The St. Mungo cookery book

Take 8 ozs. of rhubarb, wipe and clean with a cloth ; cut up into as thin slices as possible. Put into a jug, add 3 ozs. of castor sugar, the yellow rind of ^ a lemon, and i quart of boiling water. When cold strain. F.G. RICE CANDLE. Wash a tablespoonful of rice in cold water. boil 0.5 a pint of water in a saucepan. Put in the rice and boil until it is quite smooth and thick enough to be agreeable. Add some sugar and a little powdered nutmeg or cinnamon, according to taste. M. S. SAGO OR TAPIOCA. Should be soaked in cold water for 5 or 6 hours, then allowed to simmer in the same water until the grains are clear and jelly like. F. G. SAVOURY SAGO SOUP. i pt. of beef tea. I teaspoonful sago. I yolk of egg. 1 tablespoonful cream. A little salt and pepper. I gill water to steep sago in. Steep the sago in water for about i hour, then put it on with the beef tea and bring to the boil. Put yolk of egg in a basin with cream, and mix with wooden spoon, then pour on boiling soup and stir all the time. Season and serve hot. Mrs Guthrie, Ellanbank, Cathcart, Glasgow. SEMOLINA CREAM. 1 oz. semolina. 2 gills of milk. 2 drops vanilla. ^ oz. gelatine. I dessertspoonful sugar. 4 gill cream. Cook semolina in milk, add gelatine.. Don’t let it boil, but stir at side of fire till dissolved. Remove from fire. Add sugar and cream. Stir lightly and flavour. Pour into wetted mould. M. C. SOLE (Baked). Have a well-buttered tin. Lay in fillets of sole. Sprinkle over with salt, and a little white pepper. A little lemon juice, which helps to whiten fish. Have i gill of milk and I gill of water heated, wheri quite hot pour over fillets. Place buttered paper over, and cook 15 to 20 minutes, basting frequently. M. H., Leeds. STRONG CHICKEN BROTH. Remove from the chicken, lungs, liver, skin, etc. Cut the meat from it in large strips. Then take a sharp knife, and cut the.se strips across the fibres of the meat into thin shavings, removing as much of the fat as possible ; put the shavings into a jar, add i saltspoonful of salt, pour over them as much cold water as will cover them. Mix up the chicken with the water so as to prevent the meat from forming a solid mass in the jar. Cover the jar with paper. Have in readiness a saucepan containing as much cold water as will reach to 1 inch from the top of the jar. When the jar is placed in, simmer gently on a slow fire for 1.5 hours, 'rhe saucepan being lightly covered. The bones of chicken to be broken up and placed in a pint of water, add a pinch of salt, and allow to simmer gently until the above is ready. Take all the meat of the chicken out of the jar and pound it thoroughly, adding by degrees a little of the juice from the bones, and a little water. Press the meat through hair sieve into a bowl, crushing it through with the back of a wooden spoon. Take a teacupful of the broth made from the bones, remove the fat with a piece of paper. Pour this with the thick meat broth into a saucepan. Add 4 tablespoonfuls of cream or milk, salt and pepper. Then boil up.