Milk Porridge
SIMPLE REMEDIES.
The following remedies are for diseases which occur in almost every
family, and have been proved to be useful in a number of instances. As
most old housekeepers have their favorite recipes, it is for the young
and inexperienced these are particularly intended, and may be used with
safety, when a physician is not at hand.
Remarks on Preparing Food for the Sick.
Few young persons understand cooking for the sick. It is very important
to know how to prepare their food in an inviting manner; every thing
should be perfectly clean and nice. Avoid giving an invalid any thing
out of a cup that has been used before; even if it is medicine, it will
not be so hard to take out of a clean cup. It is well to have a stand or
small table by the bed-side, that you can set any thing on. A small
silver strainer that will just fit over a tumbler or tea-cup, is very
useful to strain lemonade, panada or herb tea.
If you want any thing to use through the night, you should prepare it,
if possible, beforehand; as a person that is sick, can sometimes fall
asleep without knowing it, if the room is _kept perfectly still._
Milk Porridge.
Put half a pint of milk, and the same of water, in a sauce-pan to boil;
mix two spoonsful of wheat flour in milk till very smooth, and stir in
when it boils; keep stirring it five minutes, when pour it in a bowl and
season with salt.
Barley Water.
Boil two table-spoonsful of barley in a quart of water; it is a cooling
drink in fevers. If the weather is cold, you can make a larger quantity.
Some boil whole raisins with barley; take it with or without seasoning.
To Poach Eggs.
Put a pint of water in a clean skillet, with a little butter and salt;
when it boils, break two eggs in a plate, and put them in; in about a
minute, take them up on a plate, in which there is a slice of bread
toasted and buttered. This is a very delicate way of cooking eggs.
Barley Panada.
Boil a small tea-cup of barley in water till it is soft, with a
tea-cup of raisins; put in nutmeg and sugar, and break in it toast or
dried rusk.
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