# The Art of German Cooking and Baking/Chapter 25

CHAPTER 25.
Cookery for Invalids.
While the directions found throughout this book will be generally adequate for the preparation of food for invalids or convalescents, always carefully regulating and limiting the quantities of fats, spices, condiments, etc., used, it is nevertheless deemed best to add a separate chapter especially devoted to the enumeration of recipes and directions intended for the sickroom. A majority of the sick and invalids, are usually nervous and irritable, and as it is quite essential that they receive the food prepared for them with all possible readiness and pleasure, it becomes necessary that the manner of presenting the meals to them should obtain great attention; even this detail, if properly carried out, being of assistance to the physician in successfully handling the case.
Invalids should seldom be consulted regarding their wishes as to food; as a usual thing they are quite unable to make a decision, or at the moment they lack the desire to determine upon anything they would like to eat, and yet it is often observable that properly prepared and appetizingly served dishes are eagerly received by them.
All the ingredients used in the preparation of dishes for invalids must be faultlessly good. Meats, fish, poultry, vegetables and fruits must be absolutely fresh and untainted. The natural fats of fleshfoods should not be used, and the very best butter only must be taken when preparing food for invalids.
Water for cold beverages must always be boiled and artificially cooled. Meals should never be prepared in the sickroom, because the air becomes vitiated, the noise and activity inseparable from the work itself is annoying to the patient, and is apt to diminish whatever appetite he may happen to have. Never bring more victuals into the sickroom than are necessary to supply present needs, because the air in the room and the exhalations from the patient act deleteriously upon the food, and may prove dangerous. All cooking utensils, particularly in cases of contagious and severe illness, should be used for that patient only; the most scrupulous cleanliness must, it is perhaps needless to say, always be observed. The quality of many dishes is impaired when they are cooked in utensils too large for the purpose. Sick people are usually ​very sensitive in their taste, and the slightest taint in an article of food prepared for them will at once destroy all desire for it. The utensils should, as much as possible, consist of small earthenware and enameled pots, kettles, pans, spiders, etc.; a small bouillon pot with tightly-fitting cover should also be provided. The dishes in which the food is served should be adapted to the small portions given, because neatness in everything connected with giving invalids their sustenance is certain to sharpen the appetite; furthermore, the victuals are likely to cool too rapidly when contained in large receptacles. For invalids who can only take their food and beverages slowly, vessels provided with hot water heaters are the best.
Ingredients for 1 pint.
* ½ lb. lean beef
* ½ lb. breast of veal
* 1 old pigeon
* 1 qt. of water
* 1 tsp. of salt
* Small piece of carrot
Preparation: Cut the beef and veal into small pieces, clean the pigeon carefully, remove the breast and cut up into small pieces, crush drumsticks and bones, put everything into a very clean kettle, pour over the required quantity of cold water and set aside for one hour; then add salt and carrot, and cook slowly for 3 hours, rub through a very fine sieve, take off the fat and pour the soup carefully from the settlings. This bouillon can be served in cups, or be used in any kind of soup, as desired.
Ingredients for 1 pint.
* ½ lb. breast of veal
* 1 qt. of water
* 1 small carrot
* 1 tsp. of salt
Preparation: Wash the veal, cut into very small pieces, put it into the cold water and boil very slowly for 2 hours with the carrot and 1 teaspoonful of salt, then pass through a sieve and use in soups as desired.
Ingredients for 1 pint.
* 1½ lbs. of lean beef
* 1 qt. of water
* 1 tsp. of salt
* ¼ small carrot
Preparation: Cut the beef into dice, put them into the required quantity of cold water, add carrot and salt and boil in a small covered kettle or double boiler for 3 hours; pour through a sieve and remove all of the fat. This bouillon may be mixed with the yolk of 1 egg and served in cups.
Ingredients for ½ cup.
* ½ lb. fresh beef steak
* ¼ pt. boiled water, cold
* 1/10 tsp. of salt
Preparation: Chop the meat, put into a fruit jar together with the water and salt, close top lightly, put in a kettle with water, cover and boil very slowly for 2 hours, then pour the tea through a fine sieve. Administer a teaspoonful at a time. Beef tea must be freshly prepared every day.
Ingredients and preparation same as in No. 4. Add 1 tablespoonful of cognac to the beef tea; the beverage must be served cold.
Ingredients for 1 quart.
* 1 chicken, either young or old
* 2 qts. of water
* 1 tsp. of salt
* A piece of carrot
Preparation: Clean chicken carefully, remove breast and cut it into small pieces. Chop drumsticks and bones, put into the water together with carrot and salt, boil very slowly for 2 hours and strain through a fine sieve. The pieces of the breast are added to the bouillon at the last hour of the boiling, and the cooking finished over a very slow fire.
The bouillon is served with the meat in it.
Prepare same as in No. 6.
Ingredients for 1 pint.
* 2 qts. of water
* 1 lb. of lamb's trotters
* ½ lb. of lean mutton
* 1 tsp. of salt
Preparation: The lamb's trotters are carefully cleaned, and then chopped into small pieces; the meat is cut up very fine, salt added and boiled slowly in a small, tightly covered kettle for 3½ hours. Strain through a fine sieve and take off the fat carefully. This bouillon can be used for rice or barley soups.
Ingredients for 1 pint.
* 1½ lbs. of fresh game
* ½ lb. of bones
* 1 small fresh tomato
* 1 tsp. of salt
* 1 tsp. of finely chopped celery
* 1¼ qts. of water
Preparation: The meat is cut into small pieces and the bones crushed, put into a small, tightly covered kettle with the tomato, celery, salt and water and boiled very slowly for 2 hours; it may also be cooked for 3 hours in a slow oven.
Ingredients for 1 pint.
* Bouillon made as in No. 3.
* ½ cup of finely cut noodles
* 1 pt. of bouillon
* 3 tbsps. of grits
Preparation: Slowly boil the noodles or the grits in the hot bouillon for 15 minutes. Before adding the grits to the bouillon, rinse same in cold water, stir it in 4 tablespoonfuls of the bouillon, then put it into the rest of the bouillon and boil.
Ingredients for 1 pint.
* Game bouillon as in No. 9
* 1–3 tbsps. of sherry
* ¼ cupful of French sago
Preparation: Mix the sherry with the sago, add the hot bouillon and boil for 12 minutes.
Ingredients for 1 pint.
* Bouillon as in No. 1, 2, 3 or 6
* ½ cup of grated wheat flour rolls
* 1 tsp. of butter
* Yolk of 1 egg
* 1 tsp. of cream
Preparation: Rolls must be stale, grate them, heat with the butter on the stove, but do not get them yellow or brown in color, then add the bouillon and boil slowly for 20 minutes. Stir yolk of egg and the cream into the soup and rub through a sieve.
Ingredients for 1 pint.
* ¼ cup of barley
* Bouillon as in No. 1, 2, 3, 6 or 8
* ¾ pt. of water
Preparation: Rinse the barley with 1 cupful of boiling water, put over the fire in ¾ pint of water and boil slowly for 1½ hours; then add the bouillon, and boil slowly for another hour, rub through a sieve, heat again and serve.
Remarks: The yolk of an egg may be stirred into this soup.
* Bouillon according to No. 1, 2, 3, 6 or 8
* ¾ pt. of water
* ¼ cupful of rice
Preparation: Same as No. 13, Barley Gruel.
Ingredients for 1 pint.
* Yolk of an egg
* Bouillon according to No. 1, 2, 3 or 6
* ¼ cup of rice
* 1 tsp. of butter
* 4 tbsps. of sweetbreads cut in small pieces
* 1 tbsp. of flour
* ½ cup of asparagus cut in small pieces
* 1½ pts. of water
Preparation: Put the rice on the stove with 1 cup of cold water, heat it and strain and add the required quantity of water. Boil slowly for 1 hour, add bouillon, then boil for another ½ hour. During this time, boil the asparagus in a small quantity of salt water until tender; the sweetbreads should also simmer in salt water for about 5 minutes. Strain the soup, add the parsley and sweetbreads, stir the yolk of an egg with some asparagus liquor until smooth, heat the soup again and stir into it the yolk of the egg.
Ingredients for 1 pint.
Preparation and ingredients same as in No. 15, but instead of rice use pearl barley.
Ingredients for 1 pint.
* Chicken bouillon according to No. 6
* ⅛ lb. of stewed breast of chicken
* 1 tsp. of cream
* ½ cup of roll crumbs
Preparation: Boil the roll crumbs in the bouillon for 10 minutes; chop the breast of chicken very fine, rub through a sieve and add ¼ cup of soup into which 1 tablespoonful of cream has been stirred, stir into the soup and let it come to a boil; serve immediately.
Ingredients for 1 pint.
Ingredients and preparation the same as in No. 17, but instead of the meat of a chicken and chicken bouillon take veal, and bouillon according to No. 1 or 2.
Ingredients and preparation the same as in No. 17, but instead of the meat of a chicken and chicken bouillon, take pigeon or partridge puree and bouillon; cook as explained in No. 6.
Ingredients for 1 plateful.
* ½ lb. of potatoes, scant
* ½ tsp. of salt
* 1 tsp. of butter
* 1 pt. of water
* Yolk of 1 egg
Preparation: Peel and wash potatoes and cut them into small pieces, boil until done, rub through a fine sieve, add salt, butter and the yolk of an egg, heat the soup quickly, stirring vigorously all the time and serve at once.
Ingredients for 1 plateful.
* $^1$⁄$_6$ cupful of rice
* 1 pt. of water
* 1 pinch of salt
* 2 tbsps. of sugar
* 1 tbsp. of lemon juice
Preparation: Put the rice over the fire in cold water, when the water is hot pour it off, then boil the rice in 1 pint of water until it is well done and add salt, sugar and lemon juice.
Ingredients for 1 plateful.
* ½ cupful of pearl barley
* 1 tsp. of butter
* 1 pint of water
* ¼ tsp. extract of beef
* 1 pinch of salt
Preparation according to Chapter 1, No. 32, Soups.
Ingredients for 1 plateful.
* ½ cupful of grated rye bread
* ½ pt. of water
* ½ pt. of boiling milk
* 2 tbsps. of sugar
* 1 pinch of salt
* Yolk of an egg
* 2 tbsps. of cream
Preparation: Heat the bread crumbs in a clean spider until crisp, pour over them the required quantity of water, and let it stand to one side of the hot stove for 1 hour, but do not boil; add the hot milk, salt, sugar and the yolk of the egg and pass the soup through a sieve.
Ingredients for 1 pint.
* ½ lb. of fruit
* 1½ pts. of water
* ⅓ cupful of sugar
* ½ tbsp. of lemon juice
* 1 tbsp. of corn starch
Preparation: Prepare and wash the fruit thoroughly and crush it with a potato masher, add the water and boil the soup for half an hour, put in sugar, lemon juice and corn starch stirred up with a tablespoonful of water, then boil the soup until it is quite smooth.
Preparation is designated in Chapter 1, No. 29, Soups; take only $^1$⁄$_6$ of the quantities given.
Are described in Chapter 1, Nos. 53 and 54.
Quantity for 1 Person.
* ⅛ lb. of veal or beef roast, medium well done
* 2 yolks of eggs
* 1 pinch of salt, if necessary
* 5 tbsps. of stock from the roast
Preparation: Chop the meat very finely, pass through a sieve on a porcelain dish, stir with the yolks of eggs and the stock, from which all fat has been removed, then put in a double boiler, and boil until quite thick, stirring occasionally.
Quantity for 1 Person.
* 1 tbsp. of red wine
* ⅛ lb. game roast
* 3 tbsps. of bouillon or stock
* Yolk of an egg
* 1 tbsp. of Madeira
Preparation: Chop the meat very fine, rub through a sieve, and heat in a small porcelain dish with the Madeira, red wine, meat stock and yolk of egg in a double boiler, stirring until it thickens.
Quantity for 1 Person.
* ⅓ lb. of good meat, free from bones or fat
* ½ tsp. of salt
* 1 tbsp. of butter
* Yolk of an egg
* ⅛ tsp. of extract of meat
* Yolk of an egg
* 1 drop of extract of lemon
* ¼ pt. of bouillon or water
* 1 tsp. of cream
Preparation: Chop the meat very finely and rub it through a fine sieve, stir into it the yolk of an egg and the salt, form into a steak about an inch thick, which is fried with brown butter in a small pan for about 5 minutes, turning frequently, then serve on a hot plate. Yolk of an egg, extract of meat, lemon juice, cream and bouillon are stirred in a double boiler, boiled until thick and this gravy poured over the steak.
Quantity for 1 Person.
* ½ of a calf's brain
* Yolk of an egg
* 1½ tbsps. of milk
* 1 tbsp. of flour
* White of 1 egg
* 1 pinch of salt
* 1 tbsp. of sugar
Preparation: Rinse the calf's brain and then pour hot water over it; drain off the water and remove all veins or blood vessels, then cut up the brain into small pieces. Stir together yolk of egg, milk, flour and salt, add the brain and the beaten white of egg. This mixture is fried in the butter in two pancakes, and served on a hot dish with a little spinage.
Quantity for 1 Person.
* 1 calf's tongue
* 1½ pts. of water
* ½ tsp. of extract of meat
* 1 tbsp. of Madeira, if permitted by physician
* 1 tsp. of flour
* ¼ tsp. of lemon juice
Preparation: Clean the tongue and boil slowly in the water for 1¼ hours until tender, then remove the skin and all fat. After this, stew the tongue, gradually adding the bouillon which should be boiled down by this time to 3/4 of a pint, also add the lemon juice, extract of beef and flour, which has been stirred with 2 tablespoonfuls of cold bouillon and the Madeira, then stew the tongue for half an hour. It must be very tender when given to the invalid. Tongue and gravy should be served together.
Quantity for 1 Person.
* 1 young chicken, weighing about 1½ lbs.
* 1 qt. of bouillon
* 1 tsp. of salt
* 1 tbsp. of butter
* Yolks of 2 eggs
* 1 pinch of salt
* 1 tbsp. of white wine or ¼ tbsp. of lemon juice
Preparation: Clean the chicken carefully and stew slowly in a small kettle for a little while, then pour enough hot water over it to just cover; add a little salt, put cover on tightly and cook slowly for ½ hour. Yolk of egg, white wine or lemon juice, and ½ cup of chicken bouillon are stirred in double boiler until thick. The chicken is taken out and its breast cut away, skin removed and then served on a hot plate with the hot gravy poured over it. If permitted by the physician, serve a few asparagus tips with it.
Quantity for 1 Person.
Ingredients and preparation same as for No. 32, but instead of a chicken take a young pigeon.
Quantity for 1 Person.
Preparation same as in No. 32; use 2 tablespoonfuls of Madeira and ¼ teaspoonful of meat extract for the gravy.
Quantity for 1 Person.
* ⅛ lb. of raw ham
* Yolks of 2 eggs
* 1 tsp. of butter
Preparation: Rub the lean ham through a sieve, mix with butter and the yolks of eggs, and then heat in a double boiler, stirring constantly. Serve with wheat bread toast.
Boiled fish for 1 Person.
Preparation is given in Chapter 8, No. 8. However, skin and bones are carefully removed, and a trifle of egg or butter sauce is served with it.
Quantity for 1 Person.
* ½ lb. of fish
* ½ of a roll
* 1 tbsp. of butter
* Yolks of 2 eggs
* 1 tsp. of salt
* ½ tsp. of finely chopped parsley
* 1 tsp. of lemon juice
* ¼ cupful of roll crumbs
Preparation: Chop up the fish, remove skin and bones, mix well with yolks of eggs, salt and soaked ½ roll. Form 2 cutlets, dredge with crumbs and bake in the butter slowly for 8 minutes. Add some parsley and lemon juice to the butter.
Cauliflower, scorzonera, spinage, purees of young carrots, artichokes, green peas, and macaroni may also be served to invalids. These vegetables are listed in Chapter 12; prepare them as there described, but for 1 person take only one-sixth the quantity of ingredients specified in those recipes.
Sweet Dishes for Invalids.
Quantity for 1 Person.
* ¼ cupful of good rice
* ¾ pt. of milk
* 1 pinch of salt
* 1 tbsp. of sugar
Preparation: Heat the rice twice in cold water, pour off the water, add salt and milk and boil in a double boiler until very tender. Sprinkle the sugar over the rice when serving.
Remarks: If desired, the yolk of an egg can be stirred into this dish.
Quantity for 1 Person.
* ¼ pt. of thin cream
* ¼ cupful of sugar
* ¼ grated lemon rind
* ¼ pt. of Madeira
* 2½ layers or 1 tsp. of gelatine dissolved in 5 tbsps. of water
* 1 tsp. of lemon juice
Preparation: The cream, sugar and lemon juice are boiled together, then add the dissolved gelatine and let it cool. Add the wine and the lemon juice, fill into glasses and let it get stiff.
Quantity for 1 Person.
* ⅛ lb. of chocolate
* $^1$⁄$_5$ pt. of red wine
* $^1$⁄$_5$ cupful of sugar
* ½ cupful of water
* 3 layers or 1 tsp. of white gelatine
* Whites of 2 eggs
* ¼ tsp. of vanilla
Preparation: Chocolate and sugar are dissolved in the red wine, and the gelatine in the ½ cupful of water; pass the chocolate and gelatine through a sieve, and mix. Beat the whites of eggs to a stiff froth, and quickly add to the first mixture, spread a drop of good oil over the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in the cream, and when stiff, turn it out.
Quantity for 1 Person.
* ½ lb. of rhubarb
* ¼ pt. of water
* ¼ lb. of sugar
* 2 layers or 1 tsp. of gelatine
* ¼ pt. of cream
Preparation: Rinse the rhubarb carefully and cut it into small pieces, then boil in the water with the sugar until tender, and rub through a sieve. When this is cool, dissolve the gelatine in it, mix in the cream, and then heat the mixture, stirring constantly. Oil the mold with a drop of oil and sprinkle it with a teaspoonful of sugar, fill in the jelly and after it stiffens, turn it out.
Quantity for 1 Person.
* ¼ cupful of rice
* ½ pt. of red wine
* 1 small stick of cinnamon
* ¼ cupful of sugar
* 1 pinch of salt
Preparation: Bring the rice to boil in 1 cupful of water, drain, then take another cupful of water and boil the rice until it is about half done; add the wine, cinnamon, salt and sugar and boil the rice until quite tender, shaking frequently. Rinse a mold with a little wine, sprinkle with sugar, fill in the rice and turn it out when cold. Serve with a little cream as a sauce.
Quantity for 1 Person.
* 2 medium sized sweet-sour apples
* 2 tbsps. of sugar
* 4 tbsps. of water
Preparation: Take the cores out of the apples very carefully, leaving the bottom intact to hold the filling, which is made of the sugar and water; bake the apples in the oven for ½ hour.
Quantity for 1 Person.
* White of an egg
* 1 tbsp. of California brandy
* 1 tbsp. of cream
* 1½ tsps. of sugar
Preparation: Beat the white of an egg to a stiff foam, gradually beat in the cream, mix in the brandy and sugar and serve to the patient, a spoonful at a time.
Quantity for 1 Person.
* 1 fresh egg
* 1 pinch of salt
Preparation: Beat the egg with the salt in a tumbler until the glass is half full of foam. The egg should be beaten in a well ventilated room only, because the air in the room influences the nourishment served to the invalid.
Quantity for 1 Person.
* Yolk of an egg
* 1 tsp. of powdered sugar
Preparation: With a teaspoon beat the yolk of egg and the sugar in a tumbler for about 20 minutes and pour it into a clean glass, or else wipe the first glass with a damp towel before using it to serve the egg.
Remarks: A tablespoonful of brandy or Malaga or orange juice may be mixed with the egg, if desired.
Quantity for 1 Person.
* ¼ pt. of red wine
* 2 eggs
* ¼ cupful of sugar
* 1 tbsp. of raspberry jelly
Preparation: Beat all ingredients to a froth over the fire with an egg beater; serve in a tumbler.
Ices, for instance vanilla or chocolate ice cream can often be given to invalids without harm. Their preparation is given in Chapter 17.
Quantity for 1 Person.
* ⅛ lb. of figs
* ½ pt. of water
* ½ wineglassful of Malaga
* 1 tbsp. of sugar
Preparation: Rinse the figs and cut them into small pieces, add the water, and set them aside for 12 hours. At the expiration of this time boil until very tender, add the other ingredients, rub through a sieve; to those not seriously ill it can be served without straining.
Ingredients.
* ½ lb. of flour
* ¼ lb. of butter
* ⅛ lb. of sugar
* 1 pinch of salt
* 2 cents yeast
* ⅛ pt. of milk and water
* 2 eggs
Preparation: Take 2 parts of water and 1 part of milk to make ⅛ pint, heat until lukewarm and dissolve the yeast in it; the mixture is stirred to a smooth batter with part of the flour, then let it rise in a warm place for about an hour. Butter, sugar, eggs, salt and the remainder of the flour are mixed well and added to the yeast mixture. Wrap the dough in a cloth sprinkled with flour and set aside in a warm place over night; the next day the dough is put into oblong bread pans, and baked in a medium hot oven. After the baking is done and cold, cut it into strips that are of a uniform thickness of ¼ inch, place them into a buttered pan and brown them slightly. The Zwieback can be sprinkled with sugar before browning.
Quantity for 1 Person.
* 1 tsp. of tea
* ½ pt. of water
Preparation: Put the herbs into a porcelain jar, pour the boiling water over them and after 5 minutes strain through a sieve.
Quantity for 1 Person.
* 1 tbsp. of lung tea
* ¾ pt. of boiling water
* 1 tbsp. of malt sugar
Preparation: Cover all of the ingredients, boil slowly for 5 minutes and strain through a sieve.
Ingredients.
* 1 bottle of white wine
* 1/20 lb. of iron filings
* 1/10 lb. of horse radish
* ¼ tsp. of ginger
Preparation: Mix the ingredients and set aside for about 12 hours in a warm place, strain through a sieve and fill into a bottle. The iron filings must be rinsed in water before using. Take ½ wineglassful twice every day. As a remedy in anaemia or stomach troubles, this preparation will be found efficacious.
Ingredients.
* 1 qt. of milk
* 1½ tsps. of lemon juice
* 2 tbsps. of sugar
Preparation: Put the lemon juice into the milk, warm up slowly and when curdled, pour through a thin cloth and sweeten with sugar.
Quantity for 1 tumblerful.
* ½ pt. of milk
* Yolk of an egg
* Rind of ¼ of a lemon
* 3 tbsps. of cognac
* 2½ tbsps. of sugar
Preparation: Warm the milk with the lemon rind, pour through a sieve, add the yolk of an egg, sugar and cognac, put on the stove and beat to a froth; serve while hot.
Ingredients.
* Yolk of an egg
* 3 tbsps. of sugar
* 2 tbsps. of Tokay wine
* 1 tbsp. of cognac
Preparation: Beat the yolk of an egg and the sugar to a foam, and mix with the Tokay wine and the cognac.
Ingredients.
* ¼ lb. of sweet almonds
* 1 qt. of water or milk
* 1/10 lb. of sugar
* 1 tbsp. of orange-flower water
Preparation: Blanch the almonds and let them lie in cold water for 24 hours, then crush them very finely and mix with the water or milk; at the expiration of about 4 hours, pour through a fine cloth and mix with the sugar and the orange- flower water; the latter can be omitted.
Ingredients.
* ½ pt. of water
* ¼ lb. of sugar
* ½ qt. of milk
* 3 tbsps. of lemon juice
* ¼ pt. of white wine
Preparation: Boil the water with the sugar, add milk, lemon juice and white wine, bring the lemonade to a boil, then pass through a fine sieve or cloth and set in a cold place.
Quantity for 1 Quart.
* ¼ lb. of rye bread
* 1 qt. of water
* 1 tbsp. of lemon juice
* 3 tbsps. of sugar
* 1 pinch of salt
Preparation: Hold the bread over the fire with a toasting fork until thoroughly toasted, cut into small cubes and pour boiling water over it. When cool, pour the water through a sieve and season with lemon juice and sugar.
Ingredients.
* ¼ lb. of barley
* 1 qt. of water
* 1 pinch of salt
Preparation: Rinse the barley carefully, dry it thoroughly with a cloth and put it in the oven to roast. Grind the barley after it is roasted, put it into the water and boil for 2 hours until smooth and thick, using an earthenware utensil for this purpose; then rub through a fine sieve. Add a little sugar when serving. Can be mixed with any kind of wine or fruit juice.
Quantity for 1 Quart.
* 1½ lbs. of sweet-sour apples
* ¾ Qt. of water
* 1 tbsp. of lemon juice
* ⅛ lb. of sugar
* ¾ pt. of white wine
Preparation: Clean away the bud-end of the apples, cut the fruit into pieces and boil slowly in the ¾ quart of water until quite soft; after cooking, rub through a thin cloth, add the white wine, sugar and lemon juice. Serve this beverage either hot or cold.
Quantity for 1 Quart.
* 1 qt. of water
* Rind of 1 lemon
* 1 cupful of sugar
* 4 tbsps. of sherry wine
Preparation: Put the thinly pared rind of a lemon into boiling water and cover. When cold, pass through a sieve and mix into it the sugar and sherry.