Sprinkle a little salt or sugar between two large Boston, soda, or Graham crackers, or hard pilot-biscuit; put them into a bowl; pour over just enough boiling water to soak them well; put the bowl into a vessel of boiling water, and let it remain fifteen or twenty minutes, until the crackers are quite clear and like a jelly, but not broken. Then lift them carefully, without breaking, into a hot saucer. Sprinkle on more sugar or salt if desired: a few spoonfuls of sweet, thick cream poured over are a good addition for a change. Never make more than enough for the patient at one time, as they are very palatable when freshly made, and quite insipid if served cold.
Toasted bread cut into thin even slices may be served in the same way. This is also a good baby diet.
A panada may be made by adding an ounce of grated bread or rolled crackers to half a pint of boiling water, slightly salted, and allowing it to boil three or four minutes. It may be sweetened, and flavored with wine or nutmeg, or both; or the sugar and nutmeg may be simply sprinkled over.
Wet corn-meal, salted to taste, with enough cold water to make a soft dough, and let it stand half an hour or longer; moid it into an oblong cake, about an inch and a half or two inches thick. A clean spot should then be swept on the hot hearth, the bread placed on it, and covered with hot wood-ashes. The bread is thus steamed before it is baked. It should be done in a half to three-quarters of an hour, and brushed and wiped before eaten. There is no better food than this for dyspeptics inclined to acidity of the stomach, on account of the alkaline properties of the ashes left in the crust. In other extreme cases of dyspepsia where acids are required, I have heard of cures being effected by the use of buttermilk.
Stir well a heaping tea-spoonful of sugar, and the yolk of an egg together in a goblet, then add a table - spoonful of best brandy. Fill the glass with milk until it is three-quarters full, then stir well into the mixture the white of the egg beaten to a stiff froth. The receipt for "Eggnog" among the "Beverages" is similar to this, and better, of course, as whipped cream is substituted for milk.
Herb Teas are made by pouring boiling water over one or two tea-spoonfuls of the herbs, then, after covering well the cup or bowl, allowing it to steep for several minutes by the side of the fire. The tea is sweetened to taste. Camomile tea is quite invaluable for nervousness and sleeplessness; calamus tea, for infants' colic; cinnamon tea, for hemorrhages; watermelon-seed tea, for strangury.
Pour one and one-half pints of boiling water on a ten-cent package of boneset. Let it steep at the side of the fire for ten or fifteen minutes, when strain it. Sweeten it with two and a half coffee - cupfuls of loaf-sugar, then add one half-pint of Jamaica rum; bottle it. A child should take a tea-spoonful before each meal; a grown person, a sherry-glassful.
This book is not a medical treatise, yet I can not resist the temptation to add the following receipt, given me by Mrs.
H - , of Buffalo. Many cases of long and aggravated cough have been entirely cured by its use. If the patient has a tendency to vertigo, the bloodroot may be omitted from the receipt; but for pale persons of weak vitality it will be found a valuable addition.
Ingredients: Elecampane, one ounce; spikenard, one ounce; cumfrey root, one ounce; bloodroot, one ounce; hoarhound tops, one ounce.
Add two quarts of water to these herbs, and steep them five hours in a porcelain or new tin vessel; add more boiling water, as it boils away, to keep the vessel as full as at first. At the end of this time, strain the liquid, add one pound of loaf-sugar, and boil it until it is reduced to one quart.
Dose. - A dessert - spoonful before each meal and before re-tiring. It should be kept in a cool place; or a little spirits may be added to prevent its spoiling.