Lemonade

" Put the juice of a lemon to a pint of water, in which an ounce of sugar has been dissolved; then add the white of an egg and froth it up. It may be iced."

Farina-Gruel

" Stir two tablespoonfuls of farina into a quart of water in a milk saucepan; let this boil until it has grown quite thick; add a pint of milk, a little salt, and let it boil fifteen minutes longer; turn out into a bowl, and sweeten to taste."

Oatmeal-Gruel

"Put a pint of boiling water into a saucepan; into this stir a couple of tablespoonfuls of oatmeal until quite smooth; let this boil well for ten or fifteen minutes, season with salt, then strain through a strainer, and add a little port wine and sugar, if the patient may have it."

Corn-Meal Milk-Gruel

"Sweeten a quart of milk, and stir in two tablespoonfuls of corn-meal. This must be carefully cooked, as the meal is apt to scorch, and must be stirred while cooking. A little nutmeg grated on top after it is done makes a pleasant flavor. If the gruel is desired thick, more meal will be needed."

Tapioca Jelly

" One cup of best tapioca put to soak with a pint of cold water; when soft put in a saucepan with one cup of sugar, the rind and juice of one lemon, a little salt, one pint more water'; stir until it boils; turn into a mold; set to cool; add one glass of wine if desired."

Sago

" Put half an ounce of sago into an enameled saucepan with three quarters of a pint of cold water, and boil gently for an hour and a quarter. Skim when it comes to a boil, and stir frequently. Sweeten with a dessertspoonful of sifted loaf-sugar. If wine be ordered, two dessert-spoonfuls; and, if brandy, one dessert-spoonful."

Arrow-root

" Mix two teaspoonfuls of the best arrow-root with half a wineglassful of cold water; add a pint of boiling water; put it into an enam-eled saucepan, and stir over the fire for three minutes. Sweeten with three tea-spoonfuls of sifted loaf-sugar. Add either a wineglassful of white wine, or a tablespoonful of brandy, if permitted."

Arrow-root Milk

" Mix two teaspoonfuls of arrow-root with a wineglassful of new milk; add half a pint of boiling milk; put it into an enameled saucepan, and stir over the fire for three minutes. Sweeten with a dessert-spoonful of sifted loaf-sugar."

Whipped Cream

" Beat half a pint of fresh double cream with a whisk, add a dessert-spoonful of very finely powdered loaf-sugar, and twenty drops of essence of vanilla or any other flavoring; when firm it is ready for use, but much improved by being on the ice for an hour or two."

Corn-Starch Pudding

" One quart of milk, four tablespoonfuls of cornstarch, four eggs, one tablespoonful of butter, six tablespoonfuls of sugar. Dissolve the corn-starch in a little cold milk, and, having heated the rest of the milk to boiling, stir this in and boil three minutes, stirring all the time. Take from the fire, and while still hot put in the butter. Set away until cold. Beat the eggs very light, whites and yolks separately. Stir the sugar and any flavoring desired in the yolks and then add the beaten whites, and stir in the cornstarch, beating thoroughly to a smooth custard. Turn into a buttered dish and bake half an hour. To be eaten cold."

Beef-Juice

" Broil quickly some pieces of round or sirloin, of a size to fit in the cavity of a lemon-squeezer. Both sides of the beef should be quickly scorched to prevent the escape of the juices, but the interior should not be fully cooked. As soon as ready, the pieces should be pressed in the lemon-squeezer, previously heated by being dipped in hot water. The juice, as it flows away, should be received into a hot wineglass, and, after being seasoned to the taste with salt and a little Cayenne pepper, eaten while hot. If preferred, the juice may be frozen."