fuls of flax-seed. Steep it for 3 hours, and then add the juice of 2 lemons and sweeten to the taste. If too thick, add cold water✪ Flax-Seed Lemonade. Good for colds. Bread Panada — Toast to a light brown sev- eral slices of stale baker's bread. Pile them in a bowl with sugar and a litte salt sprinkled between them. Cover with boiling water; cover tightly and set into a pan of boiling water, letting it simmer gently until the contents of the bowl are like jelly. Eat while warm, with a little powdered sugar and nutmeg. Slippery-Elm Bark Tea — Break the bark into bits, pour boiling water over it, cover it closely and let it stand until cold. Put sugar and ice in for summer diseases, or add lemon juice✪ Slippery-Elm Bark Tea for colds. Rice Milk — Two tablespoonfuls rice, 1 pint milk, 1 tablespoonful ground rice (if wanted thick, 2 will be required✪ Rice Milk), a little cold milk. Put the rice into the pint of milk; boil it until done, stirring to prevent it burning. Put the ground rice with a little cold milk, mix smooth, and stir it in; boil for about 15 minutes. Thick Milk may be made in the same way as " rice milk," only substituting flour for rice, thickening and sweetening to taste✪ Thick Milk. Five min- utes' boiling will do. Chamomile Tea — One oz. dried chamomile flowers, ^ oz. dried orange peel, 1 quart boiling water✪ Chamomile Tea. Put the chamomile into a jug with the ora;nge peel. Pour over it the boiling water, and stand in the back of the stove, just close enough to the fire to keep it simmering till the strength of the peel and flower is drawn out; then strain off for use. Sickroom, Cookery, 269 Dandelion Tea — Six or 8 dandelion roots, according to size, 1 pint boiling water✪ Dandelion Tea. Pull up the dandelion roots and cut off the leaves; wash the roots well and scrape off a little of the skin. Cut them up into small pieces and pour the boiling water on them. Let stand all night; then strain through muslin. It should be quite clear and of a light brown color. About ^ glassful should be taken at a time. This decoction should be made only in small quanti- ties, as it will keep fresh only two or three days. Jelly Water — Stir a tablespoonful of currant or other jelly into }^ pint water✪ Jelly Water; keep it cold and give as occasion requires. Excellent in fevers. Toast Water — Toast a large slice of wheat bread so that it is a deep brown all over, but not blackened or burnt. Lay in a covered earthen- ware vessel, cover it with boiling water✪ Toast Water, and let it steep until cold. Strain it and add a little lemon juice, unless forbidden by the physician. FOR CHILDREN. For Diarrhoea — If the child has symptoms of diarrhoea or summer complaint, take the caul of mutton or lamb, and simmer in a pint of wa- ter, dusting in a little flour and a little salt. This soup is nutritious, and allays the irritation of the bowels. Arrowroot, made quite thin, with a teaspoon- ful of sweet cream, is nutritious and harmless. Do not make the food for infants too rich. Milli Porridge — Take 1 spoonful of Indian meal, and 1 of white flour; wet to a paste with cold water; put the paste into 2 cups of boiling ■water, and boil 20 minutes; add 2 cups of milk 270 White Ribbon Cook Book. and a pinch of salt✪ Milli Porridge, and cook 10 minutes more, stirring often. Eat with sugar and milk stirred in while hot.

AI-modernized reading of the original text

fuls of flax-seed. Steep it for 3 hours, and then add the juice of 2 lemons and sweeten to the taste. If too thick, add cold water. Good for colds. Bread Panada — Toast to a light brown several slices of stale baker's bread. Pile them in a bowl with sugar and a litte salt sprinkled between them. Cover with boiling water; cover tightly and set into a pan of boiling water, letting it simmer gently until the contents of the bowl are like jelly. Eat while warm, with a little powdered sugar and nutmeg. Slippery-Elm Bark Tea — Break the bark into bits, pour boiling water over it, cover it closely and let it stand until cold. Put sugar and ice in for summer diseases, or add lemon juice for colds. Rice Milk — Two tablespoonfuls rice, 1 pint milk, 1 tablespoonful ground rice (if wanted thick, 2 will be required), a little cold milk. Put the rice into the pint of milk; boil it until done, stirring to prevent it burning. Put the ground rice with a little cold milk, mix smooth, and stir it in; boil for about 15 minutes. Thick Milk may be made in the same way as " rice milk," only substituting flour for rice, thickening and sweetening to taste. Five minutes' boiling will do. Chamomile Tea — One oz. dried chamomile flowers, ^ oz. dried orange peel, 1 quart boiling water. Put the chamomile into a jug with the orange peel. Pour over it the boiling water, and stand in the back of the stove, just close enough to the fire to keep it simmering till the strength of the peel and flower is drawn out; then strain off for use. [illustration: Sickroom Cookery. 269] Dandelion Tea — Six or 8 dandelion roots, according to size, 1 pint boiling water. Pull up the dandelion roots and cut off the leaves; wash the roots well and scrape off a little of the skin. Cut them up into small pieces and pour the boiling water on them. Let stand all night; then strain through muslin. It should be quite clear and of a light brown color. About ^ glassful should be taken at a time. This decoction should be made only in small quantities, as it will keep fresh only two or three days. Jelly Water — Stir a tablespoonful of currant or other jelly into }^ pint water; keep it cold and give as occasion requires. Excellent in fevers. Toast Water — Toast a large slice of wheat bread so that it is a deep brown all over, but not blackened or burnt. Lay in a covered earthenware vessel, cover it with boiling water, and let it steep until cold. Strain it and add a little lemon juice, unless forbidden by the physician. FOR CHILDREN. For Diarrhoea — If the child has symptoms of diarrhoea or summer complaint, take the caul of mutton or lamb, and simmer in a pint of water, dusting in a little flour and a little salt. This soup is nutritious, and allays the irritation of the bowels. Arrowroot, made quite thin, with a teaspoonful of sweet cream, is nutritious and harmless. Do not make the food for infants too rich. Milli Porridge — Take 1 spoonful of Indian meal, and 1 of white flour; wet to a paste with cold water; put the paste into 2 cups of boiling ■water, and boil 20 minutes; add 2 cups of milk 270 White Ribbon Cook Book. and a pinch of salt, and cook 10 minutes more, stirring often. Eat with sugar and milk stirred in while hot.

Records on this page

Bread PanadaFlax-Seed LemonadeSlippery-Elm Bark TeaRice MilkRice MilkThick MilkChamomile TeaDandelion TeaJelly WaterToast WaterMilli Porridge

The white ribbon cook book