The universal cookery book

Wagtail. — “ Why, that old Brown, who was no sort of relation to Mrs. Bobtail, should have left the money to her, and not to you. Eh, eh ? ” Bobtail. — “Not at all odd, Mr. Wagtail; neither is it queer, Mr. Wagtail ! 7 never paid Brown any attention : my precious Betsy did. I never took him up a basin of broth, or gruel, or arrowroot, in all my life. Now, my precious Betsy was constantly brothing him, and gruelling him, and arrow-rooting him, — consequently Brown, very properly, appreciated her kindness and attentions.” — My Precious Betsy : J. M. Morton. Mutton Broth. Boil a piece of mutton until it will fall from the bone ; then strain the broth, and let it get cold, so that the fat will rise, which must be taken off ; then warm the liquor, and put in a little salt. Swelled rice or barley may be added to it. Veal or chicken broth is made in the same way. — Presbyterian Cook-Book. Dayton , O. (By per) Beef Tea. Cut half a pound of lean fresh beef into slices, lay it in a dish, and pour over it a pint of boiling water ; cover the dish, and let it stand half an hour A NOURISHING OMELET. by the fire, then just boil it up, pour it off clear, and salt it a very little. — Godey ’s Lady 's Book. (By per. Pub.) A Nourishing Omelet. Dissolve a saltspoon of beef-extract in half a cup of hot water, and stir into it half a cup of the crusts of whole-wheat bread rolled fine. Let them soak over the teakettle while you beat the yolks and whites of two eggs. Stir the soaked crumbs into the yolks, add a dash of salt and pepper, then stir the whites in lightly. Cook in a hot, buttered omeletpan. Fold, and invert on a hot dish. Garnish with parsley. — The Peerless Cook-Book: Mrs. D. A. Lincoln. (By per) Gruel. “One large tablespoonful of fine Indian or oat meal, mixed smooth with cold water, and a saltspoon of salt ; pour upon this a pint of boiling water, turn into a saucepan, and boil gently for nearly ary hour. Stir it frequently, and thin with boiling water if becoming too thick. When done, and cool enough, serve with sugar and a little new milk or cream. Raisins boiled in gruel improve it.” Arrowroot. Mix a dessert-spoonful of arrowroot with a little cold water ; have ready boiling water in a kettle, and pour it upon the arrowroot until it becomes quite clear, keeping it stirred all the time ; add a little sugar. When milk may be taken, it is very good made in the same way with milk instead of water, GROUND-RICE MILK. a dessert-Spoonful of arrowroot, and half a pint of milk ; add a small bit of lemon-peel. — Arthur's Home Magazine. (By per. ) Ground-Rice Milk. Boil one spoonful of ground rice, rubbed down smooth, with one pint and a half of milk, a bit of cinnamon, lemon-peel, and nutmeg. Sweeten when nearly done. — Godey's Lady's Book. (By per.) Flour Caudle. Take a large tablespoonful of flour, mix very smoothly with a little milk, and a pinch of salt. Stir it into a quart of boiling milk, stirring it very carefully and thoroughly to prevent burning or becoming “lumpy.” Season it with grated nutmeg or a little ground allspice. (This caudle, or “pap” as country people often call it, is excellent in cases of diarrhoea.) Panada.