The science and art of nursing the sick / by Aeneas Munro.

  • Munro, Aeneas.
Date:
1873
Catalogue details

Licence: Public Domain Mark

Credit: The science and art of nursing the sick / by Aeneas Munro. Source: Wellcome Collection.

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    on which pour a mixture of butter and eggs, and set the whole to 'browning' in an oven or on the fire; then serve it at table in the vessel in which it is last cooked. The dish somewhat resembles in richness the celebrated pilau of the Turks. The reason for giving such prominence to this paper—which is excellent in itself—is mainly because of its suggestive nature in regard to substances allied to rice, such as sago, arrowroot, tapioca, flour, pearlina, grandilina, and the like. More to show the infinitude of ways in which a thoughtful and experienced cook can do away with sameness of diet—the resources are great where skill and want of ignorance abound. Thick Gruel for Breakfast or Supper. Ingredients.—One teacupful oatmeal, salt to taste; half- teacupful milk, one breakfast-cupful boiling water. Mode.—Put the oatmeal in a small basin; mix sufficient cold water to moisten it well; pour the boiling water over it, stirring constantly; strain through a sieve into a small sauce- pan ; add the salt, and milk; boil for three minutes, stirring constantly. Serve with cream, or good milk. Gruel. Ingredients.—One tablespoonful oatmeal, salt and sugar to taste. Mode.—Put the oatmeal and salt into a tumbler ; mix a little cold water, just sufficient to moisten the meal; pour boiling water on the mixture, stirring constantly till the tumbler is full \ let it stand till cool enough for the patient to drink. If the invalid can take milk, put only three-fourths of boiling water, and fill up the tumbler with milk; season with sugar or not, according to taste. Pease Porridge. Ingredients.—Two dessertspoonfuls of peasemeal, salt to taste; small piece of butter, and water.