Mrs. Lincoln's Boston cook book

Sea mosses contain bromine and iodine, and are useful in rheumatic affections. Iceland moss may be used in the same manner. This, when dried, contains more starch than potatoes, and more flesh food than oatmeal or corn. 2 tablespoonfuls lemon juice. 3 tablespoonfuls sugar. 2 cloves. Restorative Jelly. ½ oz gelatine. 1 cup port wine. 1 tablesp. powdered gum arable. Put all together in a glass jar, and cover closely. Place the jar on a trivet in a kettle of cold water. Heat it slowly, and when the mixture is dissolved, stir well and strain. Pour into a shallow dish, and when cool cut it into small squares. This is good for an old person or a very weak patient. Mutton Broth. To make it quickly for an invalid, chop one pound of lean juicy mutton very fine ; pour over it one pint of cold The Boston Cook Book. water. Let it stand until the water is very red, then heat it slowly. Let it simmer ten minutes. Strain, season, and add two tablespoonfuls of soft-boiled rice or thicken it slightly with rice flour wet with cold water. Serve hot. When given to a person with a severe cold, or a consumptive, the fat should not be removed, as it is soothing to the chest, and when absorbed by the rice or some starchy material is not uninviting to the eye. For a fever patient, the fat should be removed. When you have not time to cool the broth, a piece of soft tissue paper passed over the surface helps to take up an}^ globules of fat which will not come off with a spoon. Barley Soup. Remove the fat and bones from one pound of the neck of mutton. Cut the meat into dice, and add to it one tablespoonful of well-washed barley and one pint of cold water. Heat slowly and simmer two hours. Put the bones into one cup of cold water ^ and boil gently half an hour. Then strain into the meat and barley. Season with salt. Skim off the fat, and serve with whole-wheat or gluten wafers. Calves'-Foot Jelly or Broth. 4 calves' feet. 2 inch stick cinnamon. 4 quarts cold water. 1 inch blade mace. 1 cup sugar. 3 eggs (whites and shells). 2 lemons. 1 pint wine. Scald the feet, and clean thoroughly Split, break the bones, and put them into the cold water. Heat slowly, and simmer gently until reduced to three pints. Strain, and when cool remove the fat. Add the other ingredients except the wine. Put it over the fire, and stir until hot. Let it boil five minutes, or till a thick scum has formed. Set it back on the stove ; skim, and add the wine. Strain through a fine napkin into a shallow dish. When ready to serve, cut it into blocks, or break it up lightly with a fork. If intended for broth, simply remove the fat, season to The Boston Cook Book, taste, and stir it into a beaten egg ; or add sago or tapioca having first soaked and boiled it till soft. Veal broth is not very palatable in itself ; and as it does not contain the nutritive qualities of beef or mutton broth, it is not well to use it in the sick-room except for a variety. Chicken Jelly or Broth.