The St. Mungo cookery book

Stew the apples with sugar and nutmeg. Place in a piedish, and smooth over. Slice the cake over. Boil the milk, stir into it the yolks of eggs and 1 dessertspoonful sugar. Stir over the fire until it thickens. Then pour over the cake. Beat the whites of eggs with a very little sugar. Spread over and place in the oven to firm. N. P., Southampton. KONMISS. 4.5 pts. new milk. | tumblers good buttermilk. 6 or 7 lumps of loaf sugar. Mix all together in a large jar and put at side of fire for 8 or 9 hours (not too hot). Allow to get gradually warm until it thickens. Break it thoroughly by pouring from one jar to another for perhaps 20 times. Put into pint bottles, cork tight, and on following day tie corks down with wire. Best when 8 days old. An invalid may digest the above when able to digest nothing else. Miss MacGillivray, London Rd. 1G7 LEMONADE. To make good lemonade 2 lemons ought to be used for each pint. Take off as thinly as possible the whole of the yellow rind. Avoid entirely the white, as the smallest piece would make a bitter taste. Put the rind into a jug, add 2 oz. of lump sugar, cut the lemons, and squeeze the juice through strainer into the jug. Pour over these i pint of quite boiling water. Leave the jug slightly covered to stand aside until the lemonade is cold, then strain for use. T. B. M. LINSEED TEA. Wash 2 ozs. of linseed by putting them in a small strainer, and pouring cold water through it. Take off thinly the yellow rind of a lemon. To the linseed and lemon rind add a quart of cold water, and allow them to simmer for hours. Strain away the seeds, and to each ^ pint of tea add a teaspoonful of sugar and some lemon juice. (The juice of I lemon to each pint of tea). F. G. MILK JELLY. I pt. of milk. The rind of 1 lemon. 0.5 oz. isinglass. Sugar to taste. Put the isinglass into a pan with the milk, add the sugar and the rind of a lemon as thinly peeled as possible. Let it stand on the stove until it is warm. Then put it on the fire, bring it to the boil, stirring all the time. Strain into a shape or bowl. Allow it to cool. It will then be a beautiful jelly. A. Scott. OATMEAL GRUEL. I large tablespoonful oatmeal. A little sugar. 1.5 breakfastcupfuls cold water. Salt. 2 tablespoonfuls of sweet milk (if desired). Soak the meal in the water for an hour, then strain all the liquid off. Stir over the fire till it boils. Boil till it is like cream in thickness. Add salt, sugar, and milk according to taste, and boil a few minutes longer. A quicker way. — Moisten the meal with a little cold water, when quite smooth, pour on boiling water, using same quantity as in other way. Stir one minute, and strain off liquid. Cook same as the other. When cooled sufficient for supping it should be almost as thick as curds, but when made for a hot drink, use more water. It is sometimes used without boiling, when for a cold, being strained into a hot jug, add salt, pepper, sugar, and butter, but no milk. J. L., Edinburgh. ORDINARY CHICKEN BROTH. Take a fowl, the younger the better, and after disjointing it, place it in a stewpan with a quart of water, a very little salt. Boil slowly 2 hours. Cool and skim. M. S. QUADRUPLE SOUP. I lb. of beef. 1 lb. veal. I lb. mutton. I o.v fool.