This conveys great nourishment in a small compass.

Sippets

On an extremely hot plate put two or three sippets of bread, and pour over them some gravy from beef, mutton, or veal, with which no butter has been mixed. Sprinkle a little salt over.

Port Wine Jelly

Melt in a little warm water an ounce of isinglass; stir it into a pint of port wine, adding two ounces of sugar-candy, an ounce of gum arabic, and a nutmeg grated. Mix it all well, and boil it ten minutes; or till every thing is thoroughly dissolved. Then strain it through muslin, and set it away to get cold. For rice jelly, having picked and washed a quarter of a pound of rice, mix it with half a pound of loaf sugar, and just sufficient water to cover it. Boil it till it becomes a glutinous mass; then strain it; season it with whatever may be thought proper, and then let it stand to cool.

Caudle is made in various ways. Make a fine smooth gruel of-half-grits; strain it when boiled well; stir it at different times till cold. When to be used, add sugar, wine, and lemonpeel, with nutmeg. Some like a spoonful of brandy besides the wine; others like lemon-juice.

Another

Into a pint of fine gruel, not thick, put, while it is boiling-hot, the yolk of an egg beaten with sugar, and mixed with a large spoonful of cold water, a glass of wine, and nutmeg. Mix by degrees. It is very agreeable and nourishing. Some like gruel with a glass of table-beer, sugar, etc, with or without a teaspoonful of brandy.

Dr. Boerhaave's Sweet Buttermilk. - Take the milk from the cow into a small churn; in ten minutes begin, and churn till flakes of butter swim about thick, and the milk appears thin and blue; strain it through a sieve. It should form the patient's drink, with biscuits, rusk, ripe and dried fruits, etc.

Flour Caudle

Into five large spoonfuls of water rub smooth one dessertspoonful of fine flour. Set over the fire five spoonfuls of new milk, and put two bits of sugar into it; the moment it boils pour into it the flour and water, and stir it over a slow fire twenty minutes. It is a nourishing and gently astringent food. This is an excellent food for babies who have weak bowels.

Apple Paste

Pare your apples and cut them down. Weigh them, and allow an equal quantity of white sugar; put them into a jar, and boil till quite soft. Boil your sugar to a syrup, then drop in the apples with a teacupful of marmalade and a little grated ginger; let them simmer ten minutes. Wet your shapes with spirits, and dish them. They will turn out firm, and keep for years. The apples must be put into cold water as they are pared. The proportion of water is a breakfast cupful to two pounds of sugar.

How To Bake Apples

Sweet apples properly baked and eaten with milk are excellent. The best method of baking tart apples is, to take the fairest and largest in size, wipe them clean if thin skinned, and pare them if the skin is thick and tough. Cut out the largest portion of the core from one end, and place the fruit on well glazed earthen dishes or pans, with the end which has been cored upwards, and fill the cavity with refined powdered sugar. Then place them in the oven or other apparatus for baking until sufficiently cooked. Take them out and when cold they are perfectly delicious.

Apple Tapioca (A New Receipt For Invalids)

Pare, core, and quarter eight apples; take half a spoonful of tapioca; put it to soak and swell all night in the water; put in half a teacupful of white sugar, and a little lemon-peel; put this into a stewpan and let the tapioca simmer ten minutes, then put in the apples and stew ten minutes more. When the tapioca is clear, it will form a jelly around the apples.

Chicken Jelly

For chicken jelly take a large chicken, cut it up into very small pieces, bruise the bones, and put the whole into a stone jar with a cover that will make it water-tight. Set the jar in a large kettle of boiling water, and keep it boiling for four hours. Then strain off the liquid, and season it slightly with salt, pepper, and mace; or with loaf-sugar and lemon-juice, according to the taste of the person for whom it is intended. Return the fragments of the chicken to the jar, and set it again in a kettle of boiling water. You will find that you can collect nearly as much jelly by the second boiling. This jelly may be made of an old fowl.

Baked Milk

Mix new milk with buttermilk, in the proportion of a pint of the former to a wineglassful of the latter. Let it stand in a covered jar, before the fire, all night; in the morning it will be as thick as clotted cream. Pour from one jar to another till it is again of the consistency of new milk; put it into a stone bottle, tightly corked; add a few lumps of white sugar; let it again stand before the fire, (not too near,) for five or six hours, it will then be ready to drink. Care must be taken in opening the bottle, as it sometimes effervesces. Besides forming a very wholesome and strengthening drink, it is a most delicious and refreshing beverage in summer. Invalids should take about a pint a day. If it is at all acid, it has not been properly made, and should not be taken.

Asses' Milk far surpasses any imita-tation of it that can be made. It should be milked into a glass that is kept warm by being in a basin of hot water.

The fixed air that it contains gives some people a pain in the stomach. At first a teaspoonful of rum may be taken with it. but should only be put in the moment it is to be swallowed. The animal should always be milked at the door.

Artificial Asses' Milk

Mix two spoonfuls of boiling water, two of milk, and an egg well beaten; sweeten with pounded white sugar-candy. This may be taken twice or thrice a day.

Wine Whey

Stir into a pint of boilmg milk a couple of glasses of wine. Let it boil a minute, then take it from the fire, and let it remain till the curd has settled; then turn off the whey, and sweeten it with white sugar.