Mix the butter-milk and sweet milk together, add the sugar, and stir till melted. Let it stand near the kitchen fire foo.’ 12 hours, cov- ered with a cloth. Then bottle ; as it is an effervescing drink, the corks must be tied down, and the bottles kept on their sides. When the koumiss is opened, it should be used right off. Irish Moss Pudding: for Invalid. Get from chemist a packet of Irish moss. Soak a small quantity for \ hour in tepid water, pour off, and remove anjr little black pieces of weed. Then put into a double pan with milk, and cook slowly for fully two hours. Strain, mix with cream, sugar, and flavouriflg. Van- illa or Cinnamon, then bring to boil stirring, then pour into a small w«t eup or mould, and turn out when cool and firm. Give a spoonful •r tw* at a time. Will keep for a week in cold Aveather. May be boiled in water alone and flavoured with lemon juice, or taken warm or cold and solid. Good in chest or throat troubles. TRIED FAVOURITES COOKERY BOOK. 187 Lemonade. (Olio of tho best beverages for Invalids, in pneumonia meet suitable.) 1 Lemon✪ Lemonade, IJ oz. Lump Sugar, i pint Cold Water. Roll lemon to soften it. Take off thin outside rind containing isseutial oil, which gives flavour, but no bitter pith. Put in a small 1 x)wl, and add juice. Pour over water, and add sugar. Stand a few lours, then water may be added to make a quart. Never use boiling >vater — it gives a different taste altogether. If you wish it to be ' jffervesoing, add pinch carbonate of soda. Smooth it down with tea- -ipoonful cold water, and pour lemonade over. Linseed or Flaxseed Jelly, for a Cough. 1 lb. Linseed, 1 large Lemon, \ lb. Raisins, i lb. Sugar. Boil the linseed in 2 quarts of water, then let it simmer for 1 hours ; strain, return to the pet with raisins and pulp of lemon, and -simmer (without boiling) 1 hour; strain again, and add the sugar ITake a teaspoonful (two or three times a day). This is very good. Linseed Tea. Put into a saucepan 1 tablespoonful of whole linseed, pour on it ]! breakfastcupfuls of water✪ Linseed Tea, and boil from 26 to 35 minutes. Strain : t and sweeten with honey or sugar, and add the juice of a lemon. Milk Jelly (1). i pint Milk, ,1 oz. Gelatine, Rind of i Lemon, 1 oz. Loaf Sugar. Put the gelatine in the saucepan with the milk, add the sugar, '.vipe the lemon with a damp cloth, take the yellow peel off veiy thinly, ii'idd it to the other ingixidients. Stir the jelly over very moderate heat luntil the gelatine is melted, strain the jelly into a basin, and stir it occasionally until it is cool ; pour into prepared moulds, and put in a L'lKiol place to set. To dish up, dip the moulds quickly in and out of hot v.vater, and turn the jellies on a dish. Milk Jelly (2). Cover f packet of gelatine with cold water until soft, then pour I over it ^ pint boiling water, ^ lb. castor sugar. Beat up 3 egga thor- oughly, add 1 pint millc. Mix these well together, and add to the (gelatine and sugar. Strain the juice of 3 lemons✪ Milk Jelly (2) into it all and stir. Pi’our it into a mould until set firmly. Milk.Jelly (3).

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Mix the butter-milk and sweet milk together, add the sugar, and stir till melted. Let it stand near the kitchen fire foo.’ 12 hours, cov- ered with a cloth. Then bottle ; as it is an effervescing drink, the corks must be tied down, and the bottles kept on their sides. When the koumiss is opened, it should be used right off. Irish Moss Pudding: for Invalid. Get from chemist a packet of Irish moss. Soak a small quantity for \ hour in tepid water, pour off, and remove anjr little black pieces of weed. Then put into a double pan with milk, and cook slowly for fully two hours. Strain, mix with cream, sugar, and flavouriflg. Van- illa or Cinnamon, then bring to boil stirring, then pour into a small w«t eup or mould, and turn out when cool and firm. Give a spoonful •r tw* at a time. Will keep for a week in cold Aveather. May be boiled in water alone and flavoured with lemon juice, or taken warm or cold and solid. Good in chest or throat troubles. TRIED FAVOURITES COOKERY BOOK. 187 Lemonade. (Olio of tho best beverages for Invalids, in pneumonia meet suitable.) 1 Lemon, IJ oz. Lump Sugar, i pint Cold Water. Roll lemon to soften it. Take off thin outside rind containing isseutial oil, which gives flavour, but no bitter pith. Put in a small 1 x)wl, and add juice. Pour over water, and add sugar. Stand a few lours, then water may be added to make a quart. Never use boiling >vater — it gives a different taste altogether. If you wish it to be ' jffervesoing, add pinch carbonate of soda. Smooth it down with tea- -ipoonful cold water, and pour lemonade over. Linseed or Flaxseed Jelly, for a Cough. 1 lb. Linseed, 1 large Lemon, \ lb. Raisins, i lb. Sugar. Boil the linseed in 2 quarts of water, then let it simmer for 1 hours ; strain, return to the pet with raisins and pulp of lemon, and -simmer (without boiling) 1 hour; strain again, and add the sugar ITake a teaspoonful (two or three times a day). This is very good. Linseed Tea. Put into a saucepan 1 tablespoonful of whole linseed, pour on it ]! breakfastcupfuls of water, and boil from 26 to 35 minutes. Strain : t and sweeten with honey or sugar, and add the juice of a lemon. Milk Jelly (1). i pint Milk, ,1 oz. Gelatine, Rind of i Lemon, 1 oz. Loaf Sugar. Put the gelatine in the saucepan with the milk, add the sugar, '.vipe the lemon with a damp cloth, take the yellow peel off veiy thinly, ii'idd it to the other ingixidients. Stir the jelly over very moderate heat luntil the gelatine is melted, strain the jelly into a basin, and stir it occasionally until it is cool ; pour into prepared moulds, and put in a L'lKiol place to set. To dish up, dip the moulds quickly in and out of hot v.vater, and turn the jellies on a dish. Milk Jelly (2). Cover f packet of gelatine with cold water until soft, then pour I over it ^ pint boiling water, ^ lb. castor sugar. Beat up 3 egga thor- oughly, add 1 pint millc. Mix these well together, and add to the (gelatine and sugar. Strain the juice of 3 lemons into it all and stir. Pi’our it into a mould until set firmly. Milk.Jelly (3).

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