Dr. M'Millan's formulas and domestic guide

Beat up 1 egg with a wine-glassful of sherry, and add to it a half pint of hot gruel. Flavor with sugar, nutmeg and lemon-peel. This is often used in sleeplessness caused by debility. BRAN BREAD. Take of bran flour I quart, sour milk i pint, soda I tea-spoonful, a little salt, and syrup to sweeten to taste. Bake at once. OATMEAL MUSH. Take of oatmeal 4 table-spoonfuls ; boiling water I quart. Mix and boil for 1½ hours, adding a half tea-spoonful of salt. Then turn it out in small cups, and eat it with milk. CORN-MEAL GRUEL. To any amount of water add sufficient salt to give it flavor. Then stir in slowly enough corn meal to make a thick gruel, and let it remain on the fire for 15 minutes, stirring constantly, adding boiling water to keep it moderately thin. Serve with milk and sugar, molasses or honey, as preferred. TO PREPARE TAPIOCA. Take of tapioca one-half tea-cupful ; water, i quart. Boil until perfectly clear. Sugar enough to sweeten to taste. Put in dish with sliced apple or peaches, and place in the oven to bake. Eat with cream, or instead of baking with apples in this way cut pine-apple, fresh or preserved, or marmalade, into the clear boiled tapioca, and eat with thick, rich cream. This is one of the very delicate dishes for the sick or convalescent. TAPIOCA OR SAGO WITH EGGS. Boil as above directed. Instead of apples or peaches put in two eggs and a little nutmeg, and then bake. Eat with or without cream. Farina is prepared in the same way as tapioca, using milk instead of water. CORN STARCH. Take milk i pint, to be brought to a boiling point. Corn-starch 3 table-spoonfuls. Mix with milk into a thin paste, and break in i egg if desired. Then add all to the boiling milk. Sweeten, put in a little pinch of salt, and stir to prevent burning. Boil until it becomes thick. Then turn into a mould to cool. BREAD PUDDING. One pint of milk. Two eggs. Mix and sweeten. Place a few slices of buttered bread on top, and put in oven to bake. FOR ITCH. Gun powder i ounce. Chalk I dram. Sweet cream 4 ounces. Let stand 1 2 hours ; then apply. I. E. Fraze. SALT-RISING BREAD. Take of new milk i tea-cupful, salt a small half tea-spoonful, boiling- water i quart; mix, and allow it to stand until about milk warm, then stir in flour until it becomes quite stiff, and add a teacupful of yeast Set the vessel in another of warm water and be careful not to let it get too hot; when cool, knead and bake like ordinary bread. Many people not knowing how to properly prepare yeast, have sour bread. In the interest of the sick, to whom sour bread is particularly dis- tasteful and hurtful we give the following receipt for making POTATO YEAST. Pare, boil, and mash finely twelve potatoes, stir into these a large cup of sugar and one quart of boiling water ; when cold add one quart of cold water and a half pint of yeast It is now fit for use. Shake before using. Bread made of this yeast never needs saleratus; the sugar in the yeast prevents it from souring. It must be kept in a warm place. CORN BREAD. Sour milk one quart. Saleratus 2 table-spoonfuls. Butter y^ pound. Flour 3 table-spoonfuls. Eggs 3.