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Updated: May 14, 2025
Helonias, one-half dram; Salicylic acid, one dram; Alum, three drams; boric acid, five drams. Dissolve flat teaspoonful in half cup of water, soak a cotton tampon and place way up in the vagina. As a tonic take: Tincture Cinchona comp., two ounces; tincture gentian comp., two ounces. Dose: Dessertspoonful after meals.
There are numberless other sauces of which the white sauce is parent that are, however, not indispensable to the dish they are served with by which I mean a boiled fish may be served with oyster sauce or Dutch sauce, the sauce being in this case simply the adjunct. A dessertspoonful of capers put into half a pint of white sauce, with a teaspoonful of the vinegar, makes caper sauce.
This application may remain on for two hours, and then be repeated. The cayenne is greatly to be preferred to mustard for many reasons. Give the most easily assimilated food possible. A teaspoonful of gruel each half-hour, increased to a dessertspoonful, if the digestion will bear it, and preceded in all cases by a tablespoonful of hot water. This should be continued for twenty-four hours.
Chop a shallot, a spring or two of parsley and mix them in, sprinkling in at the same time a dust of nutmeg and a dessertspoonful of grated cheese. Place the puree in a dish to be baked, and before setting it in the oven sprinkle on the top some bread-crumbs, and cheese grated and mixed and one or two pats of salt butter. Bake till it is a golden brown.
Cut three truffles into thick slices, heat them and the crayfish in some ordinary white sauce, enriched with the yolk of a raw egg, pepper and salt, and one dessertspoonful of tarragon vinegar. This must not be allowed to boil. When the cream is turned out into a hot silver dish, pour the ragout into the center, and put a hot lid on.
Hake, which is not one of the most delicate fish, can be made excellent if stewed in the following sauce: A quart of milk to which you have added a dessertspoonful of any of the good English sauces; thicken it with a knob of butter rolled in flour, which stir in till all is smooth.
Make a batter of three eggs, a pint of milk and a pint bowl of wheat flour or more, beat it light; put a tablespoonful of lard or beef fat in a frying or omelet pan, add a saltspoonful of salt, making it boiling hot, put in the batter by the large spoonful, not too close; when one side is a delicate brown, turn the other; when done, take them on to a dish with a d'oyley over it; put a dessertspoonful of firm jelly or jam on each and serve.
Rub the yolks of two hard boiled eggs very fine with a spoon, incorporate with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small pen-knife blade, and a few drops of anchovy or Worcestershire sauce; add very carefully sufficient vinegar to reduce the mixture to a smooth creamy consistency; and pour it upon lettuce carefully prepared for the table.
Mix one egg, one dessertspoonful of flour, one tablespoonful of milk, a pinch between forefinger and thumb of salt, and a dust of pepper, into a batter, rub a nutmeg once back and forth over the grater, and stir. When the soup boils, pass this batter through a fine strainer into it. It should look like threads.
A teaspoon of lemon juice and a tomato, skinned and cooked to pulp, are good additions. Or any vegetable stock may be used instead of the water. THICK. If thick gravy be desired, mix a dessertspoonful wholemeal flour with a little cold water. Add the boiling stock to this. Return to saucepan and boil for 3 minutes. Add a small piece of butter just before serving. Another method. Thicken.
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