Tried favourites cookery book

2 tablespoonfuls freshly-ground coffee, 1 pint water and ^ pint milk. Bring water and milk to boiling point, stir in the coffee, allow it to stand covered for 5 or 6 minutes. Pour through strainer into jug. Cocoa. — 1 teaspoonful Cadbury's or Fry's cocoa. Put in breakfast cup and pour over 1 cupful boiling water; stir, and fill up cup with milk. Put this back in pan and boil up. Sweeten to taste. Fruit Salt. 3 oz. Carbonate of Soda, 2 oz. Cream of Tartar, 2 oz. Tartaric Acid, 2 oz. Rochelle Salts, 1 oz. Magnesia, i lb. Sifted Sugar. OR, i lb. Pulverized Sugar, IJ oz. Tartaric Acid, 1 oz. Epsom Salts, 2 oz. Carbonate of Soda, and about Id of Cream of Tartar. Mix and pound perfectly smooth. Dose — 1 large teaspoonful in , glass of water. Gruel. Take of Robinson's Patent Groats 1 tablespoonful, mix with ^ gill of cold water, gradually added to form a smooth paste, pour this into a stew-pan containing nearly a pint of boiling water or milk; stir the gruel on the fire (while it boils) for 10 minutes; pour it into a basin, add a pinch of salt and a little butter, or, if more agreeable, some sugar. Note.— When gruel is made for an invalid, butter had best be omitted. i Gruel. Take 1 tablespoonful oatmeal, ^ pint water, and pinch of salt. Put oatmeal in basin and pour cold water over. Let it soak 20 or 30 minutes. Then with a spoon press all the flour from the oatmeal, and pour into the pan, leaving meal as dry as possible. Keep stirring till it boils. Boil very slowly, with a pinch of salt, for 16 or 20 minutes. You may use milk instead of water to cook it, or half milk and water. If butter is allowed, you may put it in basin, before you pour gruel in ; or if you want sweet gruel, put sugar in before pouring gruel in. Water gruel or weak tea assists perspiration; milk and coffee retard it. Effervescing: Gruel. An old advice, when a person has got a slight cold is—take an oatmeal gruel and go to bed. Some mix into the gruel, after the meal is strained out, a bit of fresh butter and a little sugar. But an effervescing gruel is not well known. When the gruel is prepared in the usual manner, and the meal strained off, sufficient boiling water and milk is added to make the gruel thin enough to drink from a breakfast cup. Then have ready the juice of the lemon, strained. Put in the gruel as much carbonate of soda as will cover a sixpence. Stir in the lemon juice and drink the gruel during effervescence. This will counteract a chill and help to produce sleep. Invalids’ Jelly. 1 oz. Gelatine, 3 oz. Lump Sugar (or to taste), 1 Egg, 1 pint cold Water, 1 pint Orange Juice or Lemon Juice (to taste). Soak the gelatine in the water about 20 minutes. Rub the sugar on the oranges or lemons to extract colour and flavour, taking care not to rub the white pith, or the jelly will be bitter. Put sugar, gelatine, and water into a very clean saucepan, and stir it over a slow neat until quite dissolved. Then add the juice (strained), let it just get hot, remove it from the fire, have the egg ready beaten in a basin, pour the jelly over it gradually, stirring well. Let it cool, stirring a few times to mix it thoroughly with the egg. Pour it into wetted mould.. Koumiss Milk Wine. 1 quart Butter-milk, 2 quarts Sweet Milk, 4 teaspoonfuls Sugar.