Tapioca Blanc-mange+

1 cup of tapioca soaked in two cups cold water.

3 cups boiling milk.

3 tablespoonfuls white sugar.

Rose-water or vanilla.

Soak the tapioca four hours, and stir, with the water in which it was soaked, into the boiling milk. Sweeten and boil slowly, stirring all the while, fifteen minutes. Take off, flavor and pour into moulds.

Eat cold with cream. Wash tapioca well before soaking.

Arrowroot Custard. (Nice.)

2 cups of boiling milk.

3 heaping teaspoonfuls arrowroot, wet up with a little cold milk.

2 tablespoonfuls white sugar, beaten with the egg. 1 egg very well beaten.

Mix the arrowroot paste with the boiling milk; stir three minutes; take from the fire and whip in the egg and sugar. Boil two minutes longer, flavor with vanilla or rose-water, and pour into moulds.

Rice-Flour Milk

2 cups of milk, boiling.

2 tablespoonfuls rice-flour, wet up with cold milk.

2 " white sugar.

Boil ten minutes, stirring all the while, and flavor to taste. Eat warm with cream.

Sago Milk+

3 tablespoonfuls sago, soaked in a large cup cold water one hour. 3 cups boiling milk. Sweeten and flavor to taste.

Simmer slowly half an hour. Eat warm.

Tapioca Milk. Is made in the same way.

Boiled Rice+

1/2 cup whole rice, boiled in just enough water to cover it.

1 " of milk.

A little salt.

1 egg, beaten light.

When the rice is nearly done, turn off the water, add the milk and simmer - taking care it does not scorch - until the milk boils up well. Salt, and beat in the egg.

Eat warm with cream, sugar, and nutmeg.

Panada+

6 Boston crackers, split.

2 tablespoonfuls white sugar.

A good pinch of salt, and a little nutmeg.

Enough boiling water to cover them well.

Split the crackers, and pile in a bowl in layers, salt and sugar scattered among them. Cover with boiling water and set on the hearth, with a close top over the bowl, for at least one hour. The crackers should be almost clear and soft as jelly, but not broken.

Eat from the bowl, with more sugar sprinkled in if you wish it If properly made, this panada is very nice.

Bread Panada, or Jelly+

Pare some slices of stale baker's bread and toast nicely, without burning. Pile in a bowl, sprinkling sugar and a very little salt between; cover well with boiling water, and set, with a tight lid upon the top, in a pan of boiling water. Simmer gently, until the contents of the bowl are like jelly. Eat warm with powdered sugar and nutmeg.

Chicken Jelly. ( Very nourishing.)+

Half a raw chicken, pounded with a mallet, bones and meat together. Plenty of cold water to cover it well - about a quart.

Heat slowly in a covered vessel, and let it simmer until the meat is in white rags and the liquid reduced one half. Strain and press, first through a cullender, then through a coarse cloth. Salt to taste, and pepper, if you think best; return to the fire, and simmer five minutes longer. Skim when cool. Give to the patient cold - just from the ice - with unleavened wafers. Keep on the ice. You can make into sandwiches by putting the jelly between thin slices of bread spread lightly with butter.