Cookery for the Sick
Always prepare food for the sick in the neatest and most careful manner. In sickness the senses are unusually acute, and far more susceptible to carelessness, negligence, and mistakes in the preparation and serving of food than when in health.
Corn Meal Gruel.—Mix 1 tablespoon corn meal, ½ teaspoon salt, and 2 tablespoons cold water. Add 1 pint boiling water, simmer slowly 1 hour. In serving bowl put 2 tablespoons cream, 1 lump sugar, strain in gruel, stir for a moment, and serve.
Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes.
Farina gruel is made with milk and cooked 1 hour in double boiler.
Boil oatmeal gruel 1 hour and strain.
Barley Water.—Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 minutes, strain. Add 2 quarts cold water, simmer till reduced ½. Strain, add lemon juice to taste. Good in fevers.
Wine Whey.—Scald 1 cup milk, add 1 cup wine, cook gently till it wheys. Strain through cheese-cloth.
Beef Tea.—Chop very fine 1 pound lean beef round. Cover with ½ pint cold water. Stand in cold place 1 hour. Set over hot water, stir till liquid begins to turn color. Strain, add pinch salt. To reheat, set cup in pan of hot water.
Restorative Jelly.—Put in glass jar ½ box granulated gelatine, 1 tablespoon granulated gum arabic, 2 cloves, 3 tablespoons sugar, 2 tablespoons lemon juice, 1 cup port wine. Stand in kettle cold water, heat till all is dissolved. Strain into shallow dish. Chill. Cut in ½-inch squares.
