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14'IONAl. LlfJi-- - MEDICINE
NLM  ODIOlbOM b

SURGEON GENERAL'S OFFICE
    LIBRARY.

Section---------------------------
ho. 113,   No... n„7„* *..i.^..
W.D.S.G.O.
a—613 


 
APR 10  1885 
<v
^
V 
                     By  the  Same Author.


            IN    BRIDGET'S   VACATION.

                        In Illuminated Covers.
    Leaflets on gilt metal rings to hang up, 50 cents ; on  gilt bars and  rings,
in neat box, 75 cents.
    " Perfectly fulfils its intent." — Boston Courier.
    " Admirable." — American Queen.
    "This dainty device" — Living- Church.
    " Nothing for the  purpose could be more tasteful and handy than these leaves,
which, in attractive form, give bills of fare for each day of the week, and plain direc-
tions for twenty-one simple meals.  They are  such as any housekeeper may easily
and economically follow with satisfactory results.  Each receipt has been carefully
tested.'' — Boston Globe-        ___________1 _

              HOW    THE    ENDS   MET.

    1 vol.  i2mo.  Paper covers.  50  cents
    A thoroughly practical and very  interesting account  of how  a family,
whose income was suddenly reduced from $2,500 to $1,500  a year,  contrived
to live comfortably on the smaller amount, and found many unexpected com-
pensations.  Their experiences are told with  surprising  naturalness, and the
story abounds in valuable suggestions and practical ideas.
    " A helpful and useful book."— Woman's Journal.
    " A domestic good angel." — Cincinnati Commercial Gazette.

 For sale by all Booksellers.  Sent, post-paid, on receipt of pri-e, by the Publishers,

           JAMES  R.  OSGOOD  &  CO.,  Boston. 
THE  INVALID'S  TEA-TRAY. 
 
The Invalid's Tea-Tray
   BY SUSAN  ANNA BROWN
AUTHOR OF "FORTY PUDDINGS," '" IN BRIDGET'S VACATION," ETC.

APR }6 1C,j^
      BOSTON
JAMES R. OSGOOD AND COMPANY
        I885

    #'**■ ^''"^ l'J^\

    v*v. ',,        /
     ■'St.'.—    c-^ 
    Copyright, 1885,
By Susan Anna  Brown.
   All rights reserved.
©ni&f rsitg 19rcss:
John Wilson and Son, Cambridge. 
            DEmCHTED
                     TO
THE   FAMILY   PHYSICIAN,


  " Whose genial visit  in itself combines
    The best of cordials, tonics, anodynes." 
 
                  Contents,



                                                Page
Apple Water...........6|

Barley and  Milk..........51
Barley Water...........5I
Beef, Browned...........''
Beef and Rice...........20
Beef Diet, Raw............2 '
Beef Essence...........' °
Beef Ice.............I9
Beef Juice............20
Beef Tea............,4
                         S 
Beef Tea, Fibrous
Beef Tea, Savory
Beef Tea, with Oatmeal
Beefsteak  .
Beefsteak Tea  .
Broth, Chicken
Broth, Clam
Broth, Mutton  .
Caudle
Chicken, Broiled
Chicken Jelly
Chicken Panada
Chicken Pur^e  .
Chocolate  .
Codfish,  Toasted
Coffee

Egg  Coffee
Egg  Nog   .
Page
 13
 15
 17
 39
 18
 31
 46
 30

 50
 38
 37
 35
 41
 57
 32
 59
53
53
6 
                                                               Page
Egg Tea............53
Eggs, Boiled...........36
Eggs, Dropped...........36

Farina Gruel   .         .........22
Flaxseed Lemonade  ,.........55
Flaxseed Tea...........55
Flour, Dried...........48

Gruel, Cracker...........23
Gruel, Oatmeal...........26
Gruel, Rice............28
Gruel, Water............25

Ice Cream............67
Iceland  Moss...........49

Jelly, Chicken...........37
Jelly, Cider...........64
Jelly, Orange......<.....65
                                7 
Jelly, Rice .
Jelly, Wine

Koumiss

Lime-water and  Milk

Mutton  Broth
Mutton Chop,  Broiled
Mutton Chop,  Steamed

Oatmeal, Sifted .
Oatmeal  Jelly   .
Orange  and Ice.
Oyster Toast
Oysters  in  Cream
Oysters  in  Shell

Partridges, Broiled
Porridge, Arrowroot
Porridge, Milk  .
Porridge, Raisin
Page
66
64

52

63

30
39
34

47
47
56
44
45
46
38
24
22
27 
                                                               Page
Quails,  Broiled...........38

Rice Coffee...........54
Rice Gruel...........28

Shells..............60
Soup, Barley...........33
Soup, Nourishing..........29
Squabs,  Broiled..........38
Sweetbread...........40

Tea.............58
Toast,  Beef...........42
Toast,  Cream...........43
Toast, Oyster...........44
Toast Water...........62

Wine Whey...........56
9 
 
Hints,
    THE  first requisite in serving the meals of an  invalid is
      absolute  neatness.   Spread a clean napkin over  the
salver;  use the prettiest dishes you have; and, if you  can
offer  nothing better than  a toasted  cracker  and a cup of
tea, let everything be good of  the kind, and daintily
served.   A slop of tea in  the  saucer, a burnt side  to  the
cracker, a sticky spoon, may spoil what might have seemed
an attractive breakfast.
   Do not give  a  sick  person  the labor  of  deciding with
regard to the  bill  of  fare.   Vary the meals as  much  as
possible, and  let each  little  delicacy be a  surprise.
   Have the hot things really hot,  and the cold  ones  per-
fectly cold ;  and offer  only a  very small  quantity of food
at a time, or you will never be  able to tempt the capricious
appetite of  an invalid.
                            11 
 
             Fibrous  Beef  Tea.


/"""^UT nice round or sirloin steak into cubes  an inch or
^-^   so square.   Dry in the  warming oven  for thirty-
six hours;  it will then  be perfectly  hard, and  can  be
broken  into small bits.   Grind  in a clean coffee mill", and
allow one  tablespoonful  of the powder, to  a  tumblerful
of hot water.   It  will all  dissolve.   Add salt to taste,
and  butter, if desired.
                          13 
                    Beef  Tea.


/^^HOP one pound  of lean beef, put  in a tin dish  with
      one pint of cold water.   Cover tightly, and put on
the stove.   Let  it be fifteen  minutes coming  to  a boil.
Boil  three minutes.   Drain off, and  add salt to taste.

                          14 
              Savory  Beef  Tea,


/^"^HOP two pounds of  lean  beefsteak (raw); add half  a
      teaspoonful of  salt, and  a very small onion  with
three cloves stuck in it, a stalk of celery or a little celery-
seed, a bit of  carrot as  large as a silver dollar,  and  small
sprigs of  thyme, parsley, and  marjoram, if  you have them.
Cover with  one quart of cold water, and  let it stand an
hour or two.   Then  heat gradually, and when it  has boiled
gently for five minutes, strain and serve.
is 
              Essence  of  Beef,


/^"^UT  lean,  juicy beef into small  pieces, and put in a
^"^   glass jar.   Put on  the  cover, but do not screw it
on.   Set the  jar in  a  kettle of cold water.  Heat slowly
until it  boils;  then  screw the top of the jar  down, and
keep boiling for two hours.   Drain off the liquid in the jar,
and salt to taste.
16 
Beef  Tea  with  Oatmeal,
    IX one tablespoonful of oatmeal with one tablespoon-
      ful  of  cold  water  until  perfectly smooth, then
add one cupful of strong beef  tea.  Boil for five minutes,
stirring constantly, and strain through a sieve.
M
17 
               Beefsteak  Tea.


f^[)T all the fat from a piece of nice beefsteak as large
^   as  your hand.  Broil  three minutes  over  very  hot
coals.  Lay  it in a dish, sprinkle on  a little salt, and pour
over  it one  teacupful of boiling water.  Then cut it in
small pieces  as it  lies in  the water.   Cover closely,  and
keep it for half an  hour where it  will be hot,  but  not boil.
                          18 
                  Beef  Ice,

 /V/VAKE  beef tea as  directed on page  14, and freeze.
      Fevered patients can  sometimes take this when
they cannot endure hot beef tea.  Freeze as directed
on page 67.
oXKc
              Browned  Beef,
QCRAPE  raw  beefsteak  with a sharp knife,  and  brown
    the  pulp thus obtained slightly in a hot spider.
'9 
                   Beef  Juice.

   POUND juicy beefsteak, heat through, and then squeeze
     out the  juice with  a lemon-squeezer.    Add  salt
to taste.


                Beef  and  Rice.

     WASH  thoroughly one quarter  of  a Cup of rice,  pour
        on  one cup of boiling water, add  a pinch of  salt.
Cook in a teakettle-pail, or double  boiler, for twenty
minutes; then drain off  all  the  Water, Cover  tightly, and
cook  fifteen  minutes  more.    Broil  a thick  tenderloin
steak a minute over a very hot  fire, then with a lemon-
squeezer press out all  the juice over  the  hot boiled
rice.
                          20 
               Raw  Beef  Diet.


DOUKD raw steak in a mortar, or scrape it with a knife;
     remove all fat and sinew ; add salt to taste.   Before
using, put the cup containing  it in a  dish of hot water,
and heat the meat slightly.   This  may be spread on thin
slices of bread and butter to form sandwiches.
21 
                Milk  Porridge.


f^NE cupful of milk, one cupful of water.   When boil-
      ing hot,  add one  tablespoonful  of flour  wet with
cold water, and a little  salt.   Boil together, stirring until
it thickens.
  Put half a Boston cracker, nicely toasted, into the bowl
before pouring in the porridge.
  Hecker's farina may be substituted for flour, if preferred.
                          22 
               Cracker  Gruel,


O0UR  one cupful of  boiling  water  over  four  table-
     spoonfuls of powdered  cracker.   Stir until smooth.
Then set the dish  containing it in a pan  of hot water, and
cook until it thickens.   Add a quarter of a teaspoonful of
salt, and sugar, if preferred; then add  enough hot milk
to make  it the desired consistency.
23 
          Arrowroot  Porridge.



DOIL one cupful of milk, and then stiu in two teaspoon-
     fuls of  arrowroot wet with three tablespoonfuls of
cold water.  When it thickens, take from the fire and
flavor  with sugar and lemon  juice to taste.
                       24 
Water  Gruel,
                     ---m^Koo---

    IX two tablespoonfuls of Indian meal with a little cold
      water.   Have ready two  quarts of  boiling water in
the teakettle-pail, or double boiler; stir in the meal, and
boil for two or three hours.   Add one small teaspoonful of
salt.
                         25
M 
    Mrs.  Lincoln's Oatmeal Gruel,


OOUND half a cup of coarse oatmeal  until it is mealy.
     Put in a tumbler, and fill with cold water.  Stir well,
and let  it settle.   Pour off  the water  carefully into a
saucepan.   Do  this three  times.   Boil the water twenty
minutes.   Add  one'saltspoon  of salt.  Strain, and serve
hot.  Cream, or essence of beef may be mixed  with  it,
as desired.
                        26 
               Raisin  Porridge,


/^UT a dozen large  raisins  in pieces, and boil  half an
^"^ hour in a little water.  When  the water has all boiled
away,  add  one cupful  of milk.  When it  boils,  stir  in a
thickening  made of one  teaspoonful  of flour and a little
cold milk.  When smooth, and as thick as custard, remove
from the fire, and add a quarter  of a teaspoonful of salt.
27 
                  Rice  Gruel,


\A/ET one heaping teaspoonful  of ground rice with a
        little cold water, add a  pinch of  salt.   When
smooth, stir  it into one  cupful of  boiling  water.   Let it
boil up once.   This can be made with equal parts of milk
and water, if preferred.
                          28 
               Nourishing  Soup,
                      --«*;^--

\A/ASH  one  heaping tablespoonful  of  pearl  sago;
        pour  over  it one cupful of cold water,  and let
it soak  for ten  or  fifteen  minutes, then put it  on the
stove and cook until it is perfectly tender and very thick.
Have  ready  a quarter  of a cup of boiling cream.   Stir
into it the beaten yolk of an egg,  and when well mixed,
add the sago.   Have  a  pint  of  good beef tea  boiling,
and mix while  both  are hot.
29 
               Mutton  Broth.


PUT three  pounds  of  lean  mutton, bones and all, into
     a quart  of cold  water.   Add half  a small  onion, a
little salt and pepper, and two tablespoonfuls of  raw rice,
thoroughly washed.  Just before it boils, skim carefully.
Simmer gently until the meat all  falls to  pieces.   Take
out the onion, and the meat  and  bones.   Cool, and the
next day remove  all the fat,  and  heat.
3° 
                Chicken Broth.


 JOINT  up a chicken,  and  pour  over  it two  quarts of
^   cold water.   Add a  very small onion, a quarter of a
teaspoonful of salt, and  a  little white pepper.   Simmer
gently for three hours, or  until  the  liquor  is reduced to
a quart.   Strain and  cool.   The next day remove every
particle of fat.  Add  three tablespoonfuls of boiled rice.
The  onion can  be omitted, if preferred.
31 
              Toasted  Codfish.


   TAKE  a  thick  piece  of  salt codfish  a  few inches
     square, and toast on bright coals until  both  sides
are very brown, and the whole  is perfectly dry.   Lay on
a board,  and pound until  it is ready to  fall apart.
                         32 
                  Barley  Soup.


/""^NE  half pound  of lean shin  of  beef,  two heaping
      tablespoonfuls of  pearl  barley,  one small  potato,
half  a  teaspoonful of  salt,  and a bit  of  red  pepper as
large as a kernel of  barley, with one quart of cold water.
Simmer gently four  hours, adding more water, if neces-
sary.   Strain, and  return  the barley to the soup.   There
should  not be more  than  one pint  when  done.
33 
                Steamed  Chop.


/^"^UT  most  of  the  fat from  a  nice mutton  chop, and
^-^  then  put the meat  on the  bone into a  glass can.
Put the cover on loosely, and  set on a trivet in a dish
of warm water.   Simmer gently, until the meat  is quite
tender.  As soon as the water boils, the cover  of the jar
should  be  screwed on.  Salt to taste.
34 
              Chicken  Panada.


DOIL a young chicken half an hour.   Remove the skin.
     When  cold,  cut  off the white meat and  pound  in
a mortar to a  paste,  adding  a little  of the  water  in
which it was boiled.   Season with salt, and, if desired,
a very  little nutmeg.   Add  more  of the water, and boil
three minutes.  It should be as thick  as cream.
35 
Eggs.
TN boiling  eggs for  an invalid,  put  them  on  in  cold
   water.   When  the  water  boils  they  are  cooked
sufficiently.


                 Dropped  Eggs.

OREAK, and put into  boiling salted water.   When the
     white  stiffens,  lift very carefully,  and  place  on a
half slice of toasted  bread  buttered slightly.
36 
                Chicken  Jelly.


pEMOVE  the  skin  from  a chicken,  and  boil until
     tender.   Take  the  meat from the bones, allowing
them to  remain in the water and  boil  longer.  Chop the
meat fine;  season with  salt, pepper, celery salt, and a very
little mace or nutmeg.   When the water  in which the
chicken boiled is  reduced to a small  cupful, strain, and
mix with the chicken.   Put in a  mould to harden.
37 
               Broiled  Squabs,


QPLIT  a  squab down the back, wash, and wipe  dry,
     and  broil  over bright coals until thoroughly  cooked,
being careful not to burn.  Season with salt and butter.
  Chickens, partridges, quails, and all  birds suitable for
broiling, should be cooked in the same  way.
38 
                   Beefsteak,


TTAVE  the steak  cut  at least  three  quarters  of  an
      inch  thick.   Dredge with  flour  and  salt,  and
cook  in  a  double   broiler  over  bright  coals  for  ten
minutes,  turning  constantly.
  Mutton chops  should  be cooked in  the same way,
being careful not to scorch them.
39 
           Broiled  Sweetbread,



POUR  boiling  water over  a nice  breast  sweetbread,
     and cook five  or ten minutes.   Split, and  wipe
dry.  Broil  in  a  double broiler  over  a clear fire  until
well  browned.   Sprinkle  with salt,  and  rub  a  little
Gutter over  it.
                         40 
                Chicken  Puree.
                       ---oO^CX,---

 JV/IASH  with  a  silver  spoon  the  yolk  of  a  hard-
       boiled  egg,  until  it  is  in   powder.    Wet  a
heaping teaspoonful of powdered cracker with sufficient
cold  milk  to moisten it thoroughly.    Mix this with the
egg, and  then add  one  third of a cupful of the white
meat of cold  boiled or roast chicken,  chopped very fine.
Stir  together,  and  then  add one  third of a  cupful of
hot cream.   Have ready one  cup of hot chicken broth,
made as  directed  on  page  31  ;  mix the  other ingre-
dients  with   the  broth, and   boil two   minutes,  adding
more  broth  if it is too thick.
41 
                  Beef  Toast.


'"TAKE a piece of very  rare and juicy  beefsteak,  while
     it  is hot;  score with  a sharp  knife ;  and squeeze
the juice  out with  a  lemon-squeezer, or between two
plates, over  a slice of  hot  toasted bread.
                          42 
                  Cream  Toast.


DOIL one  cupful  of thin  cream.   Add  a thickening
      made  by stirring one  teaspoonful  of flour  with
one tablespoonful  of cold milk.  Boil  until it is as thick
as thin custard,  stirring  constantly.  Add a quarter  of
a teaspoonful  of salt.  Have ready two  slices of  bread
nicely toasted ; dip  each  in the boiling  cream, and pour
the remainder  of  the  cream  over  them  after they are
placed in  the dish.
  Crackers may be substituted for bread,  but each piece
must  be dipped in tepid  water before putting  into the
cream.
                          43 
                Oyster Toast


'""TOAST  a small  slice of  bread, and  put it in a little
     earthen  dish.   Pour over it two thirds  of  a cup  of
raw oysters, sprinkle with salt  and  pepper,  and  put a
piece  of butter as  large  as a nutmeg on  the top.  Set
the dish in a  hot oven until  the  oysters are cooked,—
it  will  only take a  few minutes.
44 
              Oysters  in  Cream.


TJEAT  half  a  cup of oysters  in their own liquor; cut
      out  the tough  white piece in each.   Boil  two
thirds of a cup  of  cream with  a little salt, and a  few
grains of cayenne.  Add  a thickening  made by stirring
one  teaspoonful  of  flour  with  a  little  cold  cream.
When  the  cream  is  smooth and  thick,  add  the  hot
oysters.
  It  is an  improvement  to boil  a  blade of  mace  and
a small  bit of onion with the cream,
                          45 
          Oysters in  the  Shell.

'"TAKE  unopened oysters, wash and wipe the shells, and
     place them,  deep side  down, over  hot coals, or on
the  top of the stove.  As soon as the  shells'open they
are  done.   Remove the  upper shell,  and  season  with
salt and  pepper.
                    ----»o>*io«—

           Simple Clam Broth.

TTEAT  the  liquor which  comes  in  clam  shells, and
     add salt and pepper to taste.
                       46 
               Sifted Oatmeal.

OOIL oatmeal two  or three  hours; then sift, and add
*—^  salt  to  taste.   It  can  be  thinned with milk,  if
desired.
                     ----ooXKoe—

               Oatmeal  Jelly.

   SOAK  half  a cup of oatmeal in  one quart of water
     overnight.   Boil in  the water in which it has been
soaked, for two hours.  Add a quarter  of a teaspoonful
of salt, and strain into a mould.
   It  should be cooked  in  a teakettle-pail, or a  double
boiler.
                        47 
                Dried Flour.'


nPIE one cupful of  flour in a cotton bag;  put  it in  a
     dish  of cold water,  and  boil for ten  hours,  adding
more water as it  boils  away.   Take  out the hard lump
of flour,  and dry in the sun,  or  in the drying-oven.
  It  can  then  be grated, and used to thicken milk.
48 
                Iceland Moss.


A^l/'ASH a  handful of  Iceland  moss.   When  clean,
       drain off  the  cold water, and  pour on one quart
of boiling water.   Add  the juice  of  two  lemons, and
one cupful of sugar.
                        49 
                    Caudle.


pOIL one pint of thin rice gruel, made as directed on
     page 28, and stir  into it  gradually the yolk of an
egg  beaten  with  one tablespoonful of  sugar, and one
tablespoonful  of cold water,  and a wineglass of  wine.
Add  a little  nutmeg.
                         5° 
Barley  and  Milk.
DOIL  one  tablespoonful  of pearl  barley  in  one  cup
     of milk, until  it is  as  thick as cream.   Add  salt
or sugar, as preferred.


               Barley Water.

"\ A/ASH one tablespoonful  of  pearled barley in cold
       water.   Add two or three  lumps of  sugar,  the
rind, and half the juice of a lemon.   Pour  over  this  a
quart  of boiling water, and  let  it stand  eight  hours.
Strain.
                        51 
Koumiss.
----»oj*;c
IXOUMISS can  usually be  bought  ready for use,  but
      the  formula  for making it may  be useful  when  it
cannot readily  be  procured.

        Condensed  milk......loo parts.
        Lactic acid........    I part.
        Citric acid........y2 part.
        Rum or Cognac......15 parts.

   Add  water  sufficient to  make  one  thousand  parts,
and  saturate  with carbonic  acid.    Bottle,   and  let  it
stand in  a  warm room for a few  days and   it  will
ferment.
                          52 
                 Egg  Coffee.

   BEAT the yolk  of  an  egg with one tablespoonful  of
     sugar.   Pour over it  one  cupful of  boiling coffee.
Stir  until  it  thickens  slightly.   Add  boiled  milk,  or
cream,  to  taste.
  Tea  can  be made  in the same way.



                   Egg   Nog.

   BEAT the  yolk of an  egg,  and  add a wineglass  of
     sherry, and  one  cupful of new milk.  When well
mixed,  stir  in  the beaten white of  the egg,  a  spoonful
at a time.
  A  teaspoonful  of  sugar may  be beaten  with  the yolk
of the  egg, if desired.
                         53 
                  Rice   Coffee.



DROWN rice as you would  coffee, grind, and  for two
     tablespoonfuls of rice add one pint of boiling water.
Keep in a hot place  for ten minutes.   Serve with  sugar
and  boiled  milk.
                          54 
           Flaxseed Lemonade.

    IX the* juice of one lemon with  as  much sugar as it
      will take up.   Add one pint of hot water, and
pour the  lemonade, boiling hot, on two tablespoonfuls of
flaxseed.   Let it stand two or three hours.


                Flaxseed Tea.
A * ^ASH one tablespoonful  of flaxseed perfectly clean,
 * '   and put in  a pint pitcher.   Fill the  pitcher with
cold  water, and  stir  occasionally from the bottom.
  This is a more agreeable basis for flaxseed^lemonade
to those  who  dislike the oily taste which is  developed  by
using hot water.
                         55
M 
              Orange  and   Ice.
    CHIP a piece of ice  into very small bits with  a large
      pin.  This  can be done easily, by putting the point
of the pin on the  ice,  and pressing steadily for a mo-
ment.  Fill a tumbler half full of broken ice, and add
the juice of two sour  oranges, with enough  pulverized
sugar to  sweeten  it slightly.


                 Wine  Whey.

pOIL one  cupful of new milk, and while  hot  add one
      glass of sherry.   Boil up once, and strain off the
whey.  Sugar  can be added, if desired,
                         56 
                  Chocolate.


QCRAPE fine, or grate, half a small  square of Baker's
     chocolate.  Add  one tablespoonful of sugar and one
tablespoonful of hot water.   Stir on the stove until  it is
smooth,  and then add  to it  one cup of boiling water and
one cup  of  hot  milk.
                         57 
Tea.
QCALD a small earthen teapot,  and while  hot put into
     it two teaspoonfuls  of  tea.   Pour on one  cupful of
boiling water, and let it steep over the teakettle at least
five minutes.   Add another cupful  of  boiling water.
  In serving English  breakfast tea, many  persons prefer a
slice of fresh lemon in the cup, to  cream.
  Invalids who are tired  of  ordinary tea will find this an
agreeable change.
                          58 
                     Coffee.


PUT two tablespoonfuls of ground coffee into a coffee-
     pot, or closely  covered  pail,  with the  shell  of a
freshly broken egg  and two tablespoonfuls of  cold water.
Stir  together,  and  then  add one  cupful  and a half of
boiling water.  Boil gently from five to ten minutes,  and
then add half  a  cup of  boiling  water,  and allow it to
settle for a few minutes.
59 
                    Shells.


PUT one  cupful of shells in  one  quart of cold water,
     and place on the stove where  it will simmer gently
five or six hours.   Add more water,  if necessary, while it
is boiling.  There should be about a pint when it is done.
60 
                  Apple Water.


PARE and slice three  large sour  apples, pour  on two
     cupfuls  of  boiling  water,  and let  it stand  three
hours.  Strain, and  sweeten with  lumps  of sugar, and
add a bit of ice.   The  rind of  a  lemon may be put in
with the  slices of apple, if  desired.

                 ANOTHER  WAY.
  Bake two large sour apples, cover with  boiling water;
when  cool,  strain, and add  sugar to taste.
                          61 
                Toast  Water.



T^OAST two slices  of bread as  brown as you  can with-
     out  burning, pour on boiling water enough to cover
them.  When cold, strain off the water, and sweeten to
taste.  A little orange or lemon peel may be put in while
hot, if desired.
                         62 
Lime-water  and  Milk,
oi&Zc
PREPARE the lime-water,  by pouring a gallon of cold
     water  on  a lump of unslaked lime as large  as an
egg.  Let it stand overnight  to settle, and then pour off
the clear water.
  Mix, as required, with an equal quantity of milk.

                        63 
                  Cider  Jelly.


OOAK a quarter of  a  box of  gelatine in  half a cup
     of cold water two hours.   Then add half a cup  of
hot  water,  half  a  cup  of  hard cider,  and half a cup
of sugar, and one tablespoonful  of lemon juice or a tea-
spoonful of  extract  of  lemon.   Stir  until  the  gelatine
and  sugar are all  dissolved, and strain.
  Wine jelly  can be  made by substituting sherry  for
cider.
                          64 
                 Orange  Jelly.


OOAK a  quarter of a box  of  gelatine  in  enough cold
     water to cover it, two hours or more.   Then add to
it the juice  of one small lemon, half a cupful  of sugar,
and one  cupful  of boiling  water.   Stir  until  the  gela-
tine  is all dissolved,  and set  aside  to  cool.  Peel two
medium-sized oranges (Florida  oranges  are  best),  divide
into  sections, run  a knife along the top of each  piece,
take out  the  seeds, and pull  off all the tough  membrane
which covers  the  pulp, leaving the  pieces  as  whole  as
possible.   When  the  jelly begins to  stiffen, fill  a  mould
with alternate layers of jelly and orange.
                          65 
                  Rice  Jelly.


\ AThSH  two  tablespoonfuls  of  rice,  and  put  in  a
       teakettle-pail  with  four  cupfuls  of  cold  water.
Cook  until  the  rice  is  all dissolved.  Add  lemon juice
and sugar to taste, and serve cold.
                          66 
                   Ice  Cream.


/"~\NE  small  cupful . of  cream,  one tablespoonful  of
      pulverized  sugar,  two drops  of flavoring  extract
or a teaspoonful  of strawberry  juice.   Beat with a Dover
egg-beater  until  foamy.   Put the cream  into  a pint
pail, and  set  that  in one  a few sizes  larger.   Fill  the
space between with snow  or pounded  ice, and  fine salt.
Turn the  inner pail back and forth a few minutes  in  the
freezing  mixture.  Open  and  scrape  off with  a silver
knife the cream  which   has  frozen  to the sides  of  the
pail.  Cover again, and  repeat  until the cream  is suffi-
ciently frozen.   A saucer of ice cream can be  frozen in
this  way very  quickly.
                          67 
 
ISS13
 
NATIONAL LIBRARY OF MEDICINE
NLM  QOlOlbOM  t


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