Part 81

3. HOT LEMONADE.--Take two thin slices and the juice of one lemon; mix with two tablespoonfuls of granulated sugar, and add one-half pint of boiling water.

4. FLAXSEED LEMONADE.--Two tablespoonfuls of whole flaxseed to a pint of boiling water, let it steep three hours, strain when cool and add the juice of two lemons and two tablespoonfuls of honey. If too thick, put in cold water. Splendid for colds and suppression of urine.

5. JELLY WATER.--Sour jellies dissolved in water make a pleasant drink for fever patients.

6. TOAST WATER.--Toast several thin pieces of bread a slice deep brown, but do not blacken or burn. Break into small pieces and put into a jar. Pour over the pieces a quart of boiling water; cover the jar and let it stand an hour before using. Strain if desired.

7. WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth, and stirred very quickly into a glass of milk, is a very nourishing food for persons whose digestion is weak, also for children who cannot digest milk alone.

8. EGG COCOA.--One-half teaspoon cocoa with enough hot water to make a paste. Take one egg, beat white and yolk separately. Stir into a cup of milk heated to nearly boiling. Sweeten if desired. Very nourishing.

9. EGG LEMONADE.--White of one egg, one tablespoonful pulverized sugar, juice of one lemon and one goblet of water. Beat together. Very grateful in inflammation of of lungs, stomach or bowels.

10. BEEF TEA.--For every quart of tea desired use one pound of fresh beef, from which all fat, bones and sinews have been carefully removed; cut the beef into pieces a quarter of an inch thick and mix with a pint of cold water. Let it stand an hour, then pour into a glass fruit can and place in a vessel of water; let it heat on the stove another hour, but do not let it boil. Strain before using.

JELLIES.

1. SAGO JELLY.--Simmer gently in a pint of water two tablespoonfuls of sago until it thickens, frequently stirring. A little sugar may be added if desired.

2. CHICKEN JELLY.--Take half a raw chicken, tie in a coarse cloth and pound, till well mashed, bones and meat together. Place the mass in a covered dish with water sufficient to cover it well. Allow it to simmer slowly till the liquor is reduced about one-half and the meat is thoroughly cooked. Press through a fine sieve or cloth, and salt to taste. Place on the stove to simmer about five minutes When cold remove all particles of grease.

3. MULLED JELLY.--Take one tablespoonful of currant or grape jelly; beat it with the white of one egg and a little loaf sugar; pour on it one-half pint of boiling water and break in a slice of dry toast or two crackers.

4. BREAD JELLY.--Pour boiling water over bread crumbs place the mixture on the fire and let it boil until it is perfectly smooth. Take it off, and after pouring off the water, flavor with something agreeable, as a little raspberry or currant jelly water. Pour into a mold until required for use.

5. LEMON JELLY.--Moisten two tablespoonfuls of cornstarch, stir into one pint boiling water; add the juice of two lemons and one-half cup of sugar. Grate in a little of the rind. Put in molds to cool.

MISCELLANEOUS.

1. TO COOK RICE.--Take two cups of rice and one and one-half pints of milk. Place in a covered dish and steam in a kettle of boiling water until it is cooked through, pour into cups and let it stand until cold. Serve with cream.

2. RICE OMELET.--Two cups boiled rice, one cup sweet milk, two eggs. Stir together with egg beater, and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently.

3. BROWNED RICE.--Parch or brown rice slowly. Steep in milk for two hours. The rice or the milk only is excellent in summer complaint.

4. STEWED OYSTERS.--Take one pint of milk, one cup of water, a teaspoon of salt; when boiling put in one pint of bulk oysters. Stir occasionally and remove from the stove before it boils. An oyster should not be shriveled in cooking.

5. BROILED OYSTERS.--Put large oysters on a wire toaster Hold over hot coals until heated through. Serve on toast moistened with cream. Very grateful in convalescence.

6. OYSTER TOAST.--Pour stewed oysters over graham or bread toasted. Excellent for breakfast.

7. GRAHAM CRISPS.--Mix graham flour and cold water into a very stiff dough. Knead, roll very thin, and bake quickly in a hot oven. Excellent food for dyspeptics.

8. APPLE SNOW.--Take seven apples, not very sweet ones, and bake till soft and brown. Then remove the skins and cores; when cool, beat them smooth and fine; add one-half cup of granulated sugar and the white of one egg. Beat till the mixture will hold on your spoon. Serve with soft custard.

9. EGGS ON TOAST.--Soften brown bread toast with hot water, put on a platter and cover with poached or scrambled eggs.

10. BOILED EGGS.--An egg should never be boiled. Place in boiling water and set back on the stove for from seven to ten minutes. A little experience will enable anyone to do it successfully.

11. CRACKED WHEAT PUDDING.--In a deep two-quart pudding dish put layers of cold, cooked, cracked wheat, and tart apples sliced thin, with four tablespoonfuls of sugar. Raisins can be added if preferred. Fill the dish, having the wheat last, add a cup of cold water. Bake two hours.

12. PIE FOR DYSPEPTICS.--Four tablespoonfuls of oatmeal, one pint of water; let stand for a few hours, or until the meal is swelled. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one tablespoonful of flour. Mix all well together and bake in a buttered dish; makes a most delicious pie, which can be eaten with safety by the sick or well.

13. APPLE TAPIOCA PUDDING.--Soak a teacup of tapioca in a quart of warm water three hours. Cut in thin slices six tart apples, stir them lightly with the tapioca, add half cup sugar. Bake three hours. To be eaten with whipped cream. Good either warm or cold.