Part 41

Chicken meat, alone or mixed with an equal portion of beef, may be prepared in the same way.

A cereal gruel of wheat, arrowroot, etc., may be incorporated with the beef, thus giving a food combination that is often highly desirable.

The gruel is prepared in the usual manner, the dry cereal mixed perfectly smooth with cold water and cooked slowly in a double boiler until gelatinized. Four ounces of this gruel may be added to the meat paste, liquor, water and peptonizing powder as directed above, and the further details of the process carried out just as with the beef alone.

The extractum pancreatis will at the same time digest both the meat and starch (of the gruel). The broth with the cereal is more agreeable than when made of meat alone.

The peptonized beef or peptonized beef and cereal may also be made into a jelly.

PEPTONIZED OYSTERS.

To a half-dozen large oysters with their juice add a half-pint of cold water; heat in a saucepan to boiling, and boil briskly for a few minutes; pour off the broth and set it aside.

Mince the oysters finely and reduce to a paste with a potato-masher in a wooden bowl; put in a glass jar with the broth and add:

Extractum pancreatis, 15 grs.; Soda bicarbonate, 15 grs. Mixed thoroughly into one powder.

Let the jar stand in hot water or in a warm place, where the temperature is not above 115° F., for an hour and a half. Then pour into a saucepan, stir in a half-pint of milk and heat slowly to boiling-point. Season to taste and serve hot.

The boiling is essential—to prevent further digestion and keep the broth from spoiling.

If heated gradually the milk will be sufficiently digested before the mixture boils.

The very small bits of oyster that remain undissolved may be strained out, or rejected in eating the soup, but are rarely unacceptable to the stomach.

GUM ARABIC WATER (ACACIA).

Dissolve 1 ounce of gum arabic in 1 pint of boiling water; add 2 teaspoonfuls of sugar, a wine-glass of sherry or juice of 1 lemon. Good for poison cases.

LIME WATER.

Into 2 quarts of water place a lump of unslaked lime the size of an egg. After standing awhile, stir thoroughly and pour off the solution; add fresh water and keep covered.

ARROWROOT WATER.

Moisten 1 teaspoonful of arrowroot with cold water; smooth into a paste; add 1 pint of boiling water and boil five minutes, stirring continuously.

ALBUMIN WATER.

Beat lightly the white of 1 egg; stir into a glass of water; sweeten if permissible.

OATMEAL WATER.

Teaspoonful of oatmeal to a quart of water. Boil down to a pint; then strain.

BARLEY WATER.

Wash in cold water 2 ounces of pearl barley. Boil five minutes; then drain. Pour on 2 quarts of boiling water and boil down to a quart. Flavor with thinly cut lemon rind; add sugar to taste. Strain only at patient’s request.

RICE WATER.

Wash 2 tablespoonfuls of cleaned rice; put in a granite saucepan with a quart of boiling water; simmer until the rice is softened and partially dissolved; strain; add salt. May be served either warm or cold.

TOAST WATER.