Blackberry Cordial

Warm and squeeze the berries; add to one pint of juice one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves. Boil all together for one-fourth of an hour; strain the syrup, and to each pint add a glass of French brandy. Two or three doses of a tablespoonful or less will check any slight diarrhea. When the attack is violent, give a tablespoonful after each discharge until the complaint is in subjection. It will arrest dysentery if given in season, and is a pleasant and safe remedy.

Dried Flour For Infants

Take one teacup of flour, tie it up tightly in a close muslin bag, and put it in a pot of cold water, and boil three hours; then take it out and dry the outside. When used, grate it. One tablespoonful is enough for one teacupful of milk (which would be better with a little water); wet the flour with a little cold water, and stir into the milk; add a very little salt, and boil five minutes.

Oyster Toast

Make a nice slice of toast and butter it, lay it in a hot dish; put six oysters, a teacupful of their own liquor, into a tin cup, and boil one minute. Use half milk if preferred. Season with a little butter, pepper, and salt, and pour over the toast.

Egg Gruel

Beat the yolk of one egg with one tablespoonful of sugar; pour one teacupful of boiling water on it; add the white of the egg beaten to a froth, with any seasoning or spice desired. To be taken warm.

Mulled Jelly

Take one tablespoonful of currant or grape jelly; beat with it 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.

Irish Moss Blanc-Mange

Pick over carefully one teacupful of Irish moss; wash it first in saleratus water; then rinse it several times in fresh water. Put it in a tin pail with one quart of milk; cover closely, and set in a kettle of boiling water. Let it stand until it begins to thicken, then strain through a fine sieve, and sweeten with powdered sugar; flavor, and pour into a mold, and set in a cool place. When quite firm, turn out in a dish. Eat with sugar and cream.

Chicken Jelly

Cut up a chicken, and put into a quart of cold water; let it simmer until reduced to a little less than a pint; remove from the fire, and strain as for jelly; season with a little salt. Chop the breast meat into small pieces, and mix with liquor, and then pour the whole into a mold, and set away to cool.