Cookery for busy lives and small incomes

Method. — Prepare the ingredients, and put them into a saucepan as directed for jelly uncleared ; add the whites of the eggs slightly beaten, and the shells crushed up ; stir over the fire until the jelly begins to simmer, then leave off stirring and let it boil up. Remove from the fire, and let it stand for two or three minutes for a crust to form. Take a chair and turn it upside down, and put it to rest on another chair close to the fire. Tie securely to the four legs a cloth ; a clean kitchen cloth will do. It should not be too closely woven, but it should have no holes. Put a basin under it and pour some boiling water through it. This is to make the cloth quite hot. Take the basin away, empty and dry it, and replace it under the cloth. Then pour the whole contents of the saucepan on to the cloth. When the jelly runs slowly and looks clear, put another basin under the cloth and put the first runnings gently through a second time. The secret of success in making this jelly depends on first boiling the jelly with white of egg ; the white of egg rises to the surface, bringing with it all that would cloud the jelly. Second, on careful straining. If the jelly in the cloth is scraped or stirred about while running through, the jelly will not be clear. When the jelly is cool, pour it into moulds or cups. Toast Water Toast a piece of crust of bread, taking care not to burn it, then plunge it into a jug of cold water. Barley Drink Put two ounces of pearl barley into a saucepan with a pint of cold water, boil it for five minutes, and then pour the water away and wash the barley well. This is to blanch it. If this is not done, the barley water looks dark and unappetising. Put the barley into a saucepan with three pints of water and boil for two hours, then strain and sweeten to taste if the barley-water is liked sweet. This is a very nutritious drink. Rice Drink Make like barley-water, but the rice does not want blanching. It is useful in cases of diarrhoea. Lemonade Ingredients. — 2 lemons, 2 breakfast-cupfuls of boiling water, 3 lumps of sugar. Method. — Remove half the yellow peel from the lemons, taking care not to get any pith ; the peel must be yellow on both sides. Put it into a jug and add the lumps of sugar ; now remove all the peel from the lemons and slice them thinly, taking away the pips. Put the lemon into a jug, pour over the boiling water, and cover close until cold. Then strain. A cooling drink useful in fevers, but not nutritious. Apple Water Ingredients. — 4 apples, 1 quart of boiling water, 4 lumps of sugar. Method. — Chop up the apples and put them with the sugar into a jug, and pour over a quart of boiling water ; cover, and let it stand till cold. Then strain. A little thin lemon peel steeped with the apples improves the flavour. A cooling drink useful in fevers, but not nutritious. Linseed Tea Ingredients. — 3 tablespoonfuls of linseed, 1 lemon, 1 quart of water, sugar to taste. Method. — Put the linseed into a jug, add half the thin rind of the lemon, and the juice, strained, and the sugar ; fill the jar with boiling water, and cover. When cold, stir up and strain. To make a thicker tea, boil the linseed in water. This is an excellent remedy for a cough, or for a cold in the chest. JAMS