The Universalist. [volume] (Chicago [Ill.]) 1884-1897, 1888-08-04
5sarm, ftome and Gardem
COOKING FOR THE SICK

Ii
lay in large cracker, sprinkle with a
little sugar, salt, and half dozen large
seeded raisins; repeat this until the bowl
is two-thirds full, or until you have
enough for your patient, and never make
enough for twice. Nearly cover with
boiling water; put a lid over the bowl and
set it on the back of the range to soak for
an hour. Lift out the crackers, sprinkle
with more sugar, and serve with little
cream and cinnamon or nutmeg. Omit
the raisins and cream if the Invalid is too
i'll to take anything SO rich. This is really
a delicious dish.
MttE Porridge.-Boil pint of milk in
a double boiler, and cook in it an ounce
OF seeded raisins until they are tender;
add a teaspoonful of corn starch dis
solved in cold milk; cook for three min
utes, remove from the fire, and stir in the
well-beaten white of an egg. Sweeten
and CRATE on little nutmeg.
Coax your invalid with cream toast.
Out the crust from two slices OF bread,
which should be stale. Toast over a slow
fire until well-dried, and then brown del
icately. Dip quickly into boiling water,
dot with bits of butter, and pour over a
very little rich milk or cream that has
been brought to boil. Brown bread is
very nice and healthful prepared as above,
and may be eaten with sugar and cream.
For persons troubled with indigestion,
beef sandwiches, prepared as follows, are
highly recommended: Chop very finely
piece of tender, uncooked beefsteak, sea-
son with salt and pepper, and spread be-
tween thin slices of lightly buttered
bread. Remove the crusts with sharp
knife, and cut into neat diamonds or
squares.
Tapioc0 Jelly.-Soak cupful of tapi-
oca for five hours in quart of water;
sweeten to taste, and set the dish contain
ing it III pan Of boiling water; cook
until the tapioca is quite clear. stirring
often. Squeeze in the juice and grated
rind of one lemon, and pour in small
moulds. To be served with cream and
sugar when cold.
Rice Jelly.-Bring to the boiling point
a cupful OF water, and stir into it two
heaping teaspoonfuls of rice -four that
has been dissolved in enough cold water
to make thin paste; sweeten to taste
with loaf sugar, and boil until clear. If
your patient has fever, flavor with lemon
juice; in the case of diarrhes, or summer
complaint, flavor by boiling a piece of
stick cinnamon with it. Cool in moulds,
and eat with cream and sugar.
Oatmeal Blanc Mange.-Put two table
spoonfuls OF oatmeal, wet with cold water,
into pint of boiling milk, and simmer
gently in a double boiler for two hours.
Season with salt, sweeten to taste, and
serve with cream and nutmeg.
There is preparation called cerealine
fakes that cooks in one minute, and is
very delicate and nice. 1t must be stirred
into boiling milk, sailed and eaten with
cream, or milk and sugar.
Arroaeroot Blanc Mdnge.-Into COT
fee cupful of rich milk that has been
brought to the boiling point, stir two tea
spoonfuls of sugar, and two heaping tea
spoonfuls Of the best arrowroot, rubbed
smooth with cold water. Stir and sim
mer until it thickene. 1t may be made
with water, when it should be favored
with lemon juice. Pour into little moulds,
and serve with cream and sugar or with
stewed, canned, or preserved fruit.
Parched Reels very good in the case
of bowel troubles. Roast it to a nice
brown, as you would coffee, throw into
until done. Rice water for drink is
made by stirring tablespoonful of rice
-four, wet with cold water, into quart of
boiling water. Season with salt, let it
get very cold, and flavor with lemon juice
or nutmeg, sweetening to taste.
Fever patients are often troubled
greatly by thirst, when water drank in
any quantity would be harmful. Ice
broken into small pieces and mixed with
lemon jelly, also cut into bits, is very re-
freshing, and may be given safely.
Mulled buttermilk is frightening, but
must not be given il there is any tendency
to summer complaint Put a pint of
fresh buttermilk on to boil; add beaten
egg, drop by drop, stir and remove from
the fire after one boil; sweeten. 1t may
be also boiled, sweetened with honey,
and seasoned with salt. Add table
spoonful of butter to each pint of milk.
An egg lemonade is refreshing and nu-
tritous. Put a half-lemon, with three
tablespoonfuls of sugar, into deep glass;
press the juice out with little wooden
masher; add a raw and unbeaten egg,
two tablespoontuls of cracked ice, and
ice water to nearly fill the glass; inyert
the shaker over and shake to a froth.-
Country Gentleman.
The women of the Vosges are up in
arms aoainat q damand inst made nv the