The St. Mungo cookery book

Wash heart sweetbread well, and soak it for 2 hours with a little salt, put in a pan and boil for 5 minutes. Then throw into cold water to blanch. Trim off all fat and skin, cut into nice pieces, and put it into the stock and bring to boil; skim carefully and simmer slowly for 1½ hours. When quite tender, add cream and yolk of egg, lemon juice, pepper and salt. Strain very carefully. Never touch a sweetbread with a knife. Trim with fingers, or 2 silver forks. A knife makes them tough. F. B. G., London. Have sufficient water in a pan to cover the egg, and have it boiling. Carefully put the egg in, using a spoon. Lift the pan off the fire at once, put on the lid, and set it by the side of the fire, but not to boil, for 5 minutes. This cooks the egg in a way which renders it very easy of digestion. F. B. G., Edin. SWEETBREAD. ^ pt. .stock (white). 2 tablespoonfuls of cream. 1 yolk of egg. A .squeeze of lemon juice. Salt and pepper. I heart sweetbread. TO “BOIL” AN EGG. TOAST AND WATER. Slowly toast ½ lb. bread, with the crust left upon it, until the colour is deep brown. During toasting, the bread must be frequently turned. It .should first be held at a little distance from the fire, and afterwards brought nearer to it. Scald out a large jug and place the toast in it. Pour over 3 pints of boiling water. Let it stand lightly covered until it is cold, then strain. F. G. VERMICELLI PUDDING. Boil I pint of milk and pour over a breakfastcupful of crushed vermicelli. Steep for 12 minutes closely covered. Stir in 3 beaten eggs. Steam in mould. WATER GRUEL. 3 tablespoonfuls Robinson’s patent groats. 3 teaspoonfuls plasmon. 2 breakfastcupfuls water. Salt to taste. Mix groats to smooth paste with little cold water, add to the rest of the water which must be, boiling. Stir gently until the whole boils and let it boil for 2 hours. Mix plasmon with small quantity of tepid water to a smooth paste, then add half teacupful of tepid water and put in small pan over fire. Keep stirring until it boils and boil for 2 minutes. When gruel is ready add plasmon ; salt and serve. Makes 3 teacupfuls. Good for invalids of weak digestion. A. G. Brown, London. WHITE EGG-FLIP. White of I egg. I teacupful of milk. Pinch of white pepper, or salt, or sugar. When heating milk, especially for an invalid, heat it very gradually. Wet the pan with cold water before putting in the milk. Cover with a lid and stand by the side of the fire till creamy and frothy. It is more easily digested when done in this way. Meanwhile, have the white in a tumbler. Beat with a fork till very frothy, adding seasoning. When the milk is almost boiling stir it among the egg. J. Lamhie, Edinburgh. MISCELLANEOUS. A GOOD SPRING MEDICINE. 2 teaspoonfuls of sulphur. 2 teaspoonfuls tartaric acid. 2 teaspoonfuls Epsom salts. i lemon sliced. Put the above ingredients into a jug with a quart of boiling water poured over. A wineglassful to be taken every morning before breakfast. Mrs Douglas Wilson, Edinburgh. CURE FOR RHEUMATISM. (Mrs Cochrane’s). I oz. sulphur. J oz. gumguaicum, ground. ^ oz. saltpetre. 2 nutmegs, ground. 12 ozs treacle. Mix thoroughly. Take a teaspoonful every night before going to bed. Should this be too much take a smaller quantity. FORCEMEAT BALLS FOR SOUP, 2 tablespoonfuls breadcrumljs. 2 tablespoonfuls minced veal.