Tried favourites cookery book

1 teaspoonful of the dried flowers to a cup boiling water. Pour water over. Cover and steep by side of fire 10 minutes or so. Egfg' Drink. 1 gill hot milk. Put milk in basin with teaspoonful sugar, and beat. Pour hot milk over. Whip white to stiff froth. Stir egg mixture into tumbler, and stir in white lightly. Serve with toast or biscuit. Egg Flip. 1 white of Egg, 1 teacupful of Milk, pinch of White Pepper, Sugar. Put the milk on to boil, beat white of egg prettily stiffly and sprinkle pepper over it. Pour boiling milk over white, stirring vigorously. Add sugar to taste. Egg Jelly. 1 pint liquid (juice of 2 Lemons made up to a pint with water), 2 Lemons (rind and juice), 6 oz. Loaf Sugar, 2 Eggs, t oz. Gelatine. Put the gelatine in a saucepan, add to it the sugar and lemon peel, strain the juice, and make it up toi 1 pint water ; add this to the other ingredients ; beat the eggs, add them ; stir the mixture over a moderate fire until the gelatine is melted j strain, pour into prepared moulds, and when set turn out. The jelly must not be allowed to boil ; if it does boil, the albumen of the egg becomes hardened and indigestible. Egg Snow for Invalids. 1 Egg, 1 tablespoonful Milk, 1 teaspoonful Sugar (or to taste). Orange or Lemon Juice to taste. Separate the egg, put the milk into a small basin and the white on a plate, beat the latter to a stiff froth with a knife. Add the sugar, milk, and juice to the yolk, and beat well, then stir the white in very lightly, and serve it in a clean bi’ight tumbler. This is a very palatable form of taking raw eggs, and the flavouring can be varied by any simple fruit syrup, or the juice pressed from any fresh fruit. Egfg: with Tea, Coffee, Cocoa, or Milk. 13iBreak the egg into a teacup, beat with a fork till well mixed.Pour in the tea, coffee, cocoa, or milk, gradually, Stirling all the time. This is very nourishing and good in cases of exliaustion from overwork or mental strain. Tea is of value in the sick-room, if properly prepared, and if not Used after G 'o’clock in the evening. It is peculiarly refreshing after a restle.ss night. Tea must be made with freshly-boiled water, which is just in the act of boiling over. Good tea cannot be made with water that has been standing on the stove and boiling for some time. The teapot must be well heated with boiling water before the tea is put in. Put in immediately a teaspoonful of tea, add about ^ pint of freshly-boiled water, let it stand in a warm place for 3 or 4 minutes, pour off. Do not let it stand on the hob, as tea stewed or boiled is most hurtful. It is very much improved if the milk taken with it is hot, especially if the person to drink it is going on a journey or likely to be subject to great fatigue. Tea made with boiling milk instead of water will be found a most sustaining and delicious beverage. Coffee. — To make a quart of coffee take 2 oz. good coffee, 1½ pints water, 1 pint milk, tiny pinch salt, and as much dry mustard as will lie on a shilling. Boil the water. Take hot dry jug (don’t rinse), put in coffee, salt, and mustard, and stir with fork. Pour boiling water over and stir well with fork. Stand to clear till you boil milk. Strain and give half boiling milk and half coffee. The mustard gives smooth crcaminess ; salt draws out flavour. OK,