The following pages contain the principal food necessary for a sick person, as they are not able to take their usual nourishment. It may be necessary to advise what is best to agree with the patient, that a change be provided; that something is always prepared, and not too much at once. All invalids require a change in their food, and it should be made in different shapes and with varied flavors.
A VERY NOURISHING BROTH.—Put the knuckle of a leg of veal or shoulder, an old fowl, a piece of mutton, some mace, ginger, salt, a piece of bread, an onion if liked, and three quarts of water, into a stewpan, and cover close; simmer slowly and skim it well, then strain and take off the fat. It will take four hours' boiling.
CALF'S FEET BROTH.—Put two feet in two quarts of water, and boil it to one half. When it is to be used take off the fat, put a large cupful of the jelly into the saucepan with half a glass of wine, a little sugar and nutmeg, and beat it up till it is ready to boil; then take a little of it and beat by degrees to the yolk of an egg; stir all together, but do not let it boil.
CHICKEN BROTH.—Take a chicken with a little rice, and put them in a saucepan with a quart of water, a little mace, ginger and salt, and let it boil till tender, add an onion, if preferred; take off the fat.
BEEF TEA.—Chop a pound of beef clear from any fat; put it in an earthenware pan or jar, and place it in a saucepan of boiling water till the juice comes out of the meat in the jar; then season with a little salt and ginger. It will take from two to three hours' boiling.
SAGO.—Soak it in cold water, to prevent its tasting earthy; pour that off, and wash it well; then add more, and simmer gently, till the berries are clear, with lemon peel and spices, if approved; add wine and sugar, and boil all together.
A FLOUR CAUDLE.—Into five large spoonfuls of the purest water rub one dessertspoonful of fine flour. Set over the fire five spoonfuls of new milk, and put two bits of sugar into it. The moment it boils, pour into it the flour and water, and stir it over a slow fire twenty minutes. It is a nourishing and astringent food.
RICE CAUDLE.—Take a quarter of a pound of rice, place it in a quart of water and boil it tender, then add some sugar, lemon peel, cinnamon, and a glass of brandy. Boil all smooth.
CAUDLE OR GRUEL.—Boil up half a pint of fine gruel with a bit of butter the size of a walnut, a little brandy, a spoonful of white wine, a bit of lemon peel, and nutmeg, if liked.
PANADA, MADE IN FIVE MINUTES.—Set a little water on the fire, add a glass of white wine, some sugar, a scrape of nutmeg and lemon peel, and some grated bread crumbs. The moment the mixture boils up, keeping it still on the fire, put the crumbs in, and let it boil as fast as it can. When of a proper thickness to drink, take it off.
SIPPETS, (When the stomach refuses meat.)—Put two or three sippets of bread on a very hot plate, and pour over them some gravy from beef, mutton, or veal. Sprinkle a little salt over them.
ARROWROOT JELLY.—Be sure to get the pure sort; if good it is very nourishing, especially for weak bowels. Put into a saucepan half a pint of water, a glass of sherry or a spoonful of the best brandy, grated nutmeg and sugar. Boil once up, then mix it by degrees, into a dessertspoonful of arrowroot, rubbed smooth, with a spoonful of cold water; then return the whole into the saucepan; stir and boil it three minutes.
TAPIOCA JELLY.—Choose the largest sort; pour cold water on to wash it two or three times; then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then add lemon juice, wine, and sugar. The peel should have been boiled in it. It thickens very much.
A REFRESHING DRINK, IN A FEVER.—Put a little sage, two sprigs of balm, and wood sorrel into a stone pitcher; they must be washed and dried; peel thinly a lemon, slice it and put a bit of the peel in; then pour in three pints of boiling water, sweeten and cover close.
A PLEASANT DRINK.—Wash well an ounce of pearl barley; sift it twice, then put to it three pints of water, an ounce of sweet almonds, beaten fine, and a bit of lemon peel; boil it till smooth, then put in a little syrup of lemons and capillaire.
BARLEY WATER.—Wash a cupful of common barley, then simmer it gently in three pints of water with a bit of lemon peel; add a little sugar. This is better than pearl barley, as it is less apt to nauseate.
TOAST WATER.—Toast slowly a thin piece of bread till well browned, but not the least blackened; then plunge it in a jug of cold water, and cover it over an hour before used. This is good for weak bowels.
A PLEASANT DRAUGHT.—Boil a quarter of an ounce of isinglass shavings with a pint of new milk to one half, add a bit of sugar, and, for a change, a bitter almond. It is best at bed time, not too warm.