The Pattern cook-book

Squeeze the lemon-juice into the water, and add the sugar. Serve as hot as possible. EGG NOG. One egg. Milk. One table-spoonful of brandy, rum or wine. One table-spoonful of sugar. Beat the white of the eggs stiff, stir the sugar into it, add the yolk of the egg, beat well, and stir in the liquor. Place the mixture in a tumbler, and gradually add enough milk to fill the glass, stirring all the time. Add a slight grating of nutmeg, and serve. Wines or liquors should never be given to a patient without the advice of the physician, as in fevers they are positively harmful. Cases of sudden prostration are, however, an exception, a spoonful of liquor often quickly relieving the distress. MILK PUNCH. Sweeten three-quarters of a glassful of milk to taste, and add one or two table-spoonfuls of the best brandy. Grate a little nutmeg over the top, turn the whole into a pint bowl, and beat two minutes with a Dover egg-beater ; then pour the punch back into the glass, and serve. RICE JELLV. Mix enough water with two table-spoonfuls of rice flour to make a thin paste, and then add a coffee-cupful of boiling water. Sweeten to taste, and boil until the rice is transparent. If intended for a person suffering from intestinal trouble, boil with it a stick of cinnamon ; if for a fever patient, add, when done, several drops of lemon-juice. Wet a mould with cold water, pour in the jelly, and when cold serve with milk and sugar. TO PREPARE AN UNCOOKED EGG. Beat the yolk of the egg and a tea-spoonful of sugar together, and add to this two tea-spoonfuls of sherry, brandy or port, stirring well. Beat the white of the egg to a very stiff froth, stir it in, beating well, and serve at once. This will quite fill the glass. If wine is not desired, nutmeg may be used for flavoring. TO PREPARE RAW BEEF. Scrape very fine two or three table-spoonfuls of fresh, juicy raw beef, season it slightly with pepper and salt, spread it between two thin slices of lightly buttered bread, and cut for serving into little diamond shapes, two and a-half inches long and an inch wide. CHIPS FOR DYSPEPTICS. One cupful of Arlington wheat meal. One cupful of milk. One cupful of water. One-half tea-spoonful of salt. Beat all together until smooth, pour into two well buttered dripping-pans, and bake until thoroughly brown. MENUS FOR INVALIDS. NO. I. Oatmeal Mush. Beefsteak. Cream Toast. Egg on Toast. Baked Potatoes (mashed). Cup of Tea. Toasted Graham Cracker. Baked Apple. Dessert. Gelatine Pudding. NO. 2. Hominy Grits. Mutton Chop. Bread [not fresh). Cup of Hot Milk. Chicken Broth, with Rice. Dessert. Wine Jelly, with Cracker. NO. 3. Milk Toast. Quince Jelly. Cracked Wheat Mush. Beef Broth, with Barley. Corn Meal Mtcsh, Oysters on Toast. Bread (not fresh). With Cream and Sugar. Dessert. Soft Custard. " Serenely full, the epicure would say, ' Fate cannot harm me, I have dined to-day.' " Sydney Smith. The following menus have been prepared for use in families where an expensive menu would not be possible. Where the cost need not be considered, a caterer is generally engaged, or the number of servants is proportionate to the style of service.