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Page 94
Two or three tablespoonfuls of raw, very tender beef, scraped fine, and
spread between two slices of slightly buttered bread. Sprinkle on pepper
and salt.
PREPARED FLOUR.
Tie a pint of flour tightly in a cloth, and boil for four hours. Scrape
off the outer crust, and the inside will be found to be a dry ball. Grate
this as required, allowing one tablespoonful wet in cold milk to a pint of
boiling milk, and boiling till smooth. Add a saltspoonful of salt. This is
excellent for summer complaint, whether in adults or children. The beaten
white of an egg can also be stirred in if ordered. If this porridge is
used from the beginning of the complaint, little or no medicine will be
required.
PARCHED RICE.
Roast to a deep brown as you would coffee, and then cook as in rule for
boiled rice, p. 199, and eat with cream and sugar.
RICE COFFEE.
Parch as above, and grind. Allow half a cup to a quart of boiling water,
and let it steep fifteen minutes. Strain, and drink plain, or with milk
and sugar.
HERB TEAS.
For the dried herbs allow one teaspoonful to a cup of boiling water. Pour
the water on them; cover, and steep ten minutes or so. Camomile tea is
good for sleeplessness; calamus and catnip for babies' colic; and cinnamon
for hemorrhages and summer complaint. Slippery-elm and flax-seed are also
good for the latter.
BEEF STEAK OR CHOPS, ETC.
With beef steak, cut a small thick piece of a nice shape; broil carefully,
and serve on a very hot plate, salting a little, but using no butter
unless allowed by the physician.
Chops should be trimmed very neatly, and cooked in the same way. A nice
way of serving a chop is to broil, and cut in small bits. Have ready a
baked potato. Cut a slice from the top; take out the inside, and season as
for eating; add the chop, and return all to the skin, covering it, and
serving as hot as possible.
When appetite has returned, poached eggs on toast, a little salt cod with
cream, or many of the dishes given under the head of Breakfast Dishes, are
relished. Prepare small quantities, preserving the right proportions of
seasoning.
TAPIOCA JELLY.
Two ounces of tapioca,--about two tablespoonfuls,--soaked over-night in
one cup of cold water. In the morning add a second cup of cold water, and
boil till very clear. Add quarter of a cup of sugar; two teaspoonfuls of
brandy or four of wine; or the thin rind and juice of a lemon may be used
instead. Very good hot, but better poured into small molds wet with cold
water, and turned out when firm.
TAPIOCA GRUEL.
Half a cup of tapioca soaked over-night in a cup of cold water. In the
morning add a quart of milk and half a teaspoonful of salt, and boil three
hours. It can be eaten plain, or with sugar and wine. Most of the
blancmanges and creams given can be prepared in smaller quantities, if
allowed. Baked custards can be made with the whites of the eggs, if a very
delicate one is desired.
APPLE WATER.
Two roasted sour apples, or one pint of washed dried apples. Pour on one
quart of boiling water; cover, and let it stand half an hour, when it is
ready for use.
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