Vegetarian cookery

Toast a slice of bread till very dry and brown ; then add as much water as will cover it, and let it simmer gently for four hours, adding more water as required. It will then be a complete jelly. Strain, and add a little new milk, sugar, and grated lemon-peel. No. 751. — Treacle Posset. Set a pint of milk on the fire ; when near boiling, add two table -spoonfuls of treacle, and stir it quickly till it curdles. Then take it off the fire; let it remain a few minutes, and strain it. No. 752. — Linseed Tea. Pour a quart of boiling water upon two ounces of linseed ; cover, and set it near the fire for two or three hours ; strain, and sweeten with honey or brown sugar. It should be used warm. No. 753.— Mushroom Tea. Wash any quantity of mushrooms, according to the strength required ; put them in a jar with a blade of mace ; pour boiling water upon them ; cover the jar, and set it near the fire for two or three hours. No. 754. — Barley Water. Wash two ounces and a half of pearl barley ; steep it in cold water several hours ; put it into a pan with a little boiling water, and after boiling a few minutes, pour ofif the water ; then add two quarts of boiling water ; let it boil till reduced one half ; then add sugar, and flavour with lemon-peel or raspberry vinegar. ^ No. 755.— Oatcake Toast- Water. Toast oatcake till 'perfectly dry and brown, but not the least burnt ; break it in rather large pieces ; put it in a jug, and immediately pour boiling water upon it ; closely cover it, and let it remain till cold, or nearly so. This beverage is invaluable in cases of fever or inflammation. No. 756. — Rice Water. Wash and pick two ounces of rice ; set it on the fire in a quart of water ; boil gently till the rice is quite soft and pulpy; rub it through a hair sieve, and sweeten with honey or sugar. Lemon-juice may be added. Two apples sliced and boiled with the rice water, makes a pleasant summer drink. No. 757. — Buttermilk Whey. Pour boiling milk or water on some rather sour buttermilk ; allow it to settle a few minutes, and then strain through a gauze sieve. Sugar may be added. No. 758. — Lemon Whey. Pour into boiling milk as much lemon-juice or vinegar, as will make a small quantity quite clear, and dilute with hot water to an agreeably sharp acid, adding a little loaf sugar. No. 759. — Slippery-Elm Gruel. Wet with cold water one tea-spoonful of pulverized elm ; then add about half pint of boiling water, stirring it well ; sweeten with loaf sugar, and add a little lemon-juice if approved. No. 760. — Linseed Cough Syrup. Three ounces of linseed, one ounce of liquorice- root, one ounce of Italian -juice, one large lemon, and two ounces of sugar-candy, honey, or brown sugar. Wash the linseed, and set it on the fire, with the Hquoriceroot, and Italian -juice, in three pints of water; after boiling a little, set it where it will just simmer, closely covered, for three or four hours, occasionally stirring it ; strain it through a sieve, and put it into a clean pan with the juice of the lemon, sugar-candy, or honey, and simmer quarter of an hour. This syrup does quite as well stewed in a covered jar in a moderate oven, stirring it occasionally. Half a tea-cupful to be taken warm, three or four times a day. No. 761. — Orange and Lemon Syrup.