Abbildungen der Seite
PDF

incorporated; and to insure success, the processes of mixing must be diligently attended to.

Sufficient,—Allow a quart for 4 persons; but this information must be taken cum grano salis; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

'Punch is a beverage made of various spirituous liquors or wine, hot water, the acid juice of fruits, and sugar. It is considered to be very intoxicating; but this is probably because the spirit being partly sheathed by the mucilaginous juice and the sugar, its strength does not appear to the taste so great as it really is. Punch, which was almost universally drunk among the middle classes about fifty or sixty years ago, has almost disappeared from our domestic tables, being superseded by wine. There are many different varieties of punch. It is sometimes kept cold in bottles, and makes a most agreeable summer drink. In Scotland, instead of the Madeira or sherry generally used in its manufacture, whiskey is substituted, and then its insidious properties are more than usually felt. Where fresh lemons cannot be had for punch or similar beverages, crystallized citric acid and a few drops of the essence of lemon will be very nearly the same thing. In the composition of " Regent's punch," champagne, brandy, and veritable Martinique are required; "Norfolk punch" requires Seville oranges; "Milk punch" may be extemporized by adding a little hot milk to lemonade, and then straining it through a jelly-bag. Then there are "Wine punch," "Teapuncb," and" French punch," made with lemons, spirits, tea, and wine, in fantastic proportions. But of all the compounds of these materials, perhaps, for a summer drink, the North-American "mint julep" is the most inviting. Captain Marryat gives the following recipe tor its preparation :—" Put into a tumbler about the dozen sprigs of the tender shoots of mint; upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill up one third, or, perhaps, a little less; then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple; and the tumbler itself is very often encrusted outside with stalactites of ice. As the ice melts, you drink." The Virginians, says Captain Marryat, claim the merit of having invented this superb compound; but, from the passage in the " Comus" of Milton, he claims it for his own country,

■WHISKEY COEDIAL.

1840. Ingredients.—1 lb. of ripe white currants, the rind of 2 lemons, | oz. of grated ginger, 1 quart of whiskey, 1 lb. of lump sugar.

Node,-- Strip the currants from the stalks; put them into a large jug; add the lemon-rind, ginger, and whiskey; cover the jug closely, and let it remain covered for 24 hours. Strain through a hair sieve, add the lump sugar, and let it stand 12 hours longer; then bottle, and cork well.

Time.—To stand 24 hours before being strained; 12 hours after the sugar is added.

Seasonable.—Make this in July.

INVALID COOKERY.

CHAPTER XXXVIII

A FEW RULES TO BE OBSERVED IN COOKING
EOR INVALIDS.

1841. Let all the kitchen utensils used in the preparation of invalids' cookery be delicately and scrupulously clean; if this is not the case, a disagreeable flavour may be imparted to the preparation, which flavour may disgust, and prevent the patient from partaking of the refreshment when brought to him or her.

184 J. For invalids, never make a large quantity of one thing, as they seldom require much at a time; and it is desirable that variety be provided for them.

1843. Always have something in readiness; a little beef tea, nicely made and nicely skimmed, a few spoonfuls of jelly, &c. &e., that it may be administered as soon almost as the invalid wishes for it. If obliged to wait a long time, the patient loses the desire to eat, and often turns against the food when brought to him or her.

1844. In sending dishes or preparations up to invalids, let everything look as tempting as possible. Have a clean tray-cloth laid smoothly over the tray; let the spoons, tumblers, cups and saucers, &c, be very clean and bright. Gruel served in a tumbler is more appetizing than when served in a basin or cup and saucer.

1845. As milk is an important article of food for the sick, in warm weather let it be kept on ice, to prevont its turning sour. Many other delicacies may also be preserved good in the same manner for some little time.

1846. If the patient bo allowed to eat vegetables, never send them up undercooked, or half raw; and let a small quantity only be temptingly arranged on a dish. This rule will apply to every preparation, as an invalid is much more likely to enjoy his food if small delicate pieces are served to him.

1S47. Never leave food about a sick room; if the patient cannot eat it when brought to him, take it away, and bring it to him in an hour or two's time. Miss Nightingale says, "To leave the patient's untasted food by his side, from meal to meal, in hopes that he will eat it in the interval, is simply to prevent him from taking any food at all. She says, "I have known patients literally incapacitated from taking one article of food after another by this piece of ignorance. Let the food come at the right time, and be taken away, eaten or uneaten, at the right time, but never let a patient have 'something always standing' by him, if you don't wish to disgust him of everything."

1848. Never serve beef tea or broth with the smallest particle of fat or grease on the surface. It is better, after making either of these, to allow them to get perfectly cold, when all the fat maybe easily removed; then warm up as much as may be required. Two or three pieces of clean whity-brown paper laid on the broth will absorb any greasy particles that may be floating at the top, as the grease will cling to the paper.

1849. Roast mutton, chickens, rabbits, calves' feet or head, game, fish (simply dressed), and simple puddings, are all light food, and easily digested. Of course, these things are only partaken of, supposing the patient is recovering.

1850. A mutton chop, nicely cut, trimmed, and broiled to a turn, is a dish to be recommended for invalids; but it must not be served with all the fat at the end, nor must it be too thickly cut. Let it bo cooked over a fire free from smoke, and sent up with the gravy in it, between two very hot plates. Nothing is more disagreeable to an invalid than smoked food.

1851. In making toast-and-water, never blacken the bread, but toast it only a nice brown. Never leave toast-and-water to make until the moment it is required, as it cannot then be properly prepared,—at least, the patient will be obliged to drink it warm, which is anything but agreeable.

1852. In boiling eggs for invalids, let the white be just set; if boiled hard, they will be likely to disagree with the patient.

1853. In Miss Nightingale's admirable " Notes on Nursing," a book that no mother or nurse should be without, she says,—" You cannot be too careful as to quality in sick diet. A nurse should never put before a patient milk that is sour, meat or soup that is turned, an egg that is bad, or vegetables underdone." Yet often, she says, she has seen these things brought in to the sick, in a state perfectly perceptible to every nose or eye except the nurses. It is here that the clever nurse appears,—she will not bring in the peccant articles ; but, not to disappoint the patient, she will whip up something else in a few minutes. Remember, that sick cookery should half do the work of your poor patient's weak digestion.

1854. She goes on to caution nurses, by saying,—"Take care not to spill into your patient's saucer; in other words, take care that the outside bottom rim of his cup shall be quite dry and clean. If, every time he lifts his cup to his lips, he has to carry the saucer with it, or else to drop the liquid upon and to soil his sheet, or bedgown, or pillow, or, if he is sitting up, his dress, you have no idea what a difference this minute want of care on your part makes to his comfort, and even to his willingness for food."

RECIPES.

CHAPTER XXXIX.

TO MAKE AKEOWBOOT.

1855. Ingredients.—Two teaspoonfuls of arrowroot, 3 tablespoonfuls of cold water, J pint of boiling water.

Mode.—Mix the arrowroot smoothly in a basin with the cold water, then pour on it the boiling water, stirring all the time. The water must be boiling at the time it is poured on the mixture, or it will not thicken; if mixed with hot water only, it must be put into a clean saucepan, and boiled until it thickens; but this is more trouble, and quite unnecessary if the water is boiling at first. Put the arrowroot into a tumbler, sweeten it with lump sugar, and flavour it with grated nutmeg or cinnamon, or a piece of lemon-peel, or, when allowed, 3 tablespoonfuls of port or sherry. As arrowroot is in itself flavourless and insipid, it is almost necessary to add the wine to make it palatable. Arrowroot made with milk instead of water is far nicer, but is not so easily digested. It should be mixed in the same manner, with 3 tablespoonfuls of cold water, the boiling milk then poured on it, and well stirred. When made in this manner, no wine should be added, but merely sugar, and a little grated nutmeg or lemon-peel.

Time.—If obliged to be boiled, 2 minutes. Average cost, 2d. per pint.

Sufficient to make i pint of arrowroot.

Miss Nightingale says, in her "Notes on Nursing," that arrowroot is a grand dependence of the nurse. As a vehicle for wine, and as a restorative quickly prepared, it is all very well, but it is nothing but starch and water; flour is both more nutritive and less liable to ferment, and is preferable wherever it can be used.

EASLE7 GBUEL.

1856. Ingredients.—2 oz. of Scotch or pearl barley, i pint of port wine, the rind of 1 lemon, 1 quart and 1 pint of water, sugar to taste.

Mode.—After well washing the barley, boil it in 4 pint of water for 1 hour; then pour this water away; put to the barley the quart of fresh boiling water, and let it boil until the liquid is reduced to half; then strain it off. Add the wine, sugar, and lemon-peel; simmer for 5 minutes, and put it away in a clean jug. It can be warmed from time to time, as required.

Time.—To be boiled until reduced to half. Average cost, Is. Gd.

sufficient with the wine to make lj pint of gruel.

TO MAKE BAELEY-WATEE.

1857. Ingredients.—2 oz. of pearl barley, 2 quarts of boiling water, 1 pint of cold water.

Mode.—Wash the barley in cold water; put it into a saucepan with the above proportion of cold water, and when it has boiled for about I hour, strain off the water, and add the 2 quarts of fresh boiling water. Boil it until the liquid is reduced one half; strain it, and it will be ready for use. It may be flavoured with lemon-peel, after being sweetened, or a small piece may be simmered with the barley. When the invalid may take it, a little lemon-juice gives this pleasant drink in illness a very nice flavour.

Time.—To boil until the liquid is reduced one half.

Sufficient to make 1 quart of barley-water.

TO MAKE BEEF TEA.

1858. Ingredients.—1 lb. of lean gravy-beef, 1 quart of water, 1 saltspoonful of salt.

Mode.—Have the meat cut without fat and bone, and choose a nice fleshy piece. Cut it into small pieces about the size of dice, and put it into a clean saucepan. Add the water cold to it; put it on the fire, and bring it to the boiling-point; then skim well. Put in the salt when the water boils, and simmer the beef tea gently from 5 to f hour, removing any more scum should it appear on the surface. Strain the tea through a hair sieve, and set it by in a cool place. When wanted for use, remove every particle of fat from the top; warm up as much as may be required, adding, if necessary, a little more salt. This preparation is simple beef tea, and is to be administered to those invalids to whom flavourings and seasonings are not allowed. When the patient is very low, use double the quantity of meat to the same proportion of water. Should the invalid be able to take the tea prepared in a more palatable manner, it is easy to make it so by following the directions in the next recipe, which is an admirable one for making savoury beef tea. Beef tea is always better when made the day before it is wanted, and then warmed up. It is a good plan to put the tea into a small cup or basin, and to place this basin in a saucepan of boiling water. When the tea is warm, it is ready to serve.

« ZurückWeiter »