RoyaL STRAWBERRY Acip.—Take three pounds ripe strawberries, two ounces citric acid, and one quart of water; dissolve the acid in the water, and pour it over the berries; let them stand in a cool place twenty-four hours, draw off, and pour in three pounds more of berries, and let it stand twenty-four hours. Add to the liquor its own weight of sugar, boil three or four minutes each day for three days, then cork tightly and seal. Keep in a dry and cool place. STRAWBERRY AciIp.—Dissolve five ounces tartaric acid in two quarts of water, and pour it upon twelve pounds of strawberries in a porcelain ket- tle; let it simmer forty-eight hours; strain it, taking care not to bruise the | fruit. To every pint of juice add one and one-half pounds of sugar and stir until dissolved, then leave ita few days. Bottleand cork lightly; ifa slight. fermentation takes place leave the cork out a few days. hen cork, seal and keep bottles in a cold place. 480 . FOOD FOR THE SICK. BLACKBERRY WINE.—To every gallon of bruised berries, add half a gal- lon of soft cold water; let stand twenty-four hours, then strain. To every — gallon juice, add three pounds sugar✪ Blackberry Wine; fill a cask and let it remain without moving or shaking until it has fermented, which it will have done in six weeks. Put over the mouth of the cask a thin piece of muslin. When fermentation has ceased, draw off the wine and bottle without shaking the cask. Cork and seal. f OAT-MEAL CakEs.—Take equal parts fine oat-meal✪ Oatmeal Cakes and water; mix and pour into a pan about one-third of an inch deep and bake half an hour, or until crisp and slightly brown; or make half an inch thick and bake soft like a johnny-cake; or if the oven is not hot enough to bake, pour it into a fry- ing-pan, cover it and bake it on the top of the stove, dishing it when brown - on the bottom. It is not good cold. If any be left, warm it up and it is al- most as good as new. OaT-MEAL P1E-cruST.—This is made exactly like the dough for crackers; it may be rolled a very little thinner. It bakes quickly, so that care must be taken not to scorch it in cooking the contents of the pie. It is not suited for an upper crust, but does admirably for pies that require but one crust, It is just the thing for those who do not think shortened pie-crusts whole: some, and itisgood enough for any one. One can eat it with as much im- punity asso much oat-meal mush and fruit sauce. Morron Brotu.—Put two pounds of mutton and two quarts cold water to boil, add one table-spoon rice✪ Mutton Broth washed carefully through several waters. Let it boil till the meat will leave the bone, and the rice is cooked to a liquid mass. Take from the fire, season with a little salt; skin, if preferred. If for a patient with flux leave on all the fat (the more fat the better). This is alsoa nice way to make chicken broth. Take a chicken size of a quail and prepare as above. - Uncookep Eee.—This is quite palatable, and very strengthening, and may be prepared in a variety of ways. Break an egg into a goblet and beat thoroughly, add a tea-spoon sugar, and after beating a moment add a tea- spoon or two of brandy or port wine; beat well and add as much rich milk, or part cream and milk, as there is of the mixture. Or, omit brandy and flavor with any kind of spice; or, milk need not be added, or the egg may be beaten separately, stirring in lightly the well-whipped whites at the last.

AI-modernized reading of the original text

RoyaL STRAWBERRY Acip.—Take three pounds ripe strawberries, two ounces citric acid, and one quart of water; dissolve the acid in the water, and pour it over the berries; let them stand in a cool place twenty-four hours, draw off, and pour in three pounds more of berries, and let it stand twenty-four hours. Add to the liquor its own weight of sugar, boil three or four minutes each day for three days, then cork tightly and seal. Keep in a dry and cool place. STRAWBERRY AciIp.—Dissolve five ounces tartaric acid in two quarts of water, and pour it upon twelve pounds of strawberries in a porcelain ket- tle; let it simmer forty-eight hours; strain it, taking care not to bruise the | fruit. To every pint of juice add one and one-half pounds of sugar and stir until dissolved, then leave ita few days. Bottleand cork lightly; ifa slight. fermentation takes place leave the cork out a few days. hen cork, seal and keep bottles in a cold place. 480 . FOOD FOR THE SICK. BLACKBERRY WINE.—To every gallon of bruised berries, add half a gallon of soft cold water; let stand twenty-four hours, then strain. To every — gallon juice, add three pounds sugar; fill a cask and let it remain without moving or shaking until it has fermented, which it will have done in six weeks. Put over the mouth of the cask a thin piece of muslin. When fermentation has ceased, draw off the wine and bottle without shaking the cask. Cork and seal. f OAT-MEAL CakEs.—Take equal parts fine oat-meal and water; mix and pour into a pan about one-third of an inch deep and bake half an hour, or until crisp and slightly brown; or make half an inch thick and bake soft like a johnny-cake; or if the oven is not hot enough to bake, pour it into a frying-pan, cover it and bake it on the top of the stove, dishing it when brown - on the bottom. It is not good cold. If any be left, warm it up and it is almost as good as new. OaT-MEAL P1E-cruST.—This is made exactly like the dough for crackers; it may be rolled a very little thinner. It bakes quickly, so that care must be taken not to scorch it in cooking the contents of the pie. It is not suited for an upper crust, but does admirably for pies that require but one crust, It is just the thing for those who do not think shortened pie-crusts whole: some, and it is good enough for any one. One can eat it with as much impunity asso much oat-meal mush and fruit sauce. Morron Brotu.—Put two pounds of mutton and two quarts cold water to boil, add one table-spoon rice washed carefully through several waters. Let it boil till the meat will leave the bone, and the rice is cooked to a liquid mass. Take from the fire, season with a little salt; skin, if preferred. If for a patient with flux leave on all the fat (the more fat the better). This is alsoa nice way to make chicken broth. Take a chicken size of a quail and prepare as above. - Uncookep Eee.—This is quite palatable, and very strengthening, and may be prepared in a variety of ways. Break an egg into a goblet and beat thoroughly, add a tea-spoon sugar, and after beating a moment add a teaspoon or two of brandy or port wine; beat well and add as much rich milk, or part cream and milk, as there is of the mixture. Or, omit brandy and flavor with any kind of spice; or, milk need not be added, or the egg may be beaten separately, stirring in lightly the well-whipped whites at the last.

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