Читать книгу Sherlock Holmes Mystery Magazine #3 - Arthur Conan Doyle - Страница 8

MRS HUDSON’S HOUSEHOLD HINTS, by (Mrs) Martha Hudson

Dear Readers,

As there has been a dearth of requests for my advice, I have decided to alter the nature of my column, focusing instead upon techniques of household management thrust upon me by the unique tenancy of Mr Sherlock Holmes and his dear companion Dr John H Watson.

However, just as I was about to submit my new column, the editor surprised me by sending along the following request for advice from one of the readers. I am happy to add it as a prefatory item, together with my considered reply.

—(Mrs) Martha Hudson

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Dear Mrs Hudson,

What remedies do you suggest for the common cold or, worse yet, influenza? I am a sickly soul, and I dread winter each year. Help me to ease my pains!

Sincerely,

Sickly in Singapore

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Dear Sickly,

I certainly sympathize with you. One can never be too careful, especially in this damp climate of ours. No matter how often I get after Mr. Holmes, he fails to wear his rubbers out in bad weather. It’s lucky for him he has such a strong constitution or he would have died from the grippe years ago.

One must attack these things in two phases: prevention and cure. Prevention is key, of course, but if that fails, then one must of course resort to applying cures.

As to prevention, I have several recipes passed onto me by my dear mother, God rest her soul. I know that garlic is antithetical to the British character, but my maternal grandfather was Italian, so my mother picked up a few ideas from him.

Consumption of large quantities of raw garlic during cold and flu season seemed to give him protection from catching anything—of course, it could have been simply that after consuming so much garlic, he never got close enough to another human being for the transfer of germs.

A second method of prevention is, oddly enough, cleanliness. I have found that if I wash my hands before and directly after a trip to the market, I am far less likely to pick up whatever disease is out and about.

As to remedies, I have several to suggest. Any hot liquid will soothe the body; and consumption of a good quality tea, very hot, is important during this period. I suggest a strong Orange Pekoe, which is Dr Watson’s favourite. If you are producing large amounts of phlegm, you might want to substitute lemon for the milk—it seems to clear the sinuses better.

I find a good hot bowl of oxtail soup is quite effective in soothing sore throats; the saltier the better. Of course you may prefer a chicken or duck broth—any clear broth will do the trick. The creamy soups are not a good idea at this time; again, they thicken the mucous, which prevents speedy healing. Adequate consumption of clear liquids is essential during this time—if you can stand it, drink large quantities of water. Alcohol should be taken only in moderation.

Hot steam in general seems to be very useful in clearing away infections of the respiratory system. Heat a large pan of water to boiling, place a towel over your head, and sit over the pan, breathing in the vapours. If you add some mint or other aromatic herbs such as lavender, you will find it even more effective.

If you do indulge in spirits, I suggest elderberry wine. My mother always kept a bottle in the cupboard. If you can get fresh elderberries, you can brew your own, or make a juice by pounding and straining them.

If you suffer from a sore throat, wrap an old sock or wool scarf around your neck, and put a night cap on before retiring for the night. Also, inhaling mint is very soothing to irritated nose and throat passages. You can even chew the leaves, if you don’t mind the strong taste, or place some raw leaves in your tea and inhale that whilst drinking it.

For the fever and body aches of influenza, my mother used to have us chew on willow root, which was very effective. Dr Watson has recently told me of a powder being sold to physicians; I believe it is called “aspirin powder,” discovered by a German, of all things. I can’t personally recommend it, but he has heard reports that it relieves both fever and pain. I distrust Germans enough that I would not necessarily credit this report.

For sleeplessness, there is of course valerian root, as well as stronger things such as laudanum and morphia, though I hesitate to recommend these, as Mr. Holmes is given to addiction, as you may know. For coughs, I use root of licorice, as well as syrup of wild cherry. A very good thing to do is mix a good Caribbean rum with sugar or honey and lemon, add hot water, and drink as fast as you can. This will calm your cough as well as help you sleep. If you don’t mind the taste, fresh or powdered ginger is excellent to add as well—it seems to reduce inflammation.

Other ideas are to sip rosehips tea, suck on horehound candy, and eat roast beef with horseradish. If you like Indian food, by all means, eat some – there is something about the spices in it that seems to reduce inflammation and calm the system.

I do hope this helps a bit, and that you have a healthier winter this year.

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And now here are a few of my household hints learned during Mr Holmes’s occupancy:

Removal of Bloodstains from Carpet or Other Upholstery

In my capacity as Mr Holmes’s landlady, I was occasionally faced with the problem of unsightly stains of various fluids on my carpets and furniture.

As some of you may know, blood, like egg yolk, is a protein, and therefore you must never put hot water on a bloodstain. Firstly blot off any excess blood, then treat with cold water—as quickly as you can, as stains will set the longer they are present. Once you have put plenty of cold water on the spot, combine one teaspoon laundry soap and one cup three per-cent solution of hydrogen peroxide in a small bowl. Soak a clean cloth or sponge in the mixture, squeeze it halfway dry, then gently blot the stain. Repeat as many times as necessary until the stain is gone.

Removal of Noxious Chemical Odours

Mr Holmes, God bless him, is not the most considerate of tenants, I am sorry to say. It is not an infrequent occurrence for me to enter his rooms and find myself quite overcome with a most unpleasant—and occasionally noxious—chemical smell. Indeed, at times one can see yellow fumes hanging in the air, and I have been awakened more than once in the middle of the night by the sound of an explosion upstairs.

So, for those of you plagued with either thoughtless tenants or young boys of an unfortunately curious disposition, I thought perhaps a few helpful hints might be in order.

I find the best method is of course to air out the room, if possible. However, there are often lingering odours for days afterwards. I am a great proponent of aromatic herbs; and for chemical smells I use a combination of dried lavender, thyme, and rosemary, which are all quite pungent and will fill the room with an agreeable smell if you put dried bouquets around the room, after first waving them about as you walk through the room. If a chemical has landed unhappily on a piece of furniture or the floor, then I suggest cleaning with a solution made up of rose water with fresh leaves of mint crumpled up in it.

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And now, as promised last issue, here are some of my favourite recipes.

Mrs Hudson’s Finnan Haddie Sandwich

As Mr Holmes and Dr Watson are frequently on their way out when I am about to serve dinner, I have become very flexible in my ability to accommodate their unusual schedule. I often send them off with a box of sandwiches that I learned from my Scottish grandmother, God rest her soul.

For each sandwich:

• 2 slices of buttered bread

• Fresh watercress, chopped

• 1 large slice boned, cooked Finnan Haddie (sole or cod will do if you must substitute)

• 1 tablespoon mayonnaise

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Mayonnaise sauce:

• 1 teaspoon of pepper

•·2 teaspoons of mustard

• 1 teaspoon of salt

• 2 egg yolks

• 2 tablespoon of vinegar

• 1 & 1/2 cups of olive oil

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1. Mix mustard, pepper, and salt with egg yolks.

2. Add 1 tablespoon vinegar.

3. Gradually add 1 & 1/2 cups of olive oil, mixing constantly.

4. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until the full two tablespoons of vinegar and all the oil is used. Mayonnaise should be stiff enough to hold its shape.

To make the sandwich:

Mix all ingredients together.

Spread on both slices, add fresh watercress, put together and press lightly.

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Mrs Hudson’s Bubble and Squeak

A nourishing breakfast for Mr Holmes and Dr Watson—a favourite of theirs on Sunday mornings.

• 1 pound Sausage meat

• 1/2 Onion, chopped

• 2 cups cooked chopped cabbage

• 1 cup chopped green pepper or watercress

Salt to taste

• 2 cups white sauce

Directions:

Preheat oven to 350 degrees. Butter a 1–1/2-quart casserole. Cook the sausage meat in a skillet, breaking it up with a fork as it cooks. When no pink shows, transfer it to a bowl. Add the chopped onion to the sausage drippings in the skillet and cook until limp. Add to the meat and mix well.

Spread the meat on the bottom of the casserole. Cover with the cabbage and green pepper or watercress, add salt to taste, then cover with the sauce, and bake for 30–40 minutes, or until bubbling hot.

For the white sauce, mix two tablespoons butter with an equal amount of flour and cook until the flour is just beginning to brown. Add one cup good homemade chicken stock and one cup fresh milk or light cream; stir until thickened.

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Mrs Hudson’s Curried Lamb Shank

(which kept Mr Holmes warm on cold London nights)

• lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone)

• 2 large onions, chopped

• 3–5 cloves of garlic, crushed

• 2 Tbsp ghee (clarified butter) or olive oil with butter

• 2 Tbsp curry powder—Madras or other yellow curry

• 1 tsp salt

• 1 tsp black pepper

• 1 lemon sliced (with rind)

• 2 peeled and chopped apples (tart green granny smith if possible)

• 1/2 cup of dried fruit, such as raisins of cranberries

• 1 cup of chicken or duck broth

• 8 small red potatoes, quartered

• Chutney, yogurt, rice

Marinate lamb pieces overnight in the following marinade:

• 1 Tbsp of coriander seeds

• 1 Tbsp cumin

• 1 Tbsp curry powder

• 1 tsp fresh rosemary leaves

• 1/2 tsp sage

• 1 tsp thyme

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 Tbsp olive oil

Directions

Preheat oven to 300 degrees F. On stovetop, brown the marinated meat in a little bit of olive oil in an oven-safe pan. Remove meat from pan.

Add ghee (or olive oil with a bit of butter) to pan, add curry powder, cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return meat to pan.

Add sliced lemon, apples, raisins, chicken broth, salt and pepper. Put pan, covered, in oven and cook for 3 hours. In the last 45 minutes, remove from oven and put in potatoes. Return to oven. Serve with chutney and yogurt over rice. Serves 6.

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Next time I will give you my recipe for Scotch eggs, a favourite of Dr Watson’s. Until then, happy cooking!