Common-Sense Papers on Cookery

made this way, not too sweet, is one of the most refreshing drinks for hot weather possible; and in cases where there is a tendency to take fluids too often, a tendency, we fear, rather of the age in which we live, a large jug of lemonade, made in the manner we have described, will often prove a harmless substitute for a glass of sherry, or a little drop of cold brandy-and-water, or a glass of beer, as the case may be. Gruel is a compound which I would despair of making palatable; nevertheless, fortunately all palates are not alike. A table-spoonful of groats—or, as I believe they are pronounced, grits—must be mixed in a little cold water, and worked smooth with a spoon. About a pint of boiling water must then be poured on them, and the whole quantity boiled gently and stirred over a clear fire for about a quarter of an hour. Gruel can, of course, be made with milk, or flavoured in a variety of ways. For a bad cold, a table-spoonful of treacle is sometimes serviceable, or a little sweet spirit of nitre, or a table-spoonful of rum, a little sugar being of course added. As a rule, in cooking for _real_ invalids, the aim should be nourishment combined with the greatest simplicity of flavour. There are, however, of course, many cases where the palate has to be tickled, while at the same time the digestion has to be consulted. In these cases the cook’s art is often put to the test. In many cases of diseases that may be termed wasting, really rich but, at the same time, light dishes are requisite. We would instance sweetbreads, stewed oysters, calves’ brains, lambs’ tails, &c.; but to enter into an elaborate account of the proper method of preparing such delicacies would be out of place in an article on invalid food, which is of necessity cursory. Objections have, however, ofttimes been made to cookery as an art, when the object in view has been simply to stir up the jaded appetite in the overfed, whose proper