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Classic
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page table of contents 16
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Beef tea.................... 279
Dr.Rateliff's restorative pork jelly.................. 279
Shank jelly................. 279
Arrow-root jelly............ 279
Tapioca jelly............... 279
Gloucester jelly............ 280
Panada, made in five mi- nutes, 280. Another, 280. Another................ 280
Chicken panada.............. 280
Sippets, when the stomach will not receive meat 280
Different ways of prepar- ing eggs.................... 281
Three great restorative, 281. Another, a most pleasant draught............ 281
Candle, three ways of making...................... 282
Cold caudle................. 282
A flour candle.............. 282
Rice caudle, 282. Another way of making............... 282
To mull wine, 283. An- other way................... 283
To make coffee.............. 283
Coffee-milk................. 283
Chocolate................... 284
Patent cocoa................ 284
Saloop...................... 284
Milk porridge, 284. French 284
Ground-rice milk............ 284
Sage, 285. Sage milk........ 285
Asses' milk................. 285
Artificial asses' milk...... 285
Two other ways of making 285
Water gruel, two ways of making...................... 285
Barley gruel................ 286
A very agreeable drink...... 286
A refreshing drink in a fever, 286. Another drink, 286. Another......... 286
A most pleasant drink....... 287
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Soft and fine draught for those who are weak and have a cough................
287
Toast and water............. 287
Barley-water, two ways of making................... 287
Lemon-water, a delightful drink....................... 287
Apple-water................. 288
Raspberry-vinegar water..... 288
Whey........................ 288
White-wine whey............. 288
Vinegar and lemon wheys 288
Buttermilk, with bread or without..................... 288
Dr. Boerhaave's sweet buttermilk.................. 288
Orgeat...................... 289
Orangeade, or lemonade 289
Egg-wine.................... 289
Cookery for the Poor.
General remarks and hints 290
A baked soup................ 290
An excellent soup for the weakly...................... 292
Sago........................ 292
Candle for the sick and the lying-in................ 292
PART XIII.
VARIOUS RECEIPTS, AND DI- RECTIONS TO SERVANTS.
Various Receipts
To make soft pomatum, two ways.................... 293
Hard pomatum................ 294
Pomade divine............... 294
Pot-pourri.................. 294
A quicker sort of sweetpot 295
To make wash-balls.......... 295
Paste for chopped hands, and which will preserve them smooth by con- stant
use................... 296
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