Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1883-01-23
Simple Dishes for the Sick.

For the following we are indebted to
the Country Gentleman -
OATMEAL CRUEL,
Mix one small tablespoonful of oat-
meal in two tablesoonfuls of cold water !;
add one pint of boiling water and boil
fifteen minutes, keeping it stirred. Salt
to tasteand add tablespoonful of thin
sweet cream, if allowed. Or q bit Of
butter, half a teaspoonful of sugar and q
sitting Of nutmeg may be used If liked.
INDIAN MEAL CRUEL.
Use the finest and best quality of meal.
Wet two spoonfuls in cold water and
beat till there are no Jumps; then stir it
into pint and half of boiling water,
and let it boil half an hour, stirring con.
stantly. Season as liked best.
FLOUR CAUDLE.
Mix smoothly tablespoonful of flour
with gill of water. Set over the fire
In a saucepan a gill of milk, sweeten
slightly, and when it boils, add the
-four and water. Simmer and stir for
few minutes. When cold, CRATE over 1t
a little nutmeg.
BREAD PANADA.
Toast some bread nicely; but few
pieces into bowl and cover with boil
ing water. Add nutmeg, sugar, and
very little butter, If allowed, with
tablespoonful of wine, or tart juice Of
canned fruit.
BREAD PANADA, NO, 2.
Take half gill of very sweet, thin
cream; add an even teaspoOnful of loaf
sugar, and pour over it two-thirds of
teacupful of boiling water. Break into
it q quarter of slice of toasted bread,
and let it soak till moderately soft.
ARRoWRooT.
Mix q teaspoonful of arrowroot with q
little cold water till quite smooth then
add a pint of boiling milk, sweeten to
tsst and boil five or six minutes, stirring
all the time.
SAGO.
Rub and mash the sage thoroughly in
cold water, then boil one tablespoonful
in pint of milk fifteen or twenty min.
utes, so till it ia quite solf and has thick.
flavor with lemon.
BEEF TEA.
Take one pound of best beef without
any fat; cut into small pieces, and score
the pieces to more fully let out the juice.
Put this into kettle with a quart of
cold water and half dozen pepper corns.
set on the top of stove and heat slowly,
keeping not for two or three hours then
boil gently for few moments. AS 1t is
heating take off ali the scum and grease
that rise to the surface. Season to taste
as it is served. A tablespoonful of sweet
cream to teacupful of the tea renders
it more agreeable, as well as richer and
more nourishing.
CHICKEN BROTH.
Put about one third of a chicken into
a pudding pail with teaspoonful of
rice and pinch or two of salt; add
pint and half of water, put on the
cover, set into kettle Of boiling water,
and boil for three or four hours. The
pieces of chicken should be scored to
let out the juices of the meat more read.
lily. The fat should be skinned off be-
fore serving. ,--- r--
EGGS ON TOAST.
If rare eggs are allowed or recon-
mended, an egg should be bro ken into
a small tencupful of boiling water and
the cup set on the top of the stove with
the oven CRATE or some thing similar an
der 1t, SO that the egg may not cook too
fast at the bottom. Keep hot till evenly
and sufficiently done, but not till either
yolk or the white is hard. A pinch of
salt should be added to the water in
which it is boiled. Turn off the water,
add slight sitting of pepper, and put a
few bits of butter on the top. Toast
nicely half a slice of bread, dip it in
boiling water, butter it. lay the egg on
the top, and serve at once.
A PLEASANT WASH.
Take large handful each of rosema-
ry, NORWOOD, lavender, sage, rue and
mint; place them in stone jar, and
turn over them gallon of strong cider
vinegar. Keep near the stove for sever
al days, keeping closely covered then
turn the vinegar from the herbs, add an
ounce of powdered camphor gum, put
into bottles and cork tight. A little Of
this added to water makes refreshing
wash for an invalid's face and hands, or
used in full strength, is good wash for
any one before being exposed to infec