446. Sago Milk

Wash half an ounce of sago and soak it in a tea cupful of cold water for an hour or more. Drain it and add to it three gills of good milk; put it over the fire and let it simmer until the sago is entirely incorporated with the milk. Sweeten it with white sugar. It may be flavored with vanilla, lemon, or nutmeg, if allowed of by the physician.

447. Orgeat

Blanch one ounce of bitter, and two of sweet almonds. Pound them in a mortar with a little milk until they are to a paste. Rub gradually into the pounded almond one tea cupful of milk. Sweeten it to the taste and strain it.

It may be flavored with lemon.

448. Stewed Prunes

Pour enough boiling water over your prunes to cover them, and stand them where they will keep hot but not boil. They require six or eight hours to cook. When they are perfectly done add sugar to the taste of the patient.

449. Cocoa

Put three table spoonsful of cocoa to a pint of water. Let it boil slowly for an hour. Put some sugar and cream in a bowl, pour the cocoa over it and serve hot with toast.

450. Egg And Wine

Beat the yelk of an egg very light, add to it a glass of wine and sugar to the taste.

455. Indian Gruel

Stir one table spoonful of Indian meal mixed with a little cold water into a pint of boiling water. Let it boil fifteen minutes and add salt to the taste.

456. Egg And Milk

Take a fresh egg, break it in a saucer, and with a three-pronged fork beat it until it is as thick as batter. Have ready half a pint of new milk sweetened with white sugar, stir the egg into the milk, and serve it with a piece of sponge-cake or slice of toast. It is considered very light, nourishing food for an invalid.

Some prefer the yelk and white of the egg beaten separately. The yelk should be beaten till it is very light and thick, then pour it into the sweetened milk; afterwards beat the white till it will stand alone, and add gradually half a tea spoonful of white sugar; pile the white on the top of the milk and serve as before.

460. Mulled Wine

Half a pint of wine, Half a pint of water, One egg,

Sugar and nutmeg to the taste.

Mix the wine and water together - let it boil. Beat the eggs in a pan, pour them into the wine, then quickly pour the whole from one vessel into another five or six times.

461. Mulled Cider

One pint of cider,

One egg,

Sugar and nutmeg to the taste.

Boil the cider. Have the egg well beaten, pour it into the cider, then have ready two vessels and pour the whole quickly from one vessel into the other several times. Add the sugar and nutmeg.

462. Vegetable Soup

Two potatoes, Two onions, Two turnips,

One carrot,

A little parsley chopped fine,

Salt to the taste.

Cut the potatoes in quarters, slice the onions, cut the turnips in quarters, slice the carrots. Put all in a stew-pan with three pints of water, and salt to the taste. Boil it down to one quart. About fifteen minutes before it is done add the parsley. Strain it and serve with light bread or toast.

This is the receipt of a late eminent physician of Philadelphia.