Farina Gruel.—Have some water boiling on the fire, and when it boils fast, sprinkle in sufficient farina to make it moderately thick. Then sweeten it with white sugar. If permitted, stir in some white wine, and nutmeg grated.
BEEF TEA.—
Take a pound of fine fresh beefsteak cut from the round, without any fat. Chop it into small bits, and season it with a level salt-spoon of salt. Put it into a wide-mouthed bottle, cork it closely, and set it into a kettle of cold water, which must reach to the neck of the bottle. Let it boil steadily for three hours, by which time the essence will be all extracted from the beef. Then remove the cork, and strain the liquid into a bowl, and skim it. It can be made still more conveniently in a bain-marie or double kettle; an article useful for many purposes, particular in cookery for an invalid. Mutton or veal tea are made in the same manner. Also chicken tea, or essence of any sort of poultry or game.
Chicken Panada.—Having skinned and cut up a fine full-grown chicken, take the white meat from the breast and wings, and mince it small for panada. The dark meat will do for chicken tea. Add to the panada a slice of wheat bread crumbled and mixed in, and boil it in a bain-marie with the water outside; seasoning it (if permitted) with powdered mace or nutmeg.
Sweet Panada.—Mix with a pint of water a glass of madeira or sherry; a heaped table-spoonful of powdered loaf sugar, half the yellow rind of a lemon grated, and half the juice; and a half tea-spoonful of powdered nutmeg or mace. Set the mixture over the fire, and as soon as it boils add crumbled milk biscuit, or a rusk. Then give it another boil up.
BARLEY WATER.—
Having washed clean two ounces of pearl barley, put it into a sauce-pan with a quart of water, the grated rind and the juice of a lemon, and two ounces of seeded raisins. Boil it slowly till the liquid is reduced one half. Then strain it, and sweeten it, while warm, with loaf sugar.
Gum Arabic Water.—Take an ounce of the best and cleanest gum arabic. Put it into a pitcher, and pour on a pint of boiling water, and stir while dissolving. When cool, squeeze in (if permitted) the juice of a lemon, and add loaf sugar enough to make it pleasantly sweet. Gum arabic water, alone, is sometimes given to a patient, whom it is expedient to keep very low as a preventive to inflammation.