It is the time of year when getting sick is a possibility. Everyone’s body needs extra fluids and soups to help keep the system cleansed. Soup is one of the old fashioned remedies that can help comfort and restore your health.
Read on for recipes on soups.
To extract the strength from meat, long and slow boiling is necessary; but care must be taken that the pot is never off the boil. All soups should be made the day before they are used, and they should then be strained into earthen pans. When soup has jellied in the pan, it should not be removed into another. When in danger of not keeping, it should be boiled up.
Take half a chicken, divested of all fat, and break the bones; add to this half a gallon of water, and boil for half an hour. Season with salt.
Take one potato, one turnip and one onion, with a little celery or celery seed. Slice, and boil for an hour in one quart of water. Salt to the taste, and pour the whole upon a piece of dry toast. This forms a good substitute for animal food and may be used when the latter would be improper.
Following will be found directions for preparing three nutritious fluids, which are of great value in all diseases, either acute or chronic, that are attended or followed by prostration; debility, whether general or of certain organs only; derangement of the digestive organs, weak stomach, indigestion, heartburn or sour stomach, constipated bowels, torpidity or want of activity of the liver, thin or poor blood. These fluids are highly nutritious, supplying to the blood, in such a form that they are most easily assimilated, the various elements which are needed to enrich it and thus enable it to reproduce the various tissues of the body that have been wasted by disease. In cases where the stomach has become so weakened and sensitive that the lightest food or drinks cannot be taken without causing much uneasiness and distress these fluids are invaluable. They strengthen the stomach and neutralize all undue acidity, while at the same time they soothe the irritation by their bland and demulcent qualities. When carefully and properly prepared, according to the directions following, they very nearly resemble rich new milk in color and consistency, while their taste is remarkably pleasant. Care should be taken that all the ingredients are of the best quality. Soft water must be used in all cases. Fresh rain water is to be preferred, but spring water may be used if perfectly soft. Hard water will cause the fluids to be of a yellow color, and if the milk is old they are apt to separate:
FLUID NO. 1
Put a pint of new milk (the fresher the better) and two pints of soft water, in a vessel perfectly free from all greasy matter, over a slow fire. Rub two even teaspoonfuls of superfine wheat flour and two teaspoonfuls of carbonate of magnesia, together with a little milk, into a soft batter, free from lumps; add this to the milk and water as soon as they begin to boil. Boil gently for five minutes—no longer—stirring constantly. Pour into an earthen or glass dish to cool, adding at the same time two teaspoonfuls of loaf sugar and one teaspoonful each of saleratus and table salt, rubbed fine. Stir until cold. The fluid must not be allowed to remain in a metallic vessel of any kind, and it must be kept in a cool place.
FLUID NO. 2.
Put one pint of fresh milk and two pints of soft water in a vessel over a slow fire. Rub together with a little fresh cream into a soft batter, free from lumps, one tablespoonful each of good sweet rye flour, ground rice, and pure starch; which add to the milk and water as soon as they begin to boil. Boil for five minutes, stirring constantly. Remove from the fire and add three teaspoonfuls of loaf sugar and one teaspoonful each of saleratus and table salt. Observe the same precautions as in No. 1.
FLUID NO. 3.
Put in a vessel, over a slow fire, one pint of fresh milk and two pints of soft water. When they begin to boil, add one tablespoonful of wheat flour, two tablespoonfuls of pure starch, and two teaspoonfuls of carbonate of magnesia, rubbed, together with a little milk into a soft batter, free from lumps. Boil gently for five minutes, stirring constantly. Pour into an earthen vessel to cool, and add one teaspoonful of the best gum arabic dissolved in a little warm water, one teaspoonful each of saleratus and table salt, and one tablespoonful of pure strained honey. Stir until cold. The same precaution must be observed as in preparing No. 1.
One half pint or less of these fluids may be taken at a dose, and at least three pints should be taken during the day and the amount gradually increased to two or three quarts. Commence with No. 1 and use two weeks, then use No. 2 for the same length of time, after which No. 3 is to be used for two weeks. Continue their use as long as necessary, taking each for two weeks before changing. In all the diseases mentioned above, the use of these fluids, in connection with proper remedies, will insure a speedy restoration to health.