Essence of Chicken.
In a case of extreme sickness, when it is important that what little nourishment the patient can take should be highly condensed, the following is an excellent mode for concentrating, in a small compass, all the nutritive properties of a chicken.
After picking the chicken, sprinkle a little salt over it and cut it in pieces, as if for frying. Put the pieces in a small glass jar (or wide-mouthed bottle), stop it tightly, and put it in a pot of cold water, gradually heating the latter till it boils. Let the jar of chicken remain in the water till the juices are well extracted, then pour them off for the patient.—Mrs. M. C. C.
Chicken Jelly.
Take a large chicken, cut the flesh from its bones, break the bones, soak an hour in weak salt and water to extract the blood. Put on in a stewpan with three pints of cold water. Simmer till reduced to less than half its original quantity. Sprinkle a little salt on it, and strain in a bowl. Keep on ice.—Mrs. S. T.
A Nourishing Way to Prepare Chicken, Squirrel, or Beef for the Sick.
Put in a clean, glazed jar or inner saucepan. Set this in another vessel of boiling water. Cover closely, and keep boiling for hours. Season the juice thus extracted with a little salt, stir in a teaspoonful of fresh milk, and give to the patient.—Mrs. T.
Panada.
Lay six nice crackers in a bowl. Sprinkle over them powdered sugar and a pinch of salt, adding a very small piece of fresh butter. Pour boiling water over the crackers, and let them remain near the fire half an hour. Then add a teaspoonful of good French brandy, or a tablespoonful of Madeira wine, and a little grated nutmeg.—Mrs. T.
Dry Toast.