Out two alioea ai bread half an Ineh thiok, toaat them Torj brown on both sides; be eareftil not te aeoroh them, or they are not flit to nae. Break them in hal^ pnt them in a pitoher, ponr orer about three pinte of boiling water. When eold, strain off. If allowed, this ia a Tory pleteant drink with two teblespoonsfnl of onrrani jelly, added whilat hot and attrred oeeaaionally nntU diasolTod. *Bggnog. Beat in a tnmbler the white of one egg te a atiff froth, then add the yolk and beat it with the white. Sweeten a glass of wine with loaf-sngar, beat it in the egg, and grate a little nut- meg on the tep. This is strengdiening fbr a oouTalesaent A lablespoonfiil of milk mqr be added if praibrred. FOOD FOB mrALWa AND moK. Ml Ooitild. Baal np two agpi, atir iliem fa half a piii of mSk^ swaeteii to your taste; set it in a pan of boiling water; atir «fttil it begine to thieken, then flaTor with a apoonfU of eztraot ef va- aiUa or peaoh-waler^ and aet it in a eodl phoe. Wina Wliif . Boil a pint of new milk, pour in it wUbt boiling a large wine- glaes of Sherrj er Madeira wine ; let it boil np. Wben it aepa- ratofly take it from the fire. Let it atand a ftw minnt«% and then strain it tlueoagli a tin strainer or thin mnslin. When eool, sweeten to yonr taate. Ohooelata. For a angle enp of ehoeolate, grate a desserts^oonAil fit oho- oolate; dissolve it in half a enp of boiling water; bring to a boil a enp of rieh milk, stir in the ehoeolate when thorongblj melted, boil np three minutes, poor ont^ and ser?e. For one Cnp of Golbe. A tablespoonflil of gronnd ooffee, povr boiling water ofor it in a tin enp; let it stand on the range (bnt not to bml) Ibr five minvtes. Poor off elear into a enp, irith sngar and eream. * Bye Mnsh. Hix into a paste with oold water four tablespoonsftil of rye flonr, stir it into a pint of boiling water; boil twenty minntes, stirring frequently. To be eaten with eream and sngar, or oream and sail Ontmeal Hnah. Stir into a enp of eold water a teaonp of oatmeal, pnt a pint of boiling water into it and oook slowly for half an hour. Eaten with eream and sugar or sali A larger quantity will require an hour to eook* If in a farina^boiler, whioh is the right way to prepare it, boO It longer. 802 OOOKEB T FROM EXPERIB^CJk noar B«1L Ha in a thick oloth a bowl of flour u tightly aa poamUe, drop It into a pot of oold water, bring to a boil and boil it steadily fbr three boon. Hang it up out of doors without opening it. In twenty-four hours it will be ready for use. Peel off the outside emst; grate it as you need it; mix into a paste with oold watsr, and stir it into boiling milk; a tablespoonful will thioken a pint This is giyen to infimts in their second summer. *nazseed Tea. Put a tablespoonful of flaxseed into a pitcher and pour over il a quart of boiling water ; corer it and set in a warm place to steep for an hour; then add to it the juice of a laige lem<m and a ftw strips of the peel cut off thin with a sharp knift ; sweeten with white sugar to your taste. Drink a tumbler of it on going t bed for a cold. * Beef Tea. Out a pound of lean juicy beef into small dice; put on it a pint of cold water, and let it stand half an hour or more ; then put it in a dosely-coyered sauce-pan and let it heat on the range (but not boil) for twenty minutes ; then bring it forward and boil for six minutes. Strain off and season with pepper and salt✪ Beef Tea. This is the best way of making beef tea. Tapioca Wash half a cup of tapioca and soak it in cold water to corer it for two hours; then stir it in a pint of boiling water, and simmer until thoroughly dissolved. If too thick, add boiling water. Sweeten it when poured out; add a little wine or brandy and grate over it a little nutmeg✪ Tapioca; or it may be serred with sugar only. * For Dyspepsia. Take a teaspoonful of dry bran after every meaL This is a simple remedy and a very excellent one.

AI-modernized reading of the original text

Cut two slices of bread half an Ineh thick, toast them very brown on both sides; be careful not to scorch them, or they are not fit to use. Break them in half, put them in a pitcher,, pour over about three pints of boiling water. When cold, strain off. If allowed, this is a very pleasant drink with two teaspoonfuls of currant jelly, added whilst hot and stirred occasionally until dissolved. *Bggnog. Beat in a tumbler the white of one egg to a stiff froth, then add the yolk and beat it with the white. Sweeten a glass of wine with loaf-sngar, beat it in the egg, and grate a little nutmeg on the tep. This is strengthening for a convalescent A tablespoonful of milk may be added if preferred. FOOD FOB mrALWa AND moK. Ml Ooitild. Beat up two eggs, stir them in half a pint of milk; sweeten to your taste; set it in a pan of boiling water; stir until it begins to thicken,, then flavor with a spoonful of extract of vanilla or peaoh-waler^ and aet it in a cool place. Wine Whip . Boil a pint of new milk, pour in it whilst boiling a large wineglaes of Sherrj er Madeira wine ; let it boil np. Wben it separately take it from the fire. Let it stand a few minutes, and then strain it through a tin strainer or thin muslin. When eool, sweeten to yonr taate. Chocolate. For a angle cup of chocolate, grate a dessertspoonful of chocolate; dissolve it in half a cup of boiling water; bring to a boil a cup of rieh milk, stir in the chocolate when thoroughly melted,, boil np three minutes, pour out, and serve. For one Cup of Coffee. A tablespoonful of ground coffee,, pour boiling water over it in a tin cup; let it stand on the range (bnt not to boil) for five minutes. Pour off clear into a cup, with sugar and eream. * Rye Mush. Mix into a paste with oold water four tablespoonfuls of rye flour,, stir it into a pint of boiling water; boil twenty minutes,, stirring frequently. To be eaten with eream and sugar, or cream and salt Oatmeal Mush. Stir into a cup of cold water a teacup of oatmeal,, put a pint of boiling water into it and cook slowly for half an hour. Eaten with eream and sugar or sali A larger quantity will require an hour to eook* If in a farina-boiler, whioh is the right way to prepare it, boil it longer. 802 OOOKEB T FROM EXPERIB^CJk Flour Boil Tie in a thick cloth a bowl of flour u tightly aa possible, drop it into a pot of oold water, bring to a boil and boil it steadily for three hours. Hang it up out of doors without opening it. In twenty-four hours it will be ready for use. Peel off the outside crust; grate it as you need it; mix into a paste with oold water, and stir it into boiling milk; a tablespoonful will thicken a pint This is giyen to infants in their second summer. * Flaxseed Tea. Put a tablespoonful of flaxseed into a pitcher and pour over il a quart of boiling water ; corer it and set in a warm place to steep for an hour; then add to it the juice of a laige lemon and a few strips of the peel cut off thin with a sharp knift ; sweeten with white sugar to your taste. Drink a tumbler of it on going t bed for a cold. * Beef Tea. Out a pound of lean juicy beef into small dice; put on it a pint of cold water, and let it stand half an hour or more ; then put it in a closely-covered sauce-pan and let it heat on the range (but not boil) for twenty minutes ; then bring it forward and boil for six minutes. Strain off and season with pepper and salt. This is the best way of making beef tea. Tapioca Wash half a cup of tapioca and soak it in cold water to corer it for two hours; then stir it in a pint of boiling water, and simmer until thoroughly dissolved. If too thick, add boiling water. Sweeten it when poured out; add a little wine or brandy and grate over it a little nutmeg; or it may be serred with sugar only. * For Dyspepsia. Take a teaspoonful of dry bran after every meaL This is a simple remedy and a very excellent one.

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