Eggnog. — Beat the yolk of one egg ; add one table-
spoonful of sugar ^ and beat to a cream. Add one table-
spoonful of wine or brandy^ and half a cup of milk. Beat
the white of the egg to a froth, and stir in lightly. Omit
The Boston Cook Book,
425
\ the milk when more condensed nourishment is required,
or the wine, if not approved b^^ the ph3^sician. It is more
palatable when made with the milk. Whipped cream may
be substituted for the milk. In many cases it is desirable
not to have the white beaten to a froth, as it causes wind
in the stomach.
.Portable Beef Tea, — Two pounds of heef cut fine,
and half a box of gelatine. Soak together in one pint of
cold water one hour, squeezing often. Heat to nearly the
boiling-point. Strain, pressing all the juice from the meat,
fill a glass jar with the juice, place the jar in water,
and heat till the water outside the jar boils. Seal while
hot. Dissolve two teaspoonfuls of the above prepara-
tion in half a cup of boiling water ^ add a few grains of
scdt^ and serve at once. A convenient form of food for
travellers.
Broiled Beef Pidp, — Scrape raw beef to a pulp, make
it into small cakes, and broil as steak. Season with salt
and a few grains oi cayenne pepper^ and serve hot.
Egg Tea and Coffee. — Beat the yolk of one egg ; add
one tablespoonful of sugar✪ Eggnog ^ and beat to a cream ; add one
cup of tea or coffee^ either hot or cold, and half a cup of
cream. Stir in lighth^ the beaten white of the egg, and
serve at once.
Egg and Beef Tea. — Add one cup of hot beef tea to
the egg, beaten as above✪ Egg and Beef Tea.
Dishes for Convalescence.
When the crisis of disease is past, the system needs
gradual but complete nutrition, and the appetite is clamor-
ous, fickle, or perhaps altogether wanting. Then is the
time most critical for the patient, and most trying to the
tact, skill, and patience of the nurse. Many a person has
been carried safely through a long and distressing illness,
only to succumb at last to injudicious feeding, because of
the nurse's ignorance or his own indiscretion. When solid
food can be safely given, the patient may take it in any of
the forms given in the preceding rules.
426
The Boston Cook Book,
The following dishes may also be used : broiled squab,
venison, chicken, chop, steak, salmon, chicken panada,
boiled halibut, roast beef, mutton, cream toast, eggs, and
o^^sters (except when especiallj^ forbidden by the physi-
cian), sweetbreads, baked potatoes, asparagus, onions,
macaroni, custards, Charlotte Russe, snow pudding, ice-
cream, sherbet, blanc-mange. Bavarian cream, sponge cake,
simple puddings, stewed fruits, and many others, — receipts
for which will be found as indicated in the table of lessons
in the Nurse's Course. ✪ Chicken Panada
Page 249 · 6 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
Eggnog. — Beat the yolk of one egg ; add one tablespoonful of sugar, and beat to a cream. Add one tablespoonful of wine or brandy, and half a cup of milk. Beat the white of the egg to a froth, and stir in lightly. Omit
The Boston Cook Book,
\ the milk when more condensed nourishment is required, or the wine, if not approved b^^ the physician. It is more palatable when made with the milk. Whipped cream may be substituted for the milk. In many cases it is desirable not to have the white beaten to a froth, as it causes wind in the stomach.
.Portable Beef Tea, — Two pounds of beef cut fine, and half a box of gelatine. Soak together in one pint of cold water one hour, squeezing often. Heat to nearly the boiling-point. Strain, pressing all the juice from the meat, fill a glass jar with the juice, place the jar in water, and heat till the water outside the jar boils. Seal while hot. Dissolve two teaspoonfuls of the above preparation in half a cup of boiling water, add a few grains of salt, and serve at once. A convenient form of food for travellers.
Broiled Beef Pidp, — Scrape raw beef to a pulp, make it into small cakes, and broil as steak. Season with salt and a few grains oi cayenne pepper, and serve hot.
Egg Tea and Coffee. — Beat the yolk of one egg ; add one tablespoonful of sugar, and beat to a cream ; add one cup of tea or coffee^ either hot or cold, and half a cup of cream. Stir in lightly the beaten white of the egg, and serve at once.
Egg and Beef Tea. — Add one cup of hot beef tea to the egg, beaten as above.
Dishes for Convalescence. When the crisis of disease is past, the system needs gradual but complete nutrition, and the appetite is clamorous, fickle, or perhaps altogether wanting. Then is the time most critical for the patient, and most trying to the tact, skill, and patience of the nurse. Many a person has been carried safely through a long and distressing illness, only to succumb at last to injudicious feeding, because of the nurse's ignorance or his own indiscretion. When solid food can be safely given, the patient may take it in any of the forms given in the preceding rules.
The Boston Cook Book,
The following dishes may also be used : broiled squab, venison, chicken, chop, steak, salmon, chicken panada, boiled halibut, roast beef, mutton, cream toast, eggs, and oysters (except when especiallj^ forbidden by the physician), sweetbreads, baked potatoes, asparagus, onions, macaroni, custards, Charlotte Russe, snow pudding, icecream, sherbet, blanc-mange. Bavarian cream, sponge cake, simple puddings, stewed fruits, and many others, — receipts for which will be found as indicated in the table of lessons in the Nurse's Course.
Records on this page
EggnogPortable Beef TeaBroiled Beef PulpEgg Tea and CoffeeEgg and Beef TeaChicken Panada