strain and sweeten to taste, and add the juice of
two lemons. Add a little more water if the liquid seem too
thick. This is soothing in colds.
Irish-Moss Lemonade. — Soak, pick over, and wash
one quarter of a cup of Irish moss. Pour on one pint of
boiling water. Heat to the boiling-point, but not boil,
and keep it at that temperature half an hour. Strain, and
squeeze into it the juice of one lemofi^ or enough to give it
an acid taste. Sweeten to taste. Add acid phosphate in
place of the lemon, if preferred.
Wine Whey. — Boil one cup of new milk, and add one
cup of wi7i✪ Wine Wheye. Let it stand on the back of the stove five
minutes. Strain, and sweeten the whey.
The whe}^ or water, of milk contains the sugar, salt, and
other saline bodies necessary for digestion and the repair
of the mineral part of the bod}^
Herb Teas.
Pour one cup of boiling water over one tablespoonfid of
the herbs. Cover the bowl, set it over the teakettle, and
The Boston Cook Book,
steep ten minutes. Sweeten if desired. Mullein tea is
good for inflammation of the lungs ; Chamomile tea^ for
sleeplessness ; Calamus and Catnip tea^ for colds and
infants' colic ; Cinnamon tea^ for hemorrhages ; Water-
melon-seed and Pumpkin-seed tea^ for strangury 'and
summer complaint. A few sprigs of sage^ burnet^ halm^
and sorrel^ half a lemon ^ sliced, and three pints of boiling
water ^ sweetened to taste, and covered closely until cold,
makes an agreeable drink for a fever patient.
Another Condition in sickness occurs when, after long-
continued, prostrating, or rapidly wasting disease, the sys-
tem demands immediate nourishment to supply that waste,
or when there is a lack of nutrition from any cause. Food
that contains the most nourishment in the most easily as-
similated form is now needed ; but the physician should
always be consulted as to the food suitable during the dif-
ferent diseases. Liquid food is most suitable, and should
\)Qfood as well as drink. In nearly all cases of fever milk
is given when the patient can take it. Two or three grains
of pepsin in a cup of milk or broth facilitate its digestion.
In typhoid fever milk has often proved of great value, and
is now generally recommended b}' the medical faculty in all
cases of scarlet fever, nervous disorder, and all diseases
arising from imperfect nutrition. It keeps up the strength
of the patient, acts well upon the stomach, soothes the in-
testines, and promotes sleep. It should be taken slowly to
prevent the curdling in a dense mass which may occur if too
much be taken at once. A pint of hot milk taken slowly,
every four hours, will often check the most violent diar-
rhoea and d3'sentery. It should never be boiled, only
scalded.
Page 246 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tamarind Water. — Boil two ounces of tamarinds with four ounces of stoned raisins in three pints of water for one hour. Strain and cool.
Baked Lemon. — Bake a lemon or sour orange twenty minutes in a moderate oven. When done, open at one end and take out the inside. Sweeten with sugar or molasses. This is excellent for hoarseness and pressure on the lungs.
Lemonade. — Squeeze the juice from one lemon and add one tablespoonful of sugar. Pour on one cup of boiling water, and cool. Or take hot for a cold, after retiring.
Flaxseed Lemonade. — Pour one quart of boiling water on four tablespoonfuls of whole flaxseed., and steep three hours. Strain and sweeten to taste, and add the juice of two lemons. Add a little more water if the liquid seem too thick. This is soothing in colds.
Irish-Moss Lemonade. — Soak, pick over, and wash one quarter of a cup of Irish moss. Pour on one pint of boiling water. Heat to the boiling-point, but not boil, and keep it at that temperature half an hour. Strain, and squeeze into it the juice of one lemon, or enough to give it an acid taste. Sweeten to taste. Add acid phosphate in place of the lemon, if preferred.
Wine Whey. — Boil one cup of new milk, and add one cup of wine. Let it stand on the back of the stove five minutes. Strain, and sweeten the whey.
The whe}^ or water, of milk contains the sugar, salt, and other saline bodies necessary for digestion and the repair of the mineral part of the body
Herb Teas.
Pour one cup of boiling water over one tablespoonful of the herbs. Cover the bowl, set it over the teakettle, and
The Boston Cook Book,
steep ten minutes. Sweeten if desired. Mullein tea is good for inflammation of the lungs ; Chamomile tea, for sleeplessness ; Calamus and Catnip tea, for colds and infants' colic ; Cinnamon tea, for hemorrhages ; Watermelon-seed and Pumpkin-seed tea, for strangury 'and summer complaint. A few sprigs of sage, burnet, halm, and sorrel^ half a lemon, sliced, and three pints of boiling water, sweetened to taste, and covered closely until cold, makes an agreeable drink for a fever patient.
Another Condition in sickness occurs when, after longcontinued, prostrating, or rapidly wasting disease, the system demands immediate nourishment to supply that waste, or when there is a lack of nutrition from any cause. Food that contains the most nourishment in the most easily assimilated form is now needed ; but the physician should always be consulted as to the food suitable during the different diseases. Liquid food is most suitable, and should be food as well as drink. In nearly all cases of fever milk is given when the patient can take it. Two or three grains of pepsin in a cup of milk or broth facilitate its digestion. In typhoid fever milk has often proved of great value, and is now generally recommended by the medical faculty in all cases of scarlet fever, nervous disorder, and all diseases arising from imperfect nutrition. It keeps up the strength of the patient, acts well upon the stomach, soothes the intestines, and promotes sleep. It should be taken slowly to prevent the curdling in a dense mass which may occur if too much be taken at once. A pint of hot milk taken slowly, every four hours, will often check the most violent diarrhoea and dysentery. It should never be boiled, only scalded.
Records on this page
LemonadeWine Whey