1 Tablespoon of barley flour.1 Teaspoon of sugar.1 Teaspoon of lemon-juice.1 Quart of water.
Boil the flour, water, and sugar together fifteen minutes, then add the lemon-juice, and strain.
Tamarinds may be used instead of lemon-juice for flavor—two or three boiled with the water. Barley-water may also be made by boiling two tablespoons of barley (the grain) in a quart of water for one hour.
Pick over and wash two tablespoons of rice; put it into a granite saucepan with a quart of boiling water; simmer it for two hours, when the rice should be softened and partially dissolved; then strain the liquid through a fine wire strainer into a bowl or pitcher, add to it a saltspoon of salt, and serve it either warm or cold.
If a patient may take or needs stimulants, two tablespoons of sherry or of port wine is an agreeable addition, especially if the drink be taken cold.
From Strawberries.Remove the stems from one quart of strawberries, and pick them over carefully. Wash them under a stream of water in a colander, gently, so that they may not be crushed; then put them into a double boiler with half their bulk of sugar, and heat for an hour or more until the berries are soft. When this is accomplished, turn them into a jelly-bag and drain until the juice has completely oozed out, which will require two or more hours. Do not squeeze them. Then put the juice into a saucepan and, returning to the fire, heat it to a temperature of 200° Fahr., and keep it at that temperature for one hour. If a thermometer is not at hand, heat the juice until it steams a little, but do not let it boil, for the flavor is not nearly so delicate with the high temperature. Then it may be canned or bottled for future use. If the bottle be scalded and carefully sealed as in preserving fruits, the juice will keep indefinitely.
The length of time that it remains at 200° is important,as it is a process of sterilization which takes place, and the temperature must be maintained for a given time or the desired result will not be accomplished. The condition of the bottle also must be carefully considered, as the thorough cleaning and scalding is for the purpose of rendering it sterile. This is most easily and thoroughly done by filling the bottle with hot water and placing it in a kettle of boiling water for half an hour.
To Use.Dilute the juice withcoolwater (not iced water) or soda-water in the proportion of one half juice to one half water.
From Oranges.The oranges should be peeled and the seeds removed, and then treated in the same way as the strawberries in the preceding rule, except that to every quart of fruit the juice of two lemons should be added.
From Raspberries.Employ the same method as for strawberries.
From Currants.The same as for strawberries, except that three fourths of the bulk of the fruit of sugar should be used instead of one half.
With Other Fruits.Other fruits, such as apricots, peaches, cranberries, apples, etc., may be used for syrups, varying the water and sugar according to the kind of fruit used. Apples, apricots, and peaches will require half their bulk of water.
Sprinkle two cups of sugar over one box of ripe strawberries, which, of course, have been hulled and washed, and set them away for three hours, or until the juice has oozed out of the fruit and made a thick syrup with the sugar. Strain the juice, bottle it, and put it in a cool place. It will keep for three days.
To Use.Pour one third of a cup into a tumbler, add two tablespoons of cream, and fill the tumbler with soda-water from a siphon. This makes a delicious and cooling drink.
Oranges, raspberries, currants, or any other juicy fruit may be used for syrup, which is very palatable when made from fresh uncooked fruits. These syrups are useful not only for drinks, but for flavoring ice-creams and pudding sauces.
Make some strong coffee with two tablespoons of the ground berry (Mocha and Java mixed), a little white of egg, and one cup of boiling water. Simmer together one cup of sugar and one third of a cup of water for five minutes, then add to it one half of a cup of the coffee. Strain and bottle it for use. This is delicious with soda-water and cream.
Make a sugar syrup by boiling together one cup of sugar and one half of a cup of water for five minutes. Add to it two or three tablespoons of vanilla extract. It is to be used, like coffee syrup, with soda-water and sweet cream.
A variety of syrups may be made, besides those mentioned, by using a sugar syrup like that in the above recipe, and flavoring it with cinnamon, lemon, almond, rose-water, chocolate, etc. All of the cooked syrups will keep indefinitely.
Grape juice mixed with cold water or with soda-water makes a pleasant and invigorating drink for a sick person. The best grapes for the purpose are the blue varieties, such as Isabellas, Concords, or Black Hamburgs.
To Make a Bottle of Juice.Pick over (and wash if they need it) one quart of grapes. Remove them from the stems, and put them into a double boiler with just enough cold water to cover them. Heat them slowly until the juice oozes out and the fruit becomes soft, which will take two or three hours. Then turn the fruit into a jelly-bag made like a long pointed pocket, draw the string at the top and hang it to drain. Do not squeeze or press the bag, and use only the juice which drips out, which will practically be all that the grapes contain. To this add one fourth of the quantity of sugar—that is, if there is a quart of juice, put in one cup of sugar—and heat it until it is quite hot, or to a temperature of 200° Fahr., and keep it at that temperature for one hour, but do not let it boil. Then pour it into thoroughly cleaned and scalded hot bottles,—in other words, those which are sterile. Seal the bottles with wax, and set them away in a cool place.
To Use.Mix equal quantities of juice and cold water, and serve at once.
1 Tablespoon of flaxseed.1 Pint of water.1 Tablespoon of sugar.Juice of one lemon.
Boil the flaxseed one hour in the water; strain it, and add the lemon-juice and sugar. The flaxseed should be examined for little black grains which often occur in it, and which injure the delicate flavor of the drink. Serve this tea either cold or warm. It is excellent for croup, or for any irritated condition of the throat or lungs.
Wash and wipe a good sour apple, cut it into small pieces, and boil it in a cup of water until it is soft. Then strain the water into a bowl, add a bit of sugar, and serve when cold.
If the apple is of good flavor this is a pleasant drink, and may be given to fever patients, children with measles, or whenever there is much thirst.
1 Quart of perfectly fresh milk.⅕ of a two-cent cake of Fleischmann's yeast.1 Tablespoon of sugar.
Dissolve the yeast in a little water and mix it with the sugar and milk. Put the mixture into strong bottles,—beer-bottles are good,—cork them with tightly fitting stoppers, and tie down securely with stout twine. Shake the bottles for a full minute to mix thoroughly the ingredients, then place them on end in a refrigerator, or some equally cool place, to ferment slowly. At the end of three days lay the bottles on their sides; turn them occasionally. Five days will be required to perfect the fermentation, and then kumiss is at its best. It will keep indefinitely in a refrigerator.
To Make Sweet Kumiss.Ferment the kumiss mixture for twelve hours in a temperature of 70° Fahr.,—that is, the same degree of heat that is required for raising bread.
Do not attempt to open a bottle of kumiss without a champagne-tap, for the carbonic acid generated in the fermenting liquid has enormous expansive force, and will throw the contents all over the room if the bottle be opened in the ordinary way.
In an emergency, however, the cork may be punctured with a stout needle to let the gas escape. The mouth of the bottle may then be held in a large bowl or dish and the cords cut, when the kumiss will rush out, usually, however, without so much force but that it may nearly all be caught. It should look like thick, foamy cream.
Kumiss is highly recommended as an article of sick diet, being especially valuable for many forms of indigestion and for nausea. Often it will be retained in the stomach when almost anything else would be rejected. It is partially predigested milk, containing carbonic acid and a little alcohol, both of which have a tonic effect.
True kumiss is an Eastern product made from mare's milk, but in this country cow's milk is always employed. Sometimes the termkeferis given to it, to distinguish it from that made from mare's milk. It may be obtained in nearly all pharmacies, but a better quality can be made at home at slight expense.
Sometimes patients will object to taking kumiss, on account of the odor, which is not pleasant to every one, but it leaves a peculiarly agreeable after-taste in the mouth, and one who has once taken a glass of it will seldom refuse a second offer. The kumiss of commerce sold under the name of "Cream Koumyss" is an excellent preparation.
The cocoa-bean is a product of the tropics. It is dried, roasted like coffee, and cracked, or ground into powder, for use. It is one of our best foods, containing in good proportions nearly all the elements necessary to nourish the body.
There are many preparations of the bean. The most common, and those usually found in our markets, areshells,cracked cocoa,chocolate, andvarious forms of powder.
Shellsare the outer husk or covering of the bean, and from them a delicate drink may be made with long, slow boiling.
Cracked cocoa, orcocoa-nibsas it is sometimes called, is made by breaking the beans into small pieces.
Chocolateis prepared by grinding the cocoa-bean into powder, mixing it with sugar, and molding it into blocks. There is some temptation on the part of manufacturers to substitute foreign fats, corn-starch, and other cheap materials for the natural ingredients of the bean in the making of chocolate.
The powdered forms of cocoa generally contain a good percentage of the bean except the fat, which is always extracted. All Dutch brands are excellent. Weight for weight, they cost more than some other kinds, but so much less is needed to make a cup of drink that they are really the least expensive.
½ Teaspoon of any Dutch cocoa.1 Cup of boiling water.1 Cup of boiling milk.1 Tablespoon of sugar.
Put the cocoa and sugar into a saucepan, and pour in the boiling water; cook for two minutes, then add the milk, and let it heat just to the boiling-point. When most other brands are used, as a general thing a larger proportion of powder will be necessary. It is therefore important to experiment with each until it is found what amount will make a drink equal in strength to the above. This valuable food is often made so strong that ill persons cannot digest it.
Put a tablespoon of shells into a pint of water, and simmer for two hours; add one tablespoon of sugar and a cup of milk, then strain out the shells, and it is ready to serve. This is a mild and delicately flavored drink, and may be used freely in cases of great thirst.
Boil one teaspoon of cracked cocoa in a pint of water one hour; then add a cup of milk and a tablespoon of sugar, let it heat to the boiling-point again, strain out the nibs, and it is ready to serve.
It is necessary toboilcracked cocoa, otherwise you will have a bitter infusion, lacking the good flavor which is extracted by the higher degree of heat. This is an instance in which a few degrees more or less of heat make a great difference in the result.
Putone thirdof a square (one ounce) of Baker's chocolate, with one cup of boiling water and a tablespoonof sugar, into a saucepan. Set the saucepan on the fire, and stir for a while, moving the piece of chocolate through the water occasionally until it is melted.As soon as it boilsadd a cup of milk, and when it again reaches the boiling-point it will be ready to serve. If chocolate is allowed to boil for a length of time, separation of the fat from the other ingredients takes place, rendering it indigestible. Chocolate, if delicately and carefully made, is as nice as cocoa, much more nutritious, on account of the fat which it contains, and less expensive.
Tea has refreshing and invigorating properties very comforting to one spent with toil. Its active principle is theine, a crystalline alkaloid found in both tea and coffee. Theine and caffeine were once supposed to be different substances, but have recently been found to be identical.
Tea is a valuable article of diet, though not a direct nutrient. It is classed with the so-called "accessory" foods, and, although not itself nutritious, aids, by its good flavor and stimulating properties, the digestion of other things. It is a nerve tonic, and is quite valuable as a curative agent for headache and some forms of indigestion. The slight stimulation resulting from its use is unattended by any after ill effects.
It is good for soldiers, hard-working people, travelers, and others who are much exposed to the rigors of climate.[33]
Black.Green.Essential oil.60.79Chlorophyl1.842.22Wax.28Resin3.642.22Gum7.288.56Tannin12.8817.80Theine.46.43Extractive matter21.3622.80Coloring substances19.1923.60Albumen2.803.00Fiber28.3317.80Ash[34]5.245.56Mulden.
From Prof. Mott's Chart on the Composition, Digestibility, and Nutritive Value of Food.
Two of the most important points suggested by a study of tea are the few adulterations and the great difference between different varieties, comparing weight and bulk. Some kinds of very cheap tea are adulterated with sage and raspberry leaves, and leaves of other plants dried to simulate tea, and often flavored with essences to give an agreeable taste, but a vast amount of the tea which is sold is pure. Adulterations with chemicals are now rare, on account of the extensive cultivation of tea and the large quantities sold.
Teas vary greatly in weight,—that is, a given bulk of one tea weighs very differently from the same bulk of another. This is especially marked in the comparison of Oolong and Gunpowder.
Below are given the weights of a moderate-sized caddy-spoon of each of these teas.
KINDS OF TEA.Grains.No. of spoonsto the pound.Oolong39179Hyson66106Gunpowder12357
From this it appears that Gunpowder tea, bulk for bulk, is more than three times as heavy as Oolong; consequently in using it only about one third as much should be taken for a given amount of water. In making the infusion teas should be weighed, not measured, but it is not easily practicable in all households to do so; however, it can always be borne in mind that the closely rolled teas, such as Gunpowder, Young Hyson, and Japan, should be used in smaller proportion than those which are loosely rolled, like Oolong, English Breakfast, and other black teas.
There is a popular notion that green teas are dried on copper, but according to unquestionable authorities it is an erroneous one. Green teas are dried quickly so that the natural color of the leaves is preserved. Black teas are dried slowly for many hours until a sort of fermentation sets in, which causes the difference in color, as pickings from the same plant may, in the process of curing, become either green or black tea, according to the method employed. Also, different varieties of tea may be made from the same branch by difference of treatment in curing, the aromatic flavors, which did not exist in the leaves before, being produced by the drying. Different varieties or kinds of tea are also made from the same plant by gathering the leaves at different ages.
Black tea should be black, but not dead black,—rather of a grayish hue. No red leaves should be mixed with it. It should be regular in appearance, each leaf with a uniform twist, that is, in all except the "broken" teas. The leaves of tea are gathered four times a year by hand, and the finest kind is made from the tender young buds. Young Hyson is made from the early buds of April, and is noted for its mild, delicate flavor.
The principle most to be avoided in tea is the tannin, which in any considerable quantity is injuriousto health. It dissolves easily when tea is eithersteeped for a length of time, orboiled. The important point, therefore, is not to make tea more than a few minutes before it is to be drunk, and not to boil it.
The principal kinds of tea in common use are Oolong, Japan, English Breakfast, Imperial, Gunpowder, and Young Hyson. Gunpowder, Japan, Young Hyson, and Imperial are green teas; the others are black.
To Prepare Tea.
1 Teaspoon of tea.1 Cup of boiling water.
Fill a cup with boiling water, and let it stand a minute, or until the cup is heated through. Then empty it, put the teaspoon of tea into a tea-ball, place it in the hot cup, and pour on the boiling water slowly until it is full, leaving the tea-ball in for three minutes. This will give you a delicious and fragrant drink. If there is not a tea-ball at hand, use a small strainer, holding it so that the tea is under water for the required time.
The same principle is to be followed in making a pot of tea, except that the time of steeping should be somewhat longer. Scald the pot, which should be either of silver, granite-ware, or earthenware, not tin. Put into it the tea, in the proportion of one teaspoon to a cup of water (one half pint), and let it infuse for five minutes, but by no means allow it to boil, for boiling dissipates the aroma, and extracts the tannin, which is the injurious principle. Serve it in hot teacups with loaf-sugar and cold cream or milk. I think it is Miss Lincoln who says: "Never disgrace yourself by serving that abomination, boiled lukewarm tea in a cold cup."
Water for tea should be fresh, and soft water—that is, water which is free from lime—is to be preferred; by takingone teaspoon of teaanda cup of wateras the unit, any amount may be made; for instance, for a pot of tea for five or six persons, six teaspoons of tea and a quart and a half (6 cups) of water will be required. The time of exposure to the heat is, of course, not multiplied, the same number of minutes being enough for a greater or a lesser amount.
In connection with the study of tea, it is a very interesting fact that most authorities agree as to the time of steeping. There seems to be the unanimous opinion thatit should not exceed fifteenminutes. Five minutes is the usual time given for the average kinds of tea, but for the fine, pure teas from eight to ten is a wise rule to follow.
Coffee is a product of the East, where it has been used since very ancient times. It grows on trees, the fruit in clusters which singly look somewhat like cherries, each containing two beans. Unroasted coffee-beans are tough, and a drink made from them is bitter, acrid, and very unpleasant. Coffee was brought to western Europe in the seventeenth century, where it seems to have immediately become a popular drink. When coffee-houses were first opened in England, they were opposed by the liquor-dealers, who claimed that their trade would be spoiled. Its introduction was also bitterly opposed by others, and even denounced from the pulpit. It was regarded somewhat in the light of a dangerous Eastern drug. From western Europe it was brought to America, and at the present time is the most extensively used food beverage in the world.
The kinds in common use in this country are Java and Mocha from the East, and the South American coffees Rio, Santos, and Maracaibo. The soil and method of cultivation influence the quality of coffee, as does also the age of the beans. The longer the beans are kept (unbrowned) the finer the flavor.
Coffee is adulterated with grains of different kinds, chicory, caramel, carrots and some other roots, and with pastes made to resemble the coffee-bean. The use of chicory is prohibited by law, unless the mixture be labeled "Mixture of coffee and chicory." Nevertheless, its use is common, and in nearly all hotels and restaurants coffee is flavored with it.
"The detection of the presence of chicory, caramel, and some sweet roots, as turnips, carrots, and parsnips, is quite easy. If a few grains of the suspected sample are placed on the surface of water in a glass vessel, beaker, or tumbler, each particle of chicory, etc., will become surrounded by a yellow-brown cloud which rapidly diffuses through the water until the whole becomes colored. Pure coffee under the same conditions gives no sensible color until after the lapse of about fifteen minutes. Caramel (burnt sugar) of course colors the water very deeply. Dandelion root gives a deeper color than coffee, but not as deep as chicory. The same is true of bread raspings. Beans and pease give much less color to the water than pure coffee. They can be readily detected by the microscope, as can roasted figs and dates or date-stones." (Mrs. Richards, in "Food Materials and Their Adulterations.")
Coffee is said to owe its refreshing properties to (a) caffeine, (b) a volatile oil developed by heat, not contained in the unroasted bean, and to (c) astringent acids.
Coffee diminishes the sensation of hunger, exhilaratesand refreshes, and decreases the amount of wear and tear of the system.
Its composition, according to Payen, is as follows:
Cellulose34.000Water12.000Fatty matter13.000Glucose, dextrine, and undetermined vegetable acids15.500Legumin, casein, etc.10.000Chlorogenate of potash and caffeine3 to 5.000Nitrogenized structure3.000Caffeine.800Essential oil.001Aromatic essence.002Mineral substances6.970
It is difficult to determine whether coffee may be classed as a food, but that it has value as an adjunct to true nutrients there can be no doubt. There is a general agreement among physiologists that coffee is invigorating, that it aids digestion both in the sick and the well, that it is capable of allaying or retarding waste and thereby acting indirectly as a food. But the mistake should not be made that coffee willreplacefood. Coffee may be compared in its effects on the system to beef-tea—it is valuable for its flavors rather than for actual nutritious principles.
It is a curious fact that coffee is most frequently made in such a way that its valuable flavors are undeveloped or destroyed. Care must be taken that the roasting be not carried so far as to char the coffee-beans, yet far enough to convert the sugar into caramel, and to change the nature of the volatile oil, so that the highest point of flavor will be reached. This can be best accomplished in regular roasting-houses, where the temperature and time may be accurately measured.
It is best to get a supply of fresh roasted coffee every day, but when this is not practicable, once inthree days, or once a week, will do. Although theoretically the roasting of coffee should be a part of its preparation—that is, it should be roasted, immediately ground, and made into drink—practically it is very seldom done.
A favorite mixed coffee is made with two thirds Java and one third Mocha. It should be ground just before it is needed. For a pot of coffee use the proportions of one heaped tablespoon to a cup of water. It is well to calculate the number of persons there are to be served, and allow one cup (one half pint) for each; this amount, with the milk or cream used, will make two ordinary china cups of coffee. To the ground coffee add a little yolk or white of egg, with a spoonful of water to dilute it; mix thoroughly until all the grains are coated over with albumen, then pour on the boiling water, simmer for five minutes, and steep at a temperature just short of simmering for ten minutes more. The coffee is then done. It should be served at once withloaf-sugar, and either hot or cold cream, or hot milk. The coffee should be perfectly clear and of fine color and flavor.
There are many methods of making coffee, but the above, everything considered, seems the most desirable for family use. One egg is enough to clear three quarts of coffee, and both yolk and white are of equal value for the purpose.
For every cup of water use a heaped tablespoon of coffee; soak the coffee overnight or for several hours in cold water, then bring it to the boiling-point, and let it simmer for a few minutes just before using.This is said to be the most economical method of making, as more is obtained from the coffee by this treatment. The flavor is certainly fine.
Long boiling dissipates the delicious aromatic oils, and as probably these are the most valuable properties of the coffee, the necessity of preserving them is easily seen. Care should be taken not to boil coffee for more than from three to five minutes, and simmer rather than boil, so as to preserve as much as possible the fine flavors which are so quickly dissipated by boiling; yet the high temperature seems to be necessary to extract the desirable properties of the bean. One must therefore ever bear in mind the seeming paradox that coffee should reach the boiling-point, and yet not boil.
We do not estimate highly enough the value of flavors. It is a well-demonstrated fact among a few persons that many dishes containing actual nutritious principles are but partially or imperfectly digested, because of their lack of good flavor, either from want of proper preparation, lack of seasoning, or poor cooking. There is no doubt that many people suffer from indigestion after eating such food.
Use in coffee-making either silver, granite-ware, or earthenware urns or pots, never tin. They should be madeperfectly cleanbefore using, especial attention being necessary for the spout.
1 Egg.1 Tablespoon of sugar.1 Clove.¼ Square inch of cinnamon.½ Cup of wine.½ Cup of water.
Put the water and spice together in a saucepan, and boil for ten minutes; then add the wine, and let the liquid just reach the boiling-point; meanwhile beat the egg and sugar in a bowl, and just at the moment when the wine begins to boil, pour it slowly into the egg, stirring constantly to distribute the heat throughout the whole. Unless the weather is very cold, there is usually enough heat in the boiling liquid to coagulate the albumen of the egg slightly, but should this not be accomplished, set it on the fire for a minute to finish. When done it should be of the consistency of cream. Do not let the wine and water boil for any appreciable time, for boiling dissipates some of the pleasant flavor of the wine.
Beer, ale, and porter are excellent, mulled in the same way.
½ Teaspoon of Dutch cocoa.Some boiling water.2 Blocks of loaf-sugar.2 Tablespoons of port wine.
Put the cocoa and sugar into a china cup, and pour directly upon them some boiling water, then add the wine, making in all the usual amount called a cupful. Serve at once. This is an excellent drink for those who are chilled or exhausted, or to take after a bath.
(FROM GELATINE)
Gelatin is always of animal origin. The gelatinous substance obtained from apples, grapes, cranberries, and other fruits is not gelatin; it is a different material, derived by the action of heat from pectose, a substance which occurs in plants and is closely associated with cellulose. Unpreparedgelatinis sometimes distinguished in writing from thegelatineof commerce by the difference of anein spelling.
Gelatin enters into the composition of all, or nearly all, the tissues of the body. The walls of the microscopic cells of flesh are composed of it. It is found also in cartilage, tendons, connective tissue, bone, and in the larynx and joints. Spiders' webs and the thread of silkworms are gelatin in a liquid state, which solidifies upon exposure to the air. Another kind of gelatin forms the framework of insects, such as the locusts on which John the Baptist fed. It also forms the true skeleton of lobsters, crabs, and shrimps. The edible birds' nests of the Chinese are a delicate kind of gelatin more digestible than some other kinds, for it is made from the saliva of a swallow, and probably contains pepsin. (M. Williams.)
The part which gelatin plays as a food is not well understood. Many experiments have recently been made by scientists on dogs and other animals, to test the value of gelatin in this respect. From these experiments the following conclusions have been drawn:1. That gelatin alone is not sufficient as a food. 2. That although insufficient it is not worthless. 3. That gelatin is sufficient to sustain life when combined with other substances which would themselves be wholly insufficient if given alone. 4. That gelatin must always be flavored to render it digestible and nutritious.
Mattieu Williams says: "It would seem that gelatin alone, although containing the elements required for nutrition, needs something more to render it digestible. We shall probably not be far from the truth if we picture it to the mind as something too smooth, too neutral, too inert, to set the digestive organs at work, and that therefore it requires the addition of a decidedly sapid something that shall make these organs act."
Gelatin dissolves easily in warm liquid. Albumen coagulates under similar circumstances.
The gelatine of commerce is made from the tissues of animals, particularly from the thick skin of certain portions of the body and from the head and feet. When well flavored and in a liquid state as in broths, or of a tender consistency as in well-made jelly, it is a most desirable food for the sick. Lemon and orange juice, strawberry, raspberry, grape, and indeed any fruit syrup, coffee, cocoa, vanilla, wine, brandy, and Jamaica rum, and strong meat broths which have been cleared, may be used for flavoring. The jelly should not be made hard and tenacious, but tender and jelly-like, though firm.
The phosphated gelatine which may be bought of any grocer is delicious for wine jelly made according to the usual rule for jelly, with the exception of omitting the lemon. Chalmer's and Nelson's are other well-known brands. All jellies made with gelatine are excellent for invalids. They are especially valuablein cases of disease of the intestines, such as typhoid fever and inflammation of the bowels, because, being digested and absorbed, for the most part or entirely, in the stomach, those organs are relieved of effort, at the same time that the system is supplied with a nutritious form of solid food.
¼ Box of Nelson's gelatine.¼ Cup of cold water.1¼ Cups of boiling water.½ Cup of sugar.½ Square inch of cinnamon.1 Clove.½ Cup of sherry wine.
Put the gelatine and cold water together in a dish large enough to hold the whole mixture; let it soak for half an hour; then pour the boiling water, in which the clove and cinnamon have been simmering, over the softened gelatine, add the sugar and wine, and stir until the sugar and gelatine are perfectly dissolved; then strain through a fine napkin into a granite-ware or earthenware pan or mold, and cool it in a refrigerator or in a pan of iced water. Wine jelly made from phosphated gelatine, omitting the spice, is delicious.
The same proportions and ingredients are to be used as in the above recipe, except that the juice of half a lemon should be substituted for the spice.
¼ Box of gelatine.¼ Cup of cold water.1¼ Cups of boiling water.½ Cup of sugar.¼ Cup of lemon-juice.1 Tablespoon of brandy.
Put the gelatine and water together in a dish, and let them soak half an hour; then pour on the boiling water, and stir until the gelatine is dissolved. Do not put in the sugar and then pour on the boiling water, as there may not be heat enough in making a small quantity of jelly to dissolve both, but add the sugar after the water, then the lemon-juice and brandy. Strain it through a napkin and cool it in a refrigerator or in a pan of iced water. Use china or granite-ware molds, never tin, for the acid of lemon acts chemically upon it, forming compounds that are injurious to health.
¼ Box of gelatine.¼ Cup of cold water.½ Cup of boiling water.½ Cup of sugar.1 Cup of orange-juice.Juice of half a lemon.
Soften the gelatine in the cold water by soaking it for half an hour; then pour in the boiling water, stirring as previously directed until the gelatine is dissolved; add the sugar, orange-juice, and lemon-juice,in the order in which they are given, stir for a moment, and then strain the liquid through a napkin into molds, and set it to cool. Use earthenware or granite-ware molds, not tin. The point most to be observed in making this jelly is getting the juice from the oranges. The most natural way for one to do would be to cut the oranges in halves, and squeeze them in a lemon-squeezer, but that will not do, for the orange-oil of the rind is extracted in such large quantities as to destroy the delicate flavor of the jelly. The proper way to do is to peel the fruit, cut it in pieces, put them in a jelly-bag, and squeeze out the juice with the hand.
¼ Box of gelatine.¼ Cup of cold water.1 Cup of boiling water.½ Cup of strong coffee.½ Teaspoon of vanilla.½ Cup of sugar.
Soak the gelatine in the cold water for half an hour; then pour on the boiling water, and put in the sugar, coffee, and vanilla. Strain it through a napkin into a glass dish in which it may be served, and cool it as jellies are usually cooled, either in a refrigerator or in cold water, unless of course it is winter, when the jelly quickly becomes firm in any cool place, or it may be molded. Serve it with sweet cream and sugar, or, if it be molded, with whipped cream arranged around the form. The coffee should be strong, made with the proportion of two tablespoons of coffee to a cup of water.
This delicious jelly is acceptable to most invalids.
Make a wine jelly according to the recipe on page 122. When it has lost some of its heat, but before it begins to thicken, pour into it a pint of carefully picked and cleaned raspberries, distributing them evenly through the liquid; then set it away in a cool place, or in a refrigerator, to harden. This makes a nice dessert when served with sugar and cream. Other fruits and other jellies may be combined at the discretion of the maker. Orange jelly with oranges and bananas is very good.
½ Box of gelatine.1 Cup of port wine.1 Tablespoon of powdered gum arabic.2 Tablespoons of lemon-juice.3 Tablespoons of sugar.2 Cloves.½ Square inch of cinnamon.
Put the gelatine, wine, and spice into a double boiler, or if one is not at hand, improvise one by placing a bowl in a pan of water. Set the boiler on the fire, and when the gelatine is dissolved, put in the gum arabic, lemon, and sugar. Stir thoroughly; strain it quickly through a fine napkin, and cool it in a shallow dish, so that the layer of jelly shall be an inch thick. It is to be cut into cubes, which may be served two or three at a time, to be held in the mouth until melted.
Clean a small chicken, disjoint it, and cut the meat into small pieces; remove the fat, break or pound the bones, and put all into cold water, using the following proportion:A pint for every pound of chicken. Heat the water very slowly at first, and then simmer it until the meat is tender; it will require three or four hours. Boil down to one half the quantity. Strain it and remove the fat; then clear it with an egg, and season it with salt, pepper, and lemon. Strain it through a fine napkin, pour into small cups, and cool. Parsley, celery, and bay-leaves give a good flavor. A suspicion of red pepper is also an addition.
¼ Box of phosphated gelatine.1 Cup of cold water.½ Cup of hot tea.½ Cup of sugar.¼ Cup of Jamaica rum.1 Tablespoon of brandy.5 Drops of almond extract.
Put the gelatine to soak in the cold water, and at the end of thirty minutes pour on the hot tea; then add the sugar, rum, brandy, and almond; strain it through a fine napkin, and set it in a cool place to become firm.
Phosphated gelatine is a delicate acidulated preparation, very nice for wine, lemon, or puncheon jelly,but it cannot be used for creams on account of the acid, which curdles them. Some of the directions indicate that it may be neutralized with soda; that, however, should not be done, since there is no accurate means of ascertaining how much acid there is in a given amount, or how strong it is; consequently there is no guide to the amount of soda required.
The principal constituent of ordinary wheaten bread is starch.
When starch is subjected to a high temperature, it is changed into the easily digested substance dextrine. In the ordinary cooking of a loaf of bread, the starch in the outer layers is changed into dextrine, which helps to give the crust of bread that peculiar, agreeable flavor which we call "sweet." Slices of bread undergo a similar change when toast is made.
To make toast successfully, one should endeavor to convert as much as possible of the starch into dextrine. To do this, cut the bread one third of an inch thick, place the slices in a toaster, or wire broiler, and dry them slowly, either in a moderate oven, or by holding the broiler some distance from the fire. The object is to give the heat time to penetrate to the center of the slice before the outside has begun to change color. If a sheath be formed over the outside at once, the moisture will be shut in, and the middle of the slice will be prevented from becoming sufficiently heated to change its starch, for the temperature will not rise much above 212° Fahr. until the water is dried out. (Starch is changed into dextrine at 401° Fahr.)
Toast that is clammy in the middle and blackened on the outside is less wholesome than untoasted bread. Great care should therefore be taken with the drying. When this has been accomplished, lowerthe broiler a little nearer the coals, when the toast will quickly turn a golden brown. An ideal piece of toast is crisp and golden throughout. But many will say that they prefer toast that is soft inside, and that they cannot eat hard, dry toast. The ideal piece of toast is not really so hard as it seems. It breaks and crumbles very easily, and is quickly moistened by the saliva. If one would persevere with a slice, he would soon learn to prefer it to any other kind; at all events, that which is soft inside should not be given to the sick. It is better to make the toast dry, and then moisten it, if need be, by dipping the slices into hot water for an instant, butdo not soak them.
Dry toast should be served directly from the fire, if possible. When this is not practicable, pile it on a platter, cover it with a napkin, and put it on the hearth or in the oven.
Toast is given in all slight cases of illness, because it is so easily digested. The more thorough the conversion of the starch, the more easily and perfectly the system will manage it, for the change of starch into dextrine, by the action of heat, is simply doing outside of the body that which takes place in it in the ordinary course of digestion, by the action of the digestive fluids. Therefore, when this is accomplished by artificial means, nature is spared so much energy.
Toast four thin slices of bread. Put into a shallow pan a pint of water with half a teaspoon of salt. Dip each slice quickly into the water, place it in a covered dish, and spread it with butter, piling one slice above another.
Do not let the breadsoakin the water. Endeavor to keep a suggestion of crispness in it, for sloppy, sodden toast is not nice. Serve itveryhot, with apple sauce, sweet baked apples, or tart jelly. Water toast is really delicious if care is taken to have it hot. It will be eaten with relish much longer than that made with milk.
Put a cup of rich milk into a saucepan, and place it on the stove. While it is heating, toast three slices of bread a delicate brown. Put them one at a time into a covered dish, and when the milk is boiling hot season it with a saltspoon of salt and pour it over the bread. A little butter may be spread upon each slice before the milk is poured over, but it is a more delicate dish without it.