Asses’ Milk

Asses’ milk, so beneficial in consumptive cases, should be milked into a glass that is kept warm, by being placed in a bason of hot water. The fixed air that it contains sometimes occasions pain in the stomach; at first therefore a tea-spoonful of rum may be taken with it, but should only be put in the moment it is to be swallowed. The genuine milk far surpasses any imitation of it that can be made; but a substitute may be found in the following composition. Boil a quart of water with a quart of new milk, an ounce of white sugar-candy, half an ounce of eringo-root, and half an ounce of conserve of roses, till the quantity be half wasted. As this is an astringent, the doses must be proportioned accordingly, and the mixture is wholesome only while it remains sweet.

Another way. Mix two spoonfuls of boiling water, two of milk, and an egg well beaten. Sweeten with white sugar-candy pounded: this may be taken twice or thrice a day.

Or, boil two ounces of hartshorn-shavings, two ounces of pearl barley, two ounces of candied eringo-root, and one dozen of snails that have been bruised, in two quarts of water till reduced to one. Mix with an equal quantity of new milk, when taken, twice a day.

Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton

For Hoarseness

Whip the white of a fresh egg to a stiff froth, add the juice of one lemon and sugar to taste. Take frequently in small doses.

Source: The Inglenook Cook Book

Remedy for Consumption

One tablespoonful of tar and the yolks of 3 hen’s eggs beaten well together. Dose, 1 tablespoonful morning, noon and night.

Source: The Inglenook Cook Book

Croup

Give equal parts of butter and honey melted together, or lard and sugar, or onion juice and sugar, or equal parts of alum and sugar. If choking is bad give the white of an egg or something to cause vomiting, that the phlegm may be thrown up. Always grease the breast well with lard, and keep covered with flannel. Melt the lard and put it on as hot as can be borne. If nothing else helps, wrap the child in blankets and give hot drinks until sweating is induced, but after this treatment great care must be taken as the patient will take cold very easily.

Source: The Inglenook Cook Book

An Excellent Relish for a Convalescent

Cut some codfish to bits the size of a pea, and boil it a minute in water to freshen it. Pour off all the water, and add some cream and a little pepper.

Split and toast a Boston cracker, and put the above upon it. Milk with a little butter may be used instead of cream.

Ham or smoked beef may be prepared in the same way. For a variety, beat up an egg and stir it in, instead of cream, or with the cream.

These preparations are also good for a relish for a family at breakfast or tea.

Source: Miss Beecher’s Domestic Receipt Book, Catherine Beecher

Arrowroot Custard for Invalids

One tablespoonful of arrowroot.

One pint of milk. One egg.

One tablespoonful of sugar.

Mix the arrowroot with a little of the cold milk, put the milk into a sauce-pan over the fire, and when it boils, stir in the arrowroot and the egg and sugar, well beaten together. Let it scald, and pour into cups to cool. A little cinnamon boiled in the milk flavors it pleasantly.

Source: Miss Beecher’s Domestic Receipt Book, Catherine Beecher

For a Sprain

Stir the white of an egg with alum, until it curdles; rub the part affected often.

Source: The English Housekeeper, Anne Cobbett

For A Hoarseness

Sweeten a 1/4 pint of hyssop water with sugar candy, and set it over the fire; when quite hot, stir in the yolk of an egg well beaten, and drink it off; this may be taken night and morning.– Or: put a new laid egg in as much lemon juice as will cover it: let it stand twenty-four hours, and the shell will be dissolved. Break the egg, then take away the skin. Beat it well together, add 2 oz. of brown sugar candy pounded, 1/4 pint of rum, a wine-glassful of salad oil, and beat all well together. A table-spoonful the first in the morning, and the last at night.

Source: The English Housekeeper, Anne Cobbett

For Chapped Hands

Mix 1/3 pint double distilled rose water, 1/2 oz. oil of almonds and 7 grains salt of tartar.– Or: yolks of 3 eggs, 3 table-spoonsful honey, 4 table-spoonsful brandy, and 4 sweet almonds, pounded. — Or: dissolve a tea-spoonful of pulverised borax in a tea-cupful of boiling soft water, add a tea-spoonful of honey, and mix well together. After washing, wipe the hands very dry, and put the mixture on with a feather.– Oil of Almonds or spermaceti rubbed on at night are soft and healing.

Source: The English Housekeeper, Anne Cobbett

Cure for Chilblains

Beat up 1 egg and put it into a bottle with equal parts of white vinegar and turpentine. Shake up. It should be of the consistency of cream.

Source: The Northampton Cookery Book, M.A. Jeffery