Buckeye cookery

The craving for tea and coffee is almost universal with the sick. A moder. ate quantity is a great restorative; but an excess, especially of coffee, im. pairs digestion. Neither should be given after five in the afternoon, as they increase excitement and cause sleeplessness ; but sleeplessness from ex. haustion in the early morning is often relieved by a cup of tea or coffee, The patient’s taste will decide which should be used. In cases of thirst, the physician will prescribe what other drink should be given to satisfy it, Cocoa is not often craved by the sick, and possesses no stimulating qualities, Crust-coffee is very nourishing. A very simple means of refreshing the nurse, and a valuable disinfectant, if the nature of the invalid’s complaint does not forbid it—that is seldom the case—is to put some, pure, fresh-ground coffee on a saucer, or other dish, and in the center place a very small piece of camphor-gum, and touch a match to it. As the gum burns, allow sufficient coffee to consume to per- yade the atmosphere with the aroma; it is wonderful in its invigorating effects. ~~ vi Wh ca, peal Soa Maly ge abe Sst Ma a Pi dee eat ne me . MPS Oo RR coe TO bet ip yi eo het BEAD Myc ee hs i 3 , as \ F * ats Be g's Ps 8." ROOD FOR THE SICK. 417 The following recipe makes a delicious, refreshing and cooling wash for the sick-room: oy Take of rosemary, wormwood, lavender, rue, sage and mint a large handful of each. Place in a stone jar, and turn over it one gallon of strong cider vinegar, cover closely, and keep near the fire for four days; then strain, and add one ounce of pounded camphor-gum. Bottle and keep tightly corked. There is a French legend connected with this preparation (called vinaigre a quatre voleurs). During the plague at Marseilles, a band of robbers plundered the dying and the dead without injury to themselves. They were imprisoned, tried and.condemned to die, but were pardoned on condition of disclosing the secret whereby they could ransack houses infected with the terrible scourge. They gave the above recipe. Another mode of using it, is to wash the face and hands with it before exposing one’s self to any infection. It is very aromatic and refreshing in the sick-room; so, if it can accomplish nothing more, it is of great value to nurses. ' FOOD FOR THE SICK. Crust Correr.—Toast bread very brown, pour on boiling water, strain and add cream and sugar and nutmeg, if desired. / CREAM Sour.—One pint boiling water, half tea-cup cream; add broken pieces of toasted bread and a little salt. Wine Wuey.—One pint of boiling milk, two wine-glasses of wine, boil a moment, stirring well; take out the curd, sweeten and flavor the whey. Raspperry Ruvisu.—To each pint of berry juice add one pound of sugar, Let it stand over night; next morning boil ten minutes, and bottle for use. ParcHEeD Ricze.—Cook in custard-kettle a half cup parched rice in one pint boiling salted water; when done serve with cream and sugar. Atum Wuey.—Mix half ounce powdered alum with one pint sweet milk, jig and add sugar and nutmeg; it is good in hemorrhages, and sometimes or colic. Saco Custarp.—Soak two table-spoons sago in a tumbler of water an hour or more, then boil in same water until clear, and add a tumbler of sweet milk ; when it boils, add sugar to taste, then a beaten egg and flavoring. BAKED MILK. —Bake two quarts milk for eight or ten hours in a moderate oven, in a jar covered with writing paper, tied down. It will then be as thick as cream, and may be used by “weak persons. BUTTER-MILK Stew.—Boil one pint butter-milk, add small lump butter, Some add a tea-spoon of ginger and honey instead of : and sweeten to taste. sugar. Guicken Broru.—Take the first and second joints of a chicken, boil in one quart of water till very tender, and season with a very little salt and