mer till quite clear. Add lemon juice, | wine, and sugar.

Isinglass Jelly. --Boil one ounce of isinglass, with a few corns of pimento and a crust of bread, in a quart of water. Simmer till reduced one half, and strain. It may be flavoured with

wine.

Gloucester Jelly.-Take of rice, sago, pearl barley, and shavings of hartshorn, one ounce each. Simmer in a quart of water till reduced to a pint. Add wine or milk.

Buttermilk.—Place milk in a small churn, and when it has stood about ten minutes, begin churning, continuing to do so till the flakes of butter appear, and the discharged milk is thin and blue. Strain through a sieve, and it is fit to drink.

Possets, Wheys, &c.-Various preparations of milk, eggs, and wine are useful in the sick-room, but they should only be given to the patient when ordered by the doctor, or under the direction of an experienced nurse. Wine Posset.-To à quart of new milk, add the crumb of a penny loaf, and boil the whole till the bread is soft, then take it off, grate therein half a nutmeg, and some sugar, put it into a basin, with a pint of Lisbon wine, very gradually, or the curd will be hard and tough. Serve with toast.

Sack Posset.-Beat up twelve eggs, and strain; then put half a pound of lump sugar into a pint of sherry and mix the same with the egg. Set over a chafing dish, and stir till scalding hot. In the mean time, grate some nutmeg in a quart of milk, and heat it; then pour it over the egg and wine, stirring it all the while. Then take it off, set it before the fire half an hour, and it will be ready. Another method.-Take a quart of new milk, four Naples biscuits, crumble them, and when the milk boils, throw them in. Give it another boil, then take it off, grate therein some nutmeg, and sweeten it to taste, add half a pint of sherry, stirring it a'l the time.

Brandy Posset. - Boil a quart of cream, with a stick of cinnamon in it, over a slow fire, and take it off to cool. Beat up the yolks of six eggs, mix the

same with the cream, add some nutmeg and sugar to your taste, set it over a slow fire, and stir it all one way, then it appears like a fine custard, pour it into a basin, add a glass of brandy, and serve.

Ale Posset. Put a little bread into a pint of milk, set it over the fire and when it boils, add a pint of strong ale, with nutmeg and sugar. Let it stand a few minutes to clear, and the curd will float on the surface.

White Wine Whey.-Put a pint of new milk, and half a pint of white wine, into a basin, and let it stand a few minutes; then pour over it a pint of boiling water, let it settle, and the curd will fall to the bottom. After this, pour the whey into another basin, and add a little sugar, and a slice of lemon.-Whey may also be made with lemon or vinegar, and when clear, diluted with boiling water and sugar. This will excite perspiration.

Mustard Whey.-To half a pint of boiling milk add a table-spoonful of made mustard. Strain from the curd, and administer. It will produce a glowing warmth.

Curds and Whey.-Although considered by many as a light dish, curds are heavy of digestion. Curds and whey is made simply by milk turned with rennet, and sweetened. Various kinds of curds and whey are in use under several names, but the differences between them consist entirely in the flavouring.

Naples Curd.-Boil a little cinnamon or nutmeg for a few minutes in a quart of milk, stirring in the wellbeaten yolks of eight eggs, and a little white wine; boil, and strain through a sieve; beat up the curds with a little orange flower water, and powdered sugar; put into a mould to give shape; when compact, serve in a dish with a little fresh and sweetened cream.

Mulled Wine.-Thoroughly boil some spice and sugar in a little water till well flavoured, then add an equal quantity of wine. Serve with toasted bread. Some add to mulled wine the yolks of eggs well beaten, and mixed with a little cold water, then poured backwards and forwards from the

basin to the saucepan. Another way is, by boiling a little cinnamon and some grated nutmeg a few minutes in a large tea-cupful of water, then pour to it a pint of port wine, and add some sugar; beat it well up, and it will be fit to drink.

Beef Drink.-Take off the fat and skin from a pound of lean beef, and having cut the meat in small pieces, put it into a gallon of water, with some toasted bread and a little salt; boil till reduced one half, and when cold take off the fat.

Cool Drink.-Beat up a new-laid egg, and mix with it half a pint of new milk warmed, a spoonful of capillaire, as much rose-water, and a little scraped nutmeg. It must not be warmed after the egg is put in.

Asses Milk.-This useful drink for consumptive patients should be milked into a glass, kept warm by being set in a basin of hot water. A teaspoonful of rum may be added just before it is drank.

Lemonade. For domestic use the addition of a small quantity of tartaric acid to carbonate of soda, to cause effervescence, makes an agreeable and wholesome drink.-Or the addition of sugar to lemon juice and water, makes a nice cool beverage. Tamarinds, currants, cranberries, or capillaire, added to hot water, and allowed to cool, make good drinks for invalids.

Barley Lemonade. -Put a quarter of a pound of sugar into a small stewpan with half a pint of water; boil till it forms a thickish syrup; then add the rind of a fresh lemon and the pulp of two lemons. Boil for a few minutes, add two quarts of barley-water, strain when cool, and bottle for use.

Barley Orangeade. - Made in the same way by substituting the rind and juice of oranges, to which lemon juice is a great improvement.

Broths.-The best broths are made from mutton, veal, chicken, eels, and beef; their value as food being reckoned according to this order of placing.

Mutton Broth.-Take a pound and a half of scrag of mutton; break the bone, and put into a stewpan with a

good pinch of salt, and from three pints to two quarts of cold water. Let this simmer very gently for two hours and a half, skimming off every particle of fat. Serve plain. Another plan is to take the same quantity of meat and water, and stew for two hours and a half, with half a tablespoonful of salt, a dust of moist sugar, a button onion or two, a small stick of celery, and a slice or two of turnip. When beginning to boil draw it to the side of the fire, and let it simmer for two hours and a half, skimming off all the fat. Strain it through a fine hair sieve. The meat, if permitted, may be served separately. Pearl barley is an agree able addition to mutton broth. in with. the meat, say a tablespoonful, when first put on, and stew in the broth. It must not in this case be strained, but, after carefully skimming, remove the meat and vegetables. Vermicelli may be added after the broth is strained, just giving it ten minutes steady boiling. Rice when added should have twenty minutes' boiling. Perhaps the best of these additions is arrowroot. After straining the broth, put it back in the pan, and when it boils up, stir in half a teaspoonful of arrowroot - previously made into a smooth paste, with a little cold water, and let it simmer for ten minutes.

Put

Veal Broth. Take two pounds of knuckle of veal; and cut up into small pieces, with a little bit of butter; a few slices of carrot, turnip, and onion, a small stick of celery, and a pinch of salt; put these on in a stewpan, and stir for about ten or twelve minutes; then add about two quarts, or a little more of hot water, and let the whole simmer for an hour and a half, skim, and strain through a hard sieve. Arrowroot, rice, or vermicelli may be added in the same way as directed for mutton broth. A calf's foot, split and boned, may with great advantage be stewed with the veal. If onions be disliked, they may be omitted.

Chicken Broth. Take the half of a small chicken, and put it on the fire in about a quart of cold water, with a small stick of celery, a bit of parsley, and a pinch of salt; when it boils

skim thoroughly, and let it simmer for about an hour. Strain as before. A teaspoonful of flour may be added as thickening. When the broth is strained put it back on the fire, and let it boil up, then add the flour, mixed to a paste with a little cold water, stir in, and simmer for fifteen minutes.

Eel Broth.-Put a young eel or two cut up small into three pints of water, with parsley, and a few peppercorns; let the whole simmer till the eels are broken, and the liquor reduced to half the quantity. Add a little salt. An excellent and nutritious broth may also be made in the same way from Tench.

Beef Tea.-Take a pound of lean gravy beef without bone, and cut into small dice; put on in a quart of cold water with a little salt. When it boils up skim carefully, and let it simmer very gently for thirty or forty minutes. Strain very carefully and put aside for use. Beef tea is always better if made the day before it is wanted, and then warmed up, as when cold every particle of fat can be removed. If wanted very good use a larger proportion of meat to the quart of water.

Baked Beef Tea.-Cut up one pound of meat as before, and put it in a warm oven, in a jar, with nearly a quart of water, and a pinch of salt. Simmer very gently indeed for several hours. If put at night into an oven that has been very hot all day, and allowed to remain in till the morning, it should be done. Then strain as before. When allowed, beef tea is rendered more savoury by the addition of an onion, a few herbs, and a clove.

Beef Tea in Ten Minutes.-When beef tea is wanted in a great hurry get some lean beef, put it on a board, and scrape it with a very sharp knife into shreds. Put into a stewpan, pour a tumbler of boiling water over it, and let it stand by the fire, covered, for ten minutes. Then strain it into a tumbler, which place in very cold water, remove the fat, pour into a warm teacup, stand it in hot water, and when warm enough serve. A piece of Liebig's Essence of Meat, about as large as a walnut will make a pint of good

beef-tea. Put the extract into a cup, and pour over it boiling water; stir for two or three minutes, and add salt to taste.

Rabbits Stewed in Milk.-Make into a smooth paste two teaspoonfuls of flour and a little milk; then add about a pint and a half more milk, which must be very good and fresh. Cut up into small joints two very young rabbits; put into a stewpan with the milk, a blade of mace, and salt and pepper to taste; stir from time to time, and simmer very slowly for about half an hour. This may be eaten either hot or cold. This quantity would suffice the invalid for four meals, so that half may be made.

Stewed Cutlet.-Take off all the fat from a nice mutton cutlet, and put into a stewpan with a third of a pint of cold water, half a stick of celery, pepper and salt; simmer very gently for fully two hours, skimming from time to time. The water must never be allowed to boil. Strain the broth and serve with the cutlet. When celery is not liked, omit it; and substitute a few sweet herbs.

Stewed Calf's Foot. Stew blanched calf's foot in a pint of milk and the same quantity of water, for about four hours, simmering gently all the time, with a flavouring of a little lemon-peel, mace, pepper, and salt, and when liked a little celery and onion. Stir in a gill of cream five minutes before serving. Take out the onion and celery.

Mutton Chop.-Remove nearly all the fat, broil well over, or in front of a clear fire, and serve very hot without gravy or sauce; with pepper and salt by the side of the plate. Lamb Chops are not recommended for invalids.

Boiled and Roast Fowl.-These invalids' luxuries will be found under the heads Roasting and Boiling.

Puddings and Pies.

Yorkshire Pudding.-Beat up well, and mix gradually with six heaped tablespoonfuls of flour and a teaspoonful of salt, six eggs; then pour in by degrees as much milk as will reduce

the butter to the consistence of rather thin cream. Beat the batter briskly and lightly the instant before it is poured into the pan, watch it carefully that it may not burn, and let the edges have an equal share of the fire. When the pudding is quite firm in every part, and well coloured on the surface, it is done. If put under a roasting joint, it may be made thicker than if simply baked by itself. Pour off the fat before serving.

Pease Pudding-Take a quart of split peas, and dry them thoroughly before the fire then tie them up loosely in a cloth, put into warm water, boil, until quite tender; take them up, beat them well in a dish with a little salt, the yolk of an egg, and a bit of butter. Make the whole quite smooth, tie it up again in a cloth, and boil it an hour longer. Serve with boiled pork. Batter Pudding.-Mix smooth with a little milk three good tablespoonfuls of flour; add a pint of milk and a bit of butter, stir well; beat up with a little salt, three eggs, or four small ones. Boil for an hour in a wellfloured cloth that has been wrung out of boiling water. This pudding is eaten with jam, stewed fruits, or marmalade, or served plain with sweet sauce. It may also be baked-putting it into a buttered dish or tin, or several cups, and baking in a moderate oven for about half an hour.

Yeast Dumplings.-Take half a quartern of bread-dough-that made with milk is best-put it in front of the fire for five minutes, make it into about eight or nine dumplings, put them into boiling water, and boil for eighteen to twenty minutes. Serve instantly.

Suet Pudding.-Chop very fine six ounces of beef suet, add six ounces of flour, and two ounces of crumb of bread, grated, a little salt, a pint of milk, and six eggs well beaten; mix the whole well together, and boil in a cloth for four or five hours; serve plain, to eat with meat, or with sweet sauce. Cheese Pudding.-Put into a saucepan half a pound of good grated cheese, with a pint of new milk, six ounces of grated bread crumbs, and two eggs well beaten; stir well, till the cheese

is dissolved; then put it into a buttered dish, and brown it in a Dutch oven, or with a salamander. Serve quite hot.

Hasty Pudding. -Put a quart of water on to boil; stir six tablespoonfuls of Indian meal or rye-mealsifted - thoroughly into a bowl of water; when the water in the saucepan boils, pour into it the contents of the bowl, stir up well, and let it boil up thick, put in salt to taste; then sprinkle in meal, handful after handful, stirring it all the time, and letting it boil between whiles. When it is so thick that you stir it with difficulty-it is done. It takes about half an hour. Eat it with milk or molasses. If the system is in a restricted state, nothing can be better than rye hasty pudding and West Indian molasses. Dyspepsia is greatly relieved by it. Be careful to observe that Indian corn in all its preparations requires thorough cooking, If not sufficiently done, it loses its flavour and becomes indigestible.

Hominy Pudding. This may be either baked or boiled. Mix the hominy (Indian corn bruised) which has been previously boiled, either in milk or water, with eggs, a little sugar and nutmeg, a little chopped suet, and with or without currants and raisins, as preferred. Tie up in a basin, and boil two hours, or put into a pie dish, and bake in a moderate oven.

Potato Pudding.-Take two or three pounds of boiled potatoes (cold ones will do), pound them in a mortar with from half a pound to a pound of butter, previously melted for the purpose, the same weight of pounded loaf sugar, a quarter of a pound of blanched sweet almonds bruised, a little grated nutmeg, and half a glass of ratafia, or other liqueur (brandy will do if no liqueur at hand). Boil in a cloth, or a buttered basin, and serve with sweet sauce (see Receipt).

Bread Pudding. Take any good pieces of stale bread, and scald them in boiling milk or water. When cold mash the bread, and having laid in the bottom of a pudding dish some preserved gooseberries, currants, or other fruit, jam, or marmalade, add the bread; then pour over it some good

milk, three well beaten eggs, and a little orange-flower water; bake for half an hour. Grate nutmeg over the top when served.

Brown Bread Pudding.-A capital pudding is made of stale brown, or even white bread, by cutting it into thin slices, and browning it in a moderate oven, then reducing it to a very fine powder, and soaking it in as much gin, rum, or brandy, as it will fairly absorb. Whip up the yolks of a few eggs, and make the whole into a paste. Then whisk the whites of the eggs very stiff, add to them some sliced candied peel-citron is best-and a little powdered cinnamon. Mix all well up together, put into a buttered dish or mould and bake in a moderate oven for an hour to an hour and a half. Make a sauce of a few blanched and sliced almonds, currants, or raisins, candied peel-cut up very small -made hot in a little port or Burgundy, and pour over the pudding. For economy the sauce may be dispensed with.

Plum Pudding.-There are various excellent receipts for making a Christmas pudding, and we have selected a few of the best for this Elish dish. Christmas puddings may be made in the autumn, boiled so that another hour's boiling will suffice, taken out of their cloths, and put into a dry place until wanted, then put into boiling water, boiled fast for one hour, and served.

1. Put into a large basin one pound of fine Malaga raisins (picked and stoned), one pound of best currants (well washed in several waters, dried in a coarse cloth, and carefully picked), three-quarters of a pound of powdered loaf or fine brown sugar, one pound of sweet beef suet (chopped moderately fine), half a pound of beef marrow (cut up small)-if beef marrow cannot be obtained use another half pound of chopped suet; eight ounces of candied peel citron, lemon, and orange mixed-(sliced very thin), two ounces of ground or finely chopped sweet almonds, five ounces of flour, and five ounces of fine bread crumbs. Add a grated nutmeg, or half a stick of

powdered cinnamon, and a teaspoonful of salt, and mix the whole thoroughly with a little milk, a glass of brandy, and ten or twelve eggs (previously thoroughly beaten up together). It may then be either boiled in a wellfloured cloth, or a pudding mould, tied up in a cloth. Put into a large saucepan full of boiling water, and let it boil fast for fully six hours-if in a mould one hour longer. Turn out carefully, cover the top with powdered sugar, decorate with a sprig of holly, and send to table very hot, with a little blazing brandy in the dish. Of course the holly and lighted brandy belong only to Christmas. Brandy sauce (see Receipt) usually accompanies Christmas plum pudding.

2. One pound and a half of finelychopped beef suet, one pound of grated bread, one pound of well-washed currants, one pound of stoned raisins, one glass of brandy, half a nutmeg grated, a teaspoonful of salt, eight eggs, leaving out half the whites, a small quantity of loaf sugar (in powder), and a few bitter almonds. Boil in a floured cloth for six hours. Serve as before.

3. Half a pound of potatoes, a quarter of a pound of carrots, well-boiled and worked through a colander, a tablespoonful of treacle, half a pound of currants, half a pound of raisins, quarter of a pound of moist sugar, quarter of a pound of suet, well chopped, four ounces of candied peel, a little grated nutmeg, and salt, half a pound of flour; mix all together the night before wanted, and boil hard for four hours.

4. Take one pound of suet, chopped fine, one pound of grated bread, one pound of carrots (boiled and passed through a colander), one pound of raisins, stoned, half a pound of currants, the rind of half a lemon shred as fine as possible, four eggs, a glass of brandy, a little grated nutmeg and salt, and as much milk as will make it a proper consistence; boil it nine hours, and serve as before.

5. Take half a pound of grated bread or flour, half a pound of suet,