[CHAPTER XX.]
RECEIPTS FOR FOOD AND DRINKS FOR THE SICK.
General Remarks on the Preparation of Articles for the Sick.
Always have everything you use very sweet and clean, as the sense of taste and smell are very sensitive in sickness. Never cook articles for the sick over a smoke or blaze, as you will thus impart a smoky taste. When the mixture is thick, stir often to prevent burning. Be very careful, in putting in seasoning, not to put in too much, as it is easy to add, but not to subtract.
The nicest way to flavor with orange or lemon peel, is to rub loaf sugar on the peel till the oil is absorbed into it, and then use the sugar to flavor and sweeten. Herbs and spice, when boiled to flavor, should be tied in a rag, as they will not then burn on to the vessel at the edges.
Always have a shawl at hand, also a clean towel, a clean handkerchief, and a small waiter when you present food or drink. Many of the articles for desserts and evening parties are good for the sick.
An Excellent Relish for a Convalescent.
Cut some codfish to bits the size of a pea, and boil it a minute in water to freshen it. Pour off all the water, and add some cream and a little pepper.
Split and toast a Boston cracker, and put the above upon it. Milk with a little butter may be used instead of cream.
Ham or smoked beef may be prepared in the same way. For a variety, beat up an egg and stir it in, instead of cream, or with the cream.