Drink For A Convalescent Patient

Into an earthen jar with a lid put a pound of under-meat, half an ounce of isinglass, one small shallot, and a tuft of parsley; cover with a pint of hot water. Put into the oven, and when the meat has cooked till quite tender, take it from the liquor, and stir in half a teaspoonful of Liebig Company's essence. Cut a small piece of bread, toast it to a nice brown colour, and cut into finger lengths.

Chops And Steaks

Order a chop about six ounces in weight, cut away the narrow end, then pepper, and spread it with butter. Put it on a gridiron over a clear fire; turn it several times, so that the gravy has no chance of running out. When both sides are of a nice golden brown, turn it out on to a hot plate. Sprinkle with a little salt; take it to table at once.

An egg pudding can follow this to table; for the making of this I know you have the recipe.

Calf's Foot Jelly

Although very many people like jelly, it is well to know that there is but very little nourishment in it, unless made at home. Here is a recipe for making one kind of jelly.

Boil a couple of calf's feet in a gallon of water, let it simmer till it reduces to about a quart. When quite cold skim off every particle of fat; warm it a little, so that you may pour it off the top, without touching the sediment. Put the jelly into a clean saucepan with half a pint of sherry, a wineglassful of brandy, six ounces of lump sugar, the juice of four lemons. Then beat up the whites of four eggs with a whisk, put them into the saucepan, with the shells just crushed in the hand. Stir all well together, let it boil for a moment, pour it through a flannel bag, and repeat this, until it runs clear.

Pour the jelly into small glasses, for they keep much better than in large moulds, and are also much more tempting for an invalid.

Gelatine Jelly

Take an ounce and half of Swinborne's gelatine, pour over it a gill of cold water. Let it stand for ten minutes, then add a pint of boiling water, and stir until the gelatine has dissolved. When nearly cold, add the whites of four eggs, well beaten to a snow, whisk them quickly into the mixture, squeeze in the juice from four lemons, and sweeten to taste* Put all into a copper pan, set over a slow fire, stir gently till it boils, add enough sherry to flavour, and let all boil very slowly for three minutes. Pour through a jelly bag which has first been wrung through boiling water.

Rhenish Cream

Take three quarters of an ounce of Swinborne's isinglass, dissolve it in half a gill of boiling water, then add three quarters of a pint of white wine, the yolks of four eggs, the juice of a lemon, and the grated rind of half a lemon, sweeten to taste with castor sugar. Stir all over a clear fire until it boils, then pour into ornamental moulds, in which has first been placed a candied cherry.

Nursery Dishes

I think when I have written out one or two dishes that can safely be given to children (and in this I do not rely only on my own experience, but also on that of my mother, who had a large family), I shall have said enough.

Pudding For The Little Ones

Well beat one egg, strain it carefully, and mix with fine bread crumbs; sweeten to taste; add a gill of milk, and set in the oven for fifteen minutes, or till set.

For older children the under meat may be finely minced, mixed with fine bread crumbs. A little of the gravy from the meat should be poured upon it, the plate should be covered over, and put into the oven till quite hot.

A small potato may occasionally be mashed and added to this.

Tapioca Pudding

For a child of two years old. Well wash a teacupful of tapioca, put it into a pie dish (that will hold a pint), then four peeled and cored cooking apples. Fill the dish with water, and leave it in the oven till the tapioca is well cooked. Sugar should be served over it And now my time for writing draws to a close. I bid farewell with a sincere wish for your success in the carrying out of the instructions herein contained, and thanks for the cheerful attention you have given to me. Trusting that you, when needing it, may meet with as apt a scholar as you have been with me,