Brandy And Egg Mixture. 1

0,115

Take the whites and yelks of three eggs, and beat them up in four ounces of plain water, add slowly three or four ounces of brandy with a little sugar and nutmeg.

Two tablespoonfuls should be given every four or six hours. - Kirby.

A Special Restorative

10,116

Take of new milk. four parts; cold beef tea, two parts; pale brandy, one part.

If no other food is taken, about five ounces should be given every two hours, or half that quantity every hour. When desirable, this food may be gradually thickened by the addition of boiled corn flour or other farinaceous articles and flavored with spice. - Dobell.

Bread Jelly

10,117

Toast lightly three or four slices of stale bread, removing the crust before toasting. Having ready in a porcelain-lined sauce-pan three pints of boiling water, lay the bread in it, along with the half of a small lemon thinly sliced, boil until it jellies, then strain and sweeten to the taste.

A useful food for infants, about the period of weaning, and for children suffering from acute affections.

Calves' Feet Jelly

10,118. Take four calves' feet, wash and clean them carefully and put them in a saucepan with three quarts of cold water and a little salt; boil them down until reduced to half the quantity, then strain through a colander. When quite cold remove all the fat carefully, then put this jelly into a perfectly clean saucepan, adding sugar and sherry or Madeira wine to the taste, the rind of two fresh lemons peeled thinly, with their juice, and a small wineglassful of best brandy; let these simmer thoroughly for five minutes, then add the white of five eggs beaten up with their shells and stir constantly until it boils; let it boil slowly for twenty minutes, when it may be set aside ten or fifteen minutes to settle, after which it can be poured through a strainer or jelly bag into molds. A valuable article in convalescence.

Caudle

10,119. Beat up an egg to a froth, add a wineglassful of sherry and half a pint of gruel flavored with lemon peel and nutmeg, and sweeten to taste.

Cinnamon Tea

10,120. To half a pint of fresh new milk add ground cinnamon enough to flavor, and white sugar to taste; bring to boiling point, and take either warm or cold. A little brandy may be added, if the case demand. Excellent for diarrhoea.

Cream Of Tartar Water. 1

0,121

Pour a pint of boiling water over the peel of half a lemon, cover closely, let it stand for five minutes, then stir in a teaspoonful of cream of tartar; when quite cold, sweeten to the taste.

A refrigerant and diuretic drink.

Cream Of Tartar Whey. 1

0,122

Stir a large teaspoonful of cream of tartar into a pint of boiling milk. Sweeten to the taste.

Demulcent Drink. 1

0,123

Take a pinch of isinglass, and boil it in half a pint of new milk, with half a dozen bruised almonds and three lumps of sugar.

Egg Brandy

10,124

Rub the yolks of two eggs with half an ounce of loaf sugar, and add four ounces of brandy and cinnamon water.

As a restorative and stimulant in doses of half a wineglassful to a wineglassful, in the sinking stage of typhus and other adynamic fevers.

Egg Lemonade. 10,125. Beat the white of one fresh egg, juice of one lemon, and a teaspoonful of sugar into a glass of water.

A pleasant and nourishing drink in low fevers, dysentery, inflammation of stomach, etc.