Miss Parloa's kitchen companion

pan of boiling water, cook the contents for ten minutes. Put one cupful of port or claret and two table-spoonfuls of sugar with this at the end of ten minutes. Cover the bowl again, and continue boiling the water in the stewpan until the wine becomes hot, which will be in about eight minutes. Strain, and give to the patient at once. Or beat the white of an egg to a stiff froth, and then beat the yolk into it. Pour the mulled wine on this, and beat well. Mulled wine is excellent when the patient requires a warm stimulating drink. It is particularly valuable for a patient that has been chilled. *Egg Tea. Beat the white of an egg to a stiff froth. Beat into this a scant table-spoonful of sugar and the yolk of the egg. Gradually add half a cupful of hot water or hot milk, beating all the time the hot liquid is poured. A little nutmeg, if liked, may be added. *Egg Nog. Beat the white of an egg to a stiff, dry froth. Beat into this one table-spoonful of sugar. Next beat in the yolk of the egg and a table-spoonful of brandy. Add a gill and a half of sweet milk and a slight grating of nutmeg. Pour into a tumbler, and serve at once. A table-spoonful of rum or wine may be substituted for the brandy. *Milk Punch. Put into a bowl three gills of sweet milk, two tablespoonfuls of sugar, and two of rum, brandy, or whiskey. 'Stir well. Pour this mixture from one bowl to another to froth it. Hold the bowl high as you pour the liquid. When it is frothed, pour it into a tumbler and serve it to the patient. * Lemon Moss. — A Drink for the Lungs. Put one teaspoonful of sea-moss farina in a bowl. Gradually pour on it half a pint of boiling water, stirring all the time. Steep for half an hour. Add two tablespoonfuls of lemon juice, a generous table-spoonful of sugar, and a grain of salt. Strain, and use hot or cold. * Koumiss. In making koumiss there will be required strong bottles (either champagne or beer bottles are strong enough), pure, sweet milk, and good yeast (either brewer's or home-made). If it be inconvenient to obtain liquid yeast, compressed yeast will do. Put nearly a quart of milk into a quart bottle. Put one table-spoonful of sugar and one of water into a small saucepan, and place on the fire. Boil for one minute. Add this syrup and a table-spoonful of yeast to the milk in the bottle. Shake well, and after filling up the bottle with milk, shake again. Have ready a fresh cork that has been soaked in hot water for an hour or more. Press it into the bottle, and tie down with strong twine. Place the bottle in the refrigerator, and let it stand for three or four days. Draw off the contents through a champagne tap. If there be no tap, remove the cork very carefully, because the koumiss is effervescent. Should there be any curdled particles in the bottle of koumiss do not give the drink to the patient. It can be used instead in cooking wherever sour milk would be used. If compressed yeast be employed in making koumiss, use about one-fifth of a cake, and dissolve it thoroughly in a table-spoonful of water. This drink will keep for months if the bottles be placed on their sides in a dark, cool cellar or in the refrigerator. * Cream Toast.