Buckeye cookery

Mulched Buttermilk.—Put on good buttermilk and when it boils, add the well-beaten yolk of an egg. Let boil up and serve. Or, stir into boiling buttermilk thickening made of cold buttermilk and flour. This is excellent for convalescing + patients. Oat-mEAL Groep.—Put two heaping table-spoons oat-meal in one quart cold water, stir till it commences to boil; then cook one hour, stirring occasionally ; do not let it scorch; season with salt, sugar, and any spice desired. For infants and very sick patients it must: be strained, and not salted. BRorLeED CHICKEN, QUAIL, SQUIRREL OR Woopcock. —Any cf these must be tender. Take the breast of the first two, or the thighs of the others: place on hot coals or on a broiler, turning often to prevent burning. When done, remove the burned parts, if any, season slightly with butter, pepper and salt, and serve at once. _ Arrowroot CusTArD.—One table-spoon of arrowroot, one pint of milk, one egg, two table-spoons sugar; mix the arrowroot with a little of the cold milk; put the rest of milk on the fire and boil, and stir in the arrowroot and egg and sugar, well beaten together; scald and pour into cups to cool; any flavoring the invalid prefers may be added. Cinnamon TEA.—To a half-pint fresh, new milk add stick or ground cinnamon enough to flavor, and white sugar to taste; bring to boiling point, and take either warm or cold. Excellent for diarrhoea in adults or children. A few drops or a tea-spoon of brandy may be added, if the case demands. Tapioca JELLY.—One half pint tapioca, one quart water, juice and some of the grated rind of alemon; soak the tapioca for three or four hours in the water, sweeten it and boil for one hour in a custard-kettle, or until quite clear. stirring it often. When almost done, stirin the lemon, and when sufficiently cooked, pour into molds. Serve with sweetened cream. ; Saco JELLY-puDpDING.—Wash thoroughly one tea-cup of sago, cook it in three pints of water fifteen or twenty minutes, till perfectly clear, add a very little salt; stir in half a jelly-glass of currant, grape or other jelly and two spoonfuls sugar. Mold and serve cold with cream and sugar; or, eat warm. GRAHAM Germs For Invyatips.—Mix Graham flour with half milk and FOOD FOR THE SIOK. eg eS half water, add a little salt, beat, making the batter thin enough to pour;. — have the gem-pan very hot, grease it, fill as quickly as possible and return © immediately to a hot oven; bake about thirty minutes. Practice will teach just the proper consistency of the batter, and the best temperature of the oven. It will not be good unless well beaten. Panapa.—Take two richest crackers, pour on boiling water, let stand a few minutes, beat up an egg, sweeten to taste, and stir all together; grate in nutmeg and add brandy or wine to suit the invalid. Or, break ina pint bow] toasted bread and pour over boiling water, adding a small lump of butter, two table-spoons wine, brandy or whisky ; sweeten to taste and flavor with nutmeg or cinnamon. : RASPBERRY VINEGAR.—Pour over two quarts of raspberries in a stone jar, one quart of very best vinegar; let stand twenty-four hours, strain; and pour liquor over fresh fruit, and let stand in the same way; allow one pound sugar to a pint of juice; put into a stone jar and set in pot of boiling water one hour; skim well, put into bottles, cork and seal tight. Diluted with water this is very nice for the sick. Toasted bread may be eaten with it. Rice JELLY.—Mix one heaping table-spoon of rice-flour with cold water until it is a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar; boil until quite clear. If the jelly is intended for a patient with summer complaint, stir with a stick of cinnamon; if for one with fever, flavor with lemon juice, and mold. Rice-water is made in the same manner, by using twice the quantity of boiling water.