mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil fast, the cutlet will be hard.

Time.—2 hours' very gentle stewing.

Average cost, 6d.

Sufficient for 1 person. Seasonable at any time.

EEL BROTH.

1866. INGREDIENTS.-lb. of eels, a small bunch of sweet herbs, including parsley; onion, 10 peppercorns, 3 pints of water, 2 cloves, salt and pepper to taste.

Mode.-After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan, with the other ingredients; simmer gently until the liquid is reduced nearly half, carefully removing the scum as it rises. Strain it through a hair sieve; put it by in a cool place, and, when wanted, take off all the fat from the top, warm up as much as is required, and serve with sippets of toasted bread. This is a very nutritious broth, and easy of digestion.

Time.—To be simmered until the liquor is reduced to half.

Average cost, 6d.

Sufficient to make 14 pint of broth.

Seasonable from June to March.

EGG WINE.

1867. INGREDIENTS.-1 egg, 1 tablespoonful and ✈ glass of cold water, 1 glass of sherry, sugar and grated nutmeg to taste.

Mode.-Beat the egg, mixing with it a tablespoonful of cold water; make the wine-and-water hot, but not boiling; pour it on the egg, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will

be found easier of digestion, but it is not so pleasant a drink. Sufficient for 1 person.

TO MAKE GRUEL.

1868. INGREDIENTS.-1 tablespoonful of Robinson's patent groats, 2 tablespoonfuls of cold water, 1 pint of boiling water.

Mode.-Mix the prepared groats smoothly with the cold water in a basin; pour over them the boiling water, stirring it all the time. Put it into a very clean saucepan; boil the gruel for 10 minutes, keeping it well stirred; sweeten to taste, and serve. It may be flavoured with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted. Pour the gruel in a tumbler and serve. When wine is allowed to the invalid, 2 tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine.

Time.-10 minutes.

Sufficient to make a pint of gruel.

INVALID'S JELLY.

1869. INGREDIENTS.-12 shanks of mutton, 3 quarts of water, a bunch of sweet herbs, pepper and salt to taste, 3 blades of mace, 1 onion, 1 lb. of lean beef, a crust of bread toasted brown.

Mode.-Soak the shanks in plenty of water for some hours, and scrub them well; put them, with the beef and other ingredients, into a saucepan with the water, and let them simmer very gently for 5 hours. Strain the broth, and, when cold, take off all the fat. It may be eaten either warmed up or cold as a jelly.

Time.-5 hours. Average cost, 1s.

Sufficient to make from 1 to 2 pints of jelly.
Seasonable at any time.

LEMONADE FOR INVALIDS.

1870. INGREDIENTS.-lemon, lump sugar to taste, 1 pint of boiling water.

Mode.-Pare off the rind of the lemon thinly; cut the lemon into 2 or 3 thick slices, and remove as much as possible of the white outside pith, and all the pips. Put the slices of lemon, the peel, and lump sugar into a jug; pour over the boiling water; cover it closely, and in 2 hours it will be fit to drink. It should either be strained or poured off from the sediment.

Time.—2 hours. Average cost, 2d.

Sufficient to make 1 pint of lemonade. Seasonable at any time.

NOURISHING LEMONADE.

1871. INGREDIENTS.-14 pint of boiling water, the juice of 4 lemons, the rinds of 2, pint of sherry, 4 eggs, 6 oz. of loaf sugar.

Mode.-Pare off the lemon-rind thinly, put it into a jug with the

sugar, and pour over the boiling water. Let it cool, then strain it ; add the wine, lemon-juice, and eggs, previously well beaten, and also strained, and the beverage will be ready for use. If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them. To obtain the flavour of the lemon-rind properly, a few lumps of the sugar should be rubbed over it, until some of the yellow is absorbed.

Time.-Altogether 1 hour to make it. Average cost, 1s. 8d. Sufficient to make 2 pints of lemonade. Seasonable at any time.

TO MAKE MUTTON BROTH.

1872. IngredieNTS.—1 lb. of the scrag end of the neck of mutton, 1 onion, a bunch of sweet herbs, turnip, 3 pints of water, pepper and salt to taste.

Mode.-Put the mutton into a stewpan; pour over the water cold and add the other ingredients. When it boils, skim it very carefully, cover the pan closely, and let it simmer very gently for an hour; strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if the patient be allowed to take it, a teaspoonful of minced parsley which has been previously scalded. Pearl barley or rice are very nice additions to mutton broth, and should be boiled as long as the other ingredients. When either of these is added, the broth must not be strained, but merely thoroughly skimmed. Plain mutton broth without seasoning is made by merely boiling the mutton, water, and salt together, straining it, letting the broth cool, skimming all the fat off, and warming up as much as is required. This preparation would be very tasteless and insipid, but likely to agree with very delicate stomachs, whereas the least addition of other ingredients would have the contrary effect. Time.-1 hour. Average cost, 7d.

Sufficient to make from 1 to 2 pints of broth.

Seasonable at any time.

Note.-Veal broth may be made in the same manner; the knuckle of a leg or shoulder is the part usually used for this purpose. It is very good with the addition of the inferior joints of a fowl, or a few shank-bones.

MUTTON BROTH, QUICKLY MADE.

1873. INGREDIENTS.-1 or 2 chops from a neck of mutton, 1 pint of water, a small bunch of sweet herbs, of an onion, pepper and salt to taste.

Mode.-Cut the meat into small pieces; put it into a saucepan with the bones, but no skin or fat; add the other ingredients; cover the

saucepan, and bring the water quickly to boil. Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the procees; strain the broth into a basin; if there should be any fat left on the surface, remove it by laying a piece of thin paper on the top: the greasy particles will adhere to the paper, and so free the preparation from them. To an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top; to avoid this, it is always better to allow it to get thoroughly cool, the fat can then be so easily removed.

Time.-20 minutes after the water boils. Average cost, 5d.
Sufficient to make pint of broth. Seasonable at any time.

STEWED RABBITS IN MILK.

1874. INGREDIENTS.-2 very young rabbits, not nearly half grown; 11 pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt and cayenne.

Mode.-Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them very gently until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. hour will be sufficient for the cooking of this dish. Time.-hour. Average cost, from 1s. to 1s. 6d. each. Sufficient for 3 or 4 meals. Seasonable from September to February

RICE-MILK.

1875. INGREDIENTS.-3 tablespoonfuls of rice, 1 quart of milk, sugar to taste; when liked, a little grated nutmeg.

Mode.-Well wash the rice, put it into a saucepan with the milk, and simmer gently until the rice is tender, stirring it from time to time to prevent the milk from burning; sweeten it, add a little grated nutmeg, and serve. This dish is also very suitable and wholesome for children; it may be flavoured with a little lemon-peel, and a little finely-minced suet may be boiled with it, which renders it more strengthening and more wholesome. Tapioca, semolina, vermicelli, and macaroni, may all be dressed in the same manner. Time.-From to 1 hour. Seasonable at any time.

TO MAKE TOAST-AND-WATER.

1876. INGREDIENTS.-A slice of bread, 1 quart of boiling water. Mode.-Cut a slice from a stale loaf (a piece of hard crust is better than anything else for the purpose), toast it of a nice brown on every

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side, but do not allow it to burn or blacken. Put it into a jug, pour the boiling water over it, cover it closely, and let it remain until cold. When strained, it will be ready for use. Toast-and-water should always be made a short time before it is required, to enable it to get cold if drunk in a tepid or lukewarm state, it is an exceedingly disagreeable beverage. If, as is sometimes the case, this drink is wanted in a hurry, put the toasted bread into a jug, and only just cover it with the boiling water; when this is cool, cold water may be added in the proportion required, the toast-and-water strained; it will then be ready for use, and is more expeditiously prepared than by the above method.

TOAST SANDWICHES.

1877. INGREDIENTS.-Thin cold toast, thin slices of bread-andbutter, pepper and salt to taste.

Mode.-Place a very thin piece of cold toast between 2 slices of thin bread-and-butter in the form of a sandwich, adding a seasoning of pepper and salt. This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid.

1878. Besides the recipes contained in this chapter, there are, in the previous chapters on cookery, many others suitable for invalids, which it would be useless to repeat here. Recipes for fish simply dressed, light soups, plain roast meat, well-dressed vegetables, poultry, simple puddings, jelly, stewed fruits, &c. &c., all of which dishes may be partaken of by invalids and convalescents, will be found in preceding chapters.