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Home Medical and Vet Remedies, as Recommended by 19th and 20th century Doctors and Vets! |
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Home Medical and Vet Remedies, as Recommended by 19th and 20th century Doctors and Vets! |
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Food for the Sick.It may be made by cutting into small pieces about half a pound of fresh beef from which the fat has been separated ; this should be put into a vessel into which a pint of boiling water is then poured. The vessel is then allowed to stand by the fire ; after this it may be boiled for five or ten minutes and the contents of the vessel placed upon a sieve, so as to separate the liquid ; this may then be seasoned with salt to suit the taste. Liebig's beef tea is made as follows : One pound of lean beef, free of fat and separated from the bones, in the finely chopped state in which it is used for mince meat, is uniformly mixed with its own weight of cold water slowly heated to boiling ; and the liquid, after boiling briskly for a minute or two, is strained through a towel from the coagulated albumen and fibrin. Thus we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained even by boiling for hours from a piece of flesh. Chicken Broth. - " Clean half of a chicken and pour on it one quart of cold water ; add a little salt and one tablespoonful of rice ; cover the vessel closely and boil for two hours \ throw in near the end of the boiling, a little parsley chopped fine ; skim the broth before using. " This is one of the most valuable articles of diet at the com mand of the physician in the low stages of disease, when the patient's system requires support, but his digestive powers will not admit of solid food. "-Ellis. Mutton Broth. - A pound of lean mutton may be placed in a quart of water with a little bread and salt; it should be boiled about two hours, and skimmed before using. Gruels.- The ordinary gruel is made by adding two table- spoonfuls of cornmeal to a teacupful of cold water ; it should be well stirred and placed in a suitable vessel; an additional pint of water is added and it is allowed to boil gently for half an hour. If desired, half a pint of milk may be used instead of the same quan tity of water. It is to be seasoned before using. Oatmeal gruel may be made in a similar way, adding four tablespoonfuls of oatmeal to a pint and a half of soft water. Jellies- A variety of starchy articles can be made into excel lent food for invalids. Iceland Moss can be made into a jelly in the following way : A pound of the dried moss should be soaked for twenty-four hours in water, and then dried by pressing it in a coarse cloth. It is then placed in water, an ounce of the moss being sufficient for a quart of water. It should be boiled until about half the fluid has evapo rated, and then strained through a sieve. The jelly or mucilage may be sweetened or mixed with milk. Irish Moss makes an excellent jelly. An ounce of it should be boiled with a pint and a half of water until it becomes of moderate consistence upon cooling. It has but little taste, but may be sweet ened or mixed with milk. Tapioca mucilage is made in this way : A tablespoonful of tapioca is put in a pint of water and allowed to stand upon the stove for two hours, after which it is boiled for ten minutes, being stirred briskly at the same time. It should be sweetened with sugar and may be flavored with lemon-juice. It is often served with milk. Rice may be made into jelly by steeping an ounce of it in a quart of water for three hours upon the stove ; it should then be boiled gently for an hour and strained through a sieve. The jelly may be sweetened or assidulated. These jellies contain but little nutritious matter, and should never constitute the entire diet. But first, if you want to come back to this web site again, just add it to your bookmarks or favorites now! Then you'll find it easy! Also, please consider sharing our helpful website with your online friends.
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