The Cass County Republican. [volume] (Dowagiac, Mich.) 18??-1880, 1862-11-13
Cookery in the Sick Room.

SAvoRY MEAT JELLY. = Chop a
knuckle of veal and scrag of mutton,
30 that they may be placed one bone
on another. Scrape and slice three
carrots and two turnips, cut small one
head of celery, butter the bottom of a
stone jar or well timed saucepan. Lay
in layers the meat and vegetables alter
native, packing them closely together
Sprinkle over each very little salt
cover the jar closely, and put it in q
slow oven for half an hour; then open
it AND pour in as much hot water as
will cover the ingredients cover the
Jar again closely, quicken the oven, and
let it remain in it for FIVE hours. Strain
the liquor away from the meat and
vegetables when cold, remove the fat
from the surface and the sediment from
the bottom the jelley will then be
ready for use. 1t will not keep long
unless boiled up again about the Sec
I. oud day.
GLoUCEsTER, JELLY.-Dissolve one
.ounce of isinglass in half a pint of
spring water; bruise and add to it half
IAN ounce of nutmeg and half an ounce
of cinnamon let all simmer in pip
kin until the isinglass be perfectly dis
,-solyed strain it off, and set in cool
place to jelly; cut it in pieces, add
bottle of port wine and the spice before
boiled in it; sweeten it to taste, and lei
1T simmer until the jelly be again dis
solved, when it is ready for use. Half
"a wineglass may be taken at bed time.
Observe, the wine must not be sim
crnered in sauce pan, but in an earthen
vessel, pat into saucepan of cold
water, and set over tbs fire to warm
gradually.
ARRowRooT JELLY.-Put into a
saucepan and boil together half pint
of water and one glass of sherry, or a
tablespoonful of brandy, a little grated
nutmeg and fine sugar. When boiling,
mix with them by degrees desert
spoonful of arrowroot, previously rub
bed smooth in tablespoonful of cold
water; put all together for three min
utes, and then pour it into glass or
small cups. If the invalid is not al
lowed to take wine, the jelly may be
favored with lemon or orange juice, or
with the juice of any fruit which may
be in season.
RICE BLANCMANaE.-Steep table
spoonful of rice in half a pint OF cold
milk for seven or eight hours. If the
milk dries up too much, more must be
added. but it must be no more than
sufficient to make the rice soft and
moist. Boil halfan hour. Any flavor,
either of almonds, lemon peel, CHINA
mon, or nutmeg, may be added. When
the rice is entirely pulped, it must be
put into mould until cold, when it
will turn out.
IsINGLAss BLANcMANGE.-An ounce
of isinglass dissolved in pint of boil
ing milk, and favored with bitter al
monds, lemon-peel, etc, if boiled for
some time together, will from an agree
able nutritious blancmange for con-
valescent. When put into mould, il
should be stirred occasionally until it
begins to stiffen.
CARRoGEEN, OR IRISH Moss JELLY.
Wash and pick an ounce of this
moss boil it in a pint and half of
water for twenty minutes; strain it and
pour into basin to jelly. For inva-
lids, and for children when weaned, 1t
is an excellent food mixed with warm
milk
APPLE WATER.-Slices of apple, and
little lemon-peel and sugar put into
hot water make pleasant drink
Godey's Lody's Book.