The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1871-04-28
AGRICULTURAL & DOMESTIC.
Cookery for the Sick.

Take care to get the very best arrow.
root, as many limitations are sold. Mix
desert-spoonful with Httie cold wa
ter till 1t is quite smooth Boil half a
pint of milk; pour It on the arrowroot
schae 6oiting, stirring 1t all the time.
Add lump or two ofsugar, and a little
lemon peel.
WATER ARRowRooT.- Ono dessert
spoonful of arrowroot one gill of wa.
ter; sugar; one tablespoonful of BRAN
dy, or one wine glass of wine.
Mix dessert-spoonful of arrowroot
with little water very smooth. Have
ready water In a kettle quite boiling.
Pour 1t on the arrowroot till II becomes
clear, stirring 1t all the time. A few
Jumps of sugar and the wine or brandy
can be mixed with 1t before pouring
the boiling water on it, using the wine
or brandy to mix the arrowroot with
instead of the water.
BREAD JELLy.--Ote roll; one lem
on one quart of water; sugar to taste.
Take the crumb of penny roll; cut
1t into thin slices, and toast them of a
pale brown on both sides. Put them
into quart of spring water. Let it
simmer over the fire till 1t has become
ajelley. Strain 1t through a thin cloth
and flavor 1t Immediately with little
lemon juice and sugar.
GRUEL.-Time,a quarter of an hour
Two table-spoonfuls of oat meal; half a
blade of mace;a piece of lemon peel; !;
three.quarters ofa pint of water or milk !;
little sugar.
Mix two spoonfuls of oatmeal very
smoothina little water, and put 1t gradu-
ally to three quarters ofa pint;add little
lemon peel, and half blade of mace; I;
setit over thefire for quarter o an hour,
stirring 1t constantly. Then strain it, and
add sugar to taste. f.l..I
PORT WINE JELLY.-Time, fifteen
or twenty minutes. One pint of port
wine one ounce of isinglass one ounce
of sugar; quarter of pint of water.
Put the isinglass and sugar into a
quarter of pint of water. Set it over
the fire till the isinglass is dissolved;
then add the wine. Strain it through
ajelly bag or clean piece of muslin
into q jar or mould, and let it set. 1t is
best to put it into jar, to cover it till
cold, and give a piece about the size Of
walnut two or three times day to
the patient.
This jelly may be made to drink hot
thus ~
Put a teaspoonful Of melted isinglass
to one wineglass of port wine, adding
one Glove and a lump of sugar. Make
1t hot over an etna.
A STRONG BRoTH.--Time, nearly |
four hours.-One pound of veal one
pound Of beef; one pound Of the scrag |
end of neck of mutton little salt |
three quarts of water.
Put the above quantities into three |
quarts Of water, with little salt, and |
few whole peppers. Boil it until redue-
ed to one quart.
CALF's FEET.-Time, four hours. :
Two calf's feet; two pints of water
one pint Of new milk little lemon
peel or mace.
Put the ingredients into jar, cover
1t down, and keep 1t in the oven for
four hours. When cold, remove the fat.
Flavor 1t with lemon peel or mace, as
preferred. This is very Strengthening if
taken the first thing in the morning
and the last at night.
ORDINARY BEEF TEA.-Time, three
or four hours.-Two pounds of gravy
beef; two pints and a half of water; a
little salt.
Cut two pounds of gravy beef into
slices, and put it into jar with two
pints and half of water, and a pinch |
of salt. Cover it over. Set it in warm
oven for three or four hours. When
done, strain it through fine sieve and
set it in cold place, warming small |
portion when required.
NoURIsHING SOUP FOR INvALIDs.-I
Time, two hours.-Two pounds of lean
veal or beef; quarter of pound of
pearl barley little fresh celery or cell
cry seed little salt.
Boil two pounds of lean veal, or beef,
with quarter of a pound Of pearl bar
ley in quart of water very slowly,
until it becomes the consistency of good
cream (; flavor it with little fresh cell
cry, or celery seed, and salt. Strain it
when done through a fine hair sieve,
and serve. This soup will only keep
until the next day, therefore not more
than the quantity required must be
made.
GLOUCESTER JELLY. Time, two hours
One ounce of powdered rice; one ounce
of sago; one ounce of pearl barley one
ounce of isinglass; one ounce of iringo
root; one ounce of hartshorn shavings.
Simmer these ingredients in three |
pints of water till reduced to one pint (; |
strain it. Pieces may be cut from this !
jelly and taken in tea or broth, or in
cup of new milk, as preferred, every
morning.
CRUEL OF PATENT GRoATs. Time,
ten minutes.-Two dessert.spoonfuls of
patent groats; epint of water; wine.
glass Of brandy, or any other spirit, or
of white wine.
Mix two dessert-spoonfuls of patent
groats in basin with only sufficient
water to work it into a cream then
pour over it a pint of boiling water,
string 1t all the time; stir it over the
fire until sufficiently thick. When done,
sweeten it to taste, and add either glass
of white wine, brandy or any other
spirit, with little grated ginger or
nutmeg.
SILVER JELLY.-Time, to boil the feet
five hours and half; to boil the jelly
twenty minutes.-One set of calfs feet
one ounce of isinglass; one pint of the
best gin one pound of loaf sugar; juice
ofsix lemons peel Of two whites ofsix |
eggs.