As many dishes with eggs are spoiled by the eggs having been improperly beaten, I give the following directions for beating eggs light: Never use an egg beater. Use only a fork, silver or steel. Beat it one way only, toward the left; beating first on one side of the dish and then on the other makes the mass heavy and causes it to fall. Attention to these few directigns will enable any one to beat, eggs into a dry, hght, and puffy condition. MILK, FLOUR AND IRON. Beat up carefully a table-spoonful of flour, one raw Q^^ and 20 grains of the sweet carbonate of iron with one-half pint of new milk, flavoring with nutmeg and white sugar. Take this for lunch with a biscuit; it will be found very valuable in the early stages of consumption and wasting diseases RICE PUDDING. Take 2 table-spoonfuls of rice, sugar to taste, i ^%^, size of a walnut of butter, and i pint of milk✪ Rice Pudding. Mix and bake. This is a most valuable article of food, and easily got and quickly prepared, and to most patients a very desirable dish. Care should be taken in the preparation of this as well as all other dishes for the sick. 98 DOMESTIC GUIDE. BRANDY AND EGG MIXTURE. Take a wine-glass full of good brandy and beat 3 eggs up in it with a little sugar and nutmeg✪ Brandy and Egg Mixture. Two table-spoonfuls should be given every 2, 4, or 6 hours in cases of great prostration. Often the addition of a tea-spoonful of Huxham's tincture of bark to each dose will be found beneficial. ARTIFICIAL ASS'S MILK. Take one-half ounce gelatine and dissolve it in one-half pint hot barley water, then add two table- spoonfuls of refined sugar and pour into the mixture one pint of good new cow's milk. ARTIFICIAL GOAT'S MILK. Chop one ounce suet very fine, tie it tight in a muslin bag and boil it slowly in a quart of new milk; sweeten it with white sugar. This is an excellent preparation in some cases of wasting disease where the unpleasant odor of goat's milk prevents it from being taken. MACARONI AND VERMICELLI. Add a little cold water to i ounce of either. Boil for a few minutes, then pour away this wa- ter, and boil in one-half pint milk. Grate in cracker crumbs, butter, and add a little nutmeg, or make into pudding and bake. Macaroni is cheap, and a valuable article in the sick room. It and vermicelli may be advantageously added to any broth, or eaten with chicken or a chop in place of vegetables. It is a perfectly safe food. MEDICAL DIVISION. 99 BOILED RICE. Rice, a tea-cupful. Cold water i quart. Add a little salt ; cover and boil with lid on, but do not stir. After it is boiled soft take off the .lid and set on the back of the stove to dry. All the grain will then be found separated. IRISH MOSS BLANC MANGE. Take of Irish moss only a small pinch, as it is very strong ; cold water a tea-cupful. Soak for half an hour. Boiling milk, one pint. Mix and sweeten to taste. Flavor with vanilla. Strain through a hair sieve and put in molds, and then on the ice to thicken. It should become so thick that it can be cut into slices. A cream with which to serve the above is made as follows: Take of milk a large coffee-cupful, place over the fire, and as it comes to a boil beat up an egg briskly in it, and flavor with wine or brandy. This cream poured over the blanc mange adds both to its flavor and nutritive qualities. CAUDLE.

AI-modernized reading of the original text

As many dishes with eggs are spoiled by the eggs having been improperly beaten, I give the following directions for beating eggs light: Never use an egg beater. Use only a fork, silver or steel. Beat it one way only, toward the left; beating first on one side of the dish and then on the other makes the mass heavy and causes it to fall. Attention to these few directions will enable any one to beat, eggs into a dry, hght, and puffy condition. MILK, FLOUR AND IRON. Beat up carefully a table-spoonful of flour, one raw egg and 20 grains of the sweet carbonate of iron with one-half pint of new milk, flavoring with nutmeg and white sugar. Take this for lunch with a biscuit; it will be found very valuable in the early stages of consumption and wasting diseases RICE PUDDING. Take 2 table-spoonfuls of rice, sugar to taste, 1 egg, size of a walnut of butter, and i pint of milk. Mix and bake. This is a most valuable article of food, and easily got and quickly prepared, and to most patients a very desirable dish. Care should be taken in the preparation of this as well as all other dishes for the sick. BRANDY AND EGG MIXTURE. Take a wine-glass full of good brandy and beat 3 eggs up in it with a little sugar and nutmeg. Two table-spoonfuls should be given every 2, 4, or 6 hours in cases of great prostration. Often the addition of a tea-spoonful of Huxham's tincture of bark to each dose will be found beneficial. ARTIFICIAL ASS'S MILK. Take one-half ounce gelatine and dissolve it in one-half pint hot barley water, then add two tablespoonfuls of refined sugar and pour into the mixture one pint of good new cow's milk. ARTIFICIAL GOAT'S MILK. Chop one ounce suet very fine, tie it tight in a muslin bag and boil it slowly in a quart of new milk; sweeten it with white sugar. This is an excellent preparation in some cases of wasting disease where the unpleasant odor of goat's milk prevents it from being taken. MACARONI AND VERMICELLI. Add a little cold water to i ounce of either. Boil for a few minutes, then pour away this water, and boil in one-half pint milk. Grate in cracker crumbs, butter, and add a little nutmeg, or make into pudding and bake. Macaroni is cheap, and a valuable article in the sick room. It and vermicelli may be advantageously added to any broth, or eaten with chicken or a chop in place of vegetables. It is a perfectly safe food. BOILED RICE. Rice, a tea-cupful. Cold water i quart. Add a little salt ; cover and boil with lid on, but do not stir. After it is boiled soft take off the .lid and set on the back of the stove to dry. All the grain will then be found separated. IRISH MOSS BLANC MANGE. Take of Irish moss only a small pinch, as it is very strong ; cold water a tea-cupful. Soak for half an hour. Boiling milk, one pint. Mix and sweeten to taste. Flavor with vanilla. Strain through a hair sieve and put in molds, and then on the ice to thicken. It should become so thick that it can be cut into slices. A cream with which to serve the above is made as follows: Take of milk a large coffee-cupful, place over the fire, and as it comes to a boil beat up an egg briskly in it, and flavor with wine or brandy. This cream poured over the blanc mange adds both to its flavor and nutritive qualities. CAUDLE.

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Dr. M'Millan's formulas and domestic guide