Miss Cameron's cookery book

Take 1 quart of new milk, a stick of cinnamon, a bay leaf, a little salt, a pinch of sugar, £ lb. of sweet almonds. Blanch and pound the almonds, mix them gradually with a few spoonfuls of milk ; grate the rind of \ lemon, adding it to the almonds with a squeeze of the juice; heat the remainder of the milk with the seasoning, and mix all together. Strain, and pour it on a few slices of French bread previously toasted. Fomentation for Toothache. Three oz. of poppy heads, 1 oz. camomile flowers, 1 pint of boiling water. Break up the heads, pour the boiling water over, and boil for five minutes. Add the flowers, boil for three minutes longer. Strain and keep the liquor hot. Dip flannel in it, and apply externally. Beef Tea— Quickly Made. One lb. of lean gravy beef; cut this into small square pieces, paring off every particle of fat ; put it in a clean stewpan, with a quart of cold water. Set it on the fire to boil, and when the scum rises remove it carefully. Put in a little cold water, and \ teaspoonful of salt at the edge of the pan to throw up the scum. Simmer gently for half an hour. Beef Tea— Very Strong 1 . Take 1 lb. of beef, remove the fat and skin, shred it with a sharp knife, put it in a jar with 1 pint of cold water and a pinch of salt, cover it, and place it in a saucepan of boiling water; allow it to steam gently for three hours. This should not be strained, but poured off from the meat. Mutton Broth. Take 2 lb. of scrag of mutton, cut it up into small pieces, and put it in a saucepan with about 3 pints of cold water. Put it on to boil ; skim it carefully, and add \ teacupful of pearl barley, and a turnip, if vegetables are allowed. Boil gently for an hour and a half, and serve with dry toast. Fillets of Chicken. Cut neat slices from the breast of a chicken; lay them on a buttered plate, sprinkle over them a little lemon juice and salt, and put into a steamer; cook gently for twenty minutes, and serve either plain or with a little plain sauce, as required. Fillets of Pish. Take the fillets of sole, plaice or whiting, wipe them dry with a clean clothh, and lay them on a clean buttered tin orand place on a clean buttered tin or plate; sprinkle them with a little lemon juice and salt; cover with a buttered paper, and bake in the oven six or Id ! minutes. Take up, dish with a few sprigs of parsley b lemon. White sauce can be poured over if allowed. Barley Water. oz. pearl barley, juice and rind of 1 lemon, 1 quart 1 oz. loaf sugar. Well wash the barley, and boil three minutes; strain off the water, and add the quart of water, the rind and juice of the lemon, and simmer one hour. Strain and serve. Fort Wine Lczenges. 1/2 pint port wine, 1/2 oz. of gelatine (leaf), grated rind of 1 lemon, 1/2 inch cinnamon stick, 3 oz. sugar. Put all these ingredients into a saucepan, and let all simmer for half an hour; allow to cool slightly; pour on to a wetted dish, and when set cut into small rounds. kers ■ Parkers Browning H Eyeryones Sauce Parker's Tomato Relish The "AL .-TTE is the Cooker of the Future ! The Art of Cooking '^E%| Lighted * Completely . . rf ^-^S&. (S Extlapia RerolatloBised . J^ / j&riL'i'^L^ r -' '" " Mo1 " "0«rUK RIPPINQILLE'S ALBION LAMP Co., Ltd., Birm The Original " Rlpplngllle " Finn. (Established 18!2.) ContiMtorB to H.M; Qo» London Depot & Show Rooms: 65, HOLBORN VIADl GRANT'S scotch QATMEAL ~ GRANT'S scotch ROLLED OA THISTLE BRAND. GRANTS scotch QATFLOUR A Special Preparation from the Finest Scotch 0a\ Infants and Invalids, and Specially Recommende the Highest Medical Authority. JOHN GRANT, Cvatjmllls, DUNDEE, SCOTLA1 Article! in Season different months » . Baking, Remark* on Boiling, Frying, Qai Cooking, in f» tt » • Almond Soup Bailey Broth Bisque Soup Bonne Femme Soup