A surgical handbook : for the use of students, practitioners, house-surgeons, and dressers / by Francis M. Caird and Charles W. Cathcart.
- Caird, Francis M. (Francis Mitchell), 1853-1926.
- Date:
- 1905
Licence: In copyright
Credit: A surgical handbook : for the use of students, practitioners, house-surgeons, and dressers / by Francis M. Caird and Charles W. Cathcart. Source: Wellcome Collection.
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![[For convenience in tying on the paper, it is advisable to use a pudding basin with a rim at the top.] Beef-Tea Pudding, steamed (inexpensive). Required— 2 tablespoonsful of fine bread crumbs, i gill of hot beef tea. i egg. Pour the beef-tea over the bread crumbs, mix thoroughly, add the egg well beaten and the seasoning. Pour into a buttered basin, and steam for 20 minutes. See directions in beef-tea custard. Beef-Tea Pudding, baked (inexpensive). Required— 3 tablespoonsful fine bread crumbs. A piece of butter about the size of an egg. 1 gill hot beef tea. 2 yolks and 2 whites of eggs. Pour the hot beef-tea over the bread crumbs and the butter, beat with a fork till the butter is melted, then add the 2 yolks; whip the 2 whites to a stiff froth, stir them lightly into the mixture; pour the mixture into a buttered pie-dish, and bake in the oven for 10 minutes. Port Wine Jelly. Required— 2 wine glasses of port wine. 1 teacupful of warm water. 1 oz. of isinglass. 3 ozs. of white sugar candy. y2 oz. of pounded gum arabic. Put all these ingredients into a jar. Place the jar in a saucepan, with cold water reaching half-way up the jar. Cover and let the water simmer for about 6 or 8 hours, adding more as it evaporates. Stir the contents of the jar from time to time; when they are all mixed and quite dissolved, pour the jelly into saucers and allow to become cold. Portable Jelly. Required— 2 ozs. gum arabic. 2 ozs. isinglass. 2 ozs. of white sugar candy. 1 nutmeg, grated. 1 pint of port wine. Put all into a jar standing in a saucepan of cold water, and stir the contents of the jar until all are mixed and dissolved. Pour upon a plate and, when cold, cut into lozenges and preserve in a tin box. [Milk may be used instead of port wine, but the lozenges will not keep so well.] Orange Jelly. Required— 6 oranges. 1 lemon. 1 oz. gelatine or isinglass. 3 gills of water. 4 ozs. of sugar. Squeeze the juice from the oranges and lemon and add, with the water, to the gelatine and sugar in a clean china-lined saucepan. Stir over the fire until the gelatine is dissolved. Strain through a hair sieve of piece of muslin, and pour into a mould previously dipped in cold water. Let stand 12 hours to become quite cold. Turn on to a clean dish, and serve with, or without, whipped cream.](https://iiif.wellcomecollection.org/image/b28055305_0331.jp2/full/800%2C/0/default.jpg)
