Beef Feet.
Soak the feet and have them nicely cleaned; boil them slowly, and take off the sc.u.m as it rises; when they are soft and tender, take them up, and separate the bones from the glutinous part, which is very nice for a sick person, and conveys nutriment in a form that will hardly disagree with the most delicate stomach, and has been, taken when nearly all other food was rejected; a few drops of vinegar, and a little salt, renders it more palatable.
Beef Tea, &c.
Take a piece of juicy beef, without any fat, cut it in small pieces, bruise it till tender, put it in a wide-mouthed bottle, and cork it tight; put this in a pot of cold water, set it over the fire, and let it boil an hour or more.
When a person can take but a small quant.i.ty of nourishment, this is very good. Mutton may be done in the same way.
Mutton and Veal Broth.
Boil a piece of mutton till it comes to pieces; then strain the broth, and let it get cold, so that the fat will rise, which must be taken off; then warm it, and put in a little salt. Veal broth may be made in the same way, and is more delicate for sick persons.
Wine Whey.
Boil a pint of milk, and put to it a gla.s.s of white wine; set it over the fire till it just boils again, then set it off till the curd has settled, when strain it, and sweeten to your taste.
Rennet Whey.
Warm a pint of milk, but do not let it get too hot, or it will spoil the taste of the whey. Wash the salt from a piece of rennet the size of a dollar, and put it in the milk; when it turns, take out the rennet; wash and put it in a cup of water, and it will do to use again to make whey.
If you have rennet in a bottle of wine, two tea-spoonsful of it will make a quart of whey; but if the person has fever, it is best to make it without wine.
Mulled Jelly.
Take a table-spoonful of currant or grape jelly, and beat with it the white of an egg, and a little loaf-sugar; pour on it half a pint of boiling water, and break in a slice of dry toast, or two crackers.
Mulled Wine.
Beat together an egg, a gla.s.s of wine, and a spoonful of sugar; pour on it half a pint of hot water; stir all the time to keep it from curdling, and when you pour it in a tumbler, grate a little nutmeg over it.
Toast Water.
Cut slices of bread very thin, and toast dry, but do not let it burn; put it in a pitcher, and pour boiling water on it. Toast water will allay thirst better than almost any thing else. If it is wanted to drink through the night, it should always be made early in the evening.
Apple Water, &c.
Roast two apples, mash them and pour a pint of water on them; or slice raw apples, and pour boiling water on them.
Tamarinds, currant or grape jelly, cranberries, or dried fruit of any kind, make a good drink.
Coffee.
Sick persons should have their coffee made separate from the family, as standing in the tin pot spoils the flavor. Put two tea-spoonsful of ground coffee in a small mug, and pour boiling water on it; let it set by the fire to settle, and pour it off in a cup, with sugar and cream.
Care should be taken that there are no burnt grains.
Chocolate.
To make a cup of chocolate, grate a large tea-spoonful in a mug, and pour a tea-cup of boiling water on it; let it stand covered by the fire a few minutes, when you can put in sugar and cream.
Black Tea.
Black tea is much more suitable than green for sick persons, as it does not affect the nerves. Pat a tea-spoonful in a pot that will hold about two cups, and pour boiling water on it. Let it set by the fire to draw five or ten minutes.
Rye Mush.
This is a nourishing and light diet for the sick, and is by some preferred to mush made of Indian meal. Four large spoonsful of rye flour mixed smooth in a little water, and stirred in a pint of boiling water; let it boil twenty minutes, stirring frequently. Nervous persons who sleep badly, rest much better after a supper of corn, or rye mush, than if they take tea or coffee.
DOMESTICS.
Hints on the Management of Domestics, &c.
Some families are always changing their domestics, and weary their friends with complaints of those they have, and inquiries for others.
Deliberate before you make a change; if servants are honest, speak the truth, and have an obliging disposition, it is better to bear with a few defects, than to discharge them; these are qualifications for the foundation of a good servant; and some of the most valuable I have had, were such as could hardly be put up with at first. By being patient, and speaking to them in a kind manner, they become attached and fearful of doing any thing to offend.
When they break any thing, or an accident occurs, accustom them to inform you of it immediately. Few mistresses, of well regulated minds, will be offended when openly told of accidents; but if they are left to be found out, you always feel more disposed to blame and reprove them.
By speaking to them in a mild and forgiving manner, careless servants will become more careful.
A considerate mistress may, without loss of dignity, make them feel that she regards it as her duty to be their friend, and that she feels herself under an obligation to advise them in difficulties and promote their comfort.
We should reflect that theirs is a life of servitude, and if they over-exert themselves, or are too much exposed in early life, it will bring on disease that will shorten their days, or render old age a burden.
Some young persons are too indolent to wait on themselves, and ring for the servants on the most trifling occasions; when if they were accustomed to perform these little offices, their health would be much better, and we should not hear of so many complaints, the result of want of exercise. All female servants should have time to attend to their clothing; many have to work so hard through the day that their only leisure is at night, and then they hurry over their things in a careless manner.
Where your circ.u.mstances permit, a good man-servant is a valuable acquisition; and they are sometimes more easily governed than females.
If mistresses were better informed, they would not complain so much of the ignorance and awkwardness of their domestics. Always give them their orders in time. If a new dish is to be cooked, superintend its preparation yourself.
If you are capable of directing, a cook will soon learn to do without your constant attention.
If they are slow in their movements, insist on their beginning early to prepare a meal, so that there will be time sufficient for every thing to be done properly.