Sprinkle a tea-spoonful of salt between two large Bos-
ton, soda or graham crackers or hard pilot biscuit.
Place the crackers in a bowl, and pour on just enough
boiling water✪ Panada to soak them well. Set the bowl in a vessel
of boiling water, and let it remain twenty or thirty min-
utes, until the crackers are quite clear, but not at all
l)roken ; then lift them out carefully without breaking,
and lay them on a hot saucer. Serve very hot with sugar
and cream.
WHEY.
This is made with sweet milk and an acid. Whey con-
tains the sugar, salt and other saline principles necessary
for digestion and the repair of the mineral part of the
body.
WINE WHEY.
One cupful of new milk.
One-half cupful of sherry wine.
Sugar to sweeten✪ Wine Whey.
Place the milk in a small saucepan set in another con-
taining boiling water. When the milk boils, add the
wine, stir well, and leave in a mild heat until the curd
COOKERY FOR THE SICK. 585
and whey separate ; then strain, sweeten the whey, and
serve.
Many other acids are used in making whey, and the
process is the same in each instance as that for making
wine whey. The proportions are given below.
LEMON WHEY.
One cupful of milk.
Two table-spooufuis of lemon-juice✪ Lemon Whey.
CREAM OF TARTAR WHEY.
One cupful of milk.
One level tea-spoonful of cream of laitar.
ORANGE WHEY.
Two cupfuls of milk.
One orange (juice)
DRINKS FOR THE SICK.
CURRANT WATER.
Stir a table-spoonful of currant jelly into a glassful
of water. Sweeten slightly, if desired. When currant
juice is obtainable, use three table-spoonfuls of the juice
and enough water to dilute to the desired acidity. Acid
drinks are most refreshing in fever.
APPLE WATER.
Bake two large, tart apples until tender, sprinkle a
table-spoonful of sugar over them, return them to the
oven, and cook until the sugar is slightly brown. Place
the apples in a bowl, mash them with a spoon, pour a
pint of boiling water on them, cover, and let them stand
for an hour ; then strain and cool.
584 THE PATTERN COOK-BOOf:.
RICE WATER.
Wash four table-spoonfuls of rice, add to it three cup-
fuls of cold water✪ Rice Water, place it on the fire, and cook for half
an hour. Season with salt, strain and serve.
BARLEY WATER.
Wash five table-spoonfuls of pearl barley, add to it
four cupfuls of cold water^ place it on the fire, and boil
slowly for two hours. Strain, and when cold, season
with a little salt, or, if not hurtful, a little lemon and
sugar.
TOAST WATER.
Toast two or three slices of stale bread until brown all
through, but not at all scorched. Break the toast in
small pieces, and put a cupful of it into a pitcher, using
none of the toast that is not thoroughly brown. Pour on
the toast three cupfuls of boiling water, let this stand for
ten minutes, strain, and serve when cold.
FLAXSEED LEMONADE.
This is very soothing to patients suffering from colds.
One quart of boiling water.
Four table-spoonfuls of whole flaxseed.
Two lemons.
Sugar✪ Flaxseed Lemonade.
Boil the flaxseed in the water for three hours, letting it
steep slowly. Strain, sweeten to taste, and add the juice
of the lemons. If too thick, add a little water.
HOT LEMONADE.
This should only be drunk just before retiring ; it is
COOKERY FOR THE srCK. 585
excellent for colds, but care should be taken to avoid all
exposure on the following day.
One lemon.
Three-quarters cupful of boiling water.
Sugar to taste.
Page 253 · 5 recipe records on this page
Presented as published in 1890. 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
Sprinkle a tea-spoonful of salt between two large Boston, soda or graham crackers or hard pilot biscuit. Place the crackers in a bowl, and pour on just enough boiling water to soak them well. Set the bowl in a vessel of boiling water, and let it remain twenty or thirty minutes, until the crackers are quite clear, but not at all broken ; then lift them out carefully without breaking, and lay them on a hot saucer. Serve very hot with sugar and cream.
WHEY.
This is made with sweet milk and an acid. Whey contains the sugar, salt and other saline principles necessary for digestion and the repair of the mineral part of the body.
WINE WHEY.
One cupful of new milk. One-half cupful of sherry wine. Sugar to sweeten.
Place the milk in a small saucepan set in another containing boiling water. When the milk boils, add the wine, stir well, and leave in a mild heat until the curd
and whey separate ; then strain, sweeten the whey, and serve.
Many other acids are used in making whey, and the process is the same in each instance as that for making wine whey. The proportions are given below.
LEMON WHEY.
One cupful of milk.
Two table-spoonfuls of lemon-juice.
CREAM OF TARTAR WHEY.
One cupful of milk.
One level tea-spoonful of cream of tartar.
ORANGE WHEY.
Two cupfuls of milk. One orange (juice)
DRINKS FOR THE SICK.
CURRANT WATER.
Stir a table-spoonful of currant jelly into a glassful of water. Sweeten slightly, if desired. When currant juice is obtainable, use three table-spoonfuls of the juice and enough water to dilute to the desired acidity. Acid drinks are most refreshing in fever.
APPLE WATER.
Bake two large, tart apples until tender, sprinkle a table-spoonful of sugar over them, return them to the oven, and cook until the sugar is slightly brown. Place the apples in a bowl, mash them with a spoon, pour a pint of boiling water on them, cover, and let them stand for an hour ; then strain and cool.
RICE WATER.
Wash four table-spoonfuls of rice, add to it three cupfuls of cold water, place it on the fire, and cook for half an hour. Season with salt, strain and serve.
BARLEY WATER.
Wash five table-spoonfuls of pearl barley, add to it four cupfuls of cold water, place it on the fire, and boil slowly for two hours. Strain, and when cold, season with a little salt, or, if not hurtful, a little lemon and sugar.
TOAST WATER.
Toast two or three slices of stale bread until brown all through, but not at all scorched. Break the toast in small pieces, and put a cupful of it into a pitcher, using none of the toast that is not thoroughly brown. Pour on the toast three cupfuls of boiling water, let this stand for ten minutes, strain, and serve when cold.
FLAXSEED LEMONADE.
This is very soothing to patients suffering from colds.
One quart of boiling water.
Four table-spoonfuls of whole flaxseed.
Two lemons.
Sugar.
Boil the flaxseed in the water for three hours, letting it steep slowly. Strain, sweeten to taste, and add the juice of the lemons. If too thick, add a little water.
HOT LEMONADE.
This should only be drunk just before retiring ; it is
excellent for colds, but care should be taken to avoid all exposure on the following day.
One lemon.
Three-quarters cupful of boiling water.
Sugar to taste.
Records on this page
PanadaWine WheyLemon WheyRice WaterFlaxseed Lemonade