Savannah morning news. [volume] (Savannah) 1868-1887, 1885-04-20
Diet for the Sick .

DRINK IN CASES OF DIARRHGA.-A
coffee-cup tull Of Drowned, coarse corn
meal, boiled in sufficient water to make
it as strong as coffee. Drink as warm as
possible.
CRACKER PANADA.-Soak a cream
cracker in pint OF water until it has alb
sorbed almost the entire quantity. Sprin-
kle cinnamon and little sugar over the
top, then pour over the whole two table,
spoonfuls Of wine or other liquor.
EGGNOG FOR STRENGTHENING Con
vALEsCENTs.-1 egg, l Tablespoonful of
white sugar. 1 tablespoonful of water,
tablespoonful of milk. l tablespoonful
wine or other liquors. Beat the white of the
egg to a frOth; then beat in the sugar;
next the yelk, then the milk, wine and
water.
WHITE CUsTARD.-Separate the yelks
and whites OF three eggs; use the whites
only. Take, also. one-fourth teaspoOnful
of salt, two ta6lespOOnfuls Of sugar.
Give light grating of nutmeg, then l
pint rich milk. Beat sugar, whites, salt
and nutmeg; then add little milk, and
beat thoroughly; then add the rest Of the
milk. Bake in cups, set IN a pan of
water. When firm in the centre, put on
the ice to cool.
CURRANT JELIY.-Like ice cream, the
ordinary currant jelly is too sweet for
invalid, but this recipe may please any
inyalids: pint currant justice, / = pints
cold water, ] tablespoonful sugar,
lemon (iuice onIy), l tablespoonful COX's
gelatine. Pour a half pint OF boiling
water on the gelatine to dissolve it. Add
the other ingredients and set on the ice to
freeze.
GELArINE.-I buy the domestic gela-
tine from the druggist. To make small
quantity for "bonne bOuche'' for an in
valid, l take 3 sheets, or ! o., dissolve in
pint Of warm water. When it is thor
oughly dissolved / bring ii to boil, add
ing one-half cup Of sugar, the juice OF a
lemon, and the white Of an egg. Beat II
well, and put on ice. Remember, table,
spoonful served i'm dainty dish may per-
suade your patient TO ask for more; put
bOwlfull will never accomplish that pur-
pose. The eyes Of inyalids sometimes seem
TO act as stomachs TO digest before the
mouth receives.
OYSTERS ON ICE.-Take piece OF ice
with square edges, or fiat edges. Just
large enoughto lay on a soupplate; make
a cavity in the top OF it, by putting piece
Of stone or iron red hot on II; drain OF the
water and continue 30 apply the hot iron
until YOU have a space large enough 10
hold three or four oysters. The oysters
should be ready seasoned 10 SUIT the lnFa-
lid. then place in the ice ''dish" and the
soup-plate so covered with ferns, or vine
leaves. that only the block Of ice, with
the oysters, is visible. II the ice slips a
napkin can be folded under II hidden, like
the plate, with leaves.
REMFABER.-W When inv0lids are con-
valeseng they are more particular about
the minute Of their diet than when well,
Always serve az small quantity as pos.
sible at once. Let everything be neat ana
clean ON the tray. Do not spill the tea IN
the SANGER nor 6ll the Cruel bowl more
than one.half full. When you make toast
always roll IL on your bread.board with
the rolling-pin, 10 crush the crust; then
mt il on n lot plate In the oven for min
ute; cover with another hot plate ana
serve, II you serve boiled eggs In the
shells and wish 20 keep them from cook
ing hard after they have boiled three min
utes. iust take the back of the howl Of a
teaspoon and crack one end little, 70 stop
the cooking process Ms. Emma Dfdht