Chicken Broth

Wash half the breast and one wing of a tender chicken. Put it in a saucepan with one and a half pints of water, a little salt, and a tablespoonful of rice or pearl barley. Let it simmer slowly and skim it. When the chicken is thoroughly done take it out of the broth. Serve the latter in a bowl with light bread or a fresh cracker.

Irish Moss Jelly

Wash two handsful of carragreen or Irish moss through two or three waters, then drain, and pour on it three pints of boiling water. Let it simmer until the moss becomes a complete pulp, then strain it and sweeten to taste. After this add the juice of two large lemons. Do not eat until cold. Sea moss, blanc mange, and tapioca jelly, given among the desserts, are good for invalids.

Sago

Pick and wash the sago, and to prevent the earthy taste, which renders it so unpleasant, soak it in cold water for an hour or two. Pour off the water, add more, and boil it gently until it becomes clear. Sweeten it with loaf sugar, and add wine and spice if approved.

Beef Tea

Cut about one pound of lean beef into small pieces, put them into a wide-mouthed bottle, such as a pickle bottle, cork it tightly, and place it in a pot of cold water in which there is a saucer of cold water at the bottom. Heat it gradually, then let it boil slowly two or three hours when all the juice will be extracted. Now pour off the juice, season it with salt carefully, as it requires very little. When cold skim off all the globules of fat.

How To Prepare An Uncooked Egg

Beat well the yolk and a teaspoonful of sugar in a goblet, then stir in one or two teaspoonsful of brandy, sherry, or port wine. Add to this mixture the white of the egg, beaten to a stiff froth. Stir all well togetner. It should quite fill the goblet. If wine is not desired flavor the egg with nutmeg, but it is very palatable without any flavoring at all.

Panada

Break in pieces some stale loaf bread and put them in a saucepan. Cover them with cold water, and leave them an hour. Then set the saucepan on the fire and add salt, butter, and sugar to taste. Let it simmer about an hour, then add two yolks of eggs beaten with two tablespoonsful of wine.

Iceland Moss

Take one ounce Iceland moss, wash it, and boil it in one quart of water until it is reduced to a pint. Then strain it, and add one pound white sugar and the juice of two lemons. It is very palatable and can be used as freely as desired. This is excellent for a cough.

Egg Water

Take white of an egg, put it in a pint of cold water. Add a small pinch of soda. Beat it up well, and keep in the ice. This is an invaluable receipt for a baby with delicate stomach, just let her drink it whenever she wants water. It is also good for a grown person, with a few drops of lemon juice.

Barley

Take two ounces of barley and wash it in cold water. Then boil it in half a pint water for a short time, and strain it. Pour over it four pints boiling water, and let it boil down to two pints. Then strain it again. Sweeten this if desired.

Lemon Sponge

One pint water, one ounce isinglass, the grated rind of one lemon, and half a pound loaf sugar. Let.it simmer for half an hour, then strain it through a fine sieve. When nearly cold add the juice of three lemons and the white of one egg. Whisk all together until thick and white.

Corn Meal Gruel

Take half a pint of sifted corn meal. White corn meal is the only kind fit to use in making gruel. Moisten it with cold water, and stir it in one and a half pints of boiling water, and add salt to taste. Stir it well, so that there will be no lumps in it, and let it boil an hour.

Panada

Toast a slice of stale bread, break it in a pint bowl, add a small lump of butter, two wine glasses full of sherry or Madeira wine, a few cloves and allspice, one dozen raisins, nutmeg and sugar to taste; fill the bowl with boiling water and cover it closely. To be eaten in five minutes.

Grape Juice

To three quarts of fresh, ripe, juicy grapes, freed from the stems, put one quart of water, no sugar. Let it come slowly to a boil, and when the whole mass is boiling hot strain the juice through cheese cloth. Then return liquor to the fire, and as soon as it arrives at boiling point again, can it. Use glass jars to put it in.

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