Buckeye cookery

pepper. Egg Gruel.—Beat the yolk of an egg with a table-spoon of sugar, beating the white separately; add a tea-cup of boiling water to the yolk, then stir in the white, and add any seasoning; good for a cold. TAMARIND, WHEY.—Mix an ounce of tamarind pulp with a pint of milk, strain and sweeten. Or, simply stir a table-spoon of tamarinds into a pint ‘of water. To ReMovE GREASE FROM BroTHs FOR THE Sick.—After pouring in dish, pass clean white wrapping-paper quickly over the top of broth, using several pieces, till all grease is removed. SASSAFRAS | DRINK. —Take the pith of sassafras boughs, break in small pieces and let soak in cold water till the water becomes glutinous. This is good nourishment, and much relished. Pearled Wheat Pudding.—One pint of wheat, one half gallon: new milk, - f 478 | FOOD. FOR THE SIOR So ae sweeten and flavor to taste, ies one hour. This is a delicious and simple pudding. Raw Beef.—Chop fresh, lean beef (that steak or roast) very fine, sprinkle with salt and pepper, and put between thin slices of Graham or white buttered-bread. This isa very nutritious diet. Raw Beef Tea.—Cut up lean, fresh meat, soak eight or ten hours in a small quantity of cold water. "This is good after severe cases of typhoid fever. . A SELF-HOLDER FoR A Spoon.—In dropping medicine into a spoon, place the handle between the leaves of a closed book lying on the table, and then both hands may be used in dropping the mixture. Sea-Moss Farine.—Dessert-spoon of sea-moss farine, quart boiling water; steep a few minutes, sweeten and flavor with lemon (leaving out rinds). This is a very pleasant drink and is good for colds. Jelly Ice.—One-half tea-spoon of currant, lemon or cranberry jelly put into a goblet, beat well with two table-spoons water, fill up with ice-water, and you have a refreshing drink for a fever patient. Fever Drink.—Pour cold water on wheat bran, let boil half an hour, strain and add sugar and lemon-juice. Pour boiling water on flax-seed, let stand till it is ropy, pour into hot lemonade and drink. Barley Water.—Add two ounces pearl barley to half pint boiling water; let simmer five minutes, drain and add two quarts boiling water; add two ounces sliced figs, and ‘two ounces stoned raisins; boil until reduced to a quart; strain for drink. Beef-Tea Soup.—To one pint of ‘‘beef essence’’ (made in a bottle as directed in recipe on a succeeding page), quite hot, add a tea-cup of the best cream, well heated, into which the yolk of a fresh egg has been previously stirred, mix carefully together, and season slightly, and serve. To Prevenr WEARING THROUGH THE SKIN WHEN Bup-Ripen. —Apply to tender parts of the body with a feather, a mixture made by beating to a strong froth, the white of an egg, dropping it in while beating two tea-spoons spirits of wine. Bottle for use. To Drop Mreprcine.—Shake the bottle so as to moisten the cork. With the wet end of the cork moisten the edges of the mouth of the bottle, then, holding the cork under the mouth, let the fluid pass over the cork in droping . VEGETABLE Sour.—T wo tomatoes, two potatoes, two onions, and one tablespoon rice; boil the whole in one quart of water for one hour, season with salt, dip dry toast in this till quite soft, and eat; this may be used when animal food is not allowed. Currant Surus.—Make the same as jelly, but boil only ten minutes; when cool, bottle and cork tight, (see directions for canned fruits). Raspberry, strawberry and blackberry ‘shrubs are made in the same way; when used, put in two-thirds ice-water. Oat-MEAL BLANC-MANGE.—A delicious blanc-mange is made by ‘stirring two heaping table-spoons of oat-meal into a little cold water, then stir with a quart of boiling milk, flavor and pour into molds to cool, when cream ot ‘jelly may be eaten with it.