The Monmouth Baptist ladies' cook book

MUTTON BROTH. Mrs. Adelaide Glenn Ferris, Carthage. Three pounds mutton, remove fat and put into a kettle with two quarts cold water. Let come to a quick boil, then allow to simmer from four to five hours. Add one-half teaspoon salt at end of first hour, and while hot strain through a cloth. When cold skim off every particle of grease. FOR DRYNESS OF MOUTH OR THROAT. Take a tablespoon of pulverized slippery-elm and pour half a pint of boiling water on it, sweeten and ice it. Take a teaspoonful as often as twenty minutes. REFRESHING DRINK. One-third of a glass of raspberry juice, mix with two-thirds of a glass of ice water. Sweeten to suit the taste of the person. Blackberry, currant or strawberry juice or jellies may be used the same way. All are delicious. PANADA. Toast milk or water wafers a little on one side. Put a layer in small dish and pour boiling water over them. Use a little sugar. Put in another layer of crackers and sweeten, and pour on boiling water. Repeat until dish is over half full. Nearly fill dish with boiling water. Cover and keep hot for an hour in pan of water. It will be like jelly. Serve hot with cream. RICE. Wash and soak a cup of rice two hours in a cup of water, then turn into a quart of boiling water. Boil nearly an hour. Strain, and when cold and thick, serve with cream and powdered sugar. BEVERAGES CREAM TOAST FOR AN INVALID. Miss Mae Merridith. Toast two slices of fresh bread, from which remove crust. Over this pour very hot, the following : One cup rich milk which has been scalded in double boiler, one heaping teaspoon of melted butter which has been thickened with a little flour. Heat one cup cooked tomatoes which has been salted to suit taste and add a pinch of soda. Pour into scalded milk and strain, over toast. Serve at once very hot. PEPTONIZED MILK. The following recipes are furnished by Miss Jessica Skinner. Stir up five grains of pancreatic extract and fifteen grains of soda in a gill of water; mix thoroughly and add a pint of fresh milk. Put in a well corked bottle and place where it will keep warm for an hour. Put on ice to chill before using. Make quantity desired fresh each day. ARROW ROOT. Mix a teaspoon best arrow-root with four teaspoons of cold milk. Stir it very slowly into half a pint of boiling milk and let simmer five minutes, stirring constantly. Add one-half teaspoon sugar, a pinch of salt, and flavor with cinnamon, brandy, or a few stoned raisins boiled in milk. Omit sugar if raisins are used. MILK AND ALBUMEN. Put into a clean quart bottle a pint of milk, the whites of two eggs, a pinch of salt. Cork and shake well for five minutes. WINE WHEY. Heat half pint of milk to the boiling point, then add two tablespoons of sherry wine. Stir once around the edge, and as soon as the curd separates remove from fire and strain. The whey can also be separated by using lemon juice, vinegar or rennet. With rennet use a pinch of salt, but with the others sweeten with small amount of sugar. BEEF TEA.