FOOD FOR THE INVALID; 
 
 THE CONVALESCENT; 
 
 THE DYSPEPTIC ; 
 
 AND THE GOUTY. 
 
FOOD FOR THE INVALID; 
 
 THE CONVALESCENT; 
 
 THE DYSPEPTIC ; 
 
 AND THE GOUTY. 
 
 J. MILNER FOTHERGILL, M.D., Edin., 
 
 MEMBER OF THE ROYAL COLLEGE OF PHYSICIANS OF LONDON. 
 ASSOCIATE FELLOW OF THE COLLEGE OF PHYSICIANS OF PHILADELPHIA, ETC., ETC., ETC. 
 
 AND 
 
 HORATIO C. WOOD, M.D., 
 
 PROFESSOR OF MATERIA MEDICA AND THERAPEUTICS, AND CLINICAL PROFESSOR OF DISEASES OF 
 
 THE NERVOUS SYSTEM IN THE UNIVERSITY OF PENNSYLVANIA. 
 
 MEMBER OF THE NATIONAL ACADEMY OF SCIENCE. 
 
 u May good digestion wait on appetite ; and health on both." 
 
 8*r fork: S^g 
 
 MACMILLAN AND CO. 
 
 1880. 
 
 ON 
 
COPYRIGHT, 
 
 1880, 
 By HORATIO C. WOOD. 
 
TO 
 
 THE SHADE OF EDWARD GIBBON", 
 t£ije f^tstonan, 
 
 WHOSE GASTRONOMIC PROCLIVITIES 
 
 HAVE PRESERVED FOR US THE FEASTS OF ANCIENT ROME, 
 
 THIS WORK 
 
 BY 
 
 THE AUTHOR. 
 
PEEFATOEY ^TOTE. 
 
 The idea of this little book originated in the fertile brain 
 of Dr. Fothergill, by whom also the preliminary remarks 
 were written. It is hoped that it will be found useful in 
 saving the time of physicians, as well as in increasing the 
 attention paid to the dietetic treatment of disease. By 
 simply ticking with a lead pencil such receipts as may be 
 deemed suitable for the individual case, the doctor can in a 
 moment provide a full dietary for his patient. 
 
 1631 Arch Street, 
 
 Philadelphia. 
 
CONTENTS. 
 
 PAGE 
 
 Introduction 1 
 
 The Invalid in Bed 21 
 
 Nursery Food 24 
 
 Of Food Generally 26 
 
 Recipes 29 
 
FOOD FOE THE INVALTD, 
 
 INTRODUCTION. 
 
 The attention now paid to our food is not a mere 
 fashion. Our increasing wealth permits of organisms 
 being reared to maturity which must have perished 
 under earlier and more trying conditions. It also leads 
 to much of what is either biliousness or gout, as the 
 case may be, viz., conditions where the system is taxed 
 by the accumulation of waste matter derived from the 
 albuminoids of our food. What are albuminoids we 
 shall shortly see ! The excessive demand upon the 
 nervous system in the battle of modern life is leading 
 to much visceral disturbance, of which dyspepsia is 
 only a part; and we are beginning to learn to see that 
 derangement of the liver and of the kidneys is a not 
 uncommon outcome of mental worry. The relations of 
 mental worry to diabetes are well and generally recog- 
 nised. Then, again, there is a growing incapacity to 
 
 S B 
 
4 FOOD FOR THE INVALID. 
 
 is, it consists of hydrogen and carbon, which readily 
 unite with oxygen. This is the fuel of the body par 
 excellence. 
 
 The vegetable world builds up these hydrocarbons ; 
 the animal world burns them by oxidation. Animals 
 produce carbonic acid gas, as the result of the coin-- 
 bustion of their food ; vegetables deoxidise this carbonic 
 acid and store up carbonaceous material, and give off 
 free oxygen. At an early period of the earth's history 
 the atmosphere was highly charged with carbonic acid 
 gas. A luxuriant vegetable growth cleared the air of 
 carbonic acid gas till a warm-blooded animal became a 
 possibility. The vegetable world is practically without 
 motion; but it stores up the material which renders 
 motion in animals possible. And thus they live side 
 by side with each other ; one could not live without 
 the other. The animal could manifest no force without 
 oxygen ; without the animal to produce carbonic acid 
 the vegetable world would perish. Then from water 
 is derived the hydrogen compounds. Just as the plant 
 takes the carbon . of carbonic acid and gives off the 
 oxygen ; so it takes the hydrogen of water and gives off 
 the oxygen. From these two — carbon and hydrogen — 
 are built up starch, sugar, and fat. These then are 
 the hydrocarbonaceous elements which essentially con- 
 stitute our food — the equivalent of the coal in the 
 steam-engine. 
 
 Then there are the tissues of the body. The essential 
 feature in the tissues of the body is that they contain 
 nitrogen. Liebig told us that the peculiarity of nitrogen 
 is that, when in combination with other elements, it 
 interferes with their capacity to unite with oxygen. 
 
INTRODUCTION. 5 
 
 When in combination with carbon and hydrogen, they 
 do not unite readily with oxygen, as they do when 
 the nitrogen is not present. The tissues then being 
 nitrogenised do not themselves burn ; while oxidising 
 processes go on in them. The metal work of the 
 engine is not consumed by the fire from the oxidis- 
 Log coal ; in health the tissues of the body are not 
 consumed by the heat produced by the oxidising hydro- 
 carbons. It is well for the reader to grasp this broad 
 law fully ; for this division of foods is the basis of all 
 we know about what a dietary ought to consist of. It 
 should contain hydrocarbonaceous material for the 
 working of the body ; and a sufficiency of nitrogenised 
 material for the growth and repair of the tissues. 
 Beyond this, phosphorus for the nervous system, iron 
 for the blood, hydrochloric acid for the gastric juice, 
 and alkalies for the liver, are requisite in limited quan- 
 tities. From the salt (chloride of sodium) of our food 
 we get at once the flavouring agent acceptable to the 
 palate ; and the hydrochloric acid for the gastric juice 
 and the soda for the formation of the bile-salt in the 
 liver. For health various salts, of potash, soda, and 
 lime are requisite, which are furnished in the different 
 articles of our dietary. Without these latter disease 
 would fasten upon us, as seen in the scurvy, which 
 was the terror of old navigators ; and which is cured 
 by vegetables at once and as by magic. The addition 
 of the potato to our food-list has done away with the 
 diseases due to a salt-meat dietary in winter, and which 
 made the fast of Lent, when vegetables were the chief 
 article of food, so desirable after the long winter on 
 salted provisions. The sour-kraut and the pickled 
 
6 FOOD FOIt THE INVALID. 
 
 gherkins of the Continent were of cardinal importance 
 before the introduction of the potato dethroned them, 
 and left them on a lower platform of utility. 
 
 There are, too, spices and condiments which are 
 agreeable to the palate ; which keep up the appetite, and 
 prevent too much disengagement of gas in the alimen- 
 tary canal during the processes of digestion and assimi- 
 lation. Such then are the chief constituents of our 
 food. We can now trace them along in their career in 
 the body. Hydrocarbons are quickly disposed of; a 
 certain surplusage being stored up as fat, on which the 
 body can live in times of starvation. The average 
 amount of this garnered store is equal to about ten 
 days' combustion : i.e. the body can live ten days upon 
 itself. Starch is converted by the action of the saliva 
 and the juice of the pancreas (the sweetbread) into 
 sugar, and is stored up from each meal in the liver as 
 glycogen. Glycogen is an insoluble form of sugar, 
 which is given off gradually according to the body re- 
 quirements, from the liver; and burnt to. maintain the 
 body temperature and to generate force. Fat is burnt in 
 precisely the same way ; and is a very concentrated 
 form of fuel. In very cold regions large quantities of 
 fat are required to maintain a body temperature com- 
 patible with life. Fat is found as fat, butter, and oil. 
 These hydrocarbons are, then, the fuel of the body par 
 excellence. They are, however, also essential to healthy 
 tissues ; and a deficiency of fat is one factor in the pro- 
 duction of the depraved form of tissue known as tubercle. 
 The most dangerous and intractable form of phthisis is 
 that which commences with a loss of the power to 
 digest fat. 
 
INTRODUCTION. * 
 
 Then there are the albuminoid or nitrogen ised 
 divisions of our food. These are requisite for tissue 
 growth and repair ; but in their oxidation a certain 
 amount of heat is produced. Albumen is found largely 
 in the vegetable world. All seeds contain albumen. 
 The white of all eggs, (birds, reptiles, and fishes), is very 
 pure albumen. Albumen contains carbon, hydrogen, 
 some oxygen, and its essential characteristic, nitrogen, 
 with a little sulphur. It is found in various forms as 
 albumen ; as caseine in milk, cheese, and the legumes ; 
 as the muscular portions of the animal framework, the 
 viscera, and the skin. It is a complex substance 
 chemically. When swallowed, albuminoids are digested 
 in the stomach mainly, and pass into the blood, from 
 whence they reach the tissues. As said before, these 
 albuminoid substances containing nitrogen do not 
 readily oxidise. The liver is the furnace in which 
 waste and surplus albuminoids are burnt by oxidation. 
 When sufficiently oxidised, they give the bile acids, 
 and the solids of the urine (not being salts) as lithates 
 and urea. Now it is the imperfect oxidation of this 
 albuminoid surplusage which produces biliousness and 
 gout, i.e. gout in its widest sense, viz. a waste-laden 
 condition of blood, more properly described by the w r ord 
 lithiasis. Gout, a term once used to designate a disease 
 of the joints, has now a much wider range of applica- 
 tion; and, as "irregular" and "suppressed" gout, has 
 come to be used, in its broad sense, to indicate a 
 condition of the blood. In biliousness the blood is 
 surcharged with bile-salts, of albuminoid descent and 
 nitrogenised lineage; just as much as the lithic acid, or 
 lithates, which are known and spoken of now as "gout- 
 
8 FOOD FOR THE INVALID. 
 
 poison/* Such being the origin of these imperfectly 
 oxidised waste matters, it is obvious that in the treat- 
 ment of biliousness and gout alike, it is essential to 
 cut down the albuminoid elements of the food to the 
 minimum of tissue wants. As long as these are in 
 excess in the food, so long will the conditions remain 
 little affected by medicines. 
 
 Taraxacum for the liver, and potash for the kidneys, 
 are all very well ; but a correct and intelligently designed 
 dietary is the main thing. When of old the doctor sagely 
 shook his head and said, " Liver and kidneys," he was 
 not the fool it has been recently the fashion to regard him. 
 He saw through a glass darkly, but nevertheless cor- 
 rectly. He was in the dark, true ; but daybreak was not 
 far off. Though our knowledge about the history of 
 albuminoids in the body is far from what we could 
 wish it to be, the matter is being rapidly cleared up ; 
 and especially is this true of the medical aspect of the 
 subject. In excess of albuminoid waste do we find the 
 cause of much of the maladies to which adult life is 
 subject. Why do we systematically eat more albu- 
 minoid food than we require? it may pertinently be 
 asked. The answer, " Because these substances are 
 agreeable to the palate," is not a complete answer. The 
 albuminoid waste in the blood gives us the subjective 
 sensations of energy, of " feeling up to the mark," of 
 being equal to work, which are so pleasant to all. Com- 
 pare the energy of the carnivorous animals with the 
 comparative lethargy of herbivorous creatures. This 
 sensation ot capacity and energy is, however, bought 
 with a price ; and its Nemesis is found in biliousness 
 and gout. Dominie Sampson was another man after 
 
INTRODUCTION. 9 
 
 Meg Merrilees had compelled him to ea.t some of the 
 contents of her stew-pot ; and Liebig compares the 
 mental attitude of three persons — one of whom has had 
 a substantial meal of meat ; a second who has dined 
 on fish ; and the third who has had some bread and an 
 onion. The beef of the British warrior has always been 
 counted as an element in his bravery. There are, then, 
 two very potent reasons why we eat too much albu- 
 minous food ; one, because it is pleasant to eat, and, 
 another, because it produces an agreeable mental con- 
 dition. But when we have " too much of a good 
 thing," and the blood is surcharged with waste, then the 
 mental attitude is unpleasantly affected ; there is the 
 irascibility of gout, which is not merely the effect of 
 pain ; and the melancholy of biliousness. Melancholia 
 is " black-bile," and preserves the fossil idea of low 
 spirits being due to " bile-poison " in the blood. This is 
 true, so far as it goes, but melancholy, or the condition 
 of " low spirits," is not due solely to " bile poison." 
 
 Probably the following disquisition is a little over 
 the heads of some readers, but it cannot be omitted. 
 Without it the whole of the attempt to make our 
 cookery-books more scientific would end in nothing. 
 The necessity for more accurate knowledge on this 
 subject is seen in the irrational practice which obtains 
 in the sick-room. A generation ago a sick person 
 would have been regarded as strangely neglected if 
 calf's foot jelly had not been provided ; now the patient 
 must be dosed with beef-tea, the stronger and more 
 concentrated the better : and yet neither has a high 
 food-value. In fact, there is little force-producing 
 material (hydrocarbon) in either Twenty years ago 
 
10 FOOD FOR THE INVALID. 
 
 a number of books on food appeared, in which starch, 
 sugar, and fat were described as having no food- value 
 at all; while a]bumen had the full 100 per cent, of 
 food-value credited to it. A little real physiological 
 knowledge soon reversed matters ; and starch, which 
 used to be sneered at, and which is still spoken of 
 disrespectfully by persons who do not know better, 
 -is taking its true place. From starch to sugar, and 
 from sugar to fat : that is the natural history of the 
 fuel-food of man. "Bile-poison" and " gout-poison " 
 are the avenging fates of a dietary too rich in albu- 
 minoids. In most persons the system is not readily 
 deranged, and excess is not swiftly followed by punish- 
 ment ; while in others the punishment follows close on 
 the heels of the offence. These latter are quickly 
 taught the relations of cause and effect ; a rich meal 
 means a bilious attack next day ; a good dinner with 
 subacid wines a red-hot great toe at no distant period. 
 But, sad to say, the voice of the avenging fate is only 
 audible to a very fine ear, and is never heard by 
 ordinary persons ; they go on eating and drinking, 
 guided, or rather led on, by their palate and their 
 appetite, which latter they whet with bitters. But in 
 the far distance there is "gout-poison" and "bile- 
 poison " ; the danger-signals are up, but they are not 
 heeded until they have been passed : and then these 
 individuals become wise after the event. It is a 
 pleasant course they follow : why meet trouble half- 
 way ? Events that are in the distance may not happen. 
 Quite so ! The feet of the avenging deities are shod 
 with wool ! Their footstep is noiseless, or nearly so ; 
 why heed it ? It is just this seeing evils far ahead, and 
 
INTRODUCTION. 11 
 
 then learning to avoid them, which constitutes the 
 physician's knowledge as to the production of the 
 maladies due to excess of albuminoid waste. Without 
 this he is a poacher, a trespasser on the cook's domain ; 
 an intruder, who adds impudence to his dishonesty 
 when he ventures to write a cookery-book ; or perhaps, 
 as regards a large portion of it, to compile one. 
 
 As it is possible that the statement, that " bile- 
 poison," like " gout-poison," is of albuminoid descent 
 may be challenged by those who, carried away by the 
 fact that food rich in fat and sugar gives rise to " bilious 
 attacks," it may be as well to append the chemical 
 forniulse of the different substances, for the information 
 of those interested in the matter. As they are taken 
 from Prof. Michael Foster's standard work, A Text Book 
 of Physiology, they are beyond suspicion of doubt as to 
 correctness. 
 
 Albumen consists of from 
 
 
 
 H 
 
 N 
 
 c 
 
 s 
 
 20-9 
 
 6-9 
 
 15-4 
 
 527 
 
 0-8 
 
 23-5 
 
 7-3 
 
 16-5 
 
 54<-5 
 
 2-0. 
 
 to 
 
 In addition to this, there are small quantities of salts, 
 of soda and potash, the chief being common salt. 
 
 Of the bile series, cholic acid has a formula 
 H.C 24 H 39 6 + N 2 0, 
 while glycocholic acid has a formula 
 
 Taurocholic acid has the formula 
 C^N.S.O,, 
 
12 FOOD FOR THE INVALID. 
 
 containing nitrogen and also sulphur. All evidently 
 derivatives from albumen. The forms in which waste 
 albuminoids pass out by the renal secretion are as uric- 
 acid and urea. Uric acid has a formula 
 
 C 5 H 4 N 4 3 
 
 This is what is recognised as "gout poison." It is 
 found in the body in union with soda, magnesia, and 
 ammonia ; and as urate of soda is the material of the 
 chalk-stones found in the joints of the gouty and on the 
 ears. The more advanced and more oxidised form of 
 waste is the more soluble urea, which has a formula 
 
 (N,H 2 ) 2 CO. 
 
 These renal solids are admitted to be of albuminoid 
 descent by all ; but our accurate information about the 
 liver is of too recent a date for even the bulk of the pro- 
 fession, to say nothing of the laity, to be acquainted with 
 the bile acids which are found in union with soda. 
 
 This disquisition may perhaps not be interesting to 
 the bulk of readers, but there are a number who will 
 appreciate it With a large number of persons the 
 avoidance of these albuminoid elements is a matter of 
 cardinal importance. It is with the intent of avoiding 
 excessive albuminoid waste that the dietaries arranged 
 here consist so little of " brown meats." When the 
 convalescent has got so far that he can eat and digest 
 a beefsteak with oyster sauce,, he is clearly off the sick- 
 list ; and the fare of ordinary cookery-books once more 
 interests him. For a certain period, however, he is 
 safer with the articles given here, as being more easily 
 digestible. It is not contended that in chemical 
 
INTRODUCTION. 13 
 
 composition the flesh of fish differs from that of beasts ; 
 it is a question of degree. A meal of fish gives less 
 albuminoid waste than necessarily results from a 
 meal of brown meats. Fish is much more largely 
 water than " flesh." The amount of albuminoid matter 
 required for the repair of the tissues of the body, to 
 meet daily wear and tear, is very small. Physiologists 
 have not yet determined it with any approach to ac- 
 curacy ; but it is certain enough that it does not neces- 
 sitate anything like the amount of meat which is con- 
 sumed by most persons. Where the system has been 
 much reduced by acute disease, as fever, then a liberal 
 dietary is required for the rebuilding of the tissues. The 
 appetite is ravenous and the digestion good. Just as 
 children when rapidly growing require a dietary in 
 which meat is conspicuous ; so the convalescent from 
 fever must have a dietary rich in albuminoids, in order 
 to repair the wasted tissues. But, except under these 
 circumstances, our food is rich in albuminoids beyond our 
 absolute wants. This is a matter of primary importance, 
 and which is never forgotten in the selection of the forms 
 of food given hereafter. 
 
 Then as to the question of digestion. In the stomach 
 albuminoids alone undergo digestion. If surrounded by 
 too much fat the digestion of albuminoids is interfered 
 with. Consequently the dyspeptic must avoid many 
 dishes given here, which are admirably adapted for a 
 gouty person with a good digestion. For good digestion 
 mastication is essential. If persons "bolt" their food, 
 or from want of teeth cannot properly masticate it, then 
 indigestion follows ; because the food is not in a proper 
 state for solution when it reaches the stomach. The 
 
U FOOD FOR THE INVALID. 
 
 stomach of man does not, like that of the lobster tribe, 
 contain teeth, and so cannot grind and pull to pieces 
 the food. If this disintegration has not been accom- 
 plished the stomach is unequal to perfect digestion, and 
 the digestive act is slow and painful. Brown meats are 
 close of fibre., and the fibres are not readily separated, 
 a matter of moment in the digestive act. If the fibres 
 readily fall asunder, then the dissolving action of the 
 gastric juice is favoured ; but if the meat is in masses, 
 it can only act upon the outer surface. In dieting the 
 dyspeptic this merely mechanical matter should ever be 
 borne in mind. The same fact obtains about wheaten 
 bread. The albuminoid matter of wheat is chiefly in 
 the form of gluten, which when separated from the rest 
 of the flour is a sticky substance. " The grain of wheat 
 differs from that of the other cereals principally in the 
 peculiar physical characters possessed by its chief nitro- 
 genous constituents, and especially gluten, possessing in 
 the moist state strongly adhesive properties. These are 
 found to be practically of great value in bread-making, 
 causing the dough to retain more strongly the carbonic 
 acid evolved during fermentation, whereby the bread is 
 rendered porous and light; and this is one of the chief 
 reasons why the flour of wheat is preferred for bread- 
 making to that of all other grains." — (Food and its 
 Adulterations, by Arthur Hill Hassall.) It is this ad- 
 hesive quality which gives trouble to the dyspeptic 
 about wheaten bread. It does not fall readily to pieces 
 in the stomach. Especially is this a source of trouble 
 to babies ; and most " baby-foods " consist mainly of 
 baked flour. After once being cooked and then again 
 being reduced to a finely divided form, wheat flour 
 
INTRODUCTION. • 15 
 
 loses its adhesive quality, i.e. the gluten has become 
 changed, and the particles do not adhere together 
 as before. 
 
 A lady friend of mine who cannot digest with comfort 
 a suet pudding as ordinarily prepared, can enjoy that 
 suet pudding when her cook has mixed a number of 
 fine bread-crumbs into the flour. The delicate stomach 
 of the infant, adapted to the digestion of milk, which, 
 while it curdles in the stomach, in health, rapidly dis- 
 solves again, is unequal to the violent movements set 
 up by particles which do not readily dissolve. The 
 infant cries with the pain of the digestive act when 
 ordinary bread is put into its milk ; it crows with 
 delight when a properly prepared flour is digesting 
 easily. For nursery purposes oatmeal and maize flour 
 are preferred, because they do not contain this adhesive 
 gluten. The mixture of maize flour with wheaten flour 
 is then clearly indicated for nursery purposes ; and for 
 pastry for those whose digestion is not strong. 
 
 The action of the saliva upon starch is to % quickly 
 convert it into sugar. Consequently, as sugar is soluble, 
 this leaves the nitrogenised portion of the flour to be 
 readily acted upon in the stomach. When the saliva is 
 defective in an infant, or, at least, insufficient to pro- 
 duce the conversion of starch into sugar, it is now 
 customary to give the infant " maltine." Maltine is a 
 sweet molasses sort of thing which can be added to the 
 baby's food a brief period before it has to be taken, for 
 the conversion is quick. The starch being thus largely 
 converted into sugar, the digestive act in the stomach 
 goes on without painful efforts. The treatment of 
 dyspepsia in adults is carried out on precisely the same 
 
16 FOOD FOR THE INVALID. 
 
 principles, and baby's food and maltine are equally good 
 for them. 
 
 But when wheaten flour is rubbed up with butter, 
 or other fat, in a state of fine subdivision, as in the 
 preparation of pastry, then the troubles of the stomach 
 are aggravated. The fat is not dissolved by the saliva, 
 and so it can act little upon the starch. When the 
 flour reaches the stomach the solution of the nitrogenised 
 materials is impeded by the presence of both fat and 
 starch. No wonder then that pastry is carefully shunned 
 by dyspeptics ! How far the introduction of a certain 
 amount of maize flour to the wheat flour, in making 
 pastry, will reduce the labour of the stomach, is a 
 matter which must be settled practically by experience. 
 The non-adhesive character of maize flour renders it 
 very probable that good results will follow from such 
 admixture ! The mechanical part of digestion is then 
 a matter to be attended to. 
 
 The stomach does not act upon starch, sugar, or fat ; 
 its action is solely upon albuminoids ; and the mixtures 
 of fat and flour, as in pastry and sauces, in most dyspep- 
 tics, interferes with the action of the gastric juice upon 
 the albuminoids ; and consequently their food requires 
 to be very plain. That is, the solution of albumin- 
 oids must not be hampered by the presence of starch 
 and fat. The albuminoid material must, too, be of a 
 character that does not present mechanical obstructions 
 to be overcome, i.e. it must readily separate into small 
 particles; so that the gastric juice may easily act 
 upon it. 
 
 Dyspepsia exists in two forms ; which may, and 
 commonly are, found together. (1) Defective muscular 
 
INTRODUCTION. 17 
 
 action, in which case it is necessary to bear in mind 
 what has just been said above, and the food should be 
 such as to necessitate little muscular movement of the 
 stomach for its disintegration. (2) Defective secretion 
 of gastric juice, and imperfect solvent action. In order 
 to remedy this state of matters it has been found con- 
 venient to avail ourselves of the gastric secretion of 
 animals ; and especially the omnivorous pig. Indigestion 
 is not a trouble to which the pig is liable, at least so 
 far as we know, consequently his gastric juice is pressed 
 into the service of man. As pepsin we convert the 
 digestive powers of the pig to our purposes. Pepsin 
 in the presence of an acid rapidly dissolves albuminoids. 
 Given with an acid during the digestive act, it aids 
 materially in the solution of the albuminoids ; and 
 frequently converts the digestive act from a painful to 
 a painless process. The conversion of albuminoids 
 into a soluble form is also rendered much more perfect 
 by the action of this artificial digestive agent, 
 
 In the dietetic management of dyspepsia it is very 
 important to ascertain with precision where the digestive 
 act is at fault. If this could always be done accurately, 
 the management of the case would be comparatively 
 easy. As it is, it is rather a sort of " educated guessing," 
 and a certain amount of experiment is unavoidable in 
 each case. 
 
 Such, then, are the means of rendering easier the 
 digestive act, when imperfect, which have been in vogue 
 for some few years. Eecent investigation into the 
 digestive act has led to some excellent practical results. 
 The pancreas, or sweet-bread, whose function until 
 recently was scarcely even a matter of speculation, has 
 
 c 
 
18 FOOD FOR THE INVALID. 
 
 been found to hold a most important position in di- 
 gestion. Its secretion converts starch into sugar; it 
 dissolves albuminoids in an alkaline medium; and it 
 emulsionises fat, so that the minute particles of fat can 
 be taken up by the intestine. The conversion of starch 
 into sugar is arrested in the acid stomach ; but when 
 the food begins to pass out of the stomach a new- 
 activity is set up. The stomach during the digestive 
 act is in active motion, rolling the food in it over and 
 over, and so bringing every particle more or less into 
 contact with the solvent gastric juice. To prevent 
 escape during this period the stomach is closed by two 
 rings, one at each outlet ; one at the foot of the gullet, 
 the other at the intestinal orifice. This latter outlet 
 from the stomach is closed by the pyloric ring. When 
 the food in the stomach is pretty well disintegrated 
 and dissolved, the more fluid portions pass the partially 
 relaxed pyloric ring ; leaving the less digested portions 
 to be further acted upon. At last the ring thoroughly 
 relaxes, and the contents of the stomach are thrust out 
 into the intestines. 
 
 When the contents of the stomach pass into the 
 intestine the alkaline bile neutralises the acid from the 
 stomach, and makes the food alkaline. Then the action 
 of the pancreas comes into play. The starch is rapidly 
 converted into sugar once more ; the albuminoids go 
 on in their conversion ; the fat is emulsioned. The 
 digestive act is in full play all around. 
 
 It is clear, then, that imperfect action of the pancreas 
 is a most serious matter. It can be stimulated by 
 ether ; a fact which has been utilised in practice. But 
 the great outcome of our physiological knowledge is 
 
INTRODUCTION. 19 
 
 the utilising the pancreatic secretion of our useful friend, 
 the pig. Dr. William Eoberts, of Manchester, has done 
 much to advance the practical aspect of artificial di- 
 gestive agents in his Croonian Lectures before the Koyal 
 College of Physicians this year. He has shown that 
 it is possible to extract the pancreatic secretion of 
 animals in an active potent form. In the presence of 
 an acid this solvent is rendered inert — it is killed, in 
 fact, by an acid. So when the digestive act in the 
 stomach is over, or nearly so, he gives this pancreatic 
 extract with an alkali, and so guides it safely through 
 the acid stomach to the alkaline area beyond in the 
 intestine; and so dexterously aids the action of the pan- 
 creatic fluid of the body. By the action of this artificial 
 pancreatic juice we are able to aid in the digestion of 
 fat, a matter of great importance. In the commencing 
 sentences I pointed out the seriousness of the growing 
 incapacity to assimilate fat, and the troubles which 
 follow in its wake. How to render fat readily digestible 
 will be one of the main objects aimed at in the subse- 
 quent portion of this book. The great advantage of 
 cod-liver oil lies in its being the most easily digestible 
 of all fats ; and in many cases cod-oil can be digested 
 when no other fat, not even as cream, can be assimilated. 
 One fact will be very noticeable in the forms of food 
 subsequently given, and that is the prominence given 
 to fat ; and the practical way of administering it so as 
 to be neither objectionable to the palate nor offensive 
 to the stomach, and yet, at the same time, in an easily 
 assimilable form. Cod-liver oil is not palatable ; and 
 where cream can be digested, a wineglassful of cream with 
 a teaspoonful of maraschino or curac^oa, is to be preferred. 
 
 c 2 
 
20 FOOD FOR THE INVALID. 
 
 The digestion of fat is one of the most important 
 matters of our food. Not only is it a fuel-food of the 
 highest value, but it is also essential to proper healthy- 
 tissue formation; not only for tissue growth, but for 
 tissue repair. The value of cod-liver oil in the treat- 
 ment of phthisis is now generally recognised; if fat 
 can be assimilated then the spread of the disease may 
 often be arrested. By the resort to cod-liver oil the 
 oncome of the disease is stayed. To enable the system 
 to digest fat is to avert many maladies. With fat and 
 starch the bilious are comparatively well; for neither 
 can produce the nitrogenised bile acids. They, however, 
 lead to biliousness indirectly. If a meal be taken in 
 excess of the needs of the body, the readily oxidisable 
 hydrocarbons are burnt off first in the body; as said 
 before^ the combination of nitrogen with other elements 
 interferes with their oxidation. Consequently the non- 
 oxidisable matters are left over imperfectly oxidised ; 
 and that is why a rich meal renders a bilious person 
 " bilious." Sugar and fat do not furnish bile acids, but 
 they lead to their production indirectly. 
 
 These bile acids are useful in the emulsionising of fats; 
 and probably one factor in the digestibility of cod-liver 
 oil is that, being derived from the liver of an animal, it 
 contains bile elements. 
 
 PaU defoie gras is a most digestible food as well as 
 toothsome, and so is the imitation form (No. 79), which 
 is very suitable for persons with a weak digestion, from 
 the liver elements present in it. The views taken 
 here are heretical to persons of a certain age ; but they 
 are not contravened by that fact. 
 
 These preliminary remarks will enable the reader to 
 
INTRODUCTION. 21 
 
 understand the rationale of the choice manifested in 
 the different forms of food to be given in detail here- 
 after. It will explain why soups which are not rich in 
 stock are selected in preference to those that are. The 
 gelatinous matter of stock, though it is agreeable to the 
 palate, is not readily digestible, and furnishes a quantity 
 of the albuminoid w r aste which it is so desirable to avoid. 
 It is much better, in place of the stock, to add half- 
 a-pint of cream to those soups which will carry it; 
 and that means in nearly all cases. The impression 
 that the strength of meat is contained in stock is ill- 
 founded. What we have to aim at is to convey fuel- 
 food to the system, with only that amount of albuminoids 
 which is essential for tissue-repair. 
 
 With such preliminary remarks for the guidance of 
 the reader, we may now proceed to the more practical 
 part of the inquiry. It will be well to commence with 
 the invalid in bed. 
 
 The Invalid in Bed. 
 
 The invalid in bed includes two conditions, (1) of 
 fever ; (2) of debility. It may be well to consider the 
 fever patient first Here there is much thirst to be 
 allayed, consequently it is well that the food be in fluid 
 form ; indeed, other food cannot well be taken. The first 
 thing is of course milk. Milk may be given plain or 
 with seltzer water, and may be iced. Equal parts of 
 milk and seltzer water form a very pleasant drink (No. 
 2). In typhoid fever especially, it is desirable to avoid 
 too great curdling of the milk, and when this occurs it 
 
22 FOOD FOR THE INVALID. 
 
 is well to change the milk for some other fluid, or to 
 give it already digested l (No. 84). White wine whey 
 (No. 15) may be given instead. In order to prevent 
 the curd of milk curdling into a solid mass, it may be 
 well to add a little fine biscuit powder, or oatmeal, to the 
 milk and seltzer water (No. 2). 
 
 Then comes beef tea, now universally in vogue ; as 
 said before, its nutritive value is very small. It may 
 be taken lukewarm, or cold, or iced. It is easily 
 made (No. 6). Too great a quantity need not be made 
 at once ; nor is there any particular advantage to be 
 gained by making it so particularly good and strong, 
 as some persons imagine. The prevalent impressions 
 about beef tea show how little real knowledge exists 
 about our food as regards our requirements. Beef tea 
 is a stimulant rather than a food. A person may be 
 hungered to death on it. It is a pleasant, palatable, 
 refreshing beverage when well made. As a vehicle for 
 farinaceous matters, or with a teaspoonful of cream in 
 it, it is useful as a food. Liebig's extract, and the other 
 extracts, are all pleasant beverages ; and may be taken 
 hot, lukewarm, or cold, or iced, as occasion requires, or 
 the- taste of the patient directs. A more nutritive 
 material is furnished by the form No. 7, where the 
 water can be added warm, or, if preferred, a cold drawn 
 extract may be made with cold water. Preparations of 
 meat juice are in the market, especially Valentine's, 
 which are very suitable for the invalid Then mutton 
 may be used (No. 8), or chicken (No. 10), or mixed 
 
 1 In order to ascertain if the milk curdles in the stomach, and does 
 not re-dissolve, the stools of a typhoid fever patient should be examined 
 (after disinfection) for any milk-curd. 
 
INTRODUCTION. 23 
 
 meat. All these are useful, or the patient may prefer 
 eel broth (No. 125). 
 
 It may be questioned how far the digestion of 
 starch and its conversion into sugar is carried on when 
 high fever is present. Consequently the great matter 
 is a drink which contains a quantity of sugar, distinct 
 if small. This must also have an acid taste to 
 please the patient's palate. Such a drink is furnished 
 in No. 25, where there are sugar and vegetable acid, and 
 a certain amount of albumen, and is much relished. 
 Effervescing lemonade is very grateful ; but there are 
 circumstances where an aerated water is contra-indi- 
 cated as rilling the stomach and bowels too full of gas. 
 An infusion of tamarinds forms a pleasant drink (No. 31), 
 or apple water (No. 3fi), or lemonade (No. 30), or black 
 currant water (No. 32), or the Potus Imperialis (No. 35). 
 When the temperature has fallen, then the beef tea may 
 be made more nutritive by the addition of oatmeal 
 to it. 
 
 This class of fluid-food stands by itself; after the 
 high fever is over then the patient may proceed to the 
 other foods. During pyrexia, milk, plain, diluted, or 
 already partially digested, may be used. The partial 
 digestion of milk, and milk gruel, out of the body, is a 
 great step forward in our management of diseased con- 
 ditions. We are mainly indebted to Dr. Wm. Eoberts, 
 as said before, for the information we possess on this 
 subject. His preparations are given in Nos. 84, 85. 
 
 What forms of food are to be given from time to 
 time ; and when the patient may proceed to have some 
 solid food ; and what this should be ; are matters to be 
 decided by the medical man in each case: who can 
 
24 FOOD FOR THE INVALID. 
 
 " tick " with a pencil the different articles he wishes 
 the patient to have. 
 
 When the patient in bed comes under the class (2), 
 —debility, then any of the different articles can be 
 given according to the directions of the medical attend- 
 ant : who must always be the dictator of the situation, 
 and his orders and instructions should be carried out 
 with military obedience. 
 
 Nursery Food. 
 
 This subject requires some consideration of its own, 
 and is one of growing importance. Up to a recent 
 period, oatmeal porridge and milk was the fo -d of the 
 nursery par excellence ; and is still so where the parents 
 possess good sense, and the children good digestions 
 ■ — conditions which do not co-exist in every household. 
 Oatmeal porridge (No. 50) does not agree with every 
 child, and if it distinctly disagree, then something may 
 be substituted for it, as hominy porridge (No. 52). 
 Though brought up on oatmeal porridge, and having the 
 most affectionate remembrance of it, and still liking it, 
 it must be admitted that my preferences lean towards 
 hominy porridge. The peculiar value of oatmeal is the 
 amount of fat in oats. But in this respect maize stands 
 far ahead of it, being the richest in fat of all the 
 cerealia ; while it contains albuminoid matter in as 
 high a proportion as does wheat. Preparations of maize 
 are peculiarly indicated for the nursery. Tn another 
 way, Indian corn, or maize, is useful. Maize flour 
 alone will not make bread. It is not sufficiently "sticky" 
 to hold well together, consequently the admixture of 
 
INTRODUCTION. 25 
 
 some maize flour with wheaten flour is indicated, where 
 puddings and pastry are required for children with 
 weak digestions. The admixture of maize flour 
 causes the pudding or pastry to readily fall into 
 minute particles ; and so aids the action both of the 
 saliva upon the starch, and the gastric juice upon the 
 albuminoids. It takes away the embarrassment of the 
 digestion by favouring disintegration; the mechanical 
 cause of indigestion being so removed. Different pre- 
 parations for the nursery are given in Nos. 46-63. 
 
 Corn meal when properly prepared affords a very 
 elegant addition to our food resources. It is more 
 nutritious, or, at least, more fattening than wheat flour, 
 containing more oily materials, and yielding, according 
 to popular belief in America, more sustenance to the 
 animal heat. It should rarely be used as an exclusive 
 article of diet, as it is distinctly loosening in its effects 
 upon the bowels. It should be always thoroughly 
 cooked ; its reputation of being indigestible rests chiefly 
 upon its improper preparation. 
 
 There are two distinct kinds of corn meal ; the yellow, 
 chiefly coming from the Western United States; the 
 white, chiefly grown in the Southern States. The white 
 corn meal is the better of the two varieties, though the 
 yellow meal may be employed, and is certainly as sweet 
 in its taste as the white. Corn meal at all musty or 
 " heated " is not fit for human food. It should be per- 
 fectly sweet and dry; and for family use should be 
 purchased of the best quality and in small quantities 
 as wanted. If kept on hand it should be in closed tins, 
 or tight firkins with closely fitting lids, standing in a 
 dry spot. The fineness of grinding affects the bread, 
 
26 FOOD FOR THE INVALID. 
 
 coarse meal making a more open spongy bread, fine 
 meal a close compact one ; some palates prefer one, 
 some the other variety. 
 
 The different crushed cereals now put on the market 
 are very toothsome and keep well. They can be procured 
 from the Cereals Manufacturing Co., 83, Murray Street, 
 New York, U.S.A., and are sold by most leading grocers. 
 They are already steam-cooked, and consist of " crushed 
 white wheat," " barley food," " oatmeal," " maize,'' 
 " cereal milk," and " cereal cream." Directions for use 
 are supplied with them. Boiled with equal quantities 
 of milk and water so as to form porridge, they are 
 excellent, and can be eaten with milk, sugar and butter, 
 or treacle and butter. 
 
 An economical dish can be made by cracking .any 
 bones that may be at hand, and stewing them with 
 rice for an hour or two. The marrow fat is very 
 digestible, and the bones so often wasted would, so 
 cooked with rice, furnish a good meal. Probably a little 
 pepper and salt would improve the dish. 
 
 Of Food Generally. 
 
 In the arrangement of the bulk of this work, ordinary 
 cookery books are followed. But as the readers of 
 cookery books have nothing to guide them in the 
 selection of their dishes, it has been thought desirable 
 to provide some sort of guide. Consequently initials 
 are attached to all preparations after No. 43 to guide the 
 reader broadly. Thus "I" stands for "Invalid," "C" for 
 "Convalescent," "D" for" Dyspeptic," "G" for "Gouty," 
 and " E " for " Economical." But if a gouty reader be 
 
INTRODUCTION. 27 
 
 also a dyspeptic he had better avoid the dishes marked 
 " Gr " ; unless " D " also be present. 
 
 The ordinary meat dishes of family life are con- 
 spicuous by their absence. All dishes consisting of 
 meat ouce cooked and warmed, are to be studiously 
 avoided by all unless their digestion be perfect. 
 
 There is only one way of " using up " cold meat that 
 is (comparatively) unobjectionable, and that is — to 
 remove every particle of the meat, to mince this fine, 
 with some pepper and salt ; then to place a wall of well- 
 mashed potato in a pie dish, or soup plate ; put in the 
 minced meat; then place over the meat a crust of mashed 
 potato, and put in the oven till the meat is warm 
 through ; and not one moment longer. The bones may 
 then be cracked and stewed with rice. 
 
 Prominence is given to sandwiches. These should 
 be carefully made of stale bread, cut thin ; the butter 
 well rubbed in, so as to get it finely subdivided ; then 
 the jam, or meat paste should be spread evenly over the 
 bread. Then each little sandwich should be neatly cut 
 in four, so as to give it the most appetising appearance 
 and served up to the invalid, adult or child, in reason- 
 able quantity. If too great a quantity be prepared at 
 once, it destroys the patient's appetite : while what is 
 left grows stale. Invalids should always have their 
 food supplied in that quantity that it should be a little 
 short of what they can eat; so that they grumble, 
 and complain that they could have eaten a little more. 
 Too much prepared at once is bad. 
 
 Then as to these sandwiches, if so prepared with 
 jam, they are sufficient for a small meal, especially 
 if accompanied by a glass of milk. 
 
28 FOOD FOR THE INVALID. 
 
 When patients cannot take milk then the difficulties 
 of feeding them are much increased. Here if the 
 sandwiches are prepared with potted meat, or pate de 
 foie gras, and a tumblerful of beef tea for a beverage, 
 are given, the patient gets a fairly nutritive meal. 
 
 Then for an invalid the food should be freshly pre- 
 pared ; and, if possible, no more should be taken to the 
 sick-room than can be at once eaten. 
 
 If any remain over let it at once be taken to a cool 
 place, away from the sick-room. The practice of allow- 
 ing food, milk, fruit, jelly, &c, to remain in a sick- 
 room is utterly abominable and unjustifiable. It does 
 not become more appetising by being looked at. It 
 does not improve ; while it certainly does acquire a 
 taint from the atmosphere of a room. 
 
 A glass half full of milk, a tumbler half full of ice r 
 with a metal spoon in it to help to melt it quickly ; some 
 jelly on a saucer; some grapes, or preserved peaches 
 in another saucer, with the sunshine streaming in on a 
 summer afternoon into the sick chamber ; is a painful 
 sight sadly too frequently witnessed. Who could have 
 any appetite, or wish to live under such circumstances ? 
 
 The ice should be kept down stairs, wrapped up in a 
 piece of flannel, and covered with sawdust : and a chip 
 should be cracked off it, put into the lemonade, or milk 
 and seltzer, or whatever it is, allowed to dissolve ; and 
 then the whole should be taken to the patient in that 
 quantity that it can be swallowed at once. 
 
 Perfect cleanliness is essential to give food an ap- 
 petising appearance. 
 
 Ignorance in a sick-room is very objectionable, even 
 when combined with any amount of family affection. 
 
RECIPES. 
 
 l. 
 
 Milk. 
 
 Thts should be fresh and pure: if at all stale it 
 should be boiled and then allowed to cool. 
 
 2. 
 
 Milk and Seltzer Water. 
 
 Put together equal quantities of milk and seltzer : 
 drink while fresh. It may be iced. 
 
 Milk and Lime Water. 
 
 Where it is desirable to give diluted milk without 
 effervescence and the disengagement of gas, lime water 
 may be substituted for seltzer water with advantage. 
 Lime water is made by placing a piece of quicklime 
 into a gallon of water. Stir up, then let it stand, 
 remove the scum from the surface, and then decant for 
 use. It is of fixed strength. 
 
30 FOOD FOR THE INVALID. 
 
 4. 
 
 Milk and Lime. 
 
 When it is desirable to have more fixed alkali, then 
 chalk in powder can be added : say as much as will lie 
 upon a sixpence to the half-pint. Stir up before 
 drinking. 
 
 5. 
 
 Milk and Magnesia. 
 
 Where there is a necessity for a laxative, it is well to 
 substitute magnesia in powder for the chalk. 
 
 6. 
 
 Beef Tea. 
 
 Cut up a pound of lean beef into pieces the size of 
 dice ; put it into a covered jar with two pints of cold 
 water and a pinch or two of salt. Let it warm gradually, 
 and simmer for a couple of hours, care being taken that 
 it does not reach the boiling point. 
 
 7. 
 
 Nutritious Beef Tea. 
 
 To a pint of beef tea or mutton broth (not too strong) 
 add two cablespoonfuls of powdered biscuit, or bread 
 crumb ; boil for five minutes, stirring well all the time. 
 
RECIPES. 31 
 
 8. 
 
 Mutton Broth. 
 
 Cut up one pound of lean mutton into dice, to this 
 put one quart of cold water, then let it simmer on the 
 hob for three hours : take off the scum as required, and 
 add a pinch of salt. Strain off the fluid, let it stand 
 till it is cold, then remove the fat, if any. 
 
 9. 
 
 Veal Broth. 
 
 This is prepared in the same way, using veal for 
 mutton. 
 
 10. 
 
 Chicken Broth. 
 
 A young bird should be selected, and after disjointing 
 it place it in a stewpan with a quart of water and boil 
 two hours. Then take off the broth, let it cool, and 
 then skim it. 
 
 11. 
 
 Beef Tea with Oatmeal. 
 
 Mix two tablespoonfuls of oatmeal very smooth with 
 two spoonfuls of cold water, then add a pint of strong 
 boiling beef tea. Boil together for five or six minutes, 
 stirring it well all the time. Strain it through a sieve 
 and serve. 
 
32 FOOD FOR THE INVALID. 
 
 12. 
 
 Mixed Meat Tea. 
 
 One pound of lean beef, one pound of lean veal, one 
 pound of lean mutton, all very fresh, and cut up into 
 small pieces. Put the meat into a bright stewpan, with 
 three pints of water, a salt-spoonful of salt, and simmer 
 gently, skimming often, for four hours, then strain. 
 Twenty minutes before serving moisten a teaspoonful 
 of Du Barry's Eevalenta Arabica with a wineglassful 
 of cold water, and stir into half-a-pint of the tea ; boil 
 slowly for twenty minutes. 
 
 Note. — Du Barry's Eevalenta Arabica will be found 
 an excellent food for invalids and convalescents. 
 
 13. 
 
 Barley Water. 
 
 Put an ounce of pearl barley into an enamelled sauce- 
 pan with a quart of cold water, and boil for two hours 
 and a half. Stir it occasionally, and skim frequently. 
 Strain through muslin into a jug ; sweeten with sugar- 
 candy dust, and, if the invalid may take acids, add the 
 strained juice of a lemon. 
 
 14. 
 
 Rice Water. 
 
 Put two ounces of rice into an enamelled saucepan 
 with three pints of water, and boil for two hours and a 
 
RECIPES. 33 ~ 
 
 half. Stir it frequently and skim. Strain into a jug 
 through a fine wire sieve ; rub through the part that 
 is glutinous, but not what may be firm. Put in no 
 flavouring, unless ordered by the medical man. 
 
 15. 
 
 White Wine Whey. 
 
 To half a pint of boiling milk add one or two wine- 
 glassfuls of sherry ; strain through a fine sieve, sweeten 
 with sifted suoar, and serve. 
 
 16. 
 
 Beef Juice for the Sick. 
 
 Cut one pound of beef in small pieces, put it into a 
 bottle and cork it up ; set the bottle into a little cold 
 water, let it stand over the fire till it boils. For 
 invalids who cannot take beef tea, beef juice frozen 
 in an ice-cream freezer is often relished by fever 
 patients. 
 
 17. 
 
 Chicken Tea. 
 
 Cut up a fowl in small pieces. Put it into an earthen 
 vessel with some salt and three pints of water ; let it 
 boil three hours, set it to cool, then take off the fat. 
 
 18. 
 Calf's Foot Broth. 
 
 Take two feet ; break them up ; put them into a pot 
 with two quarts of water, one carrot, a little mace, and 
 
 D 
 
34 FOOD FOR THE INVALID. 
 
 salt. Boil two or three hours until only o*ne quart of 
 fluid is left. When done strain, add a cup of good 
 wine and one teaspoonful of Indian, or oat-meal. 
 
 19. 
 
 Egg and Brandy. 
 
 Beat up three eggs to a froth in four ounces of cold 
 spring water, add two or three lumps of sugar, and 
 pour in four ounces of brandy, stirring all the time. 
 A portion of this may be given at a time. 
 
 20. 
 
 Milk, Egg, and Brandy. 
 
 Scald some new milk, but do not let it boil. It 
 ought to be put into a jug, and the jug should stand in 
 boiling water. When the surface looks filmy it is 
 sufficiently done, and should be put away in a cool 
 place in the same vessel. When quite cold, beat up a 
 fresh egg with a fork in a tumbler, with a lump of 
 sugar ; beat quite to a froth, add a dessert-spoonful of 
 brandy, and fill up the tumbler with scalded milk. 
 
 21. 
 
 Milk and Brandy. 
 
 Put one teaspoonful of brandy in a bowl or cup, add 
 powdered sugar and a very little nutmeg to taste. 
 Warm a breakfast-cupful of new milk, and pour it into 
 a spouted jug ; pour the contents from a height over the 
 brandy, sugar, &c. The milk must not boil. 
 
RECIPES. 35 
 
 22. 
 
 Egg and Sherry. 
 
 Beat up with a fork an egg till it froths, add a lump 
 of sugar and two tablespoon fuls of water ; mix well, 
 pour in a wineglassful of sherry, and serve before it 
 gets flat. 
 
 23. 
 Caudle. 
 
 Beat up an egg to a froth, add a wineglassful of 
 sherry, and half-a-pint of gruel ; flavour with lemon- 
 peel and nutmeg, and sweeten to taste. 
 
 Another Caudle. — Mix well together one pint of cold 
 gruel with a wineglassful of good cream ; add a wine- 
 glassful of sherry and a tablespoonful of noyeau, and 
 sweeten with sugar-candy. 
 
 24. 
 
 A Gruel. 
 
 Beat up an egg to a froth, add a wineglass of sherry, 
 flavour with a lump of sugar, a strip of lemon-peel, and 
 a little grated nutmeg. Have ready some gruel, very 
 smooth and hot, stir in the wine and egg, and serve 
 with sippets of crisp toast. Arrowroot may be made 
 in the same way. 
 
 D 2 
 
3G FOOD FOR THE INVALID. 
 
 25. 
 
 An American Drink. 
 
 Put the juice of a lemon to a pint of water in which 
 an ounce of sugar has been dissolved, then add the 
 white of an egg and froth up. It may be iced. 
 
 26. 
 
 Farina Gruel. 
 
 Stir two tablespoonfuls of farina into a quart of 
 water in a milk saucepan, let this boil until it has grown 
 quite thick ; add a pint of milk, a little salt, and let it 
 boil fifteen minutes longer turn out into a bowl, and 
 sweeten to taste. 
 
 27. 
 
 Oatmeal Gruel. 
 
 Put a pint of boiling water into a saucepan ; into 
 this stir a couple of tablespoonfuls of oatmeal until 
 quite smooth ; let this boil well for ten or fifteen minutes, 
 season with salt, then strain through a strainer; and add 
 a little port wine and sugar if the patient may have it. 
 
 28. 
 
 Oatmeal Soup. 
 
 Put two ounces of oatmeal in a basin, pour over it 
 a pint of cold water, stir it and let it stand a minute ; 
 then pour over it, quickly stirring all the time, a pint of 
 
EECIPES. 37 
 
 good broth, pour through a fine strainer into a saucepan, 
 taking care none of the coarse part of the meal goes 
 into the soup. Boil the soup for ten minutes, season, 
 and serve. 
 
 29. 
 
 Toast Water. 
 
 This useful beverage, like many other simple things, 
 is too frequently very badly made, and has acquired an 
 evil reputation from the crumbs of charcoal-like charac- 
 ter, or little sodden morsels of bread, which too often 
 are found floating on the surface. To remedy these 
 defects, take care that the crusts from which toast water 
 is to be made shall be only a nice deep brown ; never 
 allowing them to catch fire or blacken in the toast- 
 ing, and letting them grow quite cold before immersing 
 them in nice fresh -filtered water. Whenever from any 
 cause there are morsels of bread floating on the water, 
 strain it through muslin. The drink should be made 
 an hour before it is wanted, and never be used after 
 standing twelve hours. 
 
 30. 
 
 LEMONADE. 
 
 Four lemons, quarter of a pound of loaf sugar, and 
 three pints of boiling water ; rub some sugar on the 
 rinds of two of the lemons till it is yellow. Strain the 
 juice of the four; put the sugar and juice into a jug, 
 and pour over the water. Cover it till cold. 
 
38 FOOD FOR THE INVALID. 
 
 31. 
 Tamarind Water. 
 
 Boil two ounces of tamarinds with a quarter of a 
 pound of stoned raisins in three pints of water for an 
 hour ; strain it, and when cold it is fit for use. 
 
 32. 
 
 Arrowroot and Black-Currant Drink. 
 
 Take two large spoonfuls of black-currant preserve, 
 boil it in a quart of water, cover it, and stew gently for 
 half an hour, then strain it, and set the liquor again 
 on the fire; then mix 1 a teaspoonful of arrowroot in 
 cold water and pour the boiling liquor upon it, stirring 
 meanwhile ; then let it get quite cold. 
 
 33. 
 
 Indian Meal Water Gruel. 
 
 Mix a tablespoonful of com meal smoothly in half a 
 teacupful of cold water. Stir it into a teacupful of 
 boiling water, add a little salt, and let it boil until the 
 meal is thoroughly cooked, and then sweeten it. 
 
 34. 
 
 Indian Meal Milk Gruel. 
 
 Sweeten a quart of milk and stir in two tablespoonfuls 
 of corn meal. This must be carefully cooked, as the meal 
 
RECIPES. 39 
 
 is apt to scorch, and must be stirred whilst cooking. 
 A little nutmeg grated on top after it is done makes a 
 pleasant flavour. If the gruel is desired thick more 
 meal will be needed. 
 
 35. 
 
 Cream of Tartar. 
 
 potus impefjalis. 
 
 (A Cooling Drink.) 
 
 Put half an ounce of cream of tartar, the juice of one 
 lemon, and two tablespoonfuls of sifted sugar into a 
 jug, and pour over a quart of boiling water. Cover till 
 cold. 
 
 36. 
 
 Apple Water. 
 
 Cut up one pound of apples, each one into quarters, 
 bake them, and put them into a jug, with half a pound 
 of brown sugar, pour one gallon of boiling water over; let 
 it get cold, pulp the apples, and pass the liquor through 
 a cullender ; bottle for use, taking care not to cork the 
 bottle, and keep it in a cool place. 
 
 37. 
 
 Apple Toast and Water. 
 
 A piece of bread slowly toasted till it gets quite black 
 and added to the above, makes a very nice and refreshing 
 drink for invalids. 
 
40 FOOD FOR THE INVALID. 
 
 38. 
 
 Apple Barley Water. 
 
 A quarter of a pound of pearl barley instead of toast 
 added to the above, and boil for one hour, is also a very 
 nice drink. 
 
 39. 
 Apple Rice Water. 
 
 Half a pound of rice, boiled in the above until in pulp, 
 passed through a cullender, and drunk when cold. 
 
 All kinds of fruits may be done the same way. A 
 little ginger, if approved of, may be used. 
 
 40. 
 
 For Spring Drinks. 
 
 Ehubarb, in the same quantities, and done in the 
 same way as apples, adding more sugar, is very cooling. 
 Also green gooseberries. 
 
 41. 
 
 For Summer Drinks. 
 
 One pound of red currants, bruised with some rasp- 
 berries, half a pound of sugar, added to a gallon of cold 
 water ; well stirred, allowed to settle, and bottle. 
 
RECIPES. 41 
 
 42. 
 
 Mulberry. 
 
 The same, adding a little lemon peel. A little cream 
 of tartar or citric acid added to these renders them more 
 cooling in summer and spring. 
 
 43. 
 
 Milk Lemonade. 
 
 Dissolve six ounces of loaf sugar in a pint of boiling 
 water and mix with them a quarter of a pint of lemon- 
 juice and the same quantity of sherry, then add three- 
 quarters of a pint of cold milk, stir the whole well 
 together and pass it through a jelly-bag. 
 
 44. 
 
 Cold Milk Toast. 
 
 Place in a flat pan some slices of stale bread, let them 
 get dry and of a nice brown in a good oven ; then pound 
 almost to a powder in the mortar, fill a bowl half full 
 and pour over them some cold milk, salted. This can 
 be eaten with salt or sugar. (I. C. D. G. E.) 
 
 45. 
 Powdered Biscuit and Milk. 
 
 Powder an arrowroot biscuit and stir it into the half 
 or three-quarters of a pint of milk. Take it cold or 
 warm, adding sugar to taste (I. C. D. G. E.) 
 
42 FOOD FOR THE INVALID. 
 
 46. 
 Milk Pudding. 
 
 Take two tablespoonfuls of clean rice or sago ; soak 
 in warm water for two hours ; then drain off the water. 
 Stir the rice in a pint of milk, add a little sugar and bake 
 or boil for an hour. (I. C. D. G. E.) 
 
 47. 
 
 Milk Porridge. 
 
 One pint of boiling water ; mix a large spoonful of 
 flour in a little cold water. Stir it into the water while 
 boiling ; let it boil fifteen minutes ; then add a teacup- 
 ful of milk and a little salt. Give one boil. 
 
 (I. C. D. G.) 
 48. 
 
 Strengthening Drink. 
 
 Beat the yolk of a fresh egg with a little sugar : add 
 a very little brandy ; beat the white to a strong froth ; 
 stir into the yolk ; fill up the tumbler with new milk. 
 
 (I. C. D. G.) 
 
 49. 
 
 Tapioca Jelly. 
 
 One cup best tapioca put to soak with a pint of cold 
 water ; when soft put in a saucepan with one cup of 
 sugar, the rind and juice of one lemon, a little salt, one 
 pint more water ; stir until it boils ; turn into a mould ; 
 set to cool ; add one glass of wine, if desired. 
 
 (I. C. D. G.) 
 
 You can make arrowroot or sago in the same way. 
 
RECIPES. 43 
 
 50. 
 Porridge — Oatmeal. 
 
 If you want to make it quickly for a family, take 
 twelve ounces of fine meal, half an ounce of salt, and 
 three pints of water. Dissolve the salt in the boiling 
 water, add the meal after having rubbed it smooth in a 
 little cold water, stir it all the time, and allow it to boil 
 all over the surface of the water for twenty minutes, or 
 more. Pour it into saucers, and serve with milk, and 
 either salt, or sugar, or treacle. 
 
 The proper way is to eat first a spoonful of porridge, 
 and then one of milk, but I do not think many people 
 take that trouble. (I. C. D. G. E.) 
 
 51.. 
 
 Whole Meal Porridge. 
 
 You can get the whole meal at many bakers' shops now, 
 and it is very delicious when properly made. Take one 
 quart of boiling water, and sprinkle in gradually half a 
 pound of wheat-meal ; boil till quite soft, then serve with 
 milk and treacle or brown sugar. (I. C. D. G.) 
 
 52. 
 
 Hasty Pudding for Children's breakfast. 
 
 Boil half a pint of milk, beat two dessertspoonfuls of 
 flour into a paste with cold milk ; add it to the boiling 
 milk and keep stirring it always in the same direction 
 till it is done. 
 
44 FOOD FOR THE INVALID. 
 
 53. 
 
 Egyptian Porridge. 
 
 Take three tablespoonfuls of lentil flour, a saltspoonful 
 of salt, and one pint of water. JSTow mix your flour and 
 salt into a paste with the water, and boil ten minutes, 
 stirring all the time. (I. C. D. G. E.) 
 
 54. 
 
 Coarse Porridge. 
 
 Have ready some boiling water on the fire with a little 
 salt in it ; then sprinkle in the coarse oatmeal, and boil 
 it for two hours. People from Yorkshire and Scotland 
 will not touch the fine oatmeal, which they say is only 
 fit for gruel, and for sick people. (I. C. D. G. E.) 
 
 55. 
 
 Sago. 
 
 Put half an ounce of sago into an enamelled sauce- 
 4 pan with three-quarters of a pint of cold water, and 
 boil gently for an hour and a quarter. Skim when it 
 comes to the boil, and stir frequently. Sweeten with a 
 dessertspoonful of sifted loaf sugar. If wine be ordered, 
 two dessertspoonfuls; and if brandy, one dessert- 
 spoonful. (I. C. D. G.) 
 
 56. 
 
 Tapioca Milk. 
 
 Half an ounce of the best tapioca to a pint and 
 a quarter of new milk. Simmer gently for two hours 
 
RECIPES. 45 
 
 and a quarter, stirring frequently. Sweeten with a 
 dessertspoonful of sifted sugar. (I. C. D. G.) 
 
 57. 
 
 Rice Milk. 
 
 Wash a tablespoonful of the best rice, and boil it an 
 hour and a half in a pint of new milk ; rub through a 
 fine sieve. Sweeten with a dessertspoonful of sifted 
 sugar. Boil up again for two minutes. (I. C. D. G.) 
 
 58. 
 
 Arrowroot. 
 
 Mix two teaspoonfuls of the best arrowroot with half 
 a wineglassful of cold water ; add a pint of boiling 
 water ; put it into an enamelled saucepan, and stir over 
 the fire for three minutes. Sweeten with three tea- 
 spoonfuls of sifted loaf sugar. Add (if permitted to 
 take it) either a wineglassful of white wine or a table- 
 spoonful of brandy. (I. C. D. G.) 
 
 59. 
 
 Arrowroot Milk. 
 
 Mix two teaspoonfuls of arrowroot with a wineglass- 
 ful of new milk ; add half a pint of boiling milk ; put 
 it into an enamelled saucepan, and stir over the fire 
 for three minutes. Sweeten with a dessertspoonful 
 of sifted loaf sugar. (I. C. D. G.) 
 
46 FOOD FOR THE INVALID. 
 
 60. 
 
 Indian Corn Flour. 
 
 Mix a dessertspoonful of " Brown and Poison's " 
 Indian corn flour with a wineglassful of new milk ; add 
 half a pint of boiling milk, and stir over the fire for 
 four minutes. Sweeten with a teaspoonful of sifted 
 loaf sugar. Add a tablespoonful of good cream. 
 
 (I. C. D. G.) 
 
 61. 
 
 Cocoa Nibs. 
 
 Two ounces will make two moderate-sized breakfast 
 cups. Put it into a tin coffeepot (bright inside) with a 
 quart of water, and boil for five hours. Pour it into a 
 jug, and when cold take off the fat ; boil up the cocoa, 
 and send to table with boiling milk. If prepared cocoa 
 be used " Cocoatina " will be found the best. It requires 
 double the quantity given in the " Directions for use." 
 Prepared by Schweitzer and Co., 86, King's Eoad, 
 Brighton. (I. C. B. G.) 
 
 62. 
 
 Hominy Porridge. 
 
 Put to soak one pint of hominy in two and one half 
 pints of boiling water over night, in a tin vessel with a 
 tight cover ; in the morning place over a brisk fire and 
 boil for twenty or twenty-five minutes. 
 
 (I. C. D. G. E.) 
 
RECIPES. 47 
 
 63. 
 Hominy Pudding. 
 
 Take the hominy soaked over night, and place in a 
 dish with a pint and a half of milk ; put in the oven 
 and bake for twenty minutes. (I. C. D. G. E.) 
 
 64. 
 
 Hominy Cheese Pudding. 
 
 Treat the hominy as above, but when baked add 
 three ounces of finely grated cheese, and mix thoroughly : 
 then bake for five or seven minutes. (I. C. D. G.) 
 
 65. 
 
 Corn Meal Bread— Boiled. 
 
 In six cups of milk put one cup of molasses and half 
 a cup of sugar, and a little salt. Stir in six cups of 
 corn meal, one teaspoonful of baking soda, two tea- 
 spoonfuls of cream of tartar, and one pint of flour. Stk 
 well together. Pat into a covered tin vessel, immerse 
 in boiling water, and boil four hours. Serve hot. 
 
 (I. C. D. G.) 
 6Q. 
 
 Corn Bread— Baked. 
 
 To one quart of sweet milk put one teacup of molasses, 
 one teaspoonful of soda dissolved in a cup of milk, one 
 pint of corn meal, one cup of flour, and a little salt. 
 Beat very light and pour into buttered pans and bake 
 two hours. Serve hot. C. G.) 
 
48 FOOD FOR THE INVALID. 
 
 67. 
 
 Corn Bread — Steamed. 
 
 In two and a half cups of thick milk, or buttermilk, 
 put two tablespoonfuls of white sugar, one tablespoonful 
 of melted lard. Stir in two cups of corn meal, one cup 
 of flour, one teaspoonful of baking soda, and one tea- 
 spoonful of salt. Beat very hard, put into a buttered 
 mould, and steam one hour and a half. Set in an oven 
 for a few minutes. Turn out upon a hot plate, and eat 
 while warm. This makes a good plain dessert if eaten 
 with pudding sauce. (I. C. G-.) 
 
 68. 
 
 Corn Meal Breakfast Cake. 
 
 Mix well by sifting one pint of corn meal and two table- 
 spoonfuls of wheat flour ; add one tablespoonful of sugar, 
 one teaspoonful of salt, one teaspoonful of baking soda, 
 two teaspoonfuls of cream of tartar. Mix rapidly and 
 thoroughly with one pint of sweet milk, one beaten egg, 
 and a piece of butter the size of an egg. Bake in a 
 shallow pan, in a hot oven, for twenty minutes. 
 
 (C, G.) 
 69. 
 
 Another Corn Meal Breakfast Cake. 
 
 Break two eggs into a pint of sour milk, add one 
 tablespoonful of melted butter, one teaspoonful of salt, 
 and stir in sufficient corn meal to make a thick batter, 
 then mix in one teaspoonful of baking soda. Bake in 
 shallow pans in a hot oven. (C. G.) 
 
RECIPES. 49 
 
 70. 
 
 Corn Meal Pudding. 
 
 One quart of milk, four cups of molasses, two table- 
 spoonfuls of com meal, one cup of sugar, one egg, a little 
 salt, one quarter of a pound of suet chopped fine. 
 Put the molasses in one pint of the milk, then add the 
 salt, and cup of sugar, and the suet, and one tablespoon- 
 ful of the meal. Heat the other pint of milk and scald 
 the remaining tablespoonful of meal with it. Then 
 stir all together. Put in a pudding dish. Stir it occa- 
 sionally while baking, until it settles. Serve hot. 
 
 (C. G.) 
 71. 
 
 Hominy, or Large White Corn — Boiled. 
 
 Soak over night one quart of the hominy in cold 
 water, next day put it into a pot with two quarts of water, 
 and boil slowly three hours, or until it is soft. Drain in 
 a cullender and stir in butter and salt. (I. C. D. G.) 
 
 72. 
 
 Grits, or Breakfast Hominy. 
 
 It is the large white corn cracked fine. Soak a pint 
 of grits in cold water over night. In the morning 
 put it into about one quart of boiling water with a 
 little salt. Cook briskly, stirring frequently for about 
 half an hour. When nearly doae, stir in about half a 
 pint of milk. It should be about as thick as mush. 
 
 (I. C. D. G.) 
 
 £ 
 
50 FOOD FOR THE INVALID. 
 
 73. 
 
 Corn Starch Pudding. 
 
 One quart of milk, four tablespoonfuls of corn starch, 
 four eggs, one tablespoonful of butter, six tablespoonfuls 
 of sugar. Dissolve the corn starch in a little cold milk, 
 and having heated the rest of the milk to boiling, stir 
 this in and boil three minutes, stirring it all the time. 
 Take from the fire and while still hot put in the butter. 
 Set away until cold. Beat the eggs very light, whites 
 and yolks separately. Stir the sugar and any flavour- 
 ing desired in the yolks and then add the beaten whites, 
 and stir in the corn starch beating thoroughly to a 
 smooth custard. Turn into a buttered dish and bake 
 half an hour. To be eaten cold. (I. C. D. G-.) 
 
 74. * 
 
 Another Corn Starch Pudding. 
 
 One quart of milk, three tablespoonfuls of corn starch, 
 three eggs, four tablespoonfuls of sugar and a little salt. 
 Dissolve the corn starch in a little of the milk, and mix 
 with it the sugar, and the eggs well beaten. Heat the 
 remainder of the milk to near boiling, add the above 
 preparation and boil five minutes, stirring it briskly. 
 To be eaten with cream or sauce. (I. C. D. G.) 
 
 75. 
 
 Snow Pudding. 
 
 Put into half a pint of cold water half a package of 
 gelatine. Let it stand one hour, then add one pint of 
 
RECIPES. 51 
 
 boiling water, half a pound of sugar, and the juice of 
 two lemons. Stir and strain and let it stand all night. 
 Beat very stiff the whites of two eggs and beat well 
 into the mixture. Pour into a mould. This is very 
 nice eaten with cream sweetened and flavoured. 
 
 (I. C.) 
 
 76. 
 
 Cream. 
 
 A delicious and nourishing preparation for conva- 
 lescents. 
 
 Beat the yolks of four eggs, three tablespoonfuls of 
 sugar and the rind (grated lightly) and juice of a small 
 lemon, or orange. Add a teaspoonful of powdered sugar 
 to the whites of the eggs and beat until stiff. Place 
 the vessel containing the beaten yolks in a pot of boil- 
 ing water, cook gently stirring it all the time. When it 
 begins to thicken stir in the whites of the eggs until 
 thoroughly mixed, then put it to cool. Serve in small 
 glasses. (I. C.) 
 
 77. 
 
 Bread Jelly. 
 
 Take off the crust of five slices of stale bread, then 
 toast them a light brown. Put them in two quarts of 
 boiling water with a few slices of lemon, let it foil to a 
 jelly; then strain and sweeten to the taste To be 
 eaten cold. If the lemon is not liked the jelly can be 
 flavoured with a little wine put in at the same time 
 with the sugar. A very delicate article of diet. 
 
 (I. C. D. G.) 
 E 2 
 
52 FOOD FOR THE INVALID. 
 
 78. 
 
 Sandwiches. 
 
 These can be prepared as directed at p. 27, and made 
 with a slice of beef, or ham, or from the thick part of a 
 tongue, or the sheep's tongues in tins, or with real or 
 mock pate de foie gras; or with the potted meats of 
 Crosse and Black well, potted lobster, shrimps, cod's roe, 
 ham, beef, or tongue. Ham with chicken, veal and ham 
 or Strasburg meats ; or with potted game or venison. 
 Or they may be prepared with any jam, as strawberry, 
 quince, damson, apricot, peach, or plum. If marmalade 
 be used the act of mastication should be carefully per- 
 formed. 
 
 79. 
 
 Mock Pate de Foie Gras. 
 
 Eub the bottom of a stewpan five times across with a 
 piece of fresh cut garlic, put in three pounds of larded 
 calf's liver, with two chopped shalots, a laurel leaf, a 
 bay leaf, a blade of mace, four peppercorns, two cloves, 
 a saltspoonful of salt, a saltspoonful of loaf sugar, 
 and half a pint of water or stock ; simmer gently for 
 four hours. Then cut the liver into thin slices, place 
 in a basin and cover with the liquid ; let it remain till 
 the next day. Then pound the liver to a paste, add a 
 tablespoonful of salt, a saltspoonful of white pepper, 
 add three-quarters of a pound of clarified butter ; 
 pound well together, and pass through a wire sieve ; 
 put into pots ; smooth over the top with a knife, then 
 pour over hot clarified butter or lard, and keep in a 
 cool place. (I. C. D. G. E.) 
 
RECIPES. 53 
 
 80. 
 
 Potted Beef. 
 
 Cook a beefsteak, cut off the fat, gristle, and out- 
 side pieces ; pound in a mortar till in a paste ; to 
 one pound of beef add a saltspoonful of salt, a tea- 
 spoonful of anchovy-sauce, a saltspoonful of white 
 pepper, a quarter of a grain of cayenne, the eighth 
 part of a nutmeg, grated, a mustardspoonful of fresh- 
 made mustard, a tablespoonful of beef gravy, and three 
 ounces of dissolved butter ; press it into pots, smooth 
 over the top with a knife, and pour over an ounce of 
 dissolved butter. To be kept in a cool place. 
 
 (LCD.) 
 
 81. 
 
 Potted Tongue. 
 
 Cut some (cold boiled) tongue into thin slices, a little 
 of the fat also, pound it to paste in a mortar. To one 
 pound add a teaspoonful of fresh-made mustard, the 
 eighth part of a nutmeg, grated, a saltspoonful of 
 white pepper, a quarter of a grain of cayenne, and 
 two ounces of dissolved fresh butter ; press the meat 
 into pots, and pour an ounce of dissolved butter over 
 them. Ham can be done the same way. (I. C. D.) 
 
 82. 
 Beef Juice with Toast. 
 
 Broil a rump steak over a hot fire until it is only just 
 nicely browned and hot through ; cut it into pieces and 
 
54 FOOD FOR THE INVALID. 
 
 press it to get all the juice out of it ; season this with 
 salt and a little pepper, pour it over some nicely made 
 toast on a hot dish, and serve as hot as possible. 
 
 (I. C. D.) 
 
 83. 
 
 Pounded Beef. 
 
 Take one pound of cold roast beef, pound it well to a 
 paste, add a saltspoonful of salt, half a saltspoonful of. 
 white pepper, one blade of mace, and half a pound of 
 clarified butter ; mix together and pass through a wire 
 sieve. Put into pots, press down, and run over the top 
 hot clarified butter. (I. C. D.) 
 
 Artificial Digestion. 
 
 This subject is practically so new that I prefer to give 
 verbatim the directions which are given with each 
 bottle of the most potent fluid we possess for the pur- 
 pose of artificial digestion, As said before, at p. 19, 
 such digested food is indicated in severe conditions, as 
 in typhoid fever, in gastric ulcer, in great prostration, 
 and in confirmed intractable dyspepsia. 
 
 84 
 
 Peptonized Milk. 
 
 Fresh milk is diluted with water in the proportion of 
 three parts of milk to one part of water. A pint of 
 this mixture is heated to boiling, and then poured into 
 a covered jug. When it has cooled down to about 140° 
 
RECIPES. 55 
 
 Fahr., one or two teaspoonfuls of the liquor pancrea- 
 ticus, and a small pinch of bicarbonate of soda (in 
 solution) are mixed therewith. The jug is then placed 
 under a " cosey " in a warm situation for one hour. At 
 the end of this time the product is again boiled for a 
 couple of minutes. It can then be used like ordinary 
 milk. 
 
 85. 
 
 Peptonized Milk-gruel. 
 
 Half a pint of well-boiled gruel is added, while still 
 boiling hot, to half a pint of cold milk in a covered jug. 
 The mixture will have a temperature of about 125° 
 Fahr. The liquor pancreaticus and the bicarbonate of 
 soda are then added in the same proportion as in the 
 preceding process. The jug is placed under a "cosey" 
 and kept warm for an hour and half. The contents are 
 then boiled for a couple of minutes, and the product is 
 ready for use. By this second method the use of the 
 thermometer is dispensed with. 
 
 Preparation of Nutritive Enemata. 
 
 A nutritive enema should be prepared in the usual 
 way — of milk — or of milk with beef tea or eggs — or of 
 milk-gruel. To half a pint of the warm enema a table- 
 spoonful of the liquor pancreaticus, and thirty grains of 
 bicarbonate of soda should be added. The enema can 
 then be administered at once. 
 
56 FOOD FOR THE INVALID. 
 
 87. 
 
 Chocolate Cream. 
 
 Scrape into one quart of thick cream one ounce of 
 the best chocolate, and a quarter of a pound of sugar, boil 
 and boat it ; when quite smooth take it off, and leave it 
 to be cold, then add the whites of nine eggs. Whisk 
 and take up the froth on sieves; serve the cream in 
 glasses, putting the froth on the top. (I. C. D. Gr.) 
 
 88. 
 Whipped Cream. 
 
 Beat half a pint of fresh double cream with a whisk, 
 add a dessertspoonful of very finely powdered loaf sugar, 
 and twenty drops of essence of vanilla or any other 
 flavouring ; when firm, it is ready for use ; but much 
 improved by being on ice for an hour or two. 
 
 (I. C. D. G.) 
 
 89. 
 
 Cocoa-nut Cream. 
 
 Put two ounces of loaf sugar into a saucepan with a 
 wineglass of water, an inch of cinnamon, one clove, and 
 two inches of thin lemon peel ; boil till in a thick 
 syrup. Mix a dessertspoonful of Oswego flour with two 
 tablespoonfuls of cocoa- milk, strain the syrup to it, and 
 boil up for one minute; add two tablespoonfuls of 
 cream ; stir till cold ; then add one tablespoonful of 
 brandy and twenty-five drops of the essence of vanilla. 
 Serve cold. (I. C. D. G.) 
 
RECIPES. 57 
 
 90. 
 
 Spinach Cream. 
 
 Beat the yolks of eight eggs with a wooden spoon or 
 a whisk; sweeten a good deal ; and put to them a stick 
 of cinnamon, a pint of cream, three quarters of a pint 
 of new milk ; stir it well, then add a quarter of a pint 
 of spinach j uice ; set over a gentle stove, and stir one 
 way constantly till it is as thick as a hasty pudding. 
 It is to he eaten cold. 
 
 (i. c. d. a.) 
 
 91. 
 Raspberry Cream. 
 
 Dissolve three-quarters of an ounce of the hest isin- 
 glass, and five ounces of loaf sugar in three quarters of 
 a pint of new milk, by boiling it slowly for ten minutes ; 
 strain it into a basin, and add a pint of rich cream, 
 with the juice of three-quarters of a pint of fresh 
 raspberries (put them into a saucepan with three ounces 
 of loaf sugar, boil fast and skim for a quarter of an 
 hour, then strain through muslin), turn it rapidly with 
 a whisk till it begins to thicken. Dip a mould in cold 
 water, put in the cream, and place it on ice till firmly 
 set. Turn out carefully. 
 
 (I. C. D. G.) 
 
58 FOOD FOR THE INVALID. 
 
 92. 
 Mixed Fresh Fruit Cream. 
 
 A teacupful of red currants, the same of Kentish 
 cherries, half a teacupful of white currants, and three- 
 quarters of a pound of loaf sugar ; boil quickly and 
 skim often for twenty minutes ; add a teacupful of 
 raspberries and the same of strawberries : simmer two 
 minutes ; then press the whole through a sieve ; stir the 
 syrup into a pint of rich cream, and whisk it quickly 
 till it thickens. Serve in glass cups. 
 
 Note. — Should be made two hours before required and 
 kept in a cool place. (I. C. D. G.) 
 
 93. 
 
 Gooseberry Cream. 
 
 A pint of gooseberries, three-quarters of a pound of 
 loaf sugar, the juice of a small lemon, and half the peel, 
 very thin, boil till quite in a pulp ; then rub through a 
 hair sieve ; add a pint of good cream, and whisk it 
 quickly till it thickens. Serve in a glass dish or small 
 glass cups. (I. C. D. G.) 
 
 94. 
 
 Gooseberry Fool. 
 
 Put the fruit into a stone jar, with some good loaf 
 sugar; set the jar on a stove, or in a saucepan of water 
 over the fire ; if the former a large spoonful of water 
 should be added to the fruit. When it is done enough 
 
RECIPES. 59 
 
 to pulp, press it through a colander ; have ready a 
 sufficient quantity of new milk, and a tea-cup of 
 cream, boiled together (or an egg instead of the 
 latter), and left to be cold, then sweeten it pretty 
 well with loaf sugar, and mix the pulp by degrees 
 with it. (I. C. D. G.) 
 
 95. 
 
 Farm Custard. 
 
 Put into a small saucepan the yolks of four eggs, 
 four teaspoonfuls of sugar, the peel of half a lemon, or 
 a quarter of that grated, a grain of salt ; mix all well, 
 then add half a pint of milk ; set the whole on the fire, 
 stir continually with a wooden spoon till it gets thick 
 and smooth ; but do not let it boil, or it will curd, 
 then put it in a basin to cool, stirring now and then ; 
 by passing it through a sieve it gives it a nice appear- 
 ance, and serve in glasses or cups with any fresh or 
 stewed fruits. (T. C.) 
 
 96. 
 
 Strawberry Salad. 
 
 A large pottle of ripe strawberries, picked and put 
 into a basin with two tablespoonfuls of sugar, a pinch 
 of powdered cinnamon, a gill of brandy ; stir gently 
 and serve. 
 
 Currants and raspberries the same. 
 
 As all fruits and vegetables are destined for the use 
 of man, these should be partaken of by all classes when 
 in season, as they are invaluable for health. 
 
 (T. C. D. G.) 
 
60 FOOD FOR THE INVALID. 
 
 97. 
 Stewed Fruits. — Apples. 
 
 Peel one pound of apples, cut in slices, remove the 
 core, put into a stewpan with three or four ounces of 
 white pounded sugar, one ounce of butter, two table- 
 spoonfuls of water, stir gently on a slow fire until 
 tender ; use hot or cold when required. Brown sugar 
 may be used. 
 
 Another way. — To the above add the juice of half 
 a lemon, or of one orange, and a little of the peel of 
 either, or a small piece of cinnamon or in powder. 
 
 (I. C. D.) 
 * 98. 
 Red Rhubarb. 
 
 Cut one pound of rhubarb one inch long, put into 
 a pan with two tablespoonfuls of water and three 
 ounces of white powdered sugar; stir on a slow fire 
 till tender. (I. C.) 
 
 99. 
 
 Green Rhubarb. 
 
 It requires peeling, and stewing with brown sugar. 
 Stir more if old. (I. C. D.) 
 
 100. 
 
 Cherries. 
 
 Cut the stalk half off of one pound of cherries, put 
 into a pan with eight ounces of sugar; set on the 
 stove for a few minutes, then add half a pound of 
 
RECIPES. 61 
 
 red currants and the same same of raspberries ; stew 
 altogether until getting tender and the juice becomes 
 quite thick, put by until cold. (I. C.) 
 
 101. 
 
 Preserved Pears. 
 
 (To be done early in October') 
 
 Any good pears just gathered for keeping. Peel 
 them and cut them in halves, take out the cores. Put 
 the pears into cold water to prevent them becoming dis- 
 coloured. Put the parings and cores into a skillet with 
 double their weight of the common black plums, quite 
 ripe. Cover them with cold water and boil slowly till 
 the liquor is well flavoured and slightly pink ; then 
 strain it off. Put the pears into the skillet with three- 
 quarters of a pound of loaf-sugar, in powder, to every 
 pound. Cover them with the liquor, and simmer gently 
 till they are tender, but not soft. Then take them out 
 put them in pots, boil the syrup rapidly, till it becomes 
 thick and bright. Pour it over the pears, and when 
 cold tie them over. Label the pots and keep them in 
 a dry closet. If the pears should get overdone by 
 accident, break them up into a marmalade. They 
 require more care than most things in preserving, as 
 they quickly become soft. t (LCD.) 
 
 102. 
 
 Preserved Quinces. 
 
 Pare the quinces, cut them in halves, scoop out the 
 cores, and put them into cold water to preserve the 
 
62 FOOD FOR THE INVALID. 
 
 colour. Put into a stewpan the parings and cores, with 
 three times their weight of apples, cut in slices, and 
 sufficient cold water to cover them well, and boil till 
 quite in a soft pulp ; then strain through a sieve with- 
 out bruising the pulp. Weigh the quinces and the juice, 
 and allow three-quarters of a pound of loaf sugar to 
 every pound. Put the quinces, the juice, and the sugar 
 into a stewpan and simmer gently, skimming often till 
 they are tender and the juice is clear. Put the quinces 
 carefully into jars, and fill up with the juice. When 
 cold tie them down and keep them in a dry closet. 
 There will probably be more juice than the jars require. 
 This can be put into small glasses ; when cold it forms 
 a bright jelly and is very good with cream or cold boiled 
 rice. 
 
 (I. C. D. G.) 
 
 103. 
 Stewed Figs. 
 
 Put into an enamelled stewpan four ounces of refined 
 sugar, the very thin rind of a large and fresh lemon, 
 and a pint of cold water. When the sugar is dissolved, 
 add a pound of fine Turkey figs, and place the stewpan 
 on a trivet above a moderate fire, or upon a stove, where 
 they can be very gently stewed. From two hours to two 
 hours and a half will render the figs tender, then add to 
 them two glassfuls of port-wine and the strained juice 
 of the lemon. Serve when cold. 
 
 (I. C. D. G.) 
 
KECIPES. ... 63 
 
 104. 
 
 Stewed Prunes. 
 
 Wash the fruit, and for every pound allow half a 
 pound of raw sugar and one pint of water. Boil the 
 sugar and water together for ten minutes, then put in 
 the fruit, and let it boil gently for two hours, or until 
 perfectly tender, so that it breaks if touched with the 
 finger. Drain the syrup from the prunes, and boil it 
 until it becomes thick, then put the prunes back into 
 it, and let them stand until the next day. 
 
 (I. C. D. G.) 
 
 105. 
 
 Normandy Pippins. 
 
 Nine pippins will make a nice little dish ; let them 
 be all of the same size. Wash them ; put them into a 
 brass skillet, with sufficient cold water to cover them ; 
 boil up and simmer for a quarter of an hour ; drain on 
 a sieve, and let them get cold. Cut off the thin yellow 
 peel of one lemon, half of a Seville orange, and one 
 sweet orange; express and strain the juice. Wipe out 
 the skillet, put in the pippins, the juice, the peel, three 
 cloves, three allspice, an inch of cinnamon, six ounces 
 of loaf sugar, a gill of Marsala, and a gill of water. 
 Simmer very gently, and skim often, till the pippins 
 are tender, but not soft and pulpy. Take them out, 
 put them in a pie-dish, boil the syrup till it thickens 
 slightly, then strain it over the pippins. When quite 
 cold, serve. They should be of a rich dark brown 
 colour through. (I. C. D. G.) 
 
64 FOOD FOR THE INVALID. 
 
 106. 
 
 Custard without Eggs — with Fruit. 
 
 Mix a large tablespoonful of Oswego and two table- 
 spoonfuls of sugar with a little cold milk Boil a pint 
 of milk with the thin peel of half a lemon and a laurel 
 leaf; let it stand off the fire for ten minutes; take out 
 the peel and leaf, pour the milk over the Oswego, stir- 
 ring all the time ; put it into a saucepan, and boil for 
 two minutes ; turn it into a basin, and stir it till it is 
 cool. Pat half a pound of marmalade, or sweetened 
 summer fruit into a dish ; pour the custard over, and 
 stand it in a cool place till wanted. Sweeten the fruit 
 as follows : — A pint of fine red currants and a pint of 
 fresh raspberries, both nicely picked; put them into 
 a dish with a quarter of a pound of good moist sugar 
 and a tablespoonful of water, and let them saturate for 
 six hours or longer. Stir them frequently, and use as 
 directed. (I. C. D. G.) 
 
 107. 
 
 Rich Boiled Custard. 
 
 Take a small cupful from a quart of fresh cream, 
 and simmer the remainder for a few minutes, with four 
 ounces of sugar and the rind of a lemon, or give it any 
 other flavour that may be preferred. Beat and strain 
 the yolks of eight eggs, mix them with the cupful of 
 cream, and stir the rest, boiling, to them. Keep the 
 custard stirred gently, but without ceasing, until it 
 begins to thicken. Then move the spoon rather more 
 
EECIPES. 65 
 
 quickly, making it always touch the bottom of the jug 
 until the mixture is brought to the point of boiling, 
 when it must be instantly taken from the fire or it will 
 curdle in a moment. Pour it into a bowl and keep it 
 stirred until nearly cold, then add to it by degrees a 
 wineglassful of good brandy, and two ounces of blanched 
 almonds. (I. C. G.) 
 
 108. 
 
 Custard. 
 
 A pint of new milk, three ounces of loaf sugar, and 
 the thin rind of half a lemon boiled in an enamelled 
 saucepan for three minutes ; take it off the fire for five 
 minutes ; beat eight eggs, leaving out four of the whites, 
 add the milk to the eggs, stirring quickly as it is poured 
 in. Put the custard again into the saucepan, and stir 
 over a gentle fire till it begins to thicken ; then strain 
 through a fine sieve into a basin ; add half a gill of good 
 cream, and any of the following flavouring : — Brandy, 
 curacoa, maraschino, or rum ; of either two tablespoon- 
 fuls ; ratafia, one tablespoonful ; essence of vanilla or 
 lemon, twenty drops ; orange-flower water, a teaspoonful. 
 
 (I. C. D. G.) 
 109. 
 
 Sweet Eggs. 
 
 Divide the yolks from the whites of ten perfectly 
 new-laid eggs. Add to the yolks four dessertspoonfuls 
 of finely-pounded loaf sugar, and beat them ten minutes. 
 Whip the whites with a wire whisk till in a stiff froth ; 
 add five dessertspoonfuls of pounded loaf sugar and 
 
66 FOOD FOR THE INVALID. 
 
 twenty drops of essence of vanilla, and continue to 
 whip till well mixed. Put the yolk-mixture into a 
 bright, or an enamelled saucepan, and stir over the fire ; 
 it takes the consistency of a thick cream ; but care is 
 required that it do not curdle by being overdone. 
 When a little cooled, pour it into a glass dish, and 
 pour the whip over. Oswego cakes may be served 
 with it. (I. o. D.) 
 
 110. 
 
 Apple Russe. 
 
 Butter a pie-dish ; sprinkle with a little moist sugar ; 
 cut slices of bread very thin, with which cover the 
 bottom and sides of the dish. Cut in three the pieces 
 of apple out of the American tins of same ; put a 
 layer of these sprinkled with sugar, and flavoured with 
 cloves or lemon, and then a layer of bread, till the dish 
 is full, bread being at the top ; pour the juice out of 
 the tin over all, and bake until of a nice brown. 
 
 (I. C. D. G.) 
 
 111. 
 
 Arrowroot Pudding. 
 
 Beat the yolks of two new-laid eggs, boil the third of 
 a pint of new milk with an ounce of loaf sugar in it. 
 Mix a large teaspoonful of arrowroot with a dessert- 
 spoonful of cold milk ; pour over the boiling milk ; let 
 it get nearly cold, then beat in the eggs. Put it into a 
 basin, tie it closely over, and boil quickly for twenty 
 minutes, or it may be baked in a quick oven for ten 
 minutes or a quarter of an hour. (I. C. D. G-.) 
 
EECIPES. 67 
 
 112. 
 
 Ground Rice Pudding. 
 
 Mix a teaspoonful of finely -ground rice with a des- 
 sertspoonful of cold milk, pour over half-a-pint of 
 boiling (new) milk, put it into an enamelled saucepan, 
 and stir over the fire for half an hour. Sweeten with 
 three teaspoonfuls of sifted sugar; set the sauoepan 
 aside for five minutes. Beat the yolk of one new-laid 
 egg, add it to the rice, and stir over the fire for one 
 minute after it comes to boiling heat. This pudding 
 may be served either hot or cold. 
 
 (I. C. D. G.) 
 
 113. 
 
 Matrimony Pudding. 
 
 Pare and core one pound and a half of apples, and 
 boil with three-quarters of a pound of loaf sugar, the 
 grated rind and strained j uice of a lemon, and the sixth 
 part of a nutmeg, grated ; stir till they become a rich 
 marmalade ; then let it get cold. Make a custard as 
 follows : — Moisten a tablespoonful of Oswego flour with 
 half-a-gill of new milk ; boil a quarter of a pound of 
 loaf sugar in half a pint of milk, and stir into it the 
 flour while boiling, add four well-beaten eggs and half 
 a gill of thick cream. Butter a pie-dish, lay in the 
 custard and marmalade in alternate layers till the 
 dish is full; bake in a quick oven for twenty-five 
 minutes. Serve hot or cold. 
 
 (I. C. G.) 
 f 2 
 
68 FOOD FOR THE INVALID. 
 
 114 
 
 Cumberland Pudding. 
 
 Four ounces of apples, finely chopped, three ounces 
 of fine crumbs of bread, four ounces of moist sugar, 
 four ounces of well-washed currants, four ounces of 
 beef-marrow or suet, finely chopped, the grated rind and 
 strained juice of half a lemon, the sixth part of a nut- 
 meg, grated, three well-beaten eggs, a tablespoonful of 
 dried flour, and half a gill of milk ; mix these ingredients 
 well together, beat for ten minutes ; butter a basin, put 
 in the mixture, tie a cloth over, put it into plenty of 
 boiling water, and boil fast for three hours, or bake in 
 a moderate oven an hour and a half. Serve with sifted 
 sugar over it. (0.) 
 
 115. 
 
 Suet Pudding. 
 
 Put into a basin half a pound of chopped suet, half 
 a pound of baked flour, two eggs, a teaspoonful of salt, 
 quarter of pepper, and four tablespoonfuls of treacle, 
 with nearly half a pint of water ; beat all well together, 
 put into a cloth or mould to boil for one hour and a 
 half. (I. C. D. G-.) 
 
 116. 
 
 Boiled Suet Pudding. 
 
 Beat three eggs to a froth, add a cupful of chopped 
 beef suet, a teaspoonful of salt, and one pint of milk, 
 and stir in gradually until smooth, enough baked flour 
 
RECIPES. 69 
 
 to make a stiff batter. Pour into a buttered bowl, and 
 tie in a cloth and boil four hours. Serve with either 
 sugar and treacle, or sugar and milk. 
 
 (I. C. D. G.) 
 
 117. 
 
 Suet Pudding with Treacle. 
 
 Put into a basin half a pound of chopped suet, a pound 
 of flour, two eggs, a teaspoonful of salt and a teacupful 
 of treacle, and nearly half a pint of water ; beat all well 
 together and boil in a cloth or basin for two hours and 
 a-half. 
 
 118. 
 
 Semolina Pudding. 
 
 Blanch and pound to a soft paste six bitter and an 
 ounce of sweet almonds ; put them into an enamelled 
 saucepan, with six ounces of semolina, five ounces of 
 loaf-sugar, and a pint of new milk ; boil, stirring con- 
 stantly, for three quarters of an hour ; add two ounces 
 of fresh butter, stir off the fire for ten minutes, then 
 add five well-beaten eggs. Butter a mould, pour in the 
 pudding, tie it over with writing-paper spread with 
 butter, and steam over with fast boiling water for an 
 hour and a half; or bake in a moderate oven for an 
 hour. 
 
 (I. C. D. G.) 
 
70 FOOD FOR THE INVALID. 
 
 119. 
 
 Boiled Tapioca Pudding. 
 
 Four ounces of the best tapioca boiled in a pint and 
 a half of new milk for two hours ; add two ounces of 
 fresh butter or half a gill of thick cream, four ounces of 
 loaf sugar, an ounce of ratafia cakes ; beat well for ten 
 minutes, then stir in briskly five fresh eggs, well beaten ; 
 butter a mould, pour in the pudding, tie it over with 
 writing-paper spread with butter, and steam over fast- 
 boiling water for an hour and a half. Turn out care- 
 fully and serve with fruit sauce. (I. C. D. G.) 
 
 120. 
 
 Rice Pudding. 
 
 Wash carefully a dessertspoonful of the best rice, 
 boil it in half a pint of new milk for an hour and a half 
 (longer, if not perfectly tender), stirring frequently; 
 sweeten with four teaspoonfuls of sifted sugar. Beat 
 the yolks of two new-laid eggs for ten minutes, during 
 which time let the rice be off the fire ; stir in the eggs, 
 and, when well-mixed, stir it over a gentle fire for one 
 minute after it is at boiling-heat. Serve either hot or 
 cold as the invalid may prefer. (I. C. D. G-. E.) 
 
 121. 
 
 Oatmeal Pudding. 
 
 Mix two ounces of fine Scotch oatmeal in a quarter 
 of a pint of milk ; add to it a pint of boiling milk, 
 sweeten to taste and stir over the fire for ten minutes ; 
 
KECIPES. 71 
 
 then put in two ounces of sifted bread crumbs; stir 
 until the mixture is stiff, then add one ounce of shred 
 suet and one well-beaten egg ; add a little flavouring or 
 grated nutmeg. Put the pudding into a buttered dish 
 and bake slowly for an hour. 
 
 (I. C. D. G. E.) 
 
 122. 
 
 Lemon Jelly. 
 
 Dissolve an ounce of isinglass in a pint of water, 
 then add a pound of loaf sugar, and the juice and rind 
 of two lemons ; boil for ten minutes, then strain it into 
 a mould. (I. C.) 
 
 123. 
 
 Goose Pudding. 
 
 Soak a quarter of a pound of scraps of bread in cold 
 water for one hour, pour off the water and bruise the 
 bread with a fork till it is smooth. Chop one large 
 onion (previously boiled), mix it with the bread adding 
 half an ounce of flour, a quarter of a teaspoonful of 
 powdered sage, half an ounce of dripping or butter, two 
 tablespoonfuls of milk, half a teaspoonful of salt, and 
 half that quantity of pepper. Grease a baking-tin ; 
 place the mixture in it, and put on the top one ounce 
 of butter or dripping cut into small pieces. Bake in 
 the oven for half an hour. If there is no oven, put the 
 tin on a hot hob or girdle for twenty minutes, then 
 brown before the fire. Turn out of the tin and cut 
 into four or six pieces. Serve hot or cold. (G. E.) 
 
72 FOOD FOR THE INVALID. 
 
 124. 
 
 Eel Soup. 
 
 Take three pounds of small eels ; put to them twc 
 quarts of water, a crust of bread, three blades of mace, 
 some whole pepper, an onion, and a bunch of sweet 
 herbs ; cover them close, and stew till the fish is quite 
 broken, then strain off. Toast some bread, cut it into dice, 
 and pour the soup on it boiling. A piece of carrot may 
 be put in at first ; a quarter of pint of cream, with a 
 teaspoonful of flour rubbed smooth in it, is a great 
 improvement. (I. C. D. G-.) 
 
 125. 
 
 Eel Broth. 
 
 Clean half a pound of small eels, and set them on 
 with three pints of water, some parsley, one slice of 
 onion, a few peppercorns ; let them simmer till the eels 
 are broken and the broth good. Add salt and strain it 
 off. The above should make three half pints of broth. 
 
 (I. C. D. a.) 
 
 126. 
 
 Stewed Eels. 
 
 Skin and cut off the fins of an eel weighing two 
 pounds ; put it on a gridiron over a bright quick fire for 
 six minutes to draw out the fat, well scrape it, and cut 
 it into pieces three inches long ; put it into a pie-dish 
 
RECIPES. 73 
 
 with the strained juice of two lemons, a saltspoonfnl of 
 salt, a saltspoonful of pepper, the sixth part of a nut- 
 meg, grated, a moderate-sized onion, chopped line, a 
 quarter of a clove of garlic, chopped, and a teaspoonful 
 of tarragon vinegar ; well rub the eel with this seasoning ? 
 and let it remain for an hour. Dissolve two ounces of 
 butter, dip each piece of eel in, and dredge it with 
 baked flour. Fry to a nice brown colour over a quick 
 fire (in two ounces of butter) for ten minutes. Put 
 three-quarters of a pint of stock into a stewpan, with a 
 teaspoonful of anchovy sauce, a dessertspoonful of soy, 
 a grain of cayenne, and a tablespoonful of baked flour ; 
 stir till it boils. Put in the eel, boil up quickly, skim 
 carefully, then simmer gently for twenty-five minutes. 
 Add half a gill of port wine and serve. 
 
 (T. C. G.) 
 
 127. 
 
 Eels, with Tartar Sauce. 
 
 Have an eel weighing a pound and a half ; skin it, 
 and cut off the fins ; put it into boiling water with a 
 tablespoonful of vinegar and a teaspoonful of salt, and 
 let it remain five minutes ; cut it into three inch lengths, 
 and roll it in a clean cloth to dry. Make a batter as 
 follows : — Beat the yolks of two eggs, and mix with 
 three tablespoonfuls of baked flour ; add an ounce of 
 dissolved butter and the third of a pint of tepid water ; 
 beat quickly for ten minutes ; let it stand in a cool 
 place for two or three hours. Beat the whites of the 
 eggs to a stiff froth, and add to a batter, continue to 
 beat for ten minutes. Dip the eel into the batter, then 
 
74 FOOD FOR THE INVALID. 
 
 fry it in boiling lard (enough to cover it) till of a pale 
 brown colour (about twenty minutes), drain on a cloth 
 before the fire. Place the eel in a circular form on a cold 
 dish, and serve with the following sauce in the centre : — 
 Eub the hard boiled yolks of three eggs to a powder, 
 add a saltspoonful of flour of mustard, half a saltspoon- 
 ful of salt, half a grain of cayenne, and the beaten yolk 
 of one egg ; stir in drop by drop four tablespoonfuls of 
 Lucca oil, two tablespoonfuls of tarragon vinegar, and 
 one tablespoonful of French vinegar; continue to stir 
 till the sauce becomes a thick cream ; chop quite fine 
 one shalot, a piece of garlic as big as a pea, and one 
 small gherkin ; stir these into the sauce, and serve (cold) 
 as directed. (I. C. G.) 
 
 . 128. 
 Boiled Eels, with Parsley Sauce. 
 
 The eel should weigh about one pound and a half 
 when the skin and fins are removed, put it into plenty 
 of cold water, with a tablespoonful of salt and a dessert- 
 spoonful of vinegar ; boil up quickly, skim, and simmer 
 gently for twenty-five minutes. Serve very hot, and 
 with the following sauce. 
 
 Knead three ounces of butter with a tablespoonful of 
 baked flour ; strain the third of a pint of the water the 
 eel has been boiled in, and stir the butter into it ; boil 
 ten minutes. Scald a bunch of parsley, chop it, and 
 stir a good-sized teaspoonful into the sauce. 
 
 (I. C. D. G.) 
 
RECIPES. 75 
 
 129. 
 
 Boiled Eel for Convalescents. 
 
 The eel should weigh about three-quarcers of a pound. 
 Skin it and cut off the fins. Place it on a gridiron 
 over a bright fire at a distance for ten or twelve minutes 
 to draw out the oily fat ; then scrape it well and wash 
 it in warm water. Put it into a quart of hot water 
 with a small teaspoonful of salt and a bunch of parsley 
 and simmer gently for eighteen or twenty minutes. 
 Serve with a little of the water, with a few parsley 
 leaves in it, poured over. 
 
 (I C. G.) 
 
 130. 
 
 Fried Eels. 
 
 Choose eels weighing two pounds each ; skin them 
 and place them either in a Dutch oven before a quick 
 fire, or on a gridiron, for eight minutes, to draw out the 
 fat ; split them down the thin part, take out the back- 
 bone, cut off the fins, scrape the outside and cut them 
 into pieces three inches long. Have three ounces of 
 dried crumbs of bread and two well-beaten eggs, dip 
 each piece of eel into the egg and then into the crumbs 
 and fry in boiling lard (sufficient to thoroughly cover 
 them) over a gentle fire (about twenty-five minutes) till 
 of a pale yellow colour. Serve with melted butter, or 
 other sauce in a tureen. 
 
 (I. C. G.) 
 
76 FOOD FOR THE INVALID. 
 
 131. 
 
 Stock for Brown or White Fish Soups. 
 
 Take a pound of skate, four or five flounders, and two 
 pounds of eels. Clean them well, and cut them into 
 pieces ; cover them with water ; season with mace, 
 pepper, salt, an onion stuck with cloves, a head of 
 celery, two parsley-roots sliced, and a bunch of sweet 
 herbs. Simmer an hoar and a half, closely covered, 
 and then strain off for use. If for brown soup first 
 fry the rish brown in butter, and then do as above. It 
 will not keep more than two or three days. 
 
 132. 
 Oyster Soup. 
 
 Three dozen oysters, one quart of veal broth, quarter 
 of a pint of cream, one ounce of butter, three-quarters 
 of an ounce of flour, salt, pepper or cayenne, and mace 
 to taste. Scald the oysters in their own liquor, beard 
 them and put them into a tureen. Put the beards and 
 liquor into the broth and simmer for half an hour, then 
 strain, season, bring to a boil, add the thickening of 
 butter or flour, simmer for five minutes, stir in the 
 boiling cream and pour over the oysters, and serve. 
 
 May be made less rich by using milk instead of 
 cream. 
 
 (I. C. G.) 
 
RECIPES. 77 
 
 133. 
 
 Oyster Soup. (No. 2.) 
 
 Have four dozens of oysters fresh opened; take off 
 the beards, and throw the oysters into a pint of cold 
 water with the strained juice of a lemon in it. Put the 
 beards into two quarts of stock and boil up. Mix 
 three tablespoonfuls of baked flour witli half a pint of 
 the oyster liquor, and stir into the soup ; boil fast for a 
 quarter of an hour. Strain through a fine sieve; add 
 the oysters and the strained juice of a lemon. Simmer 
 very gently for eight minutes, stir in a gill of thick 
 cream, and serve immediately. 
 
 (I. G. G.) 
 
 134. 
 
 Prawn Soup. 
 
 Have a fine hen lobster and fifty prawns, quite fresh 
 boiled ; cut the meat of the lobster into small pieces, 
 and put it with the shells into a stewpan, with an onion 
 sliced, two ounces of butter and a quart of water. Boil 
 for one hour ; then add two quarts of stock. Mix four 
 tablespoonfuls of dry flour with half a pint of cold 
 stock, and stir into the soup till it thickens ; then boil 
 half an hour longer, and strain through a sieve. Take 
 off the shells carefully, and put the prawns into the 
 soup ; boil up for six minutes. Add three-quarters of 
 a pint of sweet thick cream and serve immediately. 
 
 (I. C. G.j 
 
78 FOOD FOR THE INVALID. 
 
 135. 
 
 Lobster Soup. 
 
 Take the meat from the bodies, claws, and tails, of 
 six small lobsters ; take away the brown fur, and the 
 bag in the head ; beat the tins, chine, and small claws in 
 a mortar. Boil it very gently in two quarts of water, 
 with the crumb of a French roll, some white pepper, 
 salt, two anchovies, a large onion, sweet herbs, and a 
 bit of lemon peel, till you have extracted the goodness 
 of them all. Strain it off. Beat the spawn in a mortal 
 with a bit of butter, a quarter of a nutmeg, and a tea- 
 spoonful of flour ; mix it with one quart of cream. Cut 
 the tails into pieces, and give them a boil up with the 
 soup. Serve with forcemeat balls made of the remainder 
 of the lobster, mace, pepper, salt, a few crumbs, and an 
 egg. or two; let the balls be made up with a little flour, 
 and heated in the soup. (I. C. G.) 
 
 136. 
 
 Red Mullet in Paper. 
 
 Wash the mullet ; rub each one with a teaspoonful of 
 salad oil, a teaspoonful of lemon juice, a quarter of a 
 saltspoonful of salt, the same of white pepper, the 
 twelfth part of a nutmeg, grated ; put them into a dish, 
 and strew over them a tablespoonful of chopped parsley, 
 two shalots, finely chopped, and let them saturate for 
 three hours. Spread a sheet of foolscap paper (for each 
 mullet) with an ounce of butter ; put in the mullet, and 
 roll the edges neatly and closely to prevent the butter 
 
RECIPES. 79 
 
 escaping, and broil over a gentle fire, or fry in plenty 
 of boiling lard, for twenty or twenty-five minntes 
 (according to size). Serve in the paper, with or without 
 the following sauce in a tureen. (I. C. D. G.) 
 
 137. 
 
 Sauce for Red Mullet. 
 
 Pound the yolks of three hard boiled eggs with a tea- 
 spoonful of flour of mustard, a saltspoonful of salt, half 
 a saltspoonful of white pepper, a tablespoonful of 
 baked flour, a dessertspoonful of French vinegar, and 
 three ounces of dissolved butter ; add half a pint of 
 cold water. Rub a saucepan across the bottom with a 
 fresh cut garlic put in the sauce, and stir over a brisk 
 fire till it boils ; add a tablespoonful of finely-chopped 
 parsley, boil up and serve at once. 
 
 138. 
 Red Mullet, Baked. 
 
 Wash the mullet, and rub it well with lemon juice ; 
 put it in a tin dish with a large mushroom, finely 
 chopped, two shalots chopped, three thin slices of carrot, 
 and four sprigs of parsley, chopped, a saltspoonful of 
 salt, the same of white pepper, a quarter of a pint of 
 Marsala ; bake in a moderate oven for thirty-five minutes 
 for three-quarters of an hour. Baste constantly with 
 dissolved butter (six ounces for three fish) ; serve with 
 the sauce poured over the mullet. 
 
 Xote. — This receipt is written for a large mullet. 
 
 (I. C. G.) 
 
80 FOOD FOR THE INVALID. 
 
 139. 
 
 Mustard Sauce for Fresh Herrings. 
 
 Knead a dessertspoonful of baked flour, and a tea- 
 spoonful of flour of mustard with three ounces of butter, 
 and stir into a gill of boiling water ; boil five minutes ; 
 add a teaspoonful of vinegar and serve. 
 
 140. 
 
 Boiled Herrings. 
 
 Put them into boiling water with a wineglassful of 
 vinegar and a tablespoonful of salt, and simmer ten 
 minutes ; serve on a napkin with the preceding sauce in 
 a tureen. 
 
 (I. G. E.) 
 
 141. 
 
 Baked Herrings. 
 
 Take off the heads of six herrings ; put them into a 
 deep dish and season with a saltspoonful of pepper, a 
 teaspoonful of salt, a quarter of a grain of cayenne, two 
 cloves, four allspice, six peppercorns, a blade of mace, 
 half an inch of bruised ginger, and a teaspoonful of 
 grated horseradish ; add a gill of cold water and a gill 
 of good vinegar. Bake in a slow oven for half an hour. 
 Serve cold, with the sauce strained, and a teaspoonful of 
 finely chopped chives added. 
 
 (I. C. G. E.) 
 
RECIPES- 81 
 
 142. 
 
 Herrings, Fresh. 
 
 Cut off the head, tail, and fins ; split the fish down 
 the back and remove the bone ; close the fish, and broil 
 for six minutes over a bright fire ; rub the inner side 
 over with fresh butter and serve very hot. 
 
 (G. E.) 
 
 143. 
 
 Rolled Herrings. 
 
 Herrings having hard roes appear larger and finer 
 fish than those with soft roes ; nevertheless the latter 
 are to be preferred, as they have really more flesh, and 
 are more delicate. Having scraped and washed the 
 fish, cut off the heads, split open, cleanse, and take out 
 the roes. Take the herring in the left hand, and with 
 the thumb and linger of the right press the backbone to 
 loosen it, then lay the fish flat on the board and draw out 
 the bone ; it will come out whole, leaving none behind. 
 Sprinkle the herring with pepper, salt, and a little 
 chopped green parsley; lay on the soft roe, roll up 
 tightly, leaving the fin and tail outwards, and bind 
 round with a piece of tape to keep it in shape. Have 
 ready some water well seasoned with pepper, salt, and 
 vinegar, and when it boils, put in the herring and let 
 it simmer gently for ten minutes, or until cooked. 
 Serve it with butter, parsley, or sharp egg sauce poured 
 over. (G. E ) 
 
 a 
 
82 FOOD FOR THE INVALID. 
 
 144. 
 Baked Sprats. 
 
 Follow the preceding receipt exactly, except for time ; 
 eighteen minutes will be sufficient. 
 
 (I. C. G. E.) 
 
 145. 
 
 Broiled Sprats. 
 
 Wash the sprats in cold water, and wipe them quite 
 dry ; place them on a folding wire gridiron, and broil 
 over a quick bright fire for six or eight minutes. Serve 
 very hot, and only a few at a time, as they spoil if not 
 eaten immediately. (I. C. G. E.) 
 
 146. 
 
 Mock Whitebait. 
 
 Cut into strips an inch and a half long, and a quarter 
 of an inch broad, either whiting or brill. Make a bat- 
 ter with two eggs, two tablespoonfuls of dried flour, half 
 a saltspoonful of salt, and a third of a pint of new milk; 
 beat the batter for half an hour at least before using. 
 Have a bright frying-pan half full of boiling salad oil ? 
 dip the pieces of fish into the batter, and fry quickly to 
 a pale brown colour. Serve very hot, piled lightly on 
 the dish (uncovered). A cut lemon, cayenne, and very 
 thin brown bread and butter should be added. 
 
 (L C. G. E.) 
 
RECIPES. 83 
 
 147. 
 
 Baked Haddock. 
 
 Eub the fish over with the juice of a lemon and a tea- 
 spoonful of salt, and let it stand three hours ; season 
 two ounces of crumbs of bread with half a saltspoonful 
 of salt, the same of white pepper, the eighth part of a 
 nutmeg, grated, half a grain of cayenne, and the grated 
 rind of half a lemon ; beat one egg. Wipe the fish quite 
 dry, brush it over with egg, and strew it with the 
 crumbs ; place the fish on a wire drainer — raised about 
 an inch from the dish under it — put it into a moderate 
 oven ; baste with dissolved butter (a quarter of a pound) 
 and bake twenty-five or thirty minutes — unless a large 
 fish, then five minutes longer. Strain the liquor over the 
 fish and serve immediately. (I. C. D. G. E.) 
 
 148. 
 
 Stewed Whiting. 
 
 Take off the skin and the heads and tails, lay the fish 
 in a stewpan, and season each one with a quarter of a 
 saltspoonful of salt, one grain of white pepper, a quarter 
 of a saltspoonful of mixed sweet herbs in powder, and 
 for the whole (four or six) the grated rind of half a 
 a lemon. Pour in a quarter of a pound of dissolved 
 butter, simmer for ten minutes; add a large wine glass- 
 ful of marsala, and the strained juice of a lemon ; 
 simmer five minutes more ; place the fish neatly on a 
 hot dish, and pour the sauce over. Send to table 
 immediately. (I. C. D. G.) 
 
 g 2 
 
84 FOOD FOR THE INVALID. 
 
 149. 
 
 Boiled Whiting. 
 
 Whiting should be large for boiling, and with the 
 skin taken off it is more delicate. Put it into boiling 
 water, and simmer from twelve to eighteen minutes 
 according to the size ; skim well. Drain, and serve on 
 a neatly folded napkin, with either melted butter or white 
 sauce in a tureen. (I. C. D. G.) 
 
 150. 
 
 Fried Whiting. 
 
 Small or moderate-sized whiting should be selected, 
 the skin taken off, and the tail put into the mouth so as 
 to be in the form of a ring. Well dry the fish, dip each 
 into beaten egg, and strew it over with very fine dried 
 crumbs of bread, and fry in boiling fat (enough to com- 
 pletely cover the fish) till of a pale brown colour (about 
 ten minutes). (I. 0. D. G.) 
 
 151. 
 Boiled Plaice. 
 
 Large plaice is best for boiling ; put it into plenty of 
 hot water, with a tablespoonful of salt and a wineglass- 
 ful of vinegar ; boil up quickly, skim, and then simmer 
 gently for twenty or twenty-five minutes. Serve with 
 either shrimp sauce or melted butter in a tureen. 
 
 (I. C. G. E.) 
 
RECIPES. 85 
 
 152. 
 English Sauce. 
 
 This is the one sauce by which we are known. But 
 there is room for improvement even in this solitary one, 
 for it is not difficult to bring to mind the pasty abomina- 
 tions usually served under this name. The following 
 method will be found satisfactory. Mix until quite 
 smooth equal proportions of flour and butter, with 
 boiling milk or water ; add a very little salt, white 
 pepper and a mere suggestion of nutmeg. Let it boil 
 for two or three minutes and pass it through the strainer. 
 Keep it hot until wanted, and just before removing from 
 the fire add a little cream and stir in with the whisk a 
 good sized piece of fresh butter ; it must not boil after 
 this butter is added, but be served at once. 
 
 For vegetables, such as cauliflower or asparagus, add 
 lemon juice or white wine vinegar. 
 
 153. 
 Boiled Sole. 
 
 A sole for boiling should weigh at least two pounds ; 
 it must be well scaled, but the skin left on both sides. 
 Put it into plenty of cold water, with a tablespoonful 
 of salt and a tablespoonful of vinegar. Boil up quickly, 
 skim, then simmer for a quarter of an hour. Serve 
 upon a folded napkin, the white side uppermost, and 
 with either melted butter, white, or shrimp sauce in a 
 tureen. (I. C. G.) 
 
86 FOOD FOR THE INVALID. 
 
 154 
 
 Fillets of Soles with White Sauce. 
 
 Cut two soles into eight fillets; place them in a stew- 
 pan rubbed six times across the bottom with garlic ; 
 pour over a quarter of a pound of dissolved butter, add 
 a saltspoonful of salt, half a saltspoonful of white 
 pepper, the tenth part of a nutmeg, grated, the grated 
 rind of half a lemon, and one shalot chopped as fine 
 as possible ; simmer ten minutes. Add a wineglassful 
 of white wine and the strained juice of a lemon ; simmer 
 five minutes more ; then serve with the following sauce 
 poured over. Beat the yolks of two fresh eggs with a 
 gill of good cream, strain the sauce in which the fish 
 was stewed, skim off the butter, mix the sauce with the 
 cream, and stir it over the fire till it thickens. Then 
 serve as directed above. (I. C. G.) 
 
 155. 
 
 Buttered Soles. 
 
 Eub a tin dish four times across the bottom with 
 fresh-cut garlic ; wipe the soles dry, and dredge them 
 with baked flour. Lay them in the dish with six 
 ounces of butter (for two soles), and bake in a 
 moderately heated oven for half an hour, or forty 
 minutes if the soles be very thick. Serve on a very 
 hot dish, with the butter poured over, and a teaspoonful 
 of finely chopped chives or parsley sprinkled over the 
 soles. (I. G. G.) 
 
RECIPES. 87 
 
 156. 
 
 Fillets of Soles, with Mussel Sauce. 
 
 Fillet a pair of moderate-sized soles; wash and 
 wipe them dry, rub them over with lemon juice and 
 let them stand for an hour. Clean two quarts of 
 mussels ; put them into a saucepan with half a clove 
 of garlic, a blade of mace, a laurel leaf, four sprigs of 
 parsley, an inch of thin lemon peel, one clove, two 
 all-spice, and a dessertspoonful of salt (no water), shake 
 the pan constantly till the mussels open, then turn 
 them into an earthen pan. Pull out the weed from 
 under the black tongue, and remove the beard from 
 each mussel; strain the liquor; put the soles into a 
 stewpan with half a gill of the liquor, two ounces 
 of butter, and a wineglassful of madeira or marsala; 
 boil up quickly ; then simmer for fifteen minutes. Put 
 the remainder of the mussel liquor into a small sauce- 
 pan, boil up, and skim ; put in the mussels, boil for two 
 minutes ; then add the beaten yolks of three fresh eggs 
 with half a gill of thick cream ; stir till smooth. Lay 
 the soles neatly on a hot dish, pour the sauce over, and 
 serve at once. (I. C. G. E.) 
 
 157. 
 
 Fillets of Sole au Gratin. 
 
 Cut the sole into small fillets, skin them, season 
 them with pepper and salt, put them on a buttered dish, 
 — one nice enough to send to the table, cover them 
 thickly with breadcrumbs and a little grated cheese 
 
88 FOOD FOE THE INVALID. 
 
 (Parmesan is the best, but any other dry cheese will do), 
 wet with a little good stock, put bits of butter over the 
 top, brown them evenly and nicely in a quick oven, and 
 send to the table at once. Whiting or any other solid 
 fish may be cooked in the same way. 
 
 (I. C. G.) 
 
 158. 
 
 Sole au Vin Blanc. 
 
 Put the sole, after it has been trimmed, into a fish- 
 pan, and with it some slices of onion, a faggot of sweet 
 herbs, a couple of cloves, some peppercorns and salt. 
 Spread some butter over the sole, and pour in enough 
 French white wine to cover it. Let it boil for ten to 
 twenty minutes, according to size of fish. Keep it 
 covered while it is boiling. When it is done, remove 
 the fish, keep it hot while making the sauce. Strain 
 the liquor, return it to the pan, and add the yolks of 
 one or two eggs according to the quantity of liquor; 
 only do not put too much egg, just enough to thicken 
 the sauce is required. Put in a little chopped parsley ; 
 pour the sauce over the fish when thoroughly hot, and 
 serve at once. (I. 0. D. G.) 
 
 159. 
 Oysters (to feed). 
 
 Put them into water, and wash them w 7 ith a birch 
 broom till quite clean; then lay them bottom down- 
 wards in a pan, sprinkle with flour or oatmeal, and salt, 
 and cover with water. Do the same every day and 
 they will fatten. The water should be pretty salt. 
 

 RECIPES. 89 
 
 160. 
 
 To Stew Oysters. 
 
 Open, and separate the liquor from them, strain the 
 liquor and put with the oysters a bit of mace and 
 lemon peel, and a few white peppers. Simmer them 
 very gently, and put some cream and a little flour and 
 butter. Serve with sippets. (I. C. D. G.) 
 
 161. . 
 
 Boiled Oysters. 
 
 Let the shells be nicely cleaned, boil four minutes, 
 aud serve in them ; to be eaten with cold butter. 
 
 (I. C. D. G.) 
 
 162. 
 
 To Scallop Oysters. 
 
 Put six or eight oysters (large) into a scallop shell, or 
 saucer, with plenty of bread crumbs, season with pepper, 
 a little salt, nutmeg, and a small piece of butter, moisten 
 with their own liquor. Put a few little bits of butter 
 on the top, and bake before the fire in a Dutch oven 
 till a nice light brown ; ten minutes to a quarter of 
 an hour. (I. C. G.) 
 
 163. 
 
 Oyster Loaves. 
 
 Open them and save the liquor, washing the oysters 
 in it. Then strain it through a sieve, put into a stew- 
 
90 FOOD FOR THE INVALID. 
 
 pan with a bit of butter and flour, white pepper, a 
 scrape of nutmeg, and a little cream. Stew the oysters 
 gently, and cut in dice ; put into rolls sold for the 
 purpose. (C. G.) 
 
 164 
 
 Oyster Patties. 
 
 Put a fine puff crust into small patty pans, and cover 
 with paste, with a bit of bread in each ; against they are 
 baked have oysters ready to fill in, taking out the beards. 
 Beard the oysters, cut the other parts in small dice, 
 and put into small stewpan with a grate of nutmeg, 
 a little white pepper and salt, a morsel of lemon peel 
 cut so small as hardly to be seen, a little cream, a little 
 of the oyster liquor. Simmer a few minutes before 
 you fill the crusts. (C. G.) 
 
 165. 
 
 Oyster Pie. 
 
 As you open the oysters, separate them from the 
 liquor, which strain ; parboil them after taking off the 
 beards. Parboil some sweetbreads, and cutting them 
 in slices, lay them and the oysters in layers in a pie- 
 dish, season lightly with salt, pepper, and mace. Then 
 put in half a teacup of liquor and the same of gravy. 
 Bake in a slow oven ; and before you serve, add a tea- 
 cup of cream, a little more oyster liquor, and cup of 
 white gravy, all warmed, but not boiled. 
 
 (C. G.) 
 
RECIPES. 91 
 
 166. 
 Fried Oysters. 
 
 Boil the liquor and strain it over the oysters ; let 
 them remain till cold. Mix three tablespoonfuls of 
 baked flour with the third of a pint of the oyster 
 liquor, and the strained juice of one lemon till in a 
 smooth batter ; add the well-beaten yolks of two eggs, 
 beat the batter for twenty minutes. Dry and beard 
 the oysters. Beat the whites of the eggs to a stiff 
 froth ; mix them well with the batter, throw in the 
 oysters ; then fry them in plenty of boiling lard till of 
 a pale yellow-brown. They will require about eight 
 minutes. Drain on a sieve before the fire for one 
 minute and serve them very hot. 
 
 Note. — Large oysters are best for frying. 
 
 (LCD.) 
 167. 
 Grilled Oysters. 
 
 Put the oysters unopened on a gridiron ; as soon as 
 they open slightly insert a small piece of fresh butter 
 mixed with a little cayenne ; when quite open, they are 
 done. Serve in both shells. About seven minutes will 
 be required for dressing them. (I. C. G.) 
 
 168. 
 
 Oysters on Toast. 
 
 Open twelve very large oysters, put them in a pan 
 with their liquor, a quarter of a teaspoonful of pepper, 
 
92 FOOD FOR THE INVALID. 
 
 a wineglass of milk, two cloves, and a small piece of 
 mace ; boil a few minutes until set, mix one ounce of 
 butter with half an ounce of flour, put it in small pieces 
 in the pan, stir round ; when near boiling, pour over the 
 toast, and serve. A little sugar and the juice of a lemon 
 is a great improvement. (I. C. D. G.) 
 
 169. 
 Salmon Pudding. 
 Boil three ounces of crumbs of bread in the third of 
 a pint of new milk till it becomes a smooth paste ; 
 then turn it on a plate to get cold. Beat three ounces 
 of fresh butter to a cream, pound half a pound of 
 boiled salmon till in a paste; beat the yolks of four 
 and the whites of two eggs for ten minutes. Mix all 
 these well together ; add a piece of garlic the size, of 
 a pea, a saltspoonful of salt, a saltspoonful of thick 
 anchovy sauce, half a saltspoonful of white pepper, the 
 tenth part of a nutmeg, grated, and half a grain of 
 cayenne. Continue to pound till the seasoning is 
 mixed with the other ingredients ; then roll it into a 
 bolster shape, six inches long ; dredge it well with baked 
 flour, and put it into half a sheet of foolscap paper, 
 thickly spread with butter. Eoll it in a pudding-cloth, 
 secure both ends, place it in a steamer over fast-boiling 
 water for thirty-five minutes. Turn out carefully and 
 serve with parsley sauce. (I. C. G-.) 
 
 170. 
 Salmon in Potato Paste. 
 Mash six mealy potatoes with a wooden spoon till 
 quite smooth, add two saltspoonfuls of salt. Divide 
 
RECIPES. 93 
 
 about half a pound of cold boiled salmon into very 
 small pieces, freed from skin and bone. Mix it well 
 together with the potatoes and put into a flat dish ; 
 smooth over the top with a knife, and bake in a quick 
 oven for twenty minutes. (I. C. D. G.) 
 
 171. 
 
 Shrimp Sauce. 
 
 Have the third of a pint of nicely picked fresh- 
 boiled shrimps; put half of them into a mortar and 
 pound to a smooth paste ; add three tablespoonfuls of 
 thick fresh cream. Knead three ounces of fresh butter 
 with a tablespoonful of baked flour, and stir into half 
 a pint of boiling water. Boil eight minutes, put in the 
 whole shrimps, simmer three minutes, then stir in the 
 shrimp cream. Serve immediately. (I. C. G.) 
 
 172. 
 
 Anchovy Sauce. 
 
 Wash four anchovies in hot water, scrape them, and 
 take out the bones ; pound the fish to a smooth paste, 
 mix with it a quarter of a grain of cayenne, the strained 
 juice of half a lemon, and the third of a pint of cold 
 water. Put it into a saucepan, boil up and strain ; 
 knead together four ounces of butter and a tablespoon- 
 ful of baked flour, stir it into the sauce, and boil for 
 ten minutes. Add one tablespoonful of good cream, 
 and serve at once. (I. C. G.) 
 
94 FOOD FOR THE INVALID. 
 
 173. 
 
 Genoa Sauce. 
 
 Clean and bone four anchovies, put them into a mortar 
 with a tablespoonful of capers, a quarter of a clove of 
 garlic, a teaspoonful of curry powder, a saltspoonful of 
 flour of mustard, and pound till quite smooth ; 
 moisten with a wineglassful of marsala, a wineglass- 
 ful of the caper vinegar, and three wineglassfuls of 
 cold water; put this into a saucepan and boil up. 
 Knead a tablespoonful of baked flour with a quarter 
 of a pound of butter; skim the sauce, stir in the 
 thickening, boil fast for ten minutes, strain, and serve. 
 
 (o. a.) 
 
 174. 
 
 Naples Sauce. 
 
 Peel and shred four shalots, the third of a clove of 
 garlic, half a gill of fresh-boiled and picked shrimps, 
 two fine anchovies, and a tablespoonful of capers. Put 
 them into an enamelled saucepan with the strained 
 juice of two lemons, and stir over the fire for ten 
 minutes. Add three-quarters of a pint of stock, a 
 small blade of mace, one clove, and half a grain of 
 cayenne. Boil gently for twenty minutes ; knead two 
 tablespoonfuls of baked flour with six ounces of good 
 butter, and stir in. Boil five minutes, strain through a 
 fine hair sieve, put it again into the saucepan, add the 
 strained juice of another lemon, and when on the point 
 of boiling, take it off the fire, and stir in quickly a gill 
 of thick fresh cream. Serve immediately. (C. G. ) 
 
RECIPES. 95 
 
 175. 
 
 Fried Cod and Oysters. 
 
 Cut the cod into slices three-quarters of an inch 
 thick ; rub each slice with a teaspoonful of vinegar and 
 a saltspoonful of salt, and let it remain for two hours. 
 Wipe it dry, dredge it over with baked flour, and fry in 
 butter over a slow fire eighteen or twenty minutes. 
 Make a batter with half a pint of milk, three table- 
 spoonfuls of baked flour, and one egg. Beat it well, 
 wipe the oysters, put them into the batter. When the 
 cod is done, pour the batter over, and serve at once. 
 Fried slices of cod. may also be served with two shalots, 
 finely chopped, and the strained juice of a lemon poured 
 over. Three slices of cod and three dozen of oysters 
 will require half a pound of butter. 
 
 (I. C. G.) 
 
 176. 
 
 Boiled Cod with Oyster Sauce. 
 
 Put a sufficient quantity of salt into the water to 
 flavour it, and also a wineglassful of vinegar ; put the fish 
 into boiling water, and let it simmer very gently till done, 
 skim once or twice. If the cod be in slices or crimped, 
 from eighteen to twenty minutes will be sufficient; 
 but if in a large piece, or a head and shoulders, from 
 half an hour to forty minutes will be required. Serve 
 upon a napkin, garnish with finely scraped horse-radish 
 and sprigs of parsley. (I, C. G.) 
 
96 FOOD FOR THE INVALID. 
 
 177. 
 
 Oyster Sauce. 
 
 Take off the beards of two dozen fresh- opened oysters ; 
 put the oysters into a basin of cold water with the 
 strained juice of a lemon in it; boil the beards in the 
 liquor with a small blade of mace for ten minutes ; 
 knead three ounces of butter with a tablespoonful of 
 baked flour, strain the liquor, stir in the thickening, 
 boil five minutes, drain the oysters, put them into the 
 sauce, simmer five minutes, stir in half a gill of thick 
 fresh cream, and serve at once. 
 
 178. 
 Cod with Potato Wall. 
 
 Divide the cold cod into flakes, take off the skin, and 
 remove all the bones. To half a pound, add a salt- 
 spoonful of salt, half a saltspoonful of white pepper, 
 and half a grain of cayenne. Boil six mealy potatoes, 
 mash them quite smooth ; add two ounces of dissolved 
 butter, two saltspoonfuls of salt, and the tenth part of 
 a nutmeg, grated. Put a layer of potato on the dish, 
 place the fish on it, and cover over with the rest of the 
 potatoes. Smooth the top over with a knife, and bake 
 in a moderate oven for twenty minutes. Serve in the 
 same dish. (I. C. D. G. E.) 
 

 EECIPES. 97 
 
 179. 
 Rice and Cod Liver. 
 
 Boil half a pound of rice in two quarts of water. 
 When nearly clone, remove three parts of the water ; 
 then put over your rice a pound of cod's liver, cut in 
 large dice. Put the saucepan in a slow oven for about 
 thirty minutes, by which time it will be nicely cooked. 
 Then take the liver out, stir the rice with a fork, and 
 and serve it ; if allowed by a medical man, add a little 
 salt and pepper. If no oven, cook the liver and rice 
 on a very slow fire, for otherwise it would burn, and be 
 unwholesome as food. (Old form.) 
 
 Of course it is easy to see what a blessing such a 
 diet as this was to a person incapable of taking the 
 oil by itself, as, by mixing it with the food, it entirely 
 lost that rancid quality for which it was proverbial. 
 
 (I. C. G.) 
 180. 
 
 Tapioca and Cod Liver. 
 
 Boil a quarter of a pound of tapioca till tender in 
 two quarts of water, drain it in a cullender, then put it 
 back in the pan ; season with a little salt and pepper, 
 add half a pint of milk, put over one pound of fresh 
 cod liver, cut in eight pieces. Set your pan near the 
 fire to simmer slowly for half an hour (till your liver is 
 quite cooked). Press on it with a spoon, so as to get 
 as much oil into the tapioca as possible. After taking 
 away the liver, mix the tapioca ; if too thick, add a 
 little milk, then boil it a few minutes, stir round and 
 serve. (Old form.) (I. C. G.) 
 
 H 
 

 98 FOOD FOR THE INVALID. 
 
 181. 
 
 Cod Roe and Cod Liver. 
 
 Take a cod's liver and roe, cut open the skin which 
 surrounds it; put the eggs in a basin, pour water 
 over them, mashing them with the hand, to separate 
 them, throwing away the water ; add half a pound of 
 salt, and a teaspoonful of pepper ; let them soak all 
 night, afterwards washing them well in two or three 
 waters, leaving about a gill at the bottom ; then put 
 about two pounds of cod liver over it cut in six or 
 eight pieces, putting the stewpan either on a very slow 
 fire or in an oven for one hour ; then take out the liver, 
 which serve as usual. Add about a gill of melted 
 butter in the roe, when it will be ready. (I. C G.) 
 
 182. 
 
 Cod's Hard Roe. 
 
 Tie a cod's roe in a cloth, place in a pan two quarts 
 of water and two teaspoonfuls of salt ; put in the roe, 
 boil gently for one hour, take it out, cut off as much as 
 you require, put it in a dish, pour over parsley and 
 butter, and serve ; or egg, or plain sauce, with a little 
 butter and pepper. (C. G.) 
 
RECIPES. 99 
 
 183. 
 
 Cod's Sounds, Melt, and Frill. 
 
 Nothing is more delicate than this dish. Boil thirty 
 minutes in boiling salt and water. Dish it up, pour 
 thick egg sauce over. 
 
 The first-mentioned, if salted, must be well-soaked. 
 
 (C. G.) 
 
 184. 
 
 Ling, Fresh. 
 
 Take one pound of ling, cut it into pieces three- 
 quarters of an inch thick, rub it with pepper and salt, 
 aud put it on the gridiron over a clear fire ; in about 
 ten minutes it will be done. Serve it plain, or with a 
 little melted butter and chopped parsley, lemon, or 
 vinegar ; or with a little piece of the liver chopped up 
 and boiled in the sauce. (I. C. D. G. E.) 
 
 185. 
 
 Boiled Turbot. 
 
 Wash the fish, rub it over with lemon juice and a 
 tablespoonful of salt, and let it remain an hour. Put it 
 into plenty of cold water, with a tablespoonful of salt 
 and a wineglassful of white vinegar. Place the kettle 
 over a brisk fire, and when on the point of boiling, draw 
 it aside; skim, and simmer gently till done. A large 
 
 H 2 
 
100 FOOD FOR THE INVALID. 
 
 turbot will require about three-quarters of an hour ; one 
 of eight pounds, half an hour ; and a small one, twenty 
 minutes. Serve on a napkin, and with" lobster sauce in 
 a tureen. (I. C. D. G.) 
 
 186. 
 
 Lobster Sauce. 
 
 Take the meat out of the tail and claws of a fine 
 fresh-boiled hen lobster ; cut it into pieces the third of 
 an inch square. Break up the head and shell, bruise a 
 saltspoonful of live spawn, put them into a saucepan 
 with a pint of water and a blade of mace, and boil for 
 twenty minutes ; strain through a fine sieve ; put the 
 liquor into a saucepan. Knead six ounces of butter 
 with two tablespoonfuls of baked Hour and stir in. Boil 
 a quarter of an hour, add the pieces of lobster and a 
 dessertspoonful of strained lemon juice. Boil five 
 minutes more, stir in a wineglassful of thick cream, and 
 serve. (C. G.) 
 
 187. 
 
 Anchovy Toast with White Sauce. 
 
 Boil half a pint of new milk with a bay leaf and a 
 laurel leaf ; beat six eggs, leaving out two of the whites, 
 take out the leaves, and mix the eggs and milk together. 
 Add a gill of thick fresh cream, and stir over a gentle 
 fire till it begins to thicken ; let it stand to get cold ; 
 stir it frequently while cooling. Scald ten anchovies, 
 scrape them, and remove the bones ; pound the fish to 
 a smooth paste, cut two rounds of bread, without crust, 
 
KECIPES. 101 
 
 off a small loaf, one day old, toast it on both sides, and 
 well butter it with fresh butter ; spread each piece of 
 bread with the anchovy paste, lay one on the other, and 
 cut them into six pieces. Pour over the white sauce 
 and serve. 
 
 Note. — The bread should be half an inch thick. 
 
 (I. C. G.) 
 188. 
 
 Turbot en Coquettes. 
 
 Turbot that has been left from the day before will do 
 quite as well for this dish as fresh turbot. If fresh, 
 boil until tender in salt and water, let it get cold, then 
 remove the meat from the bone, shredding it finely. 
 Procure a dozen scallop shells, and put a tablespoonful 
 of the fish in each ; have ready some cream sauce, pour 
 enough into each shell to cover the fish, spread over the 
 top some grated cheese and bread crumbs, and finish 
 with small pieces of butter. Bake in a quick oven 
 until a nice golden brown ; serve at once. Sole or plaice 
 can also be cooked in this way. (C. G.) 
 
 189. 
 
 Brill. 
 
 Brill is dressed precisely as turbot, and the same 
 sauce served with it. (I. C. D. G.) 
 
 190. 
 
 Broiled Mackerel. 
 
 Split the mackerel down the* back with a very sharp 
 knife ; season each fish with half a saltspoonful of salt, the 
 
102 FOOD FOR THE INVALID. 
 
 same of black pepper, and the strained juice of half a 
 lemon, and let them stand for two hours. Dip them into 
 dissolved batter (for each half an ounce), and broil over 
 a clear fire for ten to twelve minutes. A folding 
 gridiron is best, as they require much care in turning. 
 
 Serve with or without chives, butter sauce poured 
 over. (I. C. a.) 
 
 191. 
 
 Boiled Mackerel. 
 
 Mackerel must be perfectly fresh. Pat it into nearly 
 boiling water, with a tablespoonful of salt ; boil up, 
 then simmer gently for a quarter of an hour or eighteen 
 minutes, according to the si^e of the fish ; be careful 
 to skim. Serve on a folded napkin, and with fennel 
 sauce. (I. C. D. G.) 
 
 192. 
 
 Soused Mackerel. 
 
 Mix half a pint of the best vinegar with half a pint 
 of water, six peppercorns, two allspice, half a grain of 
 cayenne, a tablespoonful of salt, and a bay leaf; boil 
 for five minutes. Split the mackerel (which' has been 
 boiled) down the back, take out the bone; lay the fish 
 in a deep dish and when the pickle is nearly cold, strain 
 it over ; let it remain twelve hours before serving. 
 Serve on a flat dish, and garnish with sprigs of fennel. 
 
 (I. C. G.) 
 
RECIPES. 103 
 
 193. 
 Fennel Sauce. 
 
 Dip a bunch of fennel into boiling salt and water 
 and boil for two minutes ; squeeze out the water, and 
 chop the fennel quite fine (leaving out the stalks) ; knead 
 three ounces of butter with a tablespoonful of baked 
 flour, and stir into half a pint of boiling water. Boil 
 ten minutes, stir in a tablespoonful of the chopped 
 fennel, and serve at once. 
 
 194 
 Boiled Haddock with Anchovy Sauce. 
 
 Well wash the fish, and rub it over with a table- 
 spoonful of vinegar and a dessertspoonful of salt; let 
 it remain one hour. Put it into plenty of cold water 
 with a dessertspoonful of salt , boil up quickly, skim, 
 and simmer as gently as possible till done. A moderate- 
 sized fish will require a quarter of an hour, a large one 
 about twenty-five minutes ; if overdone, it becomes hard 
 and tasteless. Serve on a neatly folded napkin, with 
 anchovy sauce in a tureen. (I. C. D. G.) 
 
 195. 
 
 Boiled Trout. 
 
 Put the fish into nearly boiling water with a table- 
 spoonful of salt, boil up quickly, then simmer till done. 
 A trout weighing one pound will require twelve minutes ; 
 
104 FOOD FOR THE INVALID. 
 
 two pounds, fifteen minutes; three pounds, twenty- 
 minutes. After the water boils, skimming must be 
 carefully attended to. Serve on a neatly folded napkin, 
 with a tureen of good melted butter, unless other sauce 
 be ordered. (I. C. D. G.) 
 
 196. 
 
 Boiled Skate. 
 
 Put the fish into plenty of cold water with a table- 
 spoonful of salt and a tablespoonful of vinegar. Boil 
 up quickly, skim, and simmer for five minutes. Serve 
 immediately on a neatly folded napkin, with either of 
 the following sauces in a tureen. (I. C. D. G.) 
 
 197. 
 
 White Sauce for Skate. 
 
 Knead three ounces of butter with a dessertspoonful 
 of baked flour, and stir into a gill of boiling water, boil 
 five minutes. Add the strained juice of a lemon. 
 
 198. 
 
 Dissolved Butter for Skate. 
 
 Dissolve a quarter of a pound of butter with a table- 
 spoonful of vinegar and a teaspoonful of finely chopped 
 parsley ; simmer three minutes and serve. 
 
KECIPES. 105 
 
 199. 
 
 WHITEBAIT. 
 
 First thoroughly flour them, but shake off all the 
 flour that does not adhere closely. Have ready some 
 smoking beef fat or lard ; put the fish in a wire basket, 
 and suspend in the boiling fat until they grow crisp 
 and white, but not long enough to brown them ; take 
 out, and sprinkle with dry salt and a little cayenne. 
 
 (C.G.) 
 200. 
 
 John Dory with Caper Sauce. 
 
 Eub the fish with a spoonful of vinegar, put it into 
 cold water with a tablespoonful of salt ; boil up quickly, 
 skim, and then simmer for twenty or five-and-twenty 
 minutes. Great care is required in boiling this fish 
 that the skin may not break. Serve on a napkin, with 
 the following sauce in a tureen. 
 
 Note. — The recipe is written for a fish weighing five 
 or six pounds. (I. C. G.) 
 
 201. 
 
 Caper Sauce for Fish. 
 
 Pound a tablespoonful of fresh-boiled shrimps and 
 a tablespoonful of capers ; knead together three ounces 
 of butter and a tablespoonful of baked flour, and stir 
 into the third of a pint of boiling water. Add the 
 pounded capers and shrimps with a dessertspoonful of 
 whole capers ; boil for ten minutes, and serve. 
 
106 FOOD FOR THE INVALID. 
 
 202. 
 
 Fried Smelts. 
 
 Well dry the smelts, dip them into beaten egg, and 
 dredge them over with fine dried crumbs of bread. Do 
 this a second time, and fry in boiling lard (sufficient to 
 entirely cover the fish) to a pale yellow-brown colour — 
 about eight minutes. Serve either as a garnish to 
 boiled fish or piled in the form of a tower on neatly 
 folded writing-paper, with a tureen of melted butter 
 made as follows : — Knead three ounces of butter with 
 a tablespoonful of baked flour, and stir into the third 
 of a pint of boiling water ; add two tablespoonfuls of 
 new milk, boil ten minutes, serve. (I. C. G.) 
 
 203. 
 
 Mayonnaise Sauce. 
 
 Take one yolk of a raw egg, salt, pepper, and a little 
 raw mustard. Mix these together with a silver fork in 
 a large plate, add salad oil slowly, little by little ; it will 
 take almost any quantity, but you must be guided 
 by taste and the quantity required. Mix by stirring 
 one way until quite thick and smooth ; then add vinegar 
 enough to thin it a little. If there is any difficulty 
 found in getting the oil to mix smoothly, add just a few 
 drops of vinegar from time to time and keep stirring, 
 and it will finally come right. 
 
RECIPES. 107 
 
 204. 
 HOLLANDAISE SAUCE. 
 
 This is mostly used with vegetables, such as cauli- 
 flower, asparagus, or artichokes, but is equally good with 
 fish. Mix equal quantities of butter and flour together 
 over the fire until quite smooth, add a little boiling 
 water, and after taking off the fire, add the yolks of 
 two eggs slowly, and nutmeg and lemon juice according 
 to taste. It should be about the thickness of good 
 cream, and quite smooth. 
 
 205. 
 
 Lobster Patties. 
 
 Make a paste, and proceed as directed in Number 
 164 receipt, using lobster instead of oysters. Take 
 the meat out of a good-sized hen lobster, and chop it 
 small; put the shells into half a pint of milk, with 
 half an inch of mace, the thin rind of half a lemon, 
 the tenth part of a nutmeg, grated, half a grain of 
 cayenne, a grain of white pepper, a quarter of a salt- 
 spoonful of salt, and simmer for ten minutes, then 
 strain. Put the lobster into the milk, and simmer for 
 five minutes. Stir a dessertspoonful of Oswego flour into 
 half a gill of thick cream, and add to the rest ; stir till 
 it thickens, then fill the patties as directed. (C. G.) 
 
 20G. 
 
 Salt Fish. 
 
 Soak the fish for two days, changing the water fre- 
 quently ; put it on in plenty of cold water ; when it is 
 
108 FOOD FOR THE INVALID. 
 
 just on the boil, skim well, and let it simmer half an 
 hour. Serve on a napkin, with egg-sauce in a tureen, 
 and parsnips in a vegetable dish. (I. 0. G. E.) 
 
 207 
 
 Egg Sauce. 
 
 Boil six eggs for ten minutes, cut them into pieces 
 the size of a pea ; knead a quarter of a pound of butter 
 with a tablespoonful of baked flour, and stir into half a 
 pint of boiling water. Boil ten minutes, put in the 
 eggs, boil three minutes more, and serve. 
 
 208. 
 
 Potted Trout. 
 
 Split six or eight moderate-sized fish, take out the 
 bones, cut off the heads, tails, and fins. Well wash and 
 wipe the trout; pack them (the backs uppermost) in 
 a pie-dish that will just contain them by pressing. Put 
 into a piece of muslin a bay and a laurel leaf, two 
 cloves, four allspice, eight peppercorns, two chillies, and 
 half an inch of ginger ; lay this bag on the fish. Add 
 three saltspoonfuls of dry salt, and ten ounces of good 
 butter in slices. Cover the dish with strong white 
 paper, tie it closely down, and bake in a slow oven for 
 an hour and three quarters. Take out the bag, keep the 
 fish in a cool place till required. Serve cold. 
 
 (I. C. D. G.) 
 
RECIPES. 109 
 
 209. 
 
 Potted Lobster. 
 
 The lobsters must be quite fresh. Take out the meat 
 and pound it to a smooth paste ; season (to half a pound) 
 with a saltspoonf u.1 of good anchovy sauce, three-quarters 
 of a salt-spoonful of white pepper, a grain of cayenne, 
 the eighth part of a nutmeg, grated, and three ounces 
 of dissolved butter. Pound till well mixed, then press 
 the lobster into pots or a small pie-dish, and pour over 
 two ounces of dissolved butter. When the butter is 
 set, it is ready for use. (T. C. G.) * 
 
 210. 
 
 Potted shrimps. 
 
 Take off the shells of three quarts of fresh-boiled 
 shrimps, season with the sixth part of a nutmeg, grated, 
 two grains of cayenne, a saltspoonful of white pepper, 
 and a quarter of a pound of fresh butter, 'dissolved. 
 Press the shrimps into pots or a small pie-dish ; pour 
 over the top two ounces of dissolved butter; when 
 firm, they are fit for use. (I. C. G.) 
 
 211. 
 
 Mussels, plain Boiled. 
 
 Clean the shells with a brush, remove the weed, and 
 wash the mussels in several waters. Put them into a 
 large saucepan with two tablespoonfuls of salt (no 
 water), shake the pan till they are done, which is known 
 by the shells opening ; turn them into a tureen and 
 send to table at once. (I. (J. 1). E.) 
 
110 FOOD FOR THE INVALID. 
 
 212. 
 
 Scolloped Mussels. 
 
 Boil them as directed in the foregoing receipt. Pull 
 out the weed from each mussel (it will be found under the 
 black tongue) ; season (to one pound) with a saltspoonful 
 of pepper, the sixth part of a nutmeg, grated, the grated 
 rind of half a lemon, and a grain of cayenne. Put 
 four ounces of crumb of bread, one day old, into a clean 
 cloth, and rub it to a fine dust, season with half a salt- 
 spoonful of salt and the same of pepper. Put a layer of 
 crumbs into a flat dish, place the mussels on them, pour 
 over an ounce of dissolved butter, cover closely with 
 crumbs, add three tablespoonfuls of the mussels' liquor, 
 dropped equally over the surface, baste with three 
 ounces of dissolved butter ; and bake in a quick oven 
 for ten or twelve minutes. Serve in the same dish. 
 
 (I. C. D. E.) 
 
 213. 
 Stewed Mussels. 
 
 Well clean and boil the mussels as directed, remove 
 the weed from under the black tongue of each mussel; 
 take the third of a pint of the liquor, boil in it a bay 
 leaf, two sprigs of parsley, a small sprig of thyme, and 
 a chopped shalot ; kneacl three ounces of butter with 
 two dessertspoonfuls of baked flour ; strain the liquor, 
 stir in the butter, boil ten minutes ; put in the mussels, 
 add a gill of good cream, simmer two minutes, 
 stirring all the time, and serve. 
 
 (I. C. D. E.) 
 
RECIPES. Ill 
 
 214. 
 
 Pickled Mussels. 
 
 Boil the mussels, and remove the weed from under 
 the tongue ; put them into a dish or jar, mix half a pint 
 of vinegar with half a pint of mussel liquor, add a 
 chopped shalot, a bay leaf, half an inch of bruised 
 ginger, two cloves, four allspice, six peppercorns, and a 
 grain of cayenne ; boil ten minutes, and strain over the 
 mussels. Let them remain four hours or longer. 
 
 (I. C. G. E.) 
 
 215. 
 Fish Cakes. 
 
 Take half a pound of cold fish, free from skin and 
 bone, break it into small pieces, and mix thoroughly 
 with half a pound of cold mashed potatoes, half an 
 ounce of melted butter, one saltspoonful of salt, half a 
 saltspoonful of pepper. Shape into neat small cakes 
 upon a floured board, with a knife dipped in flour. 
 Brush over with a little milk, and toss in flour, shake 
 off the loose flour and fry. 
 
 Another way. — Prepare as above, using bread crumbs 
 and half a teaspoonful of finely chopped parsley instead 
 of potatoes. 
 
 Another v;ay. — Prepare as in first way, using cold 
 boiled rice instead of potatoes. 
 
 In the above three ways, instead of brushing with 
 milk and using flour, egg and bread crumbs mav be 
 used - (I. C. G. E.) 
 
112 FOOD FOR THE INVALID. 
 
 216. 
 
 Scalloped Fish. 
 
 Season four ounces of line crumbs of bread with half 
 a saltspoonful of salt, half a grain of cayenne, and the 
 tenth part of a nutmeg, grated. Remove the skin and 
 bones from any cold fish (except mackerel or fresh 
 herrings), and divide about three-quarters of a pound 
 into neat pieces three-quarters of an inch square. 
 Season with a saltspoonful of salt (unless it be salt 
 fish), half a saltspoonful of white pepper, and half a 
 grain of cayenne. Mix with it either two tablespoon- 
 fuls of sauce or two ounces of dissolved butter. Put a 
 layer of crumbs into a dish or into scallop shells, lay in 
 the fish, cover it thickly with the crumbs, pour over 
 the top two ounces of dissolved butter, and bake in a 
 quick oven, or before the fire, for a quarter of an hour. 
 Six well-mashed mealy potatoes may be substituted for 
 bread crumbs. In this case use two ounces of butter 
 in mashing. (I. C. G.) 
 
 217. 
 
 Fish Salad. 
 
 A nice dish may be made with all kinds of cold fish 
 and some kinds of shell-fish, but the following way of 
 dressing is for a small lobster salad, and will do for 
 all fish salads. Have the bowl half filled with any 
 kind of salad herb you like, either endive or lettuce, &c. 
 Then break a lobster in two, open the tail, extract the 
 meat in one piece, break the claws, cut the meat of 
 
 

 RECIPES. 113 
 
 both in small slices, about a quarter of an inch, arrange 
 these tastefully on the salad ; take out all the soft part 
 from the belly, mix it in a basin with a teaspoonful of 
 salt, half of pepper, four of vinegar, four of oil ; stir it 
 well together, and pour on the salad : then cover it with 
 two hard-boiled eggs cut in slices, a few slices of cucum- 
 ber, and to vary, a few capers and some fillets of anchovy ; 
 stir lightly, and serve with salad sauce. (I. C. G-.) 
 
 218. 
 Savoury Fish Pie. 
 
 Take half a pound of cold boiled salt fish, break it 
 into small pieces, mince two onions previously boiled ; 
 grease a small pie-dish with either butter or dripping, 
 place a layer of fish at the bottom, then a layer of cold 
 mashed potatoes, with onions sprinkled over, then fish, 
 potatoes, and onions again. Place small pieces of butter 
 or dripping over the top, and brown in an oven or before 
 the fire for twenty minutes. (C. G.) 
 
 219. 
 
 SWEETBREADS, PLAIN. 
 
 Trim and blanch the sweetbreads as directed in the 
 receipt No. 222 ; then boil them gently for three- 
 quarters of an hour. Serve them, and eat with a little 
 butter, salt, and pepper ; or, instead of boiling them, 
 dip them into a beaten egg, then into fine dried crumbs, 
 place them on a tin dish, pour over each three ounces 
 
 I 
 
114 FOOD FOR THE INVALID. 
 
 of dissolved butter, and bake for an hour in a moderate 
 oven, basting constantly, and serve garnished with cut 
 lemon. (L C. D. G.) 
 
 220. 
 Calf's Sweetbread, Stewed. 
 
 One sweetbread, three-quarters of a pint of veal 
 broth or stock ; soak the sweetbread in warm water for 
 one hour, then boil for ten minutes, drain, and simmer 
 gently in the broth for half an hour. Dish, and thicken 
 the liquor in which it was stewed with flour and butter, 
 seasoning with half a blade of mace, pepper and salt to 
 taste, make quite hot, but do not boil, and pour over 
 the sweetbread, and garnish with sippets of toast. 
 
 (I. C. D.) 
 221. 
 
 Calf's Sweetbread, Baked. 
 
 One sweetbread ; soak in warm water for one hour, 
 then put into boiling water and simmer for ten minutes, 
 take up and drain, brush over with egg, sprinkle with 
 bread crumbs, dip in egg again, and then into more 
 bread crumbs ; drop over a little oiled butter, and bake 
 in a moderate oven for three-quarters of an hour. 
 Serve on toast and pour round, not over, a good brown 
 gravy. (T. C. D.) 
 
 222. 
 
 Sweetbreads, with White Sauce. 
 
 Trim off the pith and skin, and put the sweetbreads 
 into boiling water for five minutes, and then into cold 
 for an hour; lard tliem thickly with fat bacon, rub a 
 
KECIPES. 115 
 
 small bright stewpan with garlic (four times across the 
 bottom) ; put in a quarter of a pound of fresh butter, 
 a chopped shallot, a slice of carrot, a bay leaf, a laurel 
 leaf, the thin rind of half a lemon, a clove, two allspice, 
 a saltspoonful of loaf sugar, half a saltspoonful of salt, 
 the same of white pepper ; put in the sweetbreads and 
 half a pint of new milk, boil up quickly, and then 
 simmer gently for an hour ; baste frequently with the 
 sauce. Take out the sweetbreads, put them in a 
 moderate oven for eight minutes ; skim and strain the 
 sauce, add the yolks of two eggs, beaten with a table- 
 spoonful of cream, stir over the fire for two minutes, 
 place the sweetbreads on a dish, pour over the sauce, 
 and serve. (I. 0. D.) 
 
 223. 
 Sweetbreads, Roasted. 
 
 Parboil two large ones ; when cold, lard them with 
 bacon, and roast them in a Dutch oven. For sauce, 
 plain butter and mushroom ketchup. (T. C. D. G.) 
 
 224 
 
 Tripe for Convalescents. 
 
 About one pound of fresh (dressed) tripe ; wash it in 
 cold water, and cut it into neat square pieces ; take out 
 nearly all the fat. Put it into a bright stewpan with 
 a small saltspoonful of salt, the same of sifted sugar. 
 and of fresh-made mustard, and about a pint of milk. 
 Boil up slowly, skim, then simmer gently for three 
 hours ; skim and stir frequently, to prevent the tripe 
 
 I 2 
 
116 FOOD FOR THE INVALID. 
 
 burning to the bottom. Mix a small dessertspoonful of 
 Oswego flour with a wineglassful of cold milk, and stir 
 in; simmer five minutes longer. Take out the tripe, 
 place it. on a hot dish, pour the sauce over, and serve 
 immediately. (I. C. D. G.) 
 
 225. 
 Tripe Fricasseed with Onions. 
 
 The tripe must be quite fresh. Have about two 
 pounds ; cut it into pieces three inches long and two 
 broad ; wash it in cold water, and dry it with a cloth. 
 Lay the tripe in a bright stewpan, with a pint and a 
 half of new milk ; simmer as gently as possible for two 
 hours ; stir frequently to prevent the tripe burning to 
 the bottom. Peel six or eight moderate-sized onions, 
 put them in with the tripe, and simmer for half an 
 hour; then take them out and chop them quite small, 
 season them with a teaspoonful of salt, a teaspoonful of 
 loaf sugar, a teaspoonful of flour of mustard, a salt- 
 spoonful of white pepper, and the tenth part of a nut- 
 meg, grated ; add two dessertspoonfuls of baked flour, 
 stir them into the milk, and simmer a quarter of an 
 hour longer. Add half a gill of thick cream, or two 
 ounces of fresh butter, stirred quickly into the sauce ; 
 serve at once, very hot. (I. C. D. G-.) 
 
 226. 
 
 Stewed Pigeons. 
 
 Knead together two ounces of butter, two dessert- 
 spoonfuls of dried fine crumbs of bread, a grain of 
 cayenne, a quarter of a saltspoonful of salt, the same 
 
RECIPES. 117 
 
 of pepper, a saltspoonful of chopped parsley, the tenth 
 part of a nutmeg, grated, and one small shallot, finely 
 chopped. Have two young pigeons, and put half of the 
 stuffing: into each, roast them for ten minutes. Peel 
 
 CD » 
 
 twelve button onions, and fry them till slightly browned 
 in an ounce of butter, dredge in a tablespoonful of 
 baked flour, stir till well mixed, then add half a pint 
 of good stock, a tablespoonful of mushroom ketchup, 
 a teaspoonful of soy, a teaspoonful of vinegar, a salt- 
 spoonful of good anchovy sauce, and two tablespoonfuls 
 of port wine ; put in the pigeons and simmer gently for 
 half an hour. Serve very hot. (I. C. D.) 
 
 227. . 
 
 Stewed Mushrooms and Pigeons. 
 
 Cut the pigeons up as for a fricassee, put them on the 
 fire in a stewpan with enough stock or water to cover 
 them. When nearly done add an ounce of butter, a 
 little flour, pepper, salt, chopped parsley, and some 
 mushrooms (if the mushrooms are large cut them into 
 four pieces) ; stew twenty minutes, and then serve. 
 
 (I. C. G.) 
 
 228. 
 
 Boiled Fowl with Parsley Sauce. 
 
 Dip the fowl in hot water for one minute, and rub 
 it well over with a cut lemon ; this process will make 
 it white. Cover the breast with a thin slice of fat bacon, 
 tie the fowl in a clean white cloth, put it into a sauce- 
 pan (breast uppermost) with just sufficient cold water 
 to cover it, boil up quickly, then simmer gently till 
 
118 FOOD FOR THE INVALID. 
 
 done. Wash a good bunch of parsley in salted water, 
 dip it twice into boiling water, chop the leaves quite 
 fine, knead a quarter of a pound of butter with a table- 
 spoonful of baked flour, and stir into the third of a pint 
 of the water the fowl is boiled in ; simmer five minutes, 
 stir in a dessertspoonful of the chopped parsley. Place 
 the fowl on a hot dish (without the bacon), draw out 
 the skewers, pour half of the sauce over the breast, and 
 serve the remainder in a tureen. (I. C. D. G.) 
 
 229. 
 
 Fricasseed Fowl. 
 
 Cut a young fowl up into joints, and put it into cold 
 water for an hour to blanch, wipe it dry, and dredge 
 each piece with baked flour ; put it into a stewpan with 
 sufficient milk to just cover it (about three-quarters of 
 a pint), and the following ingredients tied in a piece of 
 thin muslin : — A shallot, four sprigs of parsley, a sprig 
 of thyme, two leaves of tarragon, an inch of thin lemon 
 peel, half of a laurel leaf, a quarter of an inch of mace, 
 one clove, and a piece of nutmeg (about an eighth part 
 of one) ; put it in the midst of the fowl ; add a teaspoonful 
 of salt and a teaspoonful of loaf sugar, boil up quickly, 
 then simmer very gently for three-quarters of an hour; 
 take out the bag, place the fowl on a hot dish, pour over 
 it the strained juice of a lemon. Beat the yolks of two 
 eggs with half a gill of thick cream, stir it into the 
 sauce for three minutes over the fire, pour the sauce 
 over the fowl and serve at once. (I. C. G.) 
 
RECIPES. 119 
 
 230. 
 
 Chicken Jelly. 
 
 Put half a raw chicken in a coarse cloth and pound 
 with a mallet hones and meat together ; then put it in 
 a covered vessel with enough water to cover it well ; let 
 it simmer slowly until the liquor is reduced about one 
 half and the meat falls to pieces when stirred. Strain 
 and .press through a cullender, and afterwards through 
 a coarse cloth ; salt to taste, then put it again on the 
 fire to simmer about five minutes longer ; after it is 
 cold skim it. It is best to keep it on ice. (I. C. D.) 
 
 231. 
 
 MAYONNAISE OF FOWL. 
 
 Wash two fine fresh-cut lettuces (or any salad in 
 season), and four spring onions ; leave them in water 
 for two hours. Boil four fresh eggs for twelve minutes, 
 and when cold pound the yolks to powder ; season with 
 a teaspoonfu] of flour of mustard and half a saltspoon- 
 ful of salt, add the beaten yolks of two fresh eggs, pound 
 till in a paste, then drop in by degrees six tablespoon- 
 fuls of the best salad oil, three teaspoonfuls of tarragon 
 vinegar, and two tablespoonfuls of French vinegar; 
 continue to stir till the sauce is like a thick smooth 
 cream ; stand it in a cool place, or on ice, for an hour. 
 Cut about ten ounces of cold boiled fowl into neat 
 pieces a quarter of an inch thick and an inch and a 
 half square. Wipe each leaf of the salad, and break it 
 into inch pieces, cut the onions quite small, put half of 
 
120 FOOD FOR THE INVALID. 
 
 the salad into a bowl, on that lay half of the fowl, then 
 half of the sauce, then the remainder of the fowl, over 
 that the rest of the sauce ; pile the salad on that, 
 sprinkle the onions over the top, garnish with thin slices 
 of beet-root and cucumber placed alternately, and send 
 to table. 
 
 Note. — A few leaves of tarragon and a few of chervil 
 mixed with the salad is a great improvement if the 
 flavour is not objected to ; but many persons dislike it. 
 
 (I. C. G.) 
 
 232. 
 
 Boiled Chicken with Mushroom Sauce. 
 
 Split a chicken down the back and press it flat ; have 
 two sheets of wdiite paper, spread each thickly with 
 butter the exact size of the chicken (about two ounces 
 on each) ; strew over each half a saltspoonful of salt, 
 a quarter of a saltspoonful of white pepper, and a salt- 
 spoonful of finely-chopped parsley ; lay the chicken on 
 one, and cover it with the other ; roll the edges securely 
 to keep in the butter, and broil over a bright fire, at a 
 distance, for half an hour. Clean twelve button mush- 
 rooms, put them into a small saucepan with half a salt- 
 spoonful of salt, half a saltspoonful of loaf sugar, a 
 teaspoonful of vinegar, a teaspoonful of brandy, and a 
 teacupful of any good stock ; boil quickly for ten 
 minutes ; take off the paper, lay the chicken on a hot 
 dish, breast uppermost, pour the sauce over and serve. 
 
 (I. C. G.) 
 
EECIPES. 121 
 
 233. 
 
 Calf's Head Stewed, with Oyster Sauce. 
 
 Soak half of a small calf's head (without the skin) for 
 one hour in cold water with a teacupful of vinegar in 
 it. Well wash it in two or three waters, put it into a 
 stewpan with two onions, a bay leaf, a laurel leaf, a 
 sprig of thyme, a sprig of marjoram, two sage leaves, 
 four sprigs of parsley, two cloves, four allspice, six 
 black peppercorns, half a carrot, and a pint and a half 
 of cold water. Boil up quickly, skim, then simmer 
 gently for an hour and a half, skimming constantly. 
 Take out the head, strain the liquor, add to it three 
 tablespoonfuls of baked flour and the strained liquor of 
 three dozen of oysters ; boil up, put the head in again, 
 and continue to simmer for three-quarters of an hour 
 longer, add three dozen of oysters, simmer seven 
 minutes, and serve. (T. C. D.) 
 
 234. 
 
 Calf's Liver Larded. 
 
 First carefully lard the liver by passing strips of 
 larding pork, which is firm white fat pork cut two 
 inches long and a quarter of an inch square, in rows 
 along the surface of the liver, placing the strips of pork 
 in the split end of a larding needle, and with it taking 
 a stitch about a quarter of an inch deep and one inch 
 long in the surface of the liver, leaving the ends of the 
 pork projecting equally. The rows must be inserted 
 regularly until the surface is covered. Lay the liver in 
 
122 . FOOD FOR THE INVALID. 
 
 a pan on some chopped carrots, onions, some salt pork, 
 sliced, salt and pepper, a faggot of sweet herbs and two 
 or three cloves ; some gravy or good stock is poured over 
 it, and it is cooked in a moderate oven for about an 
 hour, until thoroughly done. Take out the liver, put it 
 on the dish ; have ready some good gravy or stock, and 
 stir it among the vegetables, dredging in a little flour, 
 and heat over the fire, then pour the whole over the 
 liver. (I C. G.) 
 
 235. 
 
 Minced Meat and Bread Crumb. 
 
 Take two ounces of minced meat (Australian beef or 
 mutton will do), add a little water, and heat. Season 
 with pepper and salt, then add two tablespoonfuls of 
 bread crumbs, and bake for ten minutes, just to make 
 it hot and no more, (I. C. E.) 
 
 236. 
 
 SOUPS. 
 
 The fault one has to find with the soups usually served 
 at every-day dinners is that they are too heavy and con- 
 tain too many ingredients. The average English cook 
 seems to think that there cannot be too many good 
 things put into a soup, and so uses up all her resources 
 on one, making the others mere repetitions more or less 
 alike, as may happen. The> water in which meat has 
 
RECIPES. 123 
 
 been boiled should always be saved, for when all the fat 
 has been removed, excellent soups can be made from it, 
 such as Croute au Pot from boiled beef, cream soup from 
 mutton, and pea soup from ham that is not too much 
 smoked. 
 
 The excellence of soup depends upon the way it 
 is done and the care bestowed upon it. The cook often 
 spoils it for want of straining — of which she is not over 
 fond ; witness the lumpy potatoes and stringy spinach 
 we frequently have to endure. 
 
 An economical as well as substantial broth can be 
 made without any stock; this we owe to our Scotch 
 friends. Put some barley to soak over night, wash it 
 well in fresh water, cut into pieces two Swedish turnips 
 (now food for the cattle), one carrot, four onions, and three 
 or four stalks of celery; if you have no celery use 
 celery seed. Put these into two quarts of boiling 
 water, season with salt and pepper and as much cayenne 
 as you can take up on the point of the blade of a pen- 
 knife. Boil slowly for two hours, and then stir in a 
 little less, than a quarter of a pound of oatmeal mixed 
 to a smooth batter with some cold water ; see if it is 
 sufficiently seasoned, and add a very little grated nut- 
 meg, and boil half an hour ; serve with fried crusts. 
 This is a very heavy soup, and should only be served 
 when a light dinner is to follow. (I. C. G. E.) 
 
 237. 
 
 Spinach Soup. 
 
 Put two pounds of spinach into a large pot with boil- 
 ing water and two tablespoonfuls of salt ; keep covered 
 
124 FOOD FOR THE INVALID. 
 
 until it boils, then remove the cover. With a wooden 
 spoon press the spinach under the water as fast as it 
 rises to the top ; boil it until tender. Drain it well and 
 let cold water run over it while in the cullender ; chop 
 it fine and pass it through a sieve. Heat two quarts of 
 milk, add the spinach to it, season well, adding a very 
 little nutmeg, let it boil up once and serve with crusts. 
 
 (I. C. D. G.) 
 
 238. 
 
 Bean Soup, Puree d'Haricot. 
 
 Soak some beans over night in plenty of warm water. 
 When wanted, put them into a pot with cold water, a 
 carrot, onion or leek, a faggot of sweet herbs, and salt ; 
 cook until they are perfectly tender. Take out the 
 carrot and herbs, drain the beans, but not too dry, pound 
 them in a mortar, and pass through a hair sieve ; add a 
 good-sized piece of butter, mix all well together, and add 
 stock (of mutton or veal), or if you have no stock, milk 
 or the water they were boiled in, sufficient to make of 
 proper thickness, which must be according to taste. 
 The excellence of this soup depends upon the way in 
 which it is done, and the care bestowed upon it. The 
 cook often spoils it for want of straining. (I. C. E.) 
 
 239. 
 
 Vegetable Soup. 
 
 Wash, trim, and cut into shreds an inch long a small 
 cabbage, two large carrots, two turnips, a head of celery, 
 two leeks, three -onions, a large endive or a lettuce. Put 
 
RECIPES. 125 
 
 them into an iron pot with, half a pound of good butter, 
 a tablespoonful of moist sugar, a teaspoonful of salt, a 
 teaspoonful of curry powder, and let them fry till of a 
 good brown colour ; stir constantly to prevent burning. 
 Add two quarts of water, and boil moderately fast for 
 two hours, skimming frequently. Pat into the tureen a 
 wineglassful of Marsala, and a teaspoonful of tarragon 
 vinegar. Pour in the soup and serve at once. 
 
 (I. C. G.) 
 
 240. 
 
 Onion Soup, White, 
 
 Peel and slice six large onions and four large potatoes ; 
 put them into a stewpan with two quarts of water, a 
 bay leaf, a laurel leaf, a tablespoonful of loaf sugar, a tea- 
 spoonful of salt, a saltspoonful of white pepper, and the 
 crumb of a French roll Boil fast for two houfs ; then 
 rub the soup through a fine sieve. Put it again into 
 the stewpan; boil up. Beat the yolks of three fresh 
 eggs with two tablespoonfuls of grated Parmesan cheese, 
 and stir in for two minutes. Add half a pint of cream 
 and serve at once. (I. C. G. E. ) 
 
 241. 
 
 Cheap Pea Soup. 
 
 Put into a stewpan two ounces of dripping, one 
 quarter of a pound of streaky bacon, cut into dice, two 
 good-sized onions sliced ; fry them gently until brownish, 
 then add one large or two small turnips, the same of 
 carrots, one leek and one head of celery, all cut thin and 
 
126 FOOD FOR THE INVALID. 
 
 slanting (if all these cannot be obtained, use any of 
 them, but about the same amount), fry for ten minutes 
 more, and then add seven quarts of water ; boil up, and 
 add one pound and a half of split peas, simmer for two 
 or three hours, until reduced to a pulp, which depends 
 on the quality of the pea, then add two tablespoonfuls 
 of salt, one of sugar, one of dried mint; mix half a 
 pound of flour smooth in a pint of water, stir it well ; 
 pour in the soup, boil thirty minutes and serve. 
 
 (I. C. G.) 
 
 242. 
 
 Potato Soup. 
 
 Cut two pounds of the scrag or any other lean part of 
 mutton in ten or twelve pieces, put in a pan with two 
 ounces of fat, two teaspoonfuls of salt, half of pepper, 
 two middle-sized onions and a gill of water. Set it on 
 the fire, stir round until it is reduced, then moisten with 
 five pints of water, boil, and skim, add two pounds of 
 potatoes, peeled, and cut in slices (put them in when the 
 broth is boiling), simmer two hours and serve. A few 
 sprigs of parsley, or the flowers of four marigolds, are a 
 great improvement. (I. C. G-.) 
 
 243. 
 
 Red Carrot Soup. 
 
 Scrape gently and cut in very thin slices two pounds 
 of carrots ; put them in the saucepan with two onions 
 sliced, two ounces of ham cut small, two cloves, a sprig 
 of thyme, two teaspoonfuls of salt, one teaspoonful of 
 

 EECIPES. 127 
 
 sugar, a quarter of a teaspoonful of pepper, and half a 
 pint of water, simmer gently forty minutes, then add 
 three tablespoonfuls of flour, and two quarts of stock, 
 milk, or water. (I. C. G.) 
 
 244. 
 Sago Soup. 
 
 Boil an ounce of sago in a pint of weak beef tea or 
 broth, until it be well dissolved. 
 
 245. 
 
 Lentil Soup. 
 
 Take half a pound of uncrushed lentils, one carrot 
 chopped, three onions, one leek, two pounds of parsnips, 
 an ounce of chopped parsley, pepper, salt, a dessert- 
 spoonful of brown sugar, and three large crusts of bread. 
 Wash and pick the lentils, soak them all night, boil 
 them with some soda in a large saucepan for three 
 hours, press them through a cullender, heat all again, 
 and serve it. 
 
 246. 
 
 Milk Soup. 
 
 Wash, pare, slice, and parboil one pound of potatoes, 
 pour away the water, skin and scald two onions ; chop 
 them. Place the potatoes, onions, one teaspoonful of 
 salt, and half a saltspoonful of pepper in a stewpan, 
 with one quart of cold water ; bring to a boil and boil 
 till quite soft (about half an hour). Crush the potatoes 
 and onions with a spoon till smooth, add one pint of 
 
128 FOOD FOR THE INVALID. 
 
 new niilk, and one ounce of crushed sago, stir con- 
 stantly till it boils, then boil for ten minutes. This 
 soup may be made richer by adding one ounce of butter 
 or dripping to the quart of cold water ; also by putting 
 a yolk of an egg well beaten into the tureen, and mixing 
 the cooked soup slowly with it. The soup must be off 
 the boil or the egg will curdle. (I. C. G) 
 
 247. 
 
 Cream Soup. 
 
 Take one quart of good stock (mutton or veal), cut 
 one onion into quarters, slice three potatoes very thin, 
 and put them into the stock with a small piece of mace ; 
 boil gently for an hour, then strain out the onion and 
 mace ; the potatoes should by this time have dissolved 
 in the stock. Add one pint of milk, mixed with a very 
 little corn flour to make it about as thick as cream. A 
 little butter improves it. Chopped parsley should be 
 added just before serving. This soup may be made with 
 milk instead of stock if a little cream is used. 
 
 (I. C. D. G.) 
 
 248. 
 
 Curry Soup. 
 
 Skin and scald two onions, chop them with one large 
 apple, put them into a stewpan with one ounce of butter 
 or dripping ; brown the onions and apple in it. Draw 
 the pan to the side of the fire; break half a teaspoonful 
 of curry powder into three pints of cold water, put it 
 
RECIPES. Vl9 
 
 into the pan with half a teaspoonful of sugar, half a 
 teaspoonful of salt, and a quarter of a pound of well 
 washed rice. Boil for three-quarters of an hour, stirring 
 occasionally. (I- C. G.) 
 
 249. 
 
 Milk Soup with Vermicelli. 
 
 Throw into two pints of boiling milk a small quantity 
 of salt, and then drop lightly into it two ounces of good 
 fresh vermicelli ; keep the milk stirred as this is added, 
 to prevent its gathering into lumps, and continue to 
 ptir it very frequently, from fifteen to twenty minutes or 
 until it is perfectly tender. The addition of a little 
 pounded sugar and powdered cinnamon, or any other 
 flavouring that is desirable. (I. C. D, G. E.) 
 
 The different soups of the Society G^nerale des 
 Potages Economique are excellent, and can be procured 
 in canisters, or in packets, the latter forming a meal for 
 one person. They are also very economical : — " It is only 
 necessary to boil one of these preparations with water 
 for a few minutes, and a soup of excellent quality is 
 obtained at a cost of not more than three-halfpence 
 per head. The soups are, we think, likely to be very 
 generally useful, particularly in the summer when all 
 unnecessary cooking should be avoided as much as 
 possible." — Lancet. 
 
 The " Bis au Gras," " Consomme," " Perles du Japon," 
 and " Eromentine," are especially adapted for invalids. 
 
 K 
 
130 FOOD FOR THE INVALID. 
 
 250. 
 SALADS. 
 
 All vegetables should be placed in a wire basket, well 
 shaken in the water, and let stand until wanted. These 
 two points, dryness and the absence of the knife, are two 
 most important ones to the success o£ the salad. If the 
 long lettuce is used, the tough centre of the leaves 
 should be removed, as it detracts from the delicacy of the 
 salad. In dressing all salads, have ever in mind the old 
 Spanish saying, " Be a miser with vinegar, a councillor 
 with salt, and a spendthrift with oil." Let the oil be of 
 the very best Lucca ; a poor oil is the ruin of any salad. 
 With this simple dressing it can be quickly and neatly 
 done at the table, as it is better for not standing. There 
 are many substitutes offered for this oil dressing, but 
 eschew them all if you want a true salad. To those who 
 like these mixtures we can only say — we wish you 
 did not. 
 
 The vegetables generally used are cos lettuce, cabbage 
 lettuce, endive, beet-root (boiled), celery, cucumber, 
 spring onions, shalots, watercresses, radishes, tarragon, 
 chervil, chives, mustard and cress, &c. Every kind of 
 salad must be quite fresh cut. 
 
 251. 
 Salad Dressing. 
 Boil three fresh effgs for ten minutes ; when cold 
 
 rub the yolks to powder, season with half a saltspoonful 
 
RECIPES. 131 
 
 of white pepper, a saltspoouful of salt, a teaspoon ful of 
 flour of mustard, a saltspoonful of sifted loaf sugar 
 Mix in the beaten yolk of one egg, add by degrees four 
 tablespoonfuls of salad (Lucca) oil, and, drop by drop, 
 two teaspoonfuls of tarragon vinegar, and one table- 
 spoonful and a half of vinegar. Be careful to stir the 
 same way all the time ; the dressing should look like 
 rich cream. Pour it on to the salad, stir lightly with a 
 fork and spoon, and serve immediately. 
 
 252. 
 
 Salad Dressing, with Cream and Lemon 
 Juice. 
 Follow the foregoing receipt, using cream and strained 
 fresh lemon juice instead of oil and vinegar. 
 
 253. 
 
 Water-Cress Salad. 
 
 Wash the cress and drain well ; add a chopped green 
 onion, two radishes, one spoonful of horse-radish, and 
 a few leaves of lettuce. Dress with salt, pepper, oil, 
 and vinegar — the oil to be lavishly used. (G.) 
 
 254 
 
 Winter Salad. 
 
 Equal proportions of celery, boiled beetroot, raw white 
 cabbage, and cooked fowl or rabbit, all chopped fine 
 together ; dress with mayonnaise and serve with a 
 garnish of lettuce leaves. This will be found a very 
 delightful salad, but for those whose digestion is delicate, 
 the cabbage had best be omitted. (G.) 
 
 K 2 
 
132 FOOD FOR THE INVALID. 
 
 255. 
 
 Endive and Cress. 
 
 The Batavian endive is not quite so bitter as the very 
 early endive, and on this account is much preferred. 
 This, with a few water-cresses and a piece of bread 
 Tubbed with garlic — which gives a good flavour of onion 
 without its actual presence — dressed with oil, pepper, 
 salt, and vinegar, is a very nice salad. (G.) 
 
 256. 
 Vegetable Salad. 
 This receipt we have found very good when it is 
 difficult to get fresh vegetables. Boil a small cabbage 
 until tender, let it get cold, cut it into pieces, add a 
 chopped beetroot, some sliced boiled potatoes, and some 
 capers, and dress with oil, vinegar, pepper, and salt. 
 
 (G.) 
 
 257. 
 
 Potato Salad. 
 
 Slice some fresh boiled kidney potatoes before they 
 become cold, chop fine one or two green onions or a 
 little garlic, a little water- cress, and a few lettuce leaves ; 
 dress with plenty of oil, salt, pepper, and vinegar, and 
 one well-beaten egg. (G.) 
 
 258. 
 
 Lobster Salad. 
 
 One hen lobster, lettuces, endive, small salad (what- 
 ever is in season), a little chopped beetroot, two hard- 
 
RECIPES. 133 
 
 boiled eggs, and a few slices of cucumber. For 
 dressing, four tablespoonfuls of oil, two ditto of vinegar, 
 one teaspoonful of made mustard, the yolks of two eggs, 
 cayenne and salt to taste, and a quarter of a teaspoon- 
 ful of anchovy sauce. These ingredients should be 
 mixed perfectly smooth, and form a creamy-looking 
 sauce. Wash the salad, and thoroughly dry it by 
 shaking it in a cloth ; cut up the lettuces and endive, 
 pour the dressing on them, and lightly throw in the 
 small salad. Mix all well together with the pickings 
 from the body of the lobster ; pick the meat from the 
 shell, cut it into nice square pieces, put half in the salad ; 
 the other half reserve for garnishing. Separate the 
 yolks from the whites of two hard-boiled eggs, chop the 
 whites very fine, and rub the yolks through a sieve, 
 and afterwards the coral from the inside. Arrange the 
 salad lightly in a glass dish, and garnish, first with a 
 row of sliced cucumber, then with the pieces of lobster, 
 the yolks and whites of the eggs, coral and beetroot 
 placed alternately. 
 
 A less elaborate dish may be made by following the 
 general directions and using a tin of lobster (of the 
 better brands) and any salad according to time of 
 year. (G.) 
 
 VEGETABLES. 
 
 259. 
 
 Spinach. 
 
 Pick off the stem of each leaf and avoid using any 
 that are old or discoloured ; wash the spinach in 
 several waters, and put it into a quart of boiling water 
 
134 FOOD FOR THE INVALID. 
 
 with a dessertspoonful of salt ; press it down, and let it 
 boil rapidly (uncovered) for ten or twelve minutes; 
 drain it through a sieve, and press out all the water, 
 mince quite fine and put it into a stewpan, with two 
 ounces of butter, a saltspoonful of salt, half the quantity 
 of white pepper, and a teaspoonful of sifted sugar ; stir 
 for six or eight minutes. Place the spinach on a vege- 
 table dish, smooth it over with a knife, and cut it into 
 triangles ; garnish with fried sippets. Cut a slice of bread 
 into small three-cornered pieces, and fry to a pale brown 
 colour in plenty of butter or oil. (I. C. G.) 
 
 260. 
 Spinach, with Poached Eggs. 
 
 Pick, wash, and boil the spinach as directed in the 
 preceding recipe ; press out all the water, and rub the 
 spinach through a fine wire sieve; add two ounces of 
 fresh butter, a dessertspoonful of sifted sugar, a salt- 
 spoonful of salt, the eighth part of a nutmeg, grated, 
 half a grain of cayenne, and stir over a quick fire for 
 ten minutes, mix in half a gill of thick cream, and 
 serve immediately. Break four fresh eggs into separate 
 caps, have a small bright omelette pan full of boiling 
 water, put in a teaspoonful of salt and a teaspoonful of 
 vinegar ; pour in carefully one egg at a time, as one 
 sets put in another ; they will require three minutes ; 
 take them out with a slice, wipe off the water, and 
 place the eggs neatly on the spinach, having smoothed it 
 over with a knife. (I. 0. G.) 
 
EECIPES. 135 
 
 261. 
 
 Cauliflower. 
 
 Remove all leaves, cut into pieces and boil with a 
 little salt until tender, then break into pieces/ place 
 part of them in a dish, cover with butter, bread 
 crumbs, and a little grated cheese (the ordinary cheese 
 will do, though half Parmesan and half Gruyere are 
 best), then more cauliflower, and so on, until the dish 
 is full, the top being of course bread crumbs, cheese, 
 and butter ; the last should be here liberally applied, 
 and when baked for twenty minutes, it should be of a 
 golden brown. (C. G.) 
 
 2G2. 
 
 Green Peas. 
 
 The peas must be young, fresh gathered, and fresh 
 shelled. A pint and a half of peas will require three 
 pints of water with a tablespoonful of sugar and a tea- 
 spoonful of salt dissolved in it ; put the peas in, with 
 a good sprig of fresh mint, while the water boils 
 rapidly ; keep the lid off the saucepan, and boil fast 
 for fifteen or twenty minutes ; drain in a cullender, take 
 out the mint, turn the peas on to a hot dish, put an 
 ounce of fresh butter in the centre, and send to table 
 immediately. (I. C. D. G.) 
 
 263. 
 
 French or Scarlet Beans. 
 
 Strip off the strings by breaking off each end ; cut 
 the beans into shreds an inch and a half long and the 
 
136 FOOD FOR THE INVALID. 
 
 sixth of an inch thick, throw them into cold water with 
 a teaspoonful of salt in it, and let them remain an 
 hour ; drain, and put them into fast-boiling water with 
 a tablespoonful of salt, and boil very fast (uncovered) 
 for twenty minutes. If the beans are not perfectly 
 fresh and young they will require five or ten minutes 
 longer. Drain and serve. (I. C. G.) 
 
 264. 
 
 CARROTS, A LA FRANCAISE. 
 
 Scrape the carrots, cut the small ends into two, and 
 the large ends into eight pieces ; boil in water with a 
 dessertspoonful of salt and two tablespoonfuls of sugar 
 for one hour, drain on a cloth, place them in a stewpan 
 with two ounces of butter, and shake them till the 
 butter is nearly absorbed by the carrots ; pour in half 
 a pint of new milk, and simmer gently for an hour. 
 Beat the yolks of two eggs, place the carrots on a 
 vegetable dish, stir the eggs into the milk, simmer two 
 minutes, pour the sauce over the carrots, and serve. 
 
 (I. C. G.) 
 2d5. 
 
 Spring Carrots. 
 
 Rub the carrots with a coarse cloth and cut off the 
 ends ; put them into boiling water with a dessertspoon- 
 ful of salt and a tablespoonful of loaf sugar, a laurel 
 leaf, and a sprig of parsley ; boil about half an hour, 
 drain on a cullender, and serve with a gill of hot cream 
 thrown over the carrots, which must be placed neatly 
 on a vegetable dish, the small ends all to the centre. 
 
 (I. 0. G.) 
 
RECIPES. 137 
 
 266. 
 
 v Winter Carrots. 
 
 Scrape the carrots and cut them in halves, and the 
 thick ends into four : put them into cold water for an 
 hour : boil in plenty of water for two hours ; drain, 
 and serve either as garnish to boiled beef or in a vege- 
 table dish. (I. C. G.) 
 
 267. 
 
 Mashed Turnips. 
 
 Take six moderate-sized turnips, pare them neatly, 
 and put them into cold water to blanch for half an hour ; 
 then put them into plenty of boiling water, and boil 
 about half an hour ; drain and press out all the water, 
 and rub the turnips through a wire sieve ; put them 
 into a stewpan with half a gill of thick cream and a 
 saltspoonful of salt ; stir till boiling hot, then serve. 
 
 (I. C. G.) 
 
 2C8. 
 
 Parsnips. 
 
 Parsnips are not particularly tempting to the seeker 
 after a nice dish, but here are two ways in which they 
 can be made palatable when other vegetables are difficult 
 to get. 1, Boil until tender, drain off the water, cut 
 them into slices, put a layer of a quarter of a pound of 
 salt pork on the bottom of the pot, put the parsnips 
 in and fry until brown. Serve the pork with them. 
 
138 FOOD FOR THE INVALID. 
 
 2. Prepare the parsnips as above, fry to a delicate 
 brown in butter, make a nice gravy from good stock, 
 season well, pour it over the parsnips, and serve hot. 
 
 (I. C. G.) 
 
 269. 
 Asparagus. 
 
 Scrape off the outer skin, cut off the end of the 
 stalk, leading the asparagus about seven inches long ; 
 tie it up into bundles with tape and let it remain 
 in cold water for two hours. Put it into plenty of 
 boiling water with a tablespoonful of salt, and boil, un- 
 covered, for twenty minutes or half an hour, according 
 to the size of the asparagus. Cut a round of bread 
 half an inch thick, take off the crust, toast the bread, 
 pour over it while on the fork a cupful of the water the 
 asparagus is boiling in, spread it with butter on both 
 sides, and serve the asparagus on it, taking off the tape; 
 serve melted butter in a tureen. Knead three ounces 
 of butter with a teaspoonful of baked flour and stir 
 into half a pint of boiling water ; boil a quarter of an 
 hour. (I. 0. D.) 
 
 270. 
 
 Asparagus. (No. 2.) 
 
 Take some boiled asparagus, cut the ends and part of 
 each stalk, as far as eatable, into pieces about the size 
 of peas; put them into a stewpan With butter, a sprinkling 
 of flour, pepper, and a small cupful of the water they 
 were boiled in, let them simmer about five minutes, and 
 
RECIPES. 139 
 
 add a gill of cream. The yolk of an egg beaten with 
 the cream adds to its richness. 
 
 Another way. — Prepare as above by cutting into 
 small pieces ; have ready some scrambled eggs, with, 
 which mix the asparagus, adding pepper and salt to 
 taste, and serve hot and as soon as possible after cooking, 
 as it does not improve by waiting. (I. 0.) 
 
 ' 271. 
 
 Sea-Kale with White Sauce. 
 
 The kale must be perfectly fresh ; well wash it, take 
 off the outer leaves, trim the root, tie it into bundles, 
 and put it into cold water for an hour; put it into a 
 saucepan of boiling water with a dessertspoonful of 
 salt, and boil rapidly (uncovered) for twenty minutes or 
 half an hour, according to the size of the kale. Serve 
 upon buttered toast (without crust). Knead a table- 
 spoonful of baked flour with two ounces of butter, and 
 stir into half a pint of boiling new milk ; boil ten 
 minutes, and serve in a tureen. (I. C. G.) 
 
 272. 
 
 Sea-Kale with Parmesan Cheese. 
 
 Sprinkle each piece of kale with a teaspoon ful of 
 grated Parmesan cheese, a quarter of a saltspoonful of 
 flour of mustard, and the same of pepper; lay the kale 
 on a flat dish, strew the top thickly with Parmesan, 
 pour over an ounce of dissolved butter, and bake in a 
 quick oven, or before the fire, for a quarter of an hour. 
 Serve in the same dish. (I. C.) 
 
140 FOOD FOR THE INVALID. 
 
 273. 
 
 Boiled Leeks with White Sauce. 
 
 Trim off the roots and the outer leaves, cut the green 
 ends off, leaving the leeks six inches long ; wash them 
 well, put them into boiling water with a tablespoonful 
 of salt and a dessertspoonful of vinegar, and boil (un- 
 covered) for three-quarters of an hour. Serve upon 
 hot buttered toast, without crust, and with white sauce 
 poured over them. (I. C. D. G-.) 
 
 274. 
 
 Vegetable Marrow with White Sauce. 
 
 Pare the marrows neatly, cut them into quarters 
 lengthways, take out the seeds and wipe the marrows 
 with a clean cloth, put them into boiling water with a 
 teaspoonful of salt and boil for ten or fifteen minutes. 
 Toast a round of bread, without crust, pour over a cup- 
 ful of the vegetable water, and butter the toast. Serve 
 the marrows upon it with the following melted butter 
 poured over. Knead' three ounces of butter with a 
 tablespoonful of flour, and stir into half a pint of 
 boiling milk ; boil a quarter of an hour, stirring all the 
 time. (I. C. G.) 
 
 275. 
 
 Stewed Celery. 
 
 ake three fine heads of celery, fresh gathered, cut 
 off all the coarse outer leaves and trim the stem, cutting 
 it across one inch down ; wash well, and let it remain 
 
RECIPES. 141 
 
 in cold water with a little salt in it for several hours ; 
 put it into a stewpan and pour over it three-quarters of 
 a pint of veal stock, s'ramer very gently an hour and a 
 half. Take out the celery, and stir into the gravy the 
 beaten yolks of two eggs, and half a gill of good cream ; 
 when set (two minutes will suffice) pour the sauce over 
 the celery and serve. (I. C. D. G.) 
 
 276. 
 Boiled Onions. 
 
 Peel the onions and boil them in salt and water for 
 ten minutes ; throw them into cold water for half an 
 hour, then put them into a saucepan, and well cover 
 them with cold water and let them boil gently for one 
 hour. Drain, and serve with or without dissolved butter 
 over them. (I C. D. G.) 
 
 277. 
 Portugal Onions, Stewed. 
 
 Peel the onions and place them in a stewpan ; for each 
 onion knead together half an ounce of butter and a 
 saltspoonful of sifted sugar ; put it on the onions, and 
 let them slowly become slightly browned, then pour over 
 each a teaspoonful of tomato sauce and a tablespoonful of 
 gravy or stock ; simmer gently for three hours, basting 
 the onions frequently with the gravy. Serve very hot. 
 
142 FOOD FOR THE INVALID. 
 
 278. 
 
 Portugal Onions, Roasted. 
 
 Peel the onions and place them in a Dutch oven before 
 a good fire ; baste them frequently with dissolved butter 
 (an ounce for each), and roast for an hour and a half. 
 Serve with or without their own sauce. (I. G.) 
 
 279. 
 Portugal Onions, Curried. 
 
 Peel and wash the onions, put them into a saucepan 
 with plenty of water and a little salt, boil (uncovered) 
 till tender. Then press out the water and chop, put 
 them into an enamelled saucepan with either a little 
 butter or cream, and a little curry powder, simmer for 
 five minutes and serve. (I. G.) 
 
 280. 
 Potatoes. 
 Pare the potatoes neatly, place them on a plate, put 
 a pint and a half of water into a deep saucepan ; turn 
 a half-pint saucer or pot upside down, and place the 
 plate with the potatoes on it on the saucer; let the 
 water boil rapidly. Good-sized potatoes require half an 
 hour to steam thus. (I. C. D. G. E.) 
 
 281. 
 
 Mashed Potatoes. 
 
 Pare the potatoes and steam them half an hour ; turn 
 
 them into a hot basin, and with a wooden spoon bruise 
 
 them to flour ; to three pounds add three saltspoonfuls of 
 
RECIPES. 143 
 
 salt, three ounces of fresh butter, and a gill of thick cream 
 made hot. Stand the basin over a saucepan of boiling 
 water, and beat the potatoes for five minutes. Serve on 
 a very hot dish, either in a rough cone-shape, or smoothed 
 over with a knife. (I. C. D. G. E.) 
 
 282. 
 
 Mashed Potatoes. 
 
 Mashed potatoes are finest when made with freshly 
 boiled potatoes still hot. Crush the potatoes first with 
 a fork, and then with a large wooden spoon to be sure 
 that no lumps remain ; add some butter or dripping, 
 a little milk, salt and pepper, and mash well in an iron 
 pan over the fire till the dripping or butter has melted 
 and well mixed with the potatoes. Arrange neatly on 
 a dish, and brown before a hot fire. 
 
 (I. C. D. G. E.) 
 
 283. 
 
 MUSHROOMS. 
 
 Mushrooms serve us well and faithfully, and as they 
 can be had through most of the year are a valuable 
 addition to our list. The good old way of broiling 
 them and serving hot on buttered toast can hardly be 
 improved ; but here are two more ways that are very 
 good. Clean and trim off the roots, dip them in dis- 
 solved butter, roll them in bread or biscuit crumbs, lay 
 them on a dish that will not break with heat, and brown 
 in a quick oven. Or cut them in quarters and wash in 
 several waters, then fry them slowly in fresh butter 
 with parsley, salt, and pepper. (T. C.) 
 
144 FOOD FOR THE INVALID 
 
 284. 
 
 Mushroom Soup, 
 
 Take one quart of thin stock (very clear), one tea- 
 spoonful of salt, half a one of pepper, and half a tin 
 of French mushrooms cut into small pieces ; boil 
 twenty minutes, add one spoonful of browned flour and 
 one ounce of butter well mixed together, boil up again 
 and serve. Fresh mushrooms to be used when available. 
 
 (0. G.) 
 
 285. 
 
 Stewed Mushrooms. 
 
 Take off the skin and stems, wash the mushrooms 
 quickly, place them in a stewpan (an earthen one is 
 best) with two ounces of butter, a tablespoonful of 
 water, a teaspoonful of vinegar, a saltspoonful of pepper, 
 a teaspoonful of salt ; simmer for twenty minutes, throw 
 in half a gill of cream, and serve very hot. 
 
 (I. C. G.) 
 
 286. 
 
 Stewed Beetroot. 
 
 Bake the beetroot an hour, and when cold take off 
 the skin ; cut it into slices a quarter of an inch thick, 
 put it into a stewpan with half a pint of any stock, a 
 saltspoonful of salt, the same of pepper, half a grain of 
 cayenne, a shalot chopped, two sprigs of parsley, chopped j 
 simmer three-quarters of an hour, add a wineglassful of 
 vinegar, and serve. (I. C. D. G.) 
 
RECIPES. 145 
 
 287. 
 Stewed Lentils. 
 
 Take half a pound of lentils to one quart of rain 
 water, boil very quickly ; will crack out of husks when 
 lone ; do not try to drain off the water. Take some 
 celery, cut it up into dice, do the same with two 
 potatoes and two onions ; boil them separately, and pass 
 them through a colander; then mix them into the 
 lentils, and add salt and pepper. (I. E.) 
 
 288. 
 
 Haricot Beans and Onion Sauce. 
 
 Soak one gill of haricot beans over night, put them 
 into plenty of cold water and boil them three hours, 
 drain off the water, add two saltspoonfuls of salt one 
 salcspoonful of pepper, three ounces of butter, two large 
 Spanisn onions (previously boiled) chopped into small 
 pieces, and one teacupful of good cream ; simmer ten 
 minutes, stirring carefully, and serve. (I. E.) 
 
 289. 
 
 Haricot Beans. 
 
 Put a quart of beans into ho If a gallon of soft water 
 with one ounce of butter, simmer them slowly for 
 about three hours, drain them and put them into a stew- 
 pan, a Jittle salt, pepper, chopped parsley, two ounces 
 of butter, and the juice of a lemon ; place them on the 
 fire for a few minutes, stir well and serve. (C. E.) 
 
 L 
 
146 FOOD FOR THE INVALID. 
 
 Another way. — Boil the haricot beans as directed in 
 the preceding recipe ; when they are quite tender 
 strain off the water, then add a good-sized piece of 
 butter, and let them simmer for a short time, taking 
 care that they do not become brown ; then add a cup- 
 ful of good gravy, season with pepper and salt. 
 
 (I.C.E.) 
 
 290. 
 
 HODGE-PODGE. 
 
 Cut two pounds of fresh scrag of mutton into small 
 pieces, which put into a stewpan with three quarts of 
 cold water and a tablespoonful of salt, one tablespoonful 
 of sugar, and half a tablespoonful of pepper ; set it on 
 the fire ; when boiling, place it at the side to simmer 
 for one hour, keep it skimmed ; well wash a large 
 carrot, two turnips, two onions, and six small cabbage 
 lettuces ; cut them up and place in the pot, and simmer 
 till done; a pint of green peas, if in season, may bo 
 added ; a carrot, grated, is an improvement ; if in winter, 
 use cabbage instead of lettuce. Serve the meat with it. 
 
 (I. C. G.) 
 
 291. 
 
 HODGE-PODGE (ECONOMICAL). 
 
 Put half a pint of dried green peas into a pint of 
 water with a pinch of carbonate of soda in it ; let them 
 soak over night. Cut up half a pound of fat mutton 
 from the brisket, a large carrot, a large turnip, one 
 Spanish onion, into pieces the size of dice. Put 
 
RECIPES. 147 
 
 altogether into a stewpan or a pie-dish in the oven, 
 pepper and salt to taste, and cook for an hour and 
 a half. (C. D.) 
 
 292. 
 
 Mealy puddings. 
 
 Get from the butcher some long skins for puddings, 
 wash them well in warm water, then lay them to soak 
 all night in cold water and salt ; rinse them well. 
 Toast one pound of oatmeal to a light golden colour 
 before the fire or in the oven, stirring it to let it toast 
 equally. Chop half a pound of beef suet very fine, 
 also two large onions (parboiled) ; mix all well together 
 with half a teaspoonful of salt, and a quarter of a tea- 
 spoonful of pepper. Tie the end of .the pudding- skin 
 with thread, then put in enough of the mixture to make 
 it the length of a sausage ; tie the skin again, but leave 
 room for the pudding to swell. Leave about an inch 
 of the skin, tie it again, then fill another, and so on. 
 (The space is to allow each pudding to be cut off with- 
 out letting out the mixture.) Have a pan with water 
 in it nearly boiling, and a little salt ; prick the puddings 
 all over with a darning-needle to prevent them bursting, 
 and boil them for twenty minutes to half an hour. 
 Serve hot. . (I C. D. G.) 
 
 293. 
 
 Mince Collops. 
 
 Mince finely half a pound of uncooked beef, melt 
 and warm half an ounce of butter or dripping in a pan, 
 put the meat in it, and beat it about with a fork or 
 
148 FOOD FOR THE INVALID. 
 
 wooden spoon till brown, but not hard. Break two 
 teaspoonfuls of flour into half a teacupful of cold 
 water, add this, and also two small boiled onions, 
 chopped ; stew all together for an hour, stirring frequently 
 to prevent the meat going into lumps. A quarter of 
 an hour before serving add half a saltspoonful of salt, 
 a quarter of a saltspoonful of pepper, and one dessert- 
 spoonful of ketchup. Serve hot, and garnish with small 
 pieces of toast. (I. C. D.) 
 
 294. 
 Scrambled Eggs 
 
 Break six eggs into the frying-pan with a little milk, 
 a tablespoonful or more of butter, a little salt, pepper, 
 and a very little nutmeg ; stir until thoroughly mixed 
 and the eggs begin to set ; then take off the fire, serve 
 on buttered toast sprinkled with chopped ham, parsley, 
 or asparagus, either being very nice; or, if preferred, 
 alone in a deep dish with sippets of toast. 
 
 (I. C. D.) 
 
 295. 
 
 Eggs in the Nest 
 
 Beat to a froth the whites of six eggs which have been 
 seasoned as for an omelette, and pour into a buttered 
 baking tin ; pour across it at equal distances six spoon- 
 fuls of cream, into each of which drop a yolk whole ; 
 bake, but not too briskly, and serve hot. 
 
 (I. C. I).) 
 
RECIPE& 249 
 
 .296. 
 
 Hominy and Cheese. 
 
 Put half a pound of hominy in water ever night ; 
 next day boil it with a pint of milk for half an 
 hour ; then add half a pound of finely-chopped cheese, 
 mixing it thoroughly ; then put the whole into a stew- 
 pan, or pie-dish in the oven for ten minutes. 
 
 (LCD.) 
 
 297. 
 
 Cheese Straws. 
 
 Half a pound of dried flour, a quarter of a pound of 
 butter, a quarter of a pound of grated Parmesan or 
 Gruyere cheese, a teaspoonful of flour of mustard, a salt- 
 spoonful of cayenne, and a saltspoonful of salt. Rub 
 the butter into the flour, then mix the whole well 
 together. Beat the whites of two eggs with a quarter 
 of a pint of cold water, and stir in enough to form a 
 firm paste ; knead the paste well, then roll it out the 
 eighth of an inch thick, and cut it into straw-like 
 strips, about five inches long. P>ake in a quick oven 
 till of a pale brown colour (about five minutes). Pile 
 them on a dish, and serve either hot or cold. Must 
 be kept in a dry place. (I. 0.) 
 
150 FOOD FOR THE INVALID. 
 
 298. 
 
 Cheese Sandwiches. 
 
 Pound eight ounces of cheese in a mortar, mix in 
 two ounces or less of butter, spread it on two pieces of 
 bread as a sandwich, and sprinkle over it a little salt 
 and cayenne. It may also be put in a pot and covered 
 with butter. (I. C. G.) 
 
INDEX. 
 
INDEX. 
 
 Axbume>*, 7 
 
 ■ chemical formula of, 11 
 
 Albuminoid food, excess of dangerous, 8 
 
 American drink, 36 
 
 Anchovy Sauce, 93 
 
 — — Sauce with boiled haddock, 103 
 
 toast with white sauce, 100 
 
 Apple barley-water, 40 
 
 rice-water, 40 
 
 Apple Russe, 66 
 
 stewed, 60 
 
 toast and water, 39 
 
 water, 39 
 
 Arrowroot, 45 
 
 milk. 45 
 
 pudding, 66 
 
 and black-currant drink, 38 
 
 Artificial digestion, 54 
 Asparagus, 138 
 
 B. 
 
 Barley- watee, 32 
 
 Beans, French or scarlet, 136 
 
 haricot, 145 
 
 soup, puree d'Haricot, 124 
 
 Beef, juice for the sick, 33 
 
 juice with toast, 53 
 
 potted, £3 
 
 pounded, 54 
 
 tea, 30 
 
 nutritious, 30 
 
 — its nutritive value, 9, 22 
 with oatmeal, 31 
 
 Beetroot stewed, 144 
 
 " Bile-poison " caused by too much 
 
 albuminoid food, 10 
 Biscuit, powdered, and milk, 41 
 
 Black-currant and arrowroot drink, 38 
 Brandy and egg, 34 
 and milk, 34 
 
 egg and milk, 34 
 
 Bread jelly, 51 
 
 Brill, 101 
 
 Broth, calf's foot, 33 
 
 cbicken, 31 
 
 eel. 72 
 
 veal, 31 
 
 C. 
 
 Calf's foot broth, 33 
 
 foot jelly, its nutritive value, 9 
 
 head, stewed, with oyster sauce. 
 
 121 
 
 liver larded, 121 
 sweetbread baked, 114 
 stewed, 114 
 
 Caper sauce for fish, 105 
 Carrot soup, 126 
 Carrots a la Franqaise, 136 
 Carrots, spring, 136 
 
 winter, 137 
 
 Cauliflower, 135 
 
 Caudle, 35 
 
 Celery, stewed, 140 
 
 Cereals, 26 
 
 Cheese and hominy, 149 
 
 sandwiches, 150 
 
 straws, 149 
 
 Cherries, stewed, 60 
 
 Chicken, boiled, with mushroom suace, 
 120 
 
 broth, 31 
 
 — jelly. 119 
 
 tea, 33 
 
 Chocolate cream, 56 
 
 Cholic acid, chemical formula of, 11 
 
154 
 
 INDEX. 
 
 Coarse porridge, 44 
 
 Cocoa nibs, 46 
 
 Cocoa-nut cream, 56 
 
 Cocoatina, 46 
 
 Cod, boiled, and oyster sauce, 95 
 
 Med, and oysters, 95 
 
 hard roe, 97 
 
 liver and rice, 97 
 
 liver and tapioca, 97 
 
 liver oil easily digested, 19 
 
 roe and cod-liver, 98 
 
 sound, melt, and frill, 99 
 
 with potato wall, 96 
 
 Corn bread, baked, 47 
 
 — — steamed, 48 
 
 Cornmeal, 25 
 
 ■ breakfast cake, 48 
 
 bread boiled, 47 
 
 pudding, 49 
 
 Corn-starch pudding, 50 
 Cream, 51 
 
 cocoa-nut, 56 
 
 chocolate, 56 
 
 gooseberry, 58 
 
 mixed fresh fruit, 58 
 
 of Tartar, 39 
 
 raspberry, 57 
 
 ■ soup, 128 
 
 Spinach, 57 
 
 — ■ whipped, 56 
 
 Cumberland pudding, 68 
 Currant and raspberry water, 40 
 Curry soup, 128 
 Custard, 65 
 
 ■ farm, 59 
 
 rich boiled, 64 
 
 without eggs, with fruit, 64 
 
 Digestion, artificial, 54 
 Drinks for fever patients, 21 
 Dyspepsia, 16 
 
 E. 
 
 Endive and cress salad, 132 
 Enemata, preparation of nutritive, 55 
 English sauce, 85 
 
 Farina gruel, 36 
 
 Farm custard, 59 
 
 Fat, 6 
 
 Fennel sauce, 103 
 
 Fever patients, drinks for, 21 
 
 Figs, stewed, 62 
 
 Fish cakes, 111 
 
 pie, savoury, 113 
 
 salad, 111 
 
 salt, 107 
 
 Flour, wheaten, 14 
 
 Food generally, 26 
 
 required to maintain the body- 
 temperature, 3 
 
 — - required to build up and repair 
 tissues of the body, 3 
 
 Fowl boiled with parsley sauce, 117 
 
 ■ fricasseed, 118 
 
 • Mayonnaise of, 119 
 
 Genoa Sauce, 94 
 
 Glycocholic acid, chemical formula of, 
 
 11 
 Glycogen, 6 
 Goose-pudding, 71 
 Gooseberry fool, 58 
 
 cream, 58 
 
 water, 40 
 
 Gout, 7 
 
 " Gout-poison," caused by too much 
 
 albuminoid food, 10 
 Grits, or breakfast hominy, 49 
 Gruel, 85 
 
 — farina, 36 
 
 Indian meal water, 38 
 
 Indian meal milk, 38 
 
 — oatmeal, 36 
 
 Eel, boiled, for convalescents, 75 
 
 boiled, with parsley sauce, 74 
 
 broth, 72 
 
 fried, 75 
 
 — — soup, 72 
 
 • stewed, 72 
 
 with Tartar Sauce, 74 
 
 Egg and brandy, 34 
 
 and shei-ry, 35 
 
 — — brandy and milk, 34 
 
 ■ sauce, 108 
 
 Eggs in the nest, 148 
 
 scrambled, 148 
 
 sweet, 65 
 
 Egyptian porridge, 44 
 
 Haddock, baked, 83 
 
 — boiled with anchovy sauce, 
 
 103 
 Haricot beans, 145 
 
 • and onion sauce, 145 
 
 Hasty pudding, 43 
 Herrings, baked, 80 
 
 boiled, 80 
 
 — fresh, 81 
 
 — ■ mustard sauce for fresh, 80 
 
 rolled, 81 
 
 Hodge-podge, 146 
 
INDEX. 
 
 155 
 
 Hollandaise sauce, 107 
 Hominy and cheese, 149 
 
 boiled, 49 
 
 cheese pudding, 47 
 
 porridge, 46 
 
 pudding, 47 
 
 Hydrocarbons, 4, 6 
 
 Hydrochloric acid required for the 
 gastric juice, 5 
 
 Isdiax corn flour, 46 
 
 — meal water gruel, 38 
 
 milk gruel, 38 
 
 Invalid in bed, 21 
 
 Iron required for the blood, 5 
 
 John Dory with caper sauce, 105 
 
 Milk and rice, 45 
 
 — — and selzer-water, 29 
 
 and vermicelli soup, 129 
 
 egg and brandy, 34 
 
 lemonade, 41 
 
 porridge, 42 
 
 pudding, 42 
 
 soup. 127 
 
 toast, cold, 41 
 
 with vegetable soup, 129 
 
 Mince collops, 147 
 
 Minced meat and bread crumb, 122 
 
 Mixed meat-tea, 32 
 
 Mock Pate de Foie Gras, 52 
 
 whitebait, 82 
 
 Mulberry water, 41 
 Mushrooms, 143 
 
 ■ soup, 144 
 
 ■ stewed, 144 
 
 stewed with pigeons, 117 
 
 Mussels, pickled. Ill 
 
 plained boiled, 109 
 
 scolloped, 110 
 
 — stewed, 110 
 
 Mutton broth, 31 
 
 Leeks, 140 
 Lemon jelly, 71 
 Lemonade, 37 
 Lentils, stewed, 145 
 Lentil soup, 127 
 Lime and milk, 30 
 
 — water and milk, 29 
 
 Ling, fresh, 99 
 Lobster patties, 107 
 
 ■ potted, 109 
 
 ■ salad, 132 
 
 sauce, 100 
 
 soup, 78 
 
 M. 
 
 Mackerel, boiled. 102 
 broiled, 101 
 
 soused, 102 
 
 Magnesia and milk, 30 
 Maize flour, 15 
 
 Mastication essential for good digestion, 
 
 13 
 Matrimony pudding, 67 
 Mayonnaise of fowl, 119 
 
 sauce. 106 
 
 Mealy puddings. 147 
 Meat, minced. 27 
 
 ■ minced, and bread crumb, 122 
 
 Milk. 29 
 
 and brandy, 34 
 
 and lime, 30 
 
 and lime-water, 29 
 
 • and magnesia. 30 
 
 and powdered biscuit, 41 
 
 N. 
 
 Naples Sauce, 94 
 Nitrogen in tissues of the body, 4 
 Normandy pippins, 63 
 Nursery food, 24 
 
 O. 
 
 Oatmeal gruel, 36 
 
 porridge, 43 
 
 pudding, 70 
 
 soup, 36 
 
 with beef-tea, 31 
 
 Onions, boiled, 141 
 
 — -Portugal, curried, 142 
 
 roasted, 142 
 
 stewed, 141 
 
 (white) soup, 125 
 
 Oyster loaves, 89 
 
 patties, 90 
 
 pie, 90 
 
 sauce, 96 
 
 sauce and boiled cod, 95 
 
 soup, 76, 77 
 
 Oysters and fried cod, 95 
 
 boiled. 89 
 
 fried, 91 
 
 grilled, 91 
 
 on toast, 91 
 
 stewed, 89 
 
 (to feed), 88 
 
 - to scallop, 89 
 
156 
 
 INDEX. 
 
 8. 
 
 Pancreas, the, 18 
 
 Parsnips, 137 
 
 " Pastry " made from wheaten flour not 
 
 easily digested, 16 
 Pate de foie gras, easily digested, 20 
 
 — — mock, 52 
 
 Pea-soup. 125 
 Pears, preserved, 61 
 Peas, green, 135 
 Peptonised milk, 54 
 
 milk gruel, 55 
 
 Phosphorus required for the nervous 
 
 system, 5 
 Pigeons and stewed mushrooms, 117 
 
 — stewed. 113 
 
 Plaice, boiled, 84 
 Porridge, coarse, 44 
 
 Egyptian, 41 
 
 ■ hominy, 46 
 
 milk, 42 
 
 — oatmeal, 42 
 
 whole meal, 42 
 
 Potato salad, 132 
 
 • — soup, 126 
 
 wall and cod, 93 
 
 Potatoes, 5, 142 
 
 — mashed, 142, 143 
 
 Potted beef, 53 
 
 lobster, 109 
 
 shrimps, 109 
 
 tongue, 53 
 
 trout, 108 
 
 Pounded beef, 54 
 
 Prawn soup, 77 
 
 Preparation of nutritive enemata, 55 
 
 Preserved pears, 61 
 
 — quinces, 61 
 
 Prunes, stewed, 63 
 
 Quinces, preserved, 61 
 
 R. 
 
 Raspberry and currant water, 40 
 
 — cream, 57 
 
 Red mullet, baked, 79 
 
 sauce for, 79 
 
 in paper, 78 
 
 Rhubarb, stewed, 60 
 
 water, 40 
 
 Rice and cod-liver, 97 
 ( ground) pudding, 67 
 
 milk, 45 
 
 pudding, 70 
 
 water, 32 
 
 Sago, 44 
 
 soup, 127 
 
 Salads, 130 
 
 dressing, 130, 131 
 
 — endive and cress, 132 
 
 lobster, 132 
 
 potato, 132 
 
 strawberry, 59 
 
 vegetable, 132 
 
 water-cress, 131 
 
 — winter, 131 
 
 Salmon pudding, 92 
 
 in potato paste, 92 
 
 Salt fish, 107 
 
 Salts, various, requisite for health, 5 
 
 Sandwiches, 'il, 52 
 
 — — — anchovy, 93 
 
 Sauce, caper, 105 
 
 egg, 108 
 
 English, 85 
 
 for red mullet, 79 
 
 genoa, 94 
 
 Hollandaise, 107 
 
 lobster. 100 
 
 — Mayonnaise, 106 
 
 Naples, 94 
 
 oyster, 96 
 
 sbrimp, 93 
 
 Savourv fish pie. 113 
 
 Scalloped fish, 112 
 
 Sea-kale, 139 
 
 Seltzer water and milk, 29 
 
 Semolina pudding, 69 
 
 Sherry and egg, 35 
 
 Shrimp sauce, 93 
 
 Shrimps, potted, 109 
 
 Sick-room, general directions to be ob- 
 served in the, 28 
 
 Skate, boiled, 104 
 
 white sauce for, 104 
 
 — dissolved butter for, 104 
 
 Smelts, fried, 106 
 
 Snow pudding, 50 
 
 Soda required for formation of bile-salt 
 in the liver, 5 
 
 Sole, au vin blanc, 88 
 
 boiled, 85 
 
 buttered, 86 
 
 filleted au gratin, 87 
 
 with mussel sauce, 87 
 
 with white sauce, 86 
 
 Soup, 122 
 
 bean, miree d'haricot, 124 
 
 carrot," red, 126 
 
 — cream, 128 
 
 curry, 128 
 
 eel, 72 
 
 lentil, 127 
 
 lobster, 78 
 
 milk, 127 
 
 — milk with vermicelli, 129 
 
INDEX. 
 
 157 
 
 Soup, mushroom. 144 
 
 onion, white, 125 
 
 oyster, 76, 77 
 
 pea, 125 
 
 potato, 126 
 
 prawn, 77 
 
 sago, 127 
 
 spinach, 123 
 
 vegetable, 124 
 
 vermicelli and milk, 129 
 
 Spices, use of, 6 
 Spinach, 133 
 cream. 57 
 
 soup, 123 
 
 with poached eggs, 134 
 
 Sprats, baked, 82 
 
 broiled, 82 
 
 Starch, 6 
 
 its value, 10 
 
 Stock for brown or white fish soups, 76 
 Strawberry salad, 59 
 Strengthening drink, 42 
 Suet pudding, 68 
 
 with treacle, 69 
 
 Sweet eggs, 65 
 
 Sweetbreads, calf's, baked. 114 
 
 stewed, 114 
 
 plain, 113 
 
 roasted, 115 
 
 with white sauce, 114 
 
 Tamarind water, 38 
 Tapioca and cod-liver, 97 
 
 jellv, 42 
 
 milk. 44 
 
 pudding, 70 
 
 Tartar sauce with eels, 74 
 
 Taurocholic acid, chemical formula of. 
 
 11 
 Tissues of the body, 4 
 Toast-water, 37 
 Tongue, potted, 53 
 Tripe for convalescents, 115 
 
 fricasseed, with onions, 116 
 
 Trout, boiled, 103 
 
 — potted, 108 
 
 Turbot, boiled, 99 
 
 en coquettes, 101 
 
 Turnips, 137 
 
 Uric acid, chemical formula of, 12 
 
 Vegetable salad, 132 
 
 soup, 124 
 
 Vegetables, 133 
 
 asparagus, 138 
 
 beans, French or scarlet, 
 
 136 
 
 sauce, 140 
 
 carrots a la Francaise, 136 
 carrots, spring, 136 
 carrots, winter, 137 
 cauliflower. 135 
 celery, stewed, 140 
 in the cure of scurvy, 5 
 leeks boiled, with white 
 > 
 
 onions, boiled, 141 
 roasted, 142 
 Portugal, stewed, 141 
 curried, 142 
 
 parsnips, 137 
 peas, green, 135 
 potatoes, 142 
 sea-kale with 
 
 cheese, 139 
 
 parmesan 
 
 139 
 
 with white sauce, 
 
 spinach, 133 
 turnips, mashed, 137 
 vegetable marrow, 140 
 with white 
 
 sauce, 140 
 Veal broth, 31 
 Vermicelli and milk soup, 129 
 
 W. 
 
 Water-cress salad, 131 
 Wheaten flour, 14 
 White wine whey, 33 
 Whipped cream, 56 
 Whitebait, 105 
 
 mock, 82 
 
 Whiting, stewed, 83 
 
 boiled, 84 
 
 fried, 84 
 
 Whole meal porridge, 48 
 Winter salad, 131 
 
 TEE END. 
 
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