Put two tablespoonfuls of sago to soak over night in one pint of cold water. In the morning put the sago and the water in which it was soaked into a porcelain saucepan, with one salt spoonful of salt in it, and boil it slowly five minutes from the time it begins to boil. If permitted it can be made with sweet milk and sugar and flavored with lemon or wine, if desired.
Soak one tablespoonful of tapioca over night in one pint of cold water or milk, then put the tapioca and water or milk in which it was soaked into a small porcelain saucepan with one salt spoonful of salt in it and boil it slowly ten minutes, that is from the time it begins to boil. Lemon, wine and sugar can be used, with the consent of the physician.
Put one quart of boiling water over the fire, with one teaspoonful of salt in it. Mix three table-spoonfuls of farina with three tablespoonfuls of cold water and stir it into the boiling water; stir it all the time and boil it five minutes from the time it begins to boil. This is one of the finest gruels that is made. With the permission of the physician a little wine and sugar can be put in, but patients generally prefer it seasoned only with salt.
One quart of cold water, one gill of oat groats and one even teaspoonful of salt. Pick the groats carefully, taking out all the hulls. Wash them in cold "water and put them into a tin saucepan, with one quart of cold water and the salt. Cover it and set it into a larger saucepan containing boiling: water and boil it one hour and a half. The water in the large pan must be kept 'constantly boiling. When the gruel is done, strain it through a fine wire sieve. If wine and sugar are used it must be by the permission of the physician. This is the best way to make oatmeal gruel.
One ounce of moss, soaked over night in one quart of cold water, then boil in the water in which it was soaked, for thirty minutes from the time it commenced boiling. Then strain it through a linen cloth and serve it as you would a cup of black tea, with cream and sugar or milk and sugar, to suit the taste of the patient.
Take one pound of lean beef and make it fine by cutting it up like mince meat. First cut it in very thin slices and then it cuts easily. Put it into a tin saucepan with half a pint of cold water and a salt spoonful of salt; cover it closely and set it into a larger saucepan containing boiling water. The water must come up around the sides of the saucepan that contains the beef; set it over a brisk fire and boil it two hours; then strain it through a fine wire sieve pressing the meat with the back of a spoon, to extract all the juice.
From the whole flax seed, the best flax seed tea is made. Put five ounces of flax seed into a bowl half full of cold water, stir it up and pour ofTwhat-ever floats on top. Then pour the flax seed into a tin strainer. Peel off very thinly the yellow skin of one large lemon and put it into a pitcher with three tablespoonfuls of white granulated sugar, stir it together with a spoon and then squeeze the lemon juice in with it; then put in the washed flax seed and three pints of boiling water; stir it up from time to time. Cover the pitcher with a folded napkin and when it is cool enough to drink it is ready to use.