Gravy Sippets.—For invalids who cannot yet eat meat, a light and relishing preparation may be made with one or two slices of the best wheat bread, divested of the crust, and spread on a hot plate, while some nice well-skimmed gravy is poured over them; the gravy of roast beef, veal, or mutton, that has had no butter about it. Gravy sippets will form a variety to the usual broths, and other beginnings for the resumption of animal food.
HERB TEAS.—
Have one or more china or white-ware pots for the purpose of making herb teas; and see that, after using, they are well washed, well scalded and dried, and set open in the sun till wanted again. The herbs, whether green or dried, should be of excellent quality, and picked very clean from dust and stems. Having well-scalded the pot, take the allotted quantity of the herb and put it in; then pour on the water, which must be actually boiling at the time, and press the herbs down at the bottom with a silver spoon. Then put on the lid closely, and immediately stop up the spout with a small cork, or a wad of soft white paper rolled tightly. This is to keep in the steam, and prevent the strength of the herb from escaping. When sufficiently boiled, pour into a pitcher with a lid, and through a strainer, as much of the tea as is wanted. Strainers of block tin, with a handle and very fine close holes, are excellent for this and other purposes.
Herb Candies.—Hoarhound candy, and many others, may be made of a strong decoction or tea of the herb, thickened with loaf sugar, and boiled, skimmed, and stirred till very thick and stiff. Then pour it smoothly into a square tin pan and set it in a cool place to congeal. While still soft, mark it in even squares with a knife. When quite cold and hard, loosen it from the pan with a knife, and take it out. It is good for coughs.
Peppermint candy is made in the same way, and is used for flatulence.
GRUEL.—
Gruels, for patients who are unable to take any thing more substantial, may be made of ground rice flour, arrow root, indian meal, oatmeal grits, or farina. Mix to a paste, with water, two large table-spoonfuls of any of the above articles; then stir the paste, gradually, into a pint of water boiling on the fire, making it very smooth and pressing out all the lumps. To prevent it boiling over, when it has risen nearly to the top of the pan, remove it from the fire. Sweeten it while hot, and, if permitted, add a little white wine with nutmeg, and a small bit of fresh butter.
Toast and Water.—Cut a large slice or two of the best wheat bread; pare off all the crust; and with a long-handled toasting fork toast it evenly on both sides, not allowing it to blacken or burn in any part. While hot from the fire, plunge the toast immediately into a quart pitcher of clear cold water. Cover the pitcher instantly, and let it infuse for half an hour or more, without leaving off the cover. When done, it should be of a very pale brown color.