The white ribbon cook book

Koumiss — Put 1 gill buttermilk into a quart of new, rich milk, and add 4 lumps white sugar; see that the sugar is dissolved. Put in a covered vessel, in a warm place, for 10 hours; it will then be thick. Pour from one pitcher to another, so that it may become uniformly thick, then bottle and set away in a warm place. It will be good in 24 hours in summer and 36 in winter. The bottles must not only be tightly corked, but the corks tied down. Shake the bottles well before opening. This is an excellent drink for people with weak digestion, and is also good for children. Temperance Cup — Pare the yellow rind very thinly from twelve lemons; squeeze the juice over it in an earthen bowl, and let it stand over night, if possible. Pare and slice thinly a very ripe pineapple, and let it lie over night in l^ lb. powdered sugar. If all these ingredients cannot be prepared the day before they are used, they must be done very early in the morning, because the juices of the fruit need to be incorporated with the sugar at least 12 hours before the beverage is used. After all the ingredients have been properly prepared, as above, strain off the juice, carefully pressing all of it out of the fruit; mix it with 2 lbs. powdered sugar and 3 quarts ice water, and stir it until the sugar is dissolved. Then strain it again through a muslin or boltingcloth sieve, and put it on the ice or in a very cold place until it is wanted for use. SICK-ROOM COOKERY WITHIN the last few years great changes have occurred in the ideas entertained by the medical profession as to what is proper food for invalids. As a rule, patients are allowed to eat about what is desired, care being taken of course not to overload the stomach. There are cases, however, where there is little wish for food, and where the thoughtful nurse must look for something which is daintily appetizing as well as nourishing, and at the same time easy of digestion. To meet this want the recipes below are given. Never set before the sick a large quantity of food ; tempt with a very small portion dehcately cooked and tastefully served. If not eaten directly, remove from the sick-room without delay, as no food should be allowed to stand there. Do not give the same food often, as variety is charming. Never keep the sick waiting; always have something in readiness — a little jelly, beef-tea, stewed fruit, gruel, etc. It will be found more tempting to serve any of these in glasses. If much milk is used, keep it on ice. Let all invalid cookery be simple; be careful to remove every particle of fat from broth or beef -tea before serving. Beef-Tea — Take l lb. lean beef, 1 pint water, and i^saltspoonful salt. Cut the meat into very small pieces, carefully removing the fat. Put into a stone jar with the salt and water; cover with the lid, and tie over a piece of thick brown paper. Put it into a moderate oven, simmer slowly for 4 hours, and strain. 262 White Ribbon Cook Book. Beef- Tea Custard — This may be served alone, either hot or cold, or a few small pieces can be put in a cup of beef-tea, which is thus transferred into a kind of soupe royale. Beat up an egg in a cup, add a small pinch of salt, and enough strong beef-tea to half fill the cup; butter a tiny mould and pour in the mixture. Steam it for 20 minutes, and turn it out in a shape.