Have 2 quarts of water boiling, into which throw 6 dry figs previously opened, and 2 apples, cut into six or eight slices each; let the whole boil together twenty minutes, then pour them into a basin to cool; pass through a sieve; drain the figs, which will be good to eat with a little sugar or jam.
No. 34.—Stewed French Plums.
Put 12 large or 18 small-size French plums, soak them for half an hour, put in a stew-pan with a spoonful of brown sugar, a gill of water, a little cinnamon, and some thin rind of lemon; let them stew gently twenty minutes, then put them in a basin till cold with a little of the juice. A small glass of either port, sherry, or claret is a very good addition. The syrup is excellent.
No. 35.—French Herb Broth.
This is a very favourite beverage in France, as well with people in health as with invalids, especially in spring, when the herbs are young and green.
Put a quart of water to boil, having previously prepared about 40 leaves of sorrel, a cabbage lettuce, and 10 sprigs of chervil, the whole well washed; when the water is boiling, throw in the herbs, with the addition of a teaspoonful of salt, and ½oz. of fresh butter; cover the saucepan close, and let simmer a few minutes, then strain it through, a sieve or colander.
This is to be drunk cold, especially in the spring of the year, after the change from winter. I generally drink about a quart per day for a week at that time; but if for sick people it must be made less strong of herbs, and taken a little warm.
To prove that it is wholesome, we have only to refer to the instinct which teaches dogs to eat grass at that season of the year. I do not pretend to say that it would suit persons in every malady, because the doctors are to decide upon the food and beverage of their patients, and study its changes as well as change their medicines; but I repeat that this is most useful and refreshing for the blood.
No. 36.—Browning for Soups, etc.
Put ½lb. of moist sugar into an iron pan and melt it over a moderate fire till quite black, stirring it continually, which will take about twenty-five minutes: it must colour by degrees, as too sudden a heat will make it bitter; then add 2 quarts of water, and in ten minutes the sugar will be dissolved. You may then bottle it for use. It will keep good for a month, and will always be found very useful.