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Raised Pie-Make a raised crust as for a pork-pie ; take worn during the night. Every article should be hung up, so as to be completely aired before morning. In the same a fine, young rabbit, disjoint it, and cut the meat from the manner, what has been used during the night should be left bones; season it highly; add to it half a pound of fat bacon, off in the day. When the patient is able to sit up long the yolks of four hard-boiled eggs, cut into slices, and suffienough to have it done, the bed-clothes should be regularly cient tomato-sauce to make it of an agreeable color. Pack carried out, and aired before an open window in another the meat pretty tightly, and bake in a very gentle oven for room, and the bed left uncovered, and the mattrass turned. an hour and a half. This is usually eaten cold; but a vol a Where the patient is so weak as generally to be confined to vent may be made with paste baked round a buttered mould, bed, considerable relief may be experienced by being raised and when doue, removed from the mould, and filled with a in bed by means of a bed-chair, for much support is required { rích ragout of rabbit, which is eaten hot. Brisket of Beef Stuffed.- A piece weighing eight pounds by the back when in an upright position. Where there is no bed-chair, a small foot-stool, put behind the bolster, doubled, { requires about five or six hours to boil. Make a dressing and the pillows, is a tolerably good substitute. It adds of bread-crumbs, pepper, salt, sweet herbs, a little mace, greatly to the comfort of this position to have something and one onion, chopped fine and mixed with an egg. Put for the feet to rest against-something solid, which will not the dressing between the fat and the lean of the beef, and change its place when pushed against. Where there is a sew it up tight ; flour the cloth, pin the beef up very tight foot-board, it is easy to place some such article on the bed ; in it, and boil it five or six hours. When it is done, take and even where this is not the case, it can be managed by a the cloth off, and press it until it is cold. This is to be cut strong brace oflinen being first fastened across the foot of in thin slices and eaten cold. the bed. By attention to this manner of raising the patient, Spiced Tripe.-Take fresh tripe, cut it up in pieces four the stress is taken off the spine, without which there can or five inches square ; take an earthen jar, put in a layer be no relief in the change of position. A light shawl or of tripe, then sprinkle a few cloves, allspice and peppers mantle should be at haud, to be thrown over the shoulders (whole) over it ; then another layer of tripe, then spice, and of the sick person when sitting up in bed, and while lying so on till the jar is full ; take good vinegar, scald it, pour down, the air of the sick-room may be often changed by over it, filling the jar full ; cover it up aud stand it away in throwing a shawl over the bed, or even drawing it over the a cool place for a few days, until it tastes of the spice, then face if necessary, while the window is opened for a few serve it up cold for supper, or any other meal. It is an exminutes. It is often refreshing to a sick person to have a cellent relish. Minced Mutton.-This is a very useful preparation of cold few drops ofvinegar sprinkled about the room, and to have their temples and hands sponged with vinegar and luke- mutton, and will be found excellent for a change. Cut warm water ; even such small changes as these are generally slices off a cold roasted leg of mutton, and mince them very an expressible relief to the sick, if administered gently, fine ; brown some flour in butter, and moisten it with some without haste or bustle. gravy; salt and pepper to taste, and let it simmer about ten Preparations should be begun in good time for laying a or fifteen minutes, to take off the raw state of the flour; add patient quiet for the night, as they may be made feverish by another lot of butter and some parsley, chopped fine, then not having perfect quietness in the room at an early hour. add the minced meat, and let it simmer slowly, but not boil, A small table should be set by the bedside, on which fresh or the meat will be hard. tonst-and-water, and any medicine to be taken during the Pork-Steak Broiled.-The tenderloin is the best for steak, night, should be placed within reach of the patient ; or, if but any lean, white meat is good. Broil slowly, after splitthey are so ill as to require any one to watch by them, letting it, so as to allow it to cook through without drying o the person seat herself, not too near the bed, but still within burning. When ready to turn over, dip the cooked side in reach ofperceiving the slightest sign, or hearing the gentlest a nice gravy of butter, pepper and salt, which should be whisper; and let her be careful so to shade the light, which prepared on a plate, and kept hot without boiling. It must it is necessary to have in the sick-room, so that no ray, be well done. It requires slow broiling. It will take at either from candle or rushlight, may fall upon the eyes of least twenty minutes to broil a pork-steak. Steamed Fowls.-Fowls are better steamed than boiled, the patient, or on any part ofthe bed. The necessarymedicine, or toast-and-water, when required, especially when there is no veal stock on hand to boil them should be given to the sick without entering into anything in. When steamed, the juices should be saved by placing a like conversation, or asking needless questions, which, by pan under the strainer to catch all the drips. Drawn-butawakening them completely, may break their rest for the ter, plain or seasoned with parsley or celery, is the most remainder of the night. Young nurses in particular often common sauce used for boiled fowls. Liver-sauce is good ; err, from over anxiety to make themselves useful, and the but when oysters can be had, oyster-sauce is to be preferred idea that they must forever be doing something for the above all others. Rabbit and Oyster-Pie.-Cut up a nice fat rabbit, well patient; they are constantly urging them to take a little nourishment, or to change their position, or to allow their season it with white pepper, grated lemon-peel, and finelypillow to be beat up, while they are only anxious to be left shred parsley. Take three dozen fresh oysters, beard them, in peace, and to rest their weary head in the position in but save their liquor ; add them to your rabbit. Put a crust round the edge of your dish, fill in your rabbit and oysters, which they themselves have placed it. with also a few slices of fresh butter, cover with a good crust, and bake for little better than an hour. Beef and Sauer-Kraut- German Receipt.-Put about eight pounds of beef into cold water. When it comes to a boil, OUR NEW COOK - BOOK. let it boil very fast for eight or ten minutes, not longer. Every receipt in this Cook-Book has been tested by a Take it out and lay it in a stew-pan, cover it completely practical housekeeper. over with sauer-kraut, and pour in a pint of thin gravy. MEATS AND POULTRY. Stew it four hours, and serve with the gravy in a tureen or Venison-Steake -Cut them from the neck ; season them deep dish. Cooking a Calf's Head.- Soak the half head in cold water with pepper and salt. When the gridiron has been well heated over a bed of bright coals, grease the bars, and lay for a couple of hours ; then put it into cold water and bring the steaks upon it. Broil them well, turning them once, it to the boil. Simmer for another hour and a half, skimand taking care to save as much of the gravy as possible. ming carefully. Serve with parsley and butter, and ham or bacon. Serve them up with some currant-jelly laid on each steak.