Daily evening star. [volume] (Washington [D.C.]) 1852-1854, 1853-08-09
DAILY EVENING STAR.
Receipts for Sick Cookery.

an cICeuem broth.-BOll four pounds
OF loln of mutton in a gallon of water,
with some chervil, till it is reduced to
two quarts; remove the fat, and use it as
agreeable. ANY other herbs may be
used.
Veat Broth.-Put four pounds of veal
into gallon of water, with large crust
OF bread, two blades of mace, and some
parsley: let it toll three hours, closely
covered, then skim it clean.
Arrow-root Jelly.-Boil pint of water
with two spoonsful of good brandy, some
nutmeg and sugar: then pour it boiling
hot on two spoonSful of arrow-root, pre-
viously mixed smooth with cold water.
Eggs.-Weak persons may take eggs
in the following matter: beat an egg very
fine, add some sugar and nutmeg, pour
upon it gill of boiling water, and drink
it Immediately. Or, mix up an egg with
glass of wine, or spoonful of brandy,
and little sugar. Or, eggs very little
boiled or poached are very nourishing;
but the yolk alone should be eaten by
sick persons.
Panudd.-Set your water on the fire
with glass of sherry, some loaf sugar,
and little grated nutmeg and lemon
peel; havelso grated crumbs of bread
ready, and the moment it boils, put them
in without taking it off, and let it boil as
fast as possible; when sufficiently thick
to drink, take it off.
Mullcd Wne.-Boil pint of wine with
nutmeg, cloves, and sugar; serve it with
slices of toasted bread: or, beat up
the yolks of four eggs, with little cold
wine, and mix them carefully with the
hot wine; pour it backwards and for
wards till it looks fine, heat it over the
fire till it is tolerably thick, pour it back
wards and forwards, and serve with toast
ed bread as above. Or, boil some spice
in little water till their flavor is extract
ed, then add pint of port wine, with
some sugar and nutmeg.
MulIed Ale.-Boil quart of good ale
with some nutmeg, beat up six eggs,
and mix them with little cold ale; then
pour the hot ale to it, and return it sew
eral times to prevent curdling: warm and
stir it till sufficiently thick, add a piece
of butter, or glass of brandy and serve
it with dry toast.
Cranberry Grvcl.-Wash half pint of
cranberrieS III some water, and boil
large spoonful of corn or Oat meal in two
quarts of water: then put in the mashed
cranberrles with some sugar and lemon
peel; boil 1t forty minutes, and strain it
Oft; add glass of brandy or sweet wine.
Cmrant Gruel-Make quart of water
cruel, strain and boil it with two table
spoonsful of currants till they are quite
plump: add some nutmeg, sugar, and
glass of sweet wine.
Fcrer Drmk.-Boil three ounces of
currants, two of raisins, carefully stoned,
and an ounce and a half of tarmarinds,
In three pints of water, till it is reduced
to quart; strain it, throw in a bit of
lemon peel, and let it stand an hour.
Draught for Cough.-Beat two fresh
eggs, mix them with half Il pint of new
milk warmed, two table spoonsful of CAP
,llalre, the same quantity of rose water,
and little nutmeg. Observe, it must
not be warmed after the eggs are added
Egg Hne.-Alix we'll beaten egg with
spoonful of cold water, then boil little
white wine, water, sugar, and nutmeg
together: when it boils, gradually stir in
the egg for about five minutes; then serve
with toast.
Bread Soup.-Boil some pieces of bread
crust in quart of water with small
piece of butter, beat it up with a spoon,
and keep it boiling till the bread and
water be we'll mixed; then add a little
salt
Stored Prmes.-Stew them gently in
small quantity of water till the stones
slip out: but observe, they must not be
boiled too much. These arc useful in any
complaint where fruit is proper, especially
in feverS.
ga correspondent from Baltimore
IL