Rice Pudding Baked Rice % lb.; water, 1 pt.; milk, 1 qt.; sugar 1 cup; 3 eggs; salt, 1 tea-spoonful; lemons, nutmegs or vanilla to flavor.Directions -Wash the rice and boil in the water 30 minutes; then add the milk and boil 30 minutes longer; beat the eggs, sugar and salt together, and stir into the rice. Bake in a nicely buttered dish for half an hour. To be eaten with a very little nice butter, or sauce, if preferred.
Remarks.Although a little of this is very appropriate for the sick, yet, I think, most families will be willing to help them dispose of the surplus, if it comes from the oven just at dinner-time
55. Tapioca, Cream Pudding.Tapioca, 3 table spoonfuls; water and milk, 1 qt.; 3 eggs; a little salt; lemon or vanilla to flavor. DIRECTIONSCover the tapioca with water and let soak 4 hours; pour off what water is left. Put the milk over the fire, and as soon as it boils stir in the beaten yolks of the eggs and the salt; then the tapioca, and stir till it begins to thicken. Make a frosting of the whites and brown a moment only, having added the flavoring. This is very palatable and very nourishing.
56. Graham Pudding Steamed.Boiling water, 1 pt.; graham flour, salt; hot milk, 1 pt.; 1 egg. DirectionsStir into the boiling water sufficient graham flour to make a stiff paste; adding the egg, beaten, and a little salt; then stir into the hot milk and steam 3/4 of an hourthe steam being up when the dish is set in the steamer. Serve with maple syrup, or nice cream and sugar, or any other sauce preferred.
57. Egg Toast.A fresh egg, nice bread, not less than one day old, salt and hot water. DIRECTIONSToast the bread only to a light brown; break the egg into hot water on the stove, and cook only to “set” the white; put a little salt into sufficient hot water, dip the toasted bread, quickly, into it, and place it on a hot plate, and put on the egg, adding a sprinkle of salt only.
Remarks.It is presumed that if this is done nicely, according to directions, and the patient is able to digest this kind of food, it will be found enjoyable. At another time a soft toast, with water or sometimes with milk, of course, hot, in either case will give the needed varieties, to meet different tastes and circumstances.
58. Pap, of Boiled FlourFor Diarrhea of Children.Tie 1 cup of flour closely in a cloth, and boil 5 hours; when cool grate off a table-spoonful of it, and mix smoothly in a little cold milk; then stir this mixture into 1 pt. of boiling milk, and boil a few minutes, and sweeten with loaf sugar, and add a little nutmeg, if desired. Very valuable in diarrhea of children or adults.
59. Wine Jelly.In places where none of the common fruit jellies are obtainable, the following will make an excellent substitute: Boil white sugar, 1/2 lb., in 1 gill of water. Have dissolved isinglass, 1 oz., in a little water, and strain into the syrup; and when nearly cold add 1/2 pt. of wine; mix well in a bowl or suitable dish; cover. For convalescents or those getting up from exhausting diseases, this will be found as nutritious as it is palatable. If too thick at any time, add a little milk or water, as preferred, or convenient.
60. Arrowroot.Mix 2 table-spoonfuls of arrowroot to a smooth paste with a little cold water; then add to it 1 pt. of boiling water, a little lemon peel, and stir while boiling. Let it cook till quite clear. Sweeten with sugar, and flavor with wine or nutmeg, if desired. Milk may be used instead of the water, if preferred.
61. BeefsteakBroiled.Have a small piece of rather thick sirloin steak; a perfectly clear, coal fire should be ready, to avoid the possibility of the taste of smoke, and the gridiron must be perfectly clean; 3 or 4 minutes to each side, if the patient likes it at all rare, will be sufficient, being very careful to. avoid burning. Season with a little salt and very little pepper. Place on a hot plate and serve immediately.
62. Mutton or Lamb Chops.These must be trimmed free of fat, and broiled the same as beefsteak, except that they must be a little better done, and hence should be cut a little thinner to allow cooking through. Season and serve the same. But if any patient, at any time, desires any modification in cooking or seasoning, let it be done to suit him, unless known to be injurious.
63. How to Reduce the Temperature of Sick-rooms and to Keep them Cool.In very warm weather it is often desirable, for the comfort of the patient to have the room considerable cooler than the natural atmosphere. In such cases raise the lower sashes entirely upon the side of the room from which the breeze comes; then have a piece of muslin soaking wet, squeeze slightly, and tack it on so as to make all the air come in through the wet muslin, which will reduce the temperature of the room 5 or 6 degrees in a few minutes. This is done by the absorption of a part of the heat in the atmosphere by the passing of the water in the muslin from its liquid to a gaseous state (a principle well known in philosophy), and the air of the room becomes more moist also, which makes it more endurable.
Remarks.It only needs trying to satisfy the most incredulous, and it will benefit the very feeble patient more than enough to pay everyone for the trouble taken. As the cloths become dry, replace them with others; or keep them well wet with a sponge.
64. Ventilation of Sick-rooms and Sleeping-rooms-Avoiding the Draft over the Patient.Have a piece of board made just as long as the width of the window; then raise the lower sash, and place the board under it. The width of the board may be 3 or 4 inches only, as this will allow a current of air to pass up between the glass and sash, breaking the draft that otherwise enters directly into the room when the sash is raised. In this way air may be admitted even at the head or back side of a sick-bed, for the curtain may be lowered to break the current from passing directly upon the patient. This plan is equally important in small and ill-ventilated sleeping-rooms. This much fresh air, at least, should be admitted into every sleeping-room, excepting the extremely cold and windy days of winter.