Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-06-15

stir i'm one teaspoonful of lemon juiee, put into
mould wet with cold water until it is cold If
the patients condition will permit cream and
sugar may be eaten with it.
cars Foot JeHy.-ThOrOughly clean a calfs
foot; put it into an earthen Jar, with half the
rind of fresh lemon. two gills of sweet milk.
and one pint of cold water; close the jar tight
~. put it into moderate oven, and slowly
bake it for three hours; then strain and cool
II, and remove all fat, before using; it is bland
Arroloroot Wine Jeuy.-Following the above
process, make jelly of one cup of boiling
water, two teaspoOnfuIs of arrowroot, two tea,
spoOn1ulS OF white sugar, one tablespoonful of
brandy or three tableSpOOnfulS of wine This
Jelly is more stimulating than the Cruel, and
may meet some special eases; but, unless
used with brandy, for impaired digestive pow
erS, we do not believe it to be of permanent
value.
Refreshing Drinks.-In feverish conditions
cooling drinks, that is, beverages which are in
themselves refrigerant such as lemonade, and
those which are made from aromatic herbs,
are grateful and helpful to the. patient but
valids. Hot drinks lower the temperature of
the body by evaporation; excessively cold
drinks check perspiration, and endanger con-
crate temperature is innOcuouS. Even in dan
gerOus fevers the burning thirst of the sufferer
can safely be assuaged by the frequent admin
istration of small bits Of Ice. In cases of in
complete nutrition, cocoa, chocolate, and
other preparations of the fruit of the cocoa
palm, arc Invaluable adjuncts; the active prin-
clPie OF all these is Identical and the chief nu-
tritiye element is oil; A very small quantity
of cocoa will sustain life long time
Filtered Wdter.-Put quart of clear water
over the fire, and just bring it to a boil ere
through flannel; then cool it in covered jar
OF pii cher, and give it to the patient in small
quantities as the condition requires.
FlGJSeed LemOnGde.-POur one quart of
boiling water .Over four tableSpOonfuls of
whole f1aXSeed. and steep three hours covered.
Then sweeten to taste, and add the juice of
liquid seems too thick to be palatable This
beverage is very soothing to the irrtated
membranes in cases of severe cold.
Barley WGter.-Wash two ounces of pearl
barley in cold water until it does not cloud
the water: boil ii for five minutes in half
pint of wafer; drain that OFF, put the barley
into two quarts of clean WAFER, and boil it
down to one quart. Cool, strain and use.
Pearl barley largely contains starch and mu-
cilage, and makes an excellent soothing and
refreshing draught in feVerS AMI gastric in
Nominations.
NoURIsHING DRINKS.
These are useful when liquid nOuriShment
is better suited TO the invalid's condition than
Iceland Moss Chocolate - Dissolve one
ounce OF Iceland moss in one pint of boiling
milk: boil one ounce of chocolate for five min
utes in one pint of boiling water; thoroughly
mix the two, and give il to the invalid night
and morning. This is a highly nutrtive drink
for cOnValeScentS.
Egg BrOth.-Beat an egg until it is frothy,
SUI lnlO IL Il pint OF DOlllllg not meat DrOtn,
free from fat season it with a teaspoonful of
salt, and eat 1t hot, with thin slices of dry
toast; it may be given to assist the patient in
gaining strength.
OF tea, and let the sick person drink it warm;
the yOlk is more readily digestei THAI the
white, and has better flavor; and the Lea isa
powerful respiratory eXcitant, while it pro
NOTES perspiration, and aids the assimilation
of mole nOuriSh ny foods.
Very Strong Beet T6d.-(ThiS tea contains
every nutritious element of the beef Gut two
pounds OF lean beef into small dice, put it into
a covered jar Without lCdter, and pace it in a
moderate oven for four hours then strain off
the gravy and dilute it to the desired strength
with boiling water.
Beef IeG.-(A quick preparation for imme-
dlate use Chop one pound of lean beef fine
put it into bowl, and cover it with cold
water let it stand for fifteen Or twenty min
utes, and then pour both beef and LIQUID into
sauce pan, and place them over The fire to boil
from fifteen to thirty minutes as time will per-
mt then strain of the liquid, season it slight
ly, ard serve it at once.
Nutritious F0Ods-We have called atten
ton to the fact that the nurses most impor-
tant office is exercised when the invalid be
exhausted vitality demands thoughtful care
that only tender hearted woman can bestoW:
and lacking which the skill of the most en-
lightened physician is often set at naught
Happy the woman who can here assist the re-
StOratiOn of the vital powers; She holds in her
own hands power that wealth cannot buy.
all fat, and break up the meat anu bones by
pounding; cover them with cold water. heat
them slowly in a steam: tight kettle and sim
mer them to pulp then strain through
sieve or cloth, season to taste, and return to
The hTe without the cover, to simmer Nntil the
liquid is reduced One-half, skimming off all
Tat. Cool to form jelly. II you have no
steam tight kettle, put cloth between the lid
and any Kettle, and the purpose will be served
Chicken BrOth.-Dress a chicken or fowl.
cut it in joints, put them in chOpping bowl,
and chop them into small pieces, using flesh,
chicken thus prepared put one pint of Cold
water and one level teaSpoOnful of salt; if
pepper is desired it should be either enough
knife blade, or half saltspOOnfu of ground
rhite pepper. Put all these ingredients over
ne fire in porcelain lined sauce pan, bring
them slowly 10 boil, remove the pan to the
side of the fire, where it will simmer slowly,
The heat striking it On one side; simmer it In
his way for two hours, and then strain it
rises to the. surface in cooling remove it
entirely. Eat it either cold. say half a tea
cupful when a little nOurisment is required;
OF warm warm a pint pint, and eat it with Graham
Beefsteak Juice.-Quckly broil a Juicy
steak, and after laying il on hot platter, cut
and press it to extract all the juice; season
slice OF delcately Drowned toast; serve it at
once.
Salmon Steak-Choose slice of salmon
with dry cloth, roll it first in cracker dust,
then dip it very lightly in melted bu ter and
season with dust of white pepper and pinch
Of salt; then roll 1t again in cracker dust, and
put 1t over clear fire on creased gridiron,tO
broil slowly, taking care that it does not burn
before the flakes separate; serve it with some
fresh watercreSSes and plain boiled potatoes.
ANY red-btoOded fish may be used in the same
way
NUTRIENT STIMULATES
The use OF stimulantS in some phases of i'll
iS HViS hlp thnv
efflcaciOuS Ii combined with some nutriment
such as milk or eggs. We may class the fol-
lowing receipts properly under this heading:
MIX Punch.-The addition of one fluid
ounce, or two tablespOOnfuls of brandy wills
Ky, or rum, to three ounces or six tablespoon
fulS OF milk, with sugar and nutmeg to suit the
patients taste, will make a good and nutri-
iiouS punch. One tablespoonful of lime water
may be added II the stomach is weak.
Egg N0gg.-ThiS beverage is heavier than
milk punch, but it is also more nutritious, and
should not be used so freely. 1t
can be made as follows: Beat the yOlk of one
egg with four fluid ounces, or light tablespoon
fulS OF milk: add one ounce, or two fable
spOonfulS OF any liquid preferred; Sweeten to
taste beat the white of the egg TO stiff frOth,
lay 1t on the top OF the egg-nOgg, and use it at
once. Lime water may be used if needed, one
tablespoonful to the above receipt.
Rum and MIk.-One or two tableSpoonfuls
Of Jamaica rum mixed with glass of sweet
milk makes palatable and nutritious stimu.
liant.
Muued JTine.-Beat one egg with one gill of
Chnr to no, nrvi1i Ng Ill.