Dry Toast

Is made in the same manner as in the preceding receipt, with the exception of the milk. If the the patient desires it a little boiling water can be put on the toast to soften it.

Crisped Hams

When patients are convalescing they generally want something salt and tasty. A nice relish is prepared in the following manner: Cut some very thin slices from the lean part of a sugar cured ham, put them into a skillet that is hot enough to brown and not burn; brown them on both sides and fry them until they are crispy; serve them without any fat or gravy. Let the patient chew the ham, suck out the juice and then put the ham out of the mouth. The patient must be watched at such a time; the ham creates such an appetite there is danger of its being swallowed.

Rusk Panada

Take two double baked rusk that are well baked and break them into pieces about an inch in size and put them into a bowl, then pour over them half a pint of boiling water and then stir in one tablespoonful of white granulated sugar and four tablespoonfuls of sherry wine.

Cracker Panada

Boil half a pint of new milk one minute, just to take off the raw taste; break up two Boston crackers in small pieces into a bowl and then pour the boiling milk over them. Then stir in one table-spoonful of white sugar and two tablespoonfuls of brandy. It is ready to use as soon as it is cool enough.

Tea

Black tea only should be used for the sick and should not be drawn in a teapot. When drawn in a teapot the aroma escapes through the spout and half the strength is lost by not having a uniform heat. Tea should be drawn in a bright tin cup that is used only for that purpose and has a close cover to it. Put three teaspoonfuls of the best black tea into a tin cup with one pint of boiling water, cover it close and set it on the side of the range where it will keep hot for half an hour, but it must not boil. When it is to be served, set the tea strainer into the teapot and pour in the tea.

Cocoa. (Baker's)

Put half a pint of cold milk and half a pint of cold water into a saucepan, then stir in one table-spoonful and a half of cocoa and set it over the fire, stir it all the time and boil it fifteen minutes from the time it commenced boiling, serve it with milk and sugar, as desired.

Plasters and Poultices.

Mustard Plaster

Put the ground black mustard into a small bowl and stir in boiling water until it is thick enough to spread without running, then take a piece of thin book muslin more than double as large as the plas-ter will be and spread the mustard in the middle of one half, leaving an inch all around of the muslin clear, then turn over the other half of the muslin and lay the plaster onto a bandage and apply it warm.

Mustard Poultice

A mustard poultice is made in the same manner and applied in the same way as in the preceding receipt, with the exception that you take one-half mustard and one-half corn meal.

Bread And Milk Poultice

A small milk poultice is made with one gill of sweet milk and three tablespoonfuls of stale bread that has been made fine. Put the cold milk and bread into a tin cup over the fire, stir it and boil it two minutes; spread it between book muslin that is more than double as large as the poultice. Fold a piece of old linen, four thicknesses and lay the poultice on it, apply it warm and put a bandage over it.

Slippery Elm Poultice

If a small poultice is wanted, one tablespoonful of slippery elm flour is enough. Put it into a small bowl and stir in boiling water until it is thick enough not to run, then spread it between thin book muslin that is more than double the size of the poultice and lay it onto a piece of folded linen; apply it warm and cover it with a bandage to keep it warm.