The white ribbon cook book

Dissolve the isinglass in the water, strain through muslin, put it again on the fire with the rind of the half lemon cut very thin, and the sugar; let it simmer gently until well flavored, then take out the lemon peel, and stir the milk to the beaten yolks of the eggs; pour the mixture back into the saucepan, and hold it over the fire, keeping it stirred until it begins to thicken; put it into a deep basin and keep it moved with a spoon until it is nearly cold, then pour it into the moulds, which have been laid in water, and set it in a cool place till firm. Milk Punch — One-half pint new milk and 1 new-laid egg. Set the milk in a clean saucepan over a moderate fire; while it is heating beat the egg to a froth in a basin or a large cup. When the milk begins to bubble, skim off the froth as it forms, and pour it into the whipped egg, quickly beating the milk in; repeat until the egg is well mixed (without curdling) with about half the now boiled milk. Pour the remainder from the saucepan into the mixture in basin, and quickly pour the whole back into the pan, then again into the basin, and so on until it is all frothy and well mixed. This cooks the eggs sufficiently. Add a pinch of salt, a lump or more of loaf-sugar, a few gratings of nutmeg or ginger according to taste, and serve in a tumbler, to be taken while hot. Foi cases of spasmodic pain from flatulency, or other cause, where brandy is often recommended, this is much safer to use. A Fever Drink (1) — A little tea sage, 2 sprigs of balm, a very small quantity of wood sorrel, a small lemon, 3 pints of boiling water. [illustration: Sickroom Cookery. 267] Put the sage, balm and wood sorrel into a stone jug, having previously washed and dried them, peel thin the lemon, and clear from the white; slice and put a piece of the peel in; then pour on the water, sweeten and cover. A Fever Drink (2) — One oz. pearl barley, 3 pints water, 1 oz. sweet almonds, a piece of lemon peel, a little syrup of lemons and capillaire. Wash well the barley; sift it twice, then add the water, sweet almonds beaten fine, and the lemon peel; boil till you have a smooth liquor, then add the syrup. Apple Water — Some well flavored apples, 3 or 4 cloves, a strip of lemon peel, boiling water. Slice the apples into a large jug (they need be neither peeled nor cored). Add the cloves and lemon peel, and pour boiling water over. Let it stand a day. It will be drinkable in 12 hours or less. Currant Water — One quart red currants, 3^ pint raspberries, 2 quarts water; syrup — 1 quart of water, about ^ lb. of sugar. Put the fruit with the water over a very slow fire to draw the juice, for 3^ hour. They must not boil. Strain through a hard sieve and add syrup. Other fruits may be used in the same way. Sago Jelly — Boil a teacupful of sago in 4 pints of water until quite thick; when. cold add a pint of raspberry juice pressed from fresh fruit, or half the quantity of raspberry syrup; add enough white sugar to sweeten to the taste, and boil fast for 5 minutes. Pour into the mould. Use a little cream with the jelly. Flax-Seed Lemonade — Into a covered vessel pour 1 quart of boiling water upon 4 tablespoon- 268 White Ribbon Cook Book.