Ground Rice Paste

Boil a quarter of a pound in a little water, strain and beat it in a mortar with one egg, a small lump of butter and a pinch of salt; mould the paste as for tarts, and bake sweetmeats in it.

Arrow-Root Transparent Jelly

Put a good teaspoonful of arrow-root into a basin, which mix smoothly with two spoonfuls of water, then add enough boiling water to make it about the consistency, of starch, stirring all the time; pour it into a stewpan. and stir over the fire until it has boiled two minutes; add a little cream, a small glass of wine, and a little sugar, and serve.

Lemonade

Pour one quart of boiling water on the rinds of six lemons, and let it stand for three or four hours; add the juice of the lemons with three-quarters of a pound of sugar; simmer it well and skim it; then add another quart of boiling water. Either run it through a jelly-bag, or mix a glass of calf's-foot jelly, which will make it rich.

Tamarinds, or Cranberry Juice, with double the quantity of water, also form a pleasant drink for an invalid, when approaching to convalescence.

Almond Water

Blanch five ounces of sweet and two of bitter almonds, pound them in a mortar, adding a few drops of water occasionally, to prevent their becoming oily, set a pint of syrup to boil, and throw in the mashed almonds; boil all together a minute, then set it at the corner to simmer for a quarter of an hour; it is then ready to pass through a fine sieve for use. When required, add any quantity of cold water, according to taste or direction, to make it palatable.

Lait de Poule, (French remedy for colds.) - This may be made from any broth. Break a fresh egg, separate the white from the yolk, put the yolk in a basin, with a wine-glassful of good cream or milk, which mix well with a spoon; have half a pint of broth boiling, which pour gradually over the egg and cream, mixing it (as you pour the broth) with a wooden spoon; it is then ready, and ought to be taken when going to bed.

Sweet Lait De Poule

This is also reckoned very good for a cold. Put two yolks of eggs into a cup, with two tea-spoonfuls of pounded sugar, part of the rind of a fresh lemon grated; beat them well together for ten minutes, then pour boiling water gradually over, keeping it stirred until the cup is nearly full. Drink this very hot when in bed.

Sago Fruit Pudding

A correspondent of the Cottage Gardener says:

"Being forbidden the use of pastry, I use rice and sago as substitutes, in the following manner:- Boil a teacupful of sago as thick as it can be made to boil without burning: put about five table-spoonfuls in the bottom of a quart basin; then a layer of baked fruit of any sort (sweetened), and fill the basin to the brim with alternate layers of fruit and sago. Put it in a cool place for some little time, and it will become solid. It is best when made shortly after breakfast, and allowed to stand till wanted, to warm either in an oven, over boiling water, or before the fire with a plate turned over it, for dinner. The sago boils best when soaked in cold water for a few hours before using; rice is used in exactly the same way. By way of change, I sometimes line a basin with the rice or sago, when very thick, and spread a thick layer of the same over a large dinner plate. When cold and stiff, I turn the basin over it, and with a knife cut the sago round the edge of the basin; the parings I put in the bottom of the basin, and then fill with baked fruit, after which I put the sago in the plate on the top of the basin, to act as a cover. The smooth side must be upwards. Eaten with mock cream, made as follows, it is delicious:- Pour half a pint of boiling milk on a teaspoonful of arrowroot, well mixed with a small quantity of milk; stir the mixture well, and have the white of an egg well beaten, and when about half cold add it, and placing the whole over the fire, stir till it nearly boils, then strain for use."

Tapioca Milk

Soak an ounce of tapioca in a pint of cold water for half an hour, pour off the water, and add a pint and a half of good milk; boil slowly until the tapioca is dissolved, then add sugar, nutmeg, and a little white wine, if not prohibited by the medical attendant.

Italian Cheese

To a pint of scalded cream, whipped very smooth, add the juice of three lemons, and the rind of two - sugar to taste; let it stand for half an hour, then whip till it is very thick, tie it in a thin cloth, or a tin with holes in it; let it drain till next day, then turn out.

Soyer's Curry Custard

Break three whole eggs in a basin, and beat them up, add a quart of milk, a little salt, a very little sugar, and two teaspoonfuls of curry paste; bake in a dish or basin. This is very light and nutritious.

For those who can afford it, roast a leg of mutton, and when nearly done put a hot dish under it, and with a sharp knife make several deep incisions in every part of it; let it remain two minutes longer, that all the gravy may fall into the dish; pour into a cup, take off the fat, and give to the patient as may be required; the mutton will do for curry or hash for the family. This may be called gigot de mouton sacrifie; but when life may almost depend upon this extravagance as you may call it, the expense must not be thought of.

Decoction Of Iceland Liverwort

An ounce of liverwort must be carefully freed from the moss, fragments of stalks, and particles of dirt, with which it is frequently mixed, by rubbing it between the hands in cold water. Then steep it for two hours, in such quantity of cold water as will completely cover it; after which it must be bruised, pounded, or cut, and the steeping continued for three or four days longer, in a fresh quantity of boiling water, which when the steeping is finished, must be strained off by pressure. The liverwort is then to be put into a quart of fresh water, and kept boiling until the fluid be reduced two-thirds, or to a pint and a quarter. When strained and allowed to cool, it forms a thick mucilage, free from any bitter taste, and may be rendered very palatable by the addition of sugar and lemon-juice; or by white wine, in those cases which permit the use of wine.

This decoction of liverwort is an excellent demulcent nutriment, in consumption, dysentery, and in convalescence from acute diseases, and particularly after the whooping cough, in which case the bitter need not be completely removed, as it tends to invigorate the digestive organs.

Vermicelli Au Lait

Boil a pint of milk, and when boiling, add sufficient vermicelli to make it about the proper thickness; it may be served quite plain if required, or seasoned with sugar.