Vietnam or Thailand ? Vote for the TOP Country of the Week !
FLOUR CAUDLE. Into five large spoonfuls of pure water, rub smooth one dessert-spoonful of fine flour. Set over the fire five spoonfuls of new milk, and put into it two pieces of sugar. The moment it boils, pour into it the flour and water, and stir it over a slow fire twenty minutes. It is a nourishing and gently astringent food, and excellent for children who have weak bowels.
Then linen bags of oatmeal, camomile flowers, and a little bruised camphor may also be applied, which will effectually relieve the inflammation. SHOE BLACKING. In three pints of small beer, put two ounces of ivory black, and one pennyworth of brown sugar. As soon as they boil, put a dessert-spoonful of sweet oil, and then boil slowly till reduced to a quart.
Francatelli, the Queen's cook, in his recent valuable work, gives the following formula for making it "To one dessert-spoonful of Brown and Polson, mixed with a wineglassful of cold water, add half a pint of boiling water, stir over the fire for five minutes, sweeten lightly, and feed the baby, but if the infant is being brought up by the hand, this food should then be mixed with milk not otherwise."
BUNS. To make a good plain bun, that may be eaten with or without toasting and butter, rub four ounces of butter into two pounds of flour, four ounces of sugar, a nutmeg, a few Jamaica peppers, and a dessert-spoonful of caraways. Put a spoonful or two of cream into a cup of yeast, and as much good milk as will make the above into a light paste.
When these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it half a dessert-spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color. Pepper and salt to be added also. Soak your dried peas over-night.
Put in five pints of water, cut each of the gizzards into four pieces, and simmer till they become quite tender. Skin the stew carefully, add a quarter of a pint of cream, two tea-spoonfuls of mushroom powder, and an ounce of butter mixed with a dessert-spoonful of flour. Let it boil a few minutes, then put it into a tureen, add a little salt, and serve up the soup with the giblets.
Whatever food is selected ought to be given by means of a nursing bottle. If a child's bowels be relaxed and weak, or if the motions be offensive, the milk must be boiled, but not otherwise. The following is a good food when an infant's bowels are weak and relaxed: "Into five large spoonfuls of the purest water, rub smooth one dessert-spoonful of fine flour.
Serve them up with sippets of toasted bread round the edge of the dish. If the gravy is not sufficiently seasoned, add a little salt and cayenne. STEWED CARP. Scale and clean the fish, and preserve the roe. Lay the carp in a stewpan, with a rich beef-gravy, an onion, eight cloves, a dessert-spoonful of Jamaica pepper, the same of black pepper, and a glass of port or cider.
With one half of the gravy make a very good puree of peas if possible the green peas with the other half make a good puree of tomatoes. Combine the two purees, adding pepper and salt and a dust of cayenne. For each guest add to the soup a teaspoonful of Madeira wine, beat it all well and serve quickly. Or add, instead of Madeira, one dessert-spoonful of sherry wine.
ROAST CHEESE. Grate three ounces of fat Cheshire cheese, mix it with the yolks of two eggs, four ounces of grated bread, and three ounces of butter. Beat the whole well in a mortar, with a dessert-spoonful of mustard, and a little salt and pepper.
Word Of The Day