Toast Water

Toast stale bread until quite brown, but do not burn it; put it into a large bowl, and pour over it boiling water let it stand for an hour or so, strain, and put in a piece of ice before drinking.

Toast

Toast bread until a nice brown all over, taking great care not to burn; butter each slice, dip into hot water, or pour over each piece enough sweet cream to moisten it.

Blackberry Wine

To one gallon of mashed berries add one quart of boiling water, and let it stand twenty-four hours; then strain them, and to every gallon of juice add three pounds of brown sugar. Put in a jug or demijohn, and cover with a thin piece of muslin until October, then bottle it off.

Wine Whey

Sweeten one pint of milk to taste, and when boiling throw in two wineglasses of sherry; when the curd forms, strain the whey through a muslin bag into tumblers.

Arrowroot Custards

Boil a pint of milk, and while boiling stir into it one large spoonful of arrowroot mixed smooth with a little cold milk; add a little salt; let it bod three or four minutes, then let it cool, and add a couple of beaten eggs, sugar, and nutmeg to the taste, and set it where it will get scalding hot, stirring all the time. As soon as it boils up turn it into custard cups.

Cracked Wheat

To one quart of hot water take one small teacup of cracked wheat and a little salt; boil slowly for half an hour, stirring occasionally to prevent burning. Serve with sugar and cream or new milk.

Raw Egg

Break a fresh egg into a glass, beat until very light, sweeten to taste and add two tablespoonfuls of port wine, then beat again.

Fine Hominy

Put to soak one pint of hominy in two and one-half pints of boiling water over night in a tin vessel with a tight cover; in the morning add one-half pint of sweet milk and a little salt. Place on a brisk fire in a kettle of boiling water; let boil one-half hour.

Oat-Meal Mush

Sift into boiling water, with a little salt, oat-meal until about the consistency of common mush; let it boil one-half hour.

Blackberry Cordial

Warm and squeeze the berries; add to one pint of juice one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves. Boil all together for one-fourth of an hour; strain the sirup, and to each pint add a glass of French brandy. Two or three doses of a tablespoonful or less will check any slight diarrhea. When the attack is violent, give a tablespoonful after each discharge until the complaint is in subjection. It will arrest dysentery if given in season, and is a pleasant and safe remedy.

Dried Flour For Infants

Take one tea- cupful of flour, tic it up tightly in a close muslin bag, and put it in a pot of cold water and boil three hours; then take it out and dry the outside. When used, grate it. One tablespoonful is enough for one teacupful of milk (which would be better with a little water); wet the flour with a little cold water and stir into the milk; add a very little salt and boil five minutes.

Oyster Toast

Make a nice slice of toast and butter it, lay it in a hot dish; put six oysters and a teacupful of their own liquor into a tin cup, and boil one minute. Use half milk if preferred. Season with a little butter, pepper and salt, and pour over the toast.

Egg Gruel

Beat the yolk of one egg with one tablespoonful of sugar; pour one teacupful of boiling water on it; add the white of the egg beaten to a froth, with any seasoning or spice desired. To be taken warm.

Mulled Jelly

Take one tablespoonful of currant or grape jelly; beat with it the white of one egg and a little loaf sugar; pour on it one-half pint of boiling water and break in a slice of dry toast, or two crackers.

Irish Moss Blanc-Mange

Pick over carefully one teacupful of Irish moss; wash it first in saler-atus water; then rinse it several times in fresh water. Put it in a tin pail with one quart of milk; cover closely and set in a kettle of boiling water. Let it stand until it begins to thicken, then strain through a fine sieve and sweeten with powdered sugar; flavor and pour into a mold and set in a cool place. When quite firm turn out in a dish. Eat with sugar and cream.

Chicken Jelly

Cut up a chicken and put into a quart of cold water; let it simmer until reduced to a little less than a pint; remove from the fire, and strain as for jelly; season with a little salt. Chop the breast meat into small pieces and mix with liquor, and then pour the whole into a mold and set away to cool.