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Updated: June 13, 2025
Although I am not, as a rule, so partial to cream as I am to good genuine fresh milk, yet I have found, in cases of great debility, more especially where a child is much exhausted by some inflammatory disease, such as inflammation of the lungs, the following food most serviceable: Beat up, by means of a fork, the yolk of an egg, then mix, little by little, half a tea-cupful of very weak black tea, sweeten with one lump of sugar, and add a table-spoonful of cream.
Tie up in a thin muslin rag, a tea-cupful of mustard seed, and a large table-spoonful of scraped horseradish, and put it into the jars with the walnuts. Cover them closely with corks and leathers. Take large young walnuts while their shells are quite soft so that you can stick the head of a pin into them.
Onions may be served in a saucer, rather than mixed in the bowl. An anchovy may be washed, cut small, and mixed with it; also a bit of beet root, and the white of an egg. Celery may be prepared in the same way. COLDS. For a bad cold take a large tea-cupful of linseed, two pennyworth of stick liquorice, and a quarter of a pound of sun raisins.
Set the jar on an oven or on a hearth, with a tea-cupful of water to prevent the fruit from burning; or put the jar into a saucepan of water, till its contents be perfectly done. Slices of bread or some rice may be put into the jar, to eat with the fruit."
Beat an egg with a heaped tea-spoonful of sugar; stir it into a tea-cupful of boiling milk, and stir till it is thick; pour it in a bowl on a slice of toast cut up, and grate a little nutmeg over. Panada.
APPLE FOOL. Stew some apples in a stone 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 reduced to a pulp, peel and press them through a cullendar; boil a sufficient quantity of new milk, and a tea-cupful of raw cream, or an egg instead of the latter, and leave the liquor to cool.
Then strain it through muslin, and set it away to get cold. Wash the sago through two or three water, and then let it soak for two or three hours. To a tea-cupful of sago allow a quart of water and some of the yellow peel of a lemon. Simmer it till all the grains look transparent. Then add as much wine and nutmeg as may be proper, and give it another boil altogether.
Rations consisted per diem of a pint to a pint and a half of corn-meal; from poor to fair in quality, and occasionally in lieu thereof baked corn-bread from one to two inches thick, three inches long and three inches in width, containing a large quantity of water and very hard; rice half a tea-cupful, or in lieu thereof the same quantity of beans; salt, a teaspoonful; bacon, from three to four ounces; invariably decayed and maggoty, with only two exceptions, two issues of soap were made and that was the end of trying to keep clean; meat of any kind except the bacon above mentioned we never saw.
Put a pint of hoarhound in a quart of water, and let it draw by the fire; put a tea-cupful of dried elecampane root in a pint of water, cover it close, and let it boil till all the strength is out; strain it and the hoarhound together, and put them to boil with a pound of sugar; when it is a rich syrup, pour it in a pitcher to cool, and bottle it.
COFFEE CREAM. Boil a calf's foot in water till reduced to a pint of jelly, clear of sediment and fat. Make a tea-cupful of strong fresh coffee, clear it perfectly bright with isinglass, and pour it to the jelly. Add a pint of very good cream, sweeten it with fine Lisbon sugar, boil it up once, and pour it into the dish.
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