Preparation Of Food For The Sick And Convalescent. Jellies

Beef Jelly (Excellent For Convalescents)

Make some beef tea (see Soups with Meat) with a very little salt. Place one-eighth of an ounce of gelatine in a saucepan with a little cold water and soak. When sufficiently swollen place on the fire and boil until dissolved. Take the beef-tea extract when nearly cold, add the gelatine, stir well, and turn into molds. Chicago Hospital.

Currant Jelly

Currants, cranberries and prunes make refreshing drinks when added to water and sweetened to suit the patient's taste. S. B.

Bran Jelly

Cover three cupfuls of bran with cold water, let settle; then pour off all the water and add three and one-half cupfuls of boiling water and stir well; place on the stove and boil slowly for two hours; then strain, return to the fire, let come to the boiling point, add one teaspoonful of salt; pour into a mold. Delightful and wholesome. St. Luke's Hospital.

Arrowroot Jelly

Take one cupful of boiling water, two heaping teaspoonfuls of arrowroot, two heaping teaspoonfuls of white sugar, one tablespoonful of brandy or three tablespoonfuls of wine. This is excellent for weak bowels. A Nurse.

Waters

Toast Water

Toast slightly a piece of bread, and add to it boiling water; if preferred, sweeten. It maybe flavored with lemon or orange peel. R. DeL.

Lime Water

Slack one-half cupful of lime with about one-half pint of water, slowly added; when slacked well add one quart of water and stir thoroughly, allow it to settle, decant closely and pour the water away, then add one gallon of fresh, clear, distilled or rain water to the washed lime; shake often for a day or two and let settle. C. O. I.

Apple Water

Roast two tart apples until they are soft; put them in a pitcher, pour upon them a pint of cold water and let it stand in a cool place for one hour. It is used in fevers and eruptive diseases, and does not require sweetening. Rush Medical College.

Rice Water

Two ounces of rice, two quarts of water; boil an hour or so and add sugar and nutmeg. C. K.

Toast Water

Toast a crust of white bread very brown without burning it, and put it into cold water. After an hour the water will be a refreshing drink; and it is grateful to the stomach when no other can be taken. It is more palatable by the addition of any acid jelly. A Nurse.

Broths

Chicken Broth

Select a plump chicken, cut into pieces and put into a granite pot with cover. Add two tablespoonfuls of pearl barley and two quarts of water; simmer for three hours, skimming frequently. When done remove from the fire, let stand for three hours; skim off top, heat, and serve.

Mrs. Turhoone.

Clam-Juice Broth

Wash in cold water clams in their shells, place them on a stove without water, except a few drops, in a granite saucepan, and as they become hot, their shells will open; then carefully pour out the broth, season to suit the taste and serve. A. L. Brown.

Mutton Broth

Take the lean part of neck and loin, and cut into small pieces, removing all the fat. Take about a pound of the meat and place it in a saucepan with a pint of cold water and put it on the fire. Remove all the scum. Boil this two hours, strain, and flavor. When the broth commences to boil add a teaspoonful of pearl barley. Mrs. M. Manning.

Preparation Of Food For The Sick And Convalescent. Tea

Beef Tea

Take one pound of lean beef, cut it fine, put it in a bottle corked tightly, and put the bottle into a kettle of warm water; the water should be allowed to boil for a considerable time; the bottle should then be removed and the contents poured out. The tea may be salted a little and a teaspoonful given each time. Another way of preparing it is as follows: Take a thick steak, broil slightly on a gridiron until the juices have started, and then squeeze thoroughly with a lemon squeezer. The juice thus extracted will be highly nutritious. M. S.

Flaxseed Tea

Take one ounce of flaxseed and a little pounded licorice root and pour on a pint of boiling water; place the vessel near a fire for four hours; strain through a linen or cotton cloth. P. T.

Sage Tea

One-half ounce of dry leaves of sage, one quart of boiling water; infuse for one-half hour; strain and add sugar and lemon juice as required by the patient. Balm and other teas are made in the same manner.

H. Bashaw.

Mixed Beef Tea

Some invalids do not like clear beef tea. Try this. Take beef, mutton and veal, one pound of each, without fat, put them, cut up in small pieces, to simmer four hours in three pints of water. When boiling skim thoroughly and draw the saucepan aside, that it may only extract the juices without wasting the liquid. Strain and serve with dry toast in any form.

L. C.

Sage Tea

One-half ounce of dried leaves of sage, one quart of boiling water. Infuse for one-half hour and strain. Add sugar and lemon juice as required by the patient. The above is an agreeable and useful drink in fevers and its diaphoretic powers may be increased by adding a little sweet spirits of nitre. Eliza Locke.