Wholesome cookery

1 pound of veal. Skin it, and remove all fat ; cut it in pieces, and put it in 1 quart of cold water and 1 ounce of barley. Simmer it slowly tiU it is reduced to 1 pint. Strain the liquor through a sieve, and then rub the meat and barley through a sieve. Add the liquor to it ; it ought to be of the consistency of thick cream. Add salt to taste ; and if the patient is allowed cream, a tablespoonful of cream well beaten in is an improvement. 431. — Panade. Cut up small 2 pounds of juicy rumpstealc, or a ■whole fowl, or a pheasant (freshly killed). Put it in a jar ; cover this jar tightly -with a paper, and prick a few holes into the paper. Place the jar in a saucepan of cold water ; the water ought to reach nearly to the top of the jar, hut not sufficiently to come over. Fit the lid of the saucepan very tightly on, and let it simmer gently nearly all day. Pour off the small quantity of liquid which will have been extracted from the meat, and let it stand for the fat to rise and be removed. Now take the meat, pound it in a mortar, and run it through a sieve into the liquid. Add a little salt. Will be about the consistency of thick cream, and is easily digested. Can be used hot or cold. 432. — Potted Meat. Cut some fresh rumpsteak into small pieces ; put it all, fat and lean, into a jar with half a teacupful of water. Put the jar in a saucepan of water ; cover the jar up tight, and let the contents simmer till quite tender. Pound it now in a mortar, adding its own gravy by degrees ; flavour with pepper and salt. Place it in jars, and cover with hot melted butter, if it is to be kept any time. This potted meat is excellent used for sandwiches, but it is better to make only a small quantity at a time. SUNDUmS. 433. — Orange Marmalade. Weigh the oranges, and cut them in halves or quarters. Take the peel off eaeh half or quarter. Take the pips and skin from the fruit, and press it through a hair sieve. Soak the peel all night in water slightly - salted ; next day hoil it in cold water, changing the water frequently. When the peel is soft, take it out ; let it drain, then cut it into shreds or long strips. Now put the peel and the strained pulj) into water (allow half a pint of water to each pound of fruit) ; add sugar (1 pound to each pound of fruit), a little grated lemon-peel. Boil all together until it is thick and clear. Put it into well-covered jars ; keep some months before using. Will take from half to 1 hour to hoil. 434. — To prepare Dripping for Use. Put the dripping in a saucepan; hoil it over a sloAV fire for a few minutes ; skim it carefully ; let it .stand to cool a little. Have a jar with some cold water at the bottom ; place a muslin over the top ; pour the dripping through. When cold and set, remove the dripping from the water into another jar. N.B. — Dripping ought to he clarified as above each time it has been used ; and it can be used very many times, especially if you occasionally add a little fresh dripping. 435. — Hints for Frying.