|Lemon balm. Photo: Elizabeth Urbach.|
These recipes are from The Good Housekeeper, by Sarah Josepha Hale, 1841.
TO MAKE GRUEL.--Sift the Indian meal through a fine sieve; wet two spoonfuls of this meal with cold water, and beat it till there are no lumps; then stir it into a pint of boiling water, and let it boil half an hour, stirring it all the time.
|Spearmint. Photo: Elizabeth Urbach.|
BALM, MINT, AND OTHER TEAS.--These are simple infusions, the strength of which can only be regulated by the taste. They are made by putting either the fresh or the dried plants into boiling water in a covered vessel, which should be placed near the fire for an hour. The young shoots both of balm and of mint are to be preferred, on account of their strong aromatic qualities. These infusions may be drunk freely in feverish and in various other complaints, in which diluents [sic] are recommended. Mint tea, made with the fresh leaves, is useful in allaying nausea and vomiting.