Restorative Jelly.—Put into the jar in which the jelly is to be kept 2 oz. isinglass, 2 oz. white sugar candy, ½ oz. gum arabic, and ½ oz. nutmeg grated. Pour over them 1½ pint tent or port wine. Let it stand 12 hours, then set the jar in a saucepan of water, and let it simmer till all the ingredients are dissolved, stirring it occasionally. The jelly must not be strained. A piece the size of a nutmeg to be taken twice a day. If nutmeg is not liked, any other spice will do as well to flavour it.
Blanc Mange.—It is better, if possible, to soak the gelatine for this cream all night, because it will then dissolve in warm liquid, whereas if it is only lightly soaked, the milk must be boiling. Warm 3 gills milk or cream, and dissolve in it ½ oz. gelatine, previously soaked in ½ gill water. Sweeten to taste, and flavour with extract of vanilla. When nearly cold, stir into the blanc mange the whites of 2 or 3 eggs beaten to a strong froth. This blanc mange will be found light and nourishing in cases of great weakness.
Rice Cream.—(a) Boil 2 oz. fine rice in water for 5 minutes, strain it, and boil until tender in 1 qt. new milk. Rub the rice through a sieve to a pulp, and add to it any milk not absorbed in the boiling; ½ oz. gelatine to 1 pint rice and milk. The gelatine can be soaked and dissolved either in milk or water. Stir over the fire until mixed, sweeten and flavour to taste. Stir the cream occasionally until cold, then lightly mix in the whites of 2 eggs beaten to a strong froth; when on the point of setting put it into a mould.
(b) Make 1 pint milk or cream into custard with the yolk of an egg and 2 oz. sugar; then dissolve in it ½ oz. gelatine previously soaked. Mix with it 1 oz. rice which has been baked or boiled in milk until perfectly tender, flavour with vanilla, and add 1 teaspoonful brandy if liked. Rinse a mould with cold water, put the cream into it, and let it stand until firm enough to turn out.
Semolina Cream.—Soak 1 oz. semolina in 1 gill cold milk for an hour, boil it until soft in ½ pint milk. Dissolve ½ oz. gelatine, previously soaked in ½ gill water, in ½ pint boiling milk, sweeten it with 2 oz. lump sugar, flavour to taste, and when the cream is beginning to set, put it into a mould.
Alexandra Cream.—Make ½ pint rice cream (a) or blanc mange as directed in the foregoing recipes. Dissolve ½ pint Nelson’s port wine jelly (sherry can be used if preferred, but the colour is not so tempting), either adding water or claret, according to the directions given with the jelly. When both the cream and the jelly are on the point of setting, put first a layer of the latter into a mould, then of the former, and so on until all is used. (Mary Hooper.)
Beef Tea.—(a) Cut 1 lb. beefsteak into dice, rejecting all skin and fat. Put into a stewpan a bit of fresh butter the size of a bean, throw in the meat, and sprinkle over a small pinch of salt. Cover the stewpan closely, and set it on the range at a low heat to draw out the juices, which will take 20 minutes. Take care there is no approach to frying, as that would dry up the extract and destroy the character of the tea. About every 5 minutes during the process drain away the gravy as it comes; if the meat is fine and fresh there will be at least ⅓ pint, and when all is drawn set it aside, either to use as extract of beef or to be added to the tea when finished. Now put to the meat 1 pint water, and let it boil gently for ½ hour. Pour the tea off, but do not strain it, as such nourishment as it contains lies in the thick portion. Of course if a patient is unable to take any solid this rule will not apply, and the tea must then be strained either through a linen or flannel bag. Having drained off the tea whilst still boiling hot, put into it the juices at first extracted, and having taken off every particle of fat it will be ready to serve.
(b) Cut the meat into small pieces, cover with water, and simmer an hour. If it is allowed, 2 or 3 peppercorns and a minced shallot—it is milder than onion—will be a nice addition to the tea.
(c) Cut the meat into very small pieces, and put it in a jar having a closely fitting lid, with cold water. The jar can be placed in the oven for 1-2 hours, according to the heat, or in a saucepan of water to boil for 1½ hour.
In all cases where it can be taken, beef tea should be slightly thickened, and especially when bread is refused. Boiled flour is best for this purpose; genuine arrowroot may also be used. The yolk of an egg beaten up in the broth-cup, and the tea poured boiling on to it, is excellent.