I knew a very aged lady in France who accustomed herself to eat a basin of panada every night, a few minutes previous to going to bed, for a period of eighteen years, which will prove that, although very substantial in appearance, it must be very easily digested.
Panada ought to be rather thicker than gruel, and may likewise be made of milk, but water is preferable, especially when for bilious people.
82. Barley Water.—Put half a gallon of water into a very clean saucepan, with two ounces of clean (but unwashed) pearl barley, when boiling, carefully skim it with a tablespoon, and add half the rind of a small lemon, let it boil until the barley is quite tender; sweeten with half an ounce of white sugar, strain it through a fine hair sieve, and use when required. The juice of half a lemon in some cases may also be introduced.
83. Rice Water.—Put a quart of water to boil in a saucepan, with a handful of clean rice (but not washed), place it upon the fire, and let boil gently until the rice is quite in a pulp, then pass it through a hair sieve into a jug, pressing as much of the rice through as possible, and when getting cold, sweeten moderately with honey, which will make it very palatable; it should be drunk lukewarm.
84. A New Drink.—Put half a gallon of water upon the fire, and when boiling, have ready four pippin apples (quite ripe), cut each apple into eight slices, without peeling them, throw them into the water, which keep boiling until the apples are quite soft, pass the water through a sieve, pressing the apples gently against the side of the sieve, but not rubbing them through, add enough honey to make it a little sweetish, and drink lukewarm.
Two apples thrown into the rice-water and boiled the same would be a great improvement. People in good health would much enjoy such drink, during the summer especially; as also would poor people in the country, where apples are plentiful. Any kind of apples would suit, and brown sugar instead of honey, or even no sugar at all.
85. Cooling Drink.—Bake four or six apples, without peeling them; when done and quite hot, put them into a jug, and pour over three pints of boiling water; cover the jug over with paper, and when cold it is ready for use; a spoonful of honey or brown sugar added makes it very palatable.
86. Almond Water.—Put five ounces of sweet and two of bitter almonds into a saucepan, with a pint of hot water, set them upon the fire, and, when boiling, strain them upon a sieve, take off their skins, and set them in spring water to cool, then dry them upon a cloth, pound them in a mortar until very fine, adding a few drops of water occasionally, to prevent their becoming oily, set a pint of syrup to boil, when throw in the mashed almonds; boil together a minute, then set it at the corner to simmer for a quarter of an hour; it is then ready to pass through a fine sieve for use. When required, add any quantity of cold water you please to make it palatable, according to taste or direction.
87. Barley Lemonade.—Put a quarter of a pound of sugar into a small stewpan, with half a pint of water, which boil about ten minutes, or until forming a thickish syrup; then add the rind of a fresh lemon and the pulp of two; let it boil two minutes longer, when add two quarts of barley-water, from which you have omitted the sugar and lemon; boil five minutes longer, pass it through a hair sieve into a jug, which cover with paper, making a hole in the centre to let the heat through; when cold, it is ready for use; if put cold into a bottle and well corked down, it would keep good several days.
Barley Orangeade is made the same, substituting the rind and juice of oranges; the juice of a lemon, in addition, is an improvement, when taken as a refreshing beverage.
88. A Refreshing Beverage.—Slice two oranges and one lemon, which put into a jug, with two ounces of sugarcandy, over which pour one quart of boiling water; stir it occasionally until cold, when drink it a little at a time, as often as ordered by the medical attendant. This drink is also very excellent for persons in health, especially in warm weather.
89. Raspberry Vinegar Beverage.—Put two tablespoonfuls of raspberry vinegar into a cup, over which pour half a pint of boiling water; when cold, use it as you may be instructed or when necessary; any kind of fruit syrup would answer the same purpose, and be equally as good, that is, currants, cherries, strawberries, mulberries, &c.
90. A very Strengthening Drink.—Put a teacupful of pearl-barley into a saucepan, with three pints of cold water, the rind of a lemon and a small piece of cinnamon; boil the whole very gently until the barley becomes tender, when strain it through a fine sieve, and sweeten with a spoonful of treacle: if treacle should be objectionable, honey or sugar will do.
91. Fresh Fruit Water.—Fresh fruits, when in season, are very preferable to syrups, which are but seldom well made, except at some of the first confectioners or Italian warehouses.
Pick a bottle of fresh raspberries or strawberries, whichever you may require, rub them through a sieve into a basin, which mix well with half a pint of syrup, the juice of a lemon, and a quart of spring water; pass it through a fine hair sieve, and put it by in a jug for use; both the syrup and water may either be increased or diminished according to taste.
Red or white currant waters are made precisely the same, only omitting the lemon, the currants themselves being sufficiently sharp.
92. Cherry Draught.—Choose a pound of good fleshy cherries, from which take the stalk and stones, have a pint of syrup boiling, into which throw them, to boil as fast as possible for ten minutes, then take them from the fire, and add a good wine-glassful of Madeira or sherry, and a quart of boiling water; put it into a jug, with a cup over; when cold, pass it through a sieve, and it is ready for use: the wine may be omitted if not required. A drink of the same description may likewise be made from mulberries, but then a little lemon-juice must be added.
93. Arrow-root Water.—Put half a gallon of water to boil with two apples, the same as in No. 84, with the addition of a stick of cinnamon; let the whole boil half an hour, then mix two large spoonfuls of arrow-root with half a pint of cold water, very smoothly, and pour it into the boiling water: let the whole boil ten minutes, and pass it through a sieve; when cold, it will drink light and thickish.
94. French Herb Broth.—This is a very favorite beverage in France, as well with people in a state of health as with invalids, especially in the spring, when the herbs are young and green. Put a quart of water to boil, but have previously prepared about forty leaves of sorrel, a cabbage-lettuce, and ten sprigs of chervil, the whole well washed; when the water is boiling, throw in the above, with the addition of a teaspoonful of salt and half an ounce of fresh butter; cover your saucepan close, and let them simmer a few minutes, then pass it through a sieve or colander. This is to be drunk cold, especially in the spring of the year, after the change from winter. I generally drink about a quart per day for a week, at that time; but if for sick people, it must be made less strong of herbs, and taken a little warm. To prove that it is wholesome, we have only to refer to the instinct which teaches dogs to eat grass at that season of the year. I do not pretend to say that it would suit persons in every malady, because the doctors are to decide upon the food and beverage of their patients, and study its changes as well as change their medicines.
95. Dry Plum Beverage.—Put a quart of water in a saucepan upon the fire, and, when boiling, throw in twelve fresh dry French plums, and let them boil twenty minutes, then pour them in a basin with the liquor to cool; when cold, take out the plums, which put into a basin; add two tablespoonfuls of brown sugar and a very small quantity of port wine. They are excellent to eat, and the liquor to drink.
96. Figs and Apple Beverage.—Have two quarts of water boiling, into which throw six fresh dry figs, previously opened, and two apples, previously cut into six or eight pieces each; let the whole boil together twenty minutes, then pour them together into a basin to cool, then pass through a sieve; drain the figs, which will be also good to eat.
97. Stewed Plums.—Put twelve French plums in a stewpan, with a spoonful of brown sugar, a gill of water, a little cinnamon, and some thin rind of a lemon; let them stew twenty minutes, then pour them in a basin until cold, take them from their