Cooks in clover

Broiled Oysters. — The oysters must be large and plump ; the fire must be hot. Wipe the oysters dry, roll in fine cracker crumbs, and broil quickl)^ on a buttered gridiron. Butter them daintily before \ serving. *. Broiled Sweetbreads. — Blanch them in boiling water over the fire for five minutes ; then wipe them dry, split them in half, and broil over a clear fire. Turn on a hot plate with a little butter on them, and pepper and salt. Afrs. M. io8 Broiled Squabs. — Split down the back and wash' in ice cold water, slightly salted. Wipe dry, and ] broil over a bright fire. Butter well before serving. ' Stewed Pigeon. — Having prepared and cut into pieces a good sized young pigeon, put it into a saucepan, pouring over it a small cup of water. Simmer gently until thoroughly done Into half a cup of milk stir a well beaten egg, a small piece of butter rubbed smooth with a teaspoon of flour, a pinch of pepper, and salt ; put this mixture into the sauce pan with the pigeon, and stew slowly for about ten minutes. *. Rennet Custard. — Into one quart of milk very slightly warmed, stir about one tablespoon of prepared rennet, and grate nutmeg over the top. Let it stand in a cool place for fifteen minutes. Pour off the whey, and eat with sugar and cream. Graham Brewis. — Heat one cup of milk to boiling; remove from the fire, beat in half a cup of fine Graham bread crumbs quickly and thoroughly- — as you would whip cake batter, and serve as soon as it can be eaten with comfort. Sift sugar on each saucerful, and pour cream or milk over it. ( )■ Panada. — Soda or Boston crackers, as many as needed ; — Boston crackers must be split. Cover the bottom of the dish, sprinkle with salt and sugar, doing the same to each layer. Cover with boiling water, and set on the back of the stove in a pan of hot water, closely covered. For adults, a little nutmeg and butter can be used ; it can also be flavored with wine or brandy, and may be served in about half an hour. V. G. C. Buttermilk. — Good fresh buttermilk, made from sweet cream, is a serviceable drink in diabetes. THE SICK ROOM. Round Cream Toast. — Cut from slices of stale white, light bread with a biscuit cutter, as many pieces as desired; place on a plate or platter, and put in the oven until heated ; then toast them, without burning, dip quickly in boiling water, butter and salt slightly, place in a deep dish and cover with scalding—not boiling—milk, into which has been stirred a teaspoon of blended corn starch; cover the dish tightly, and place in a pan of boiling water in a hot oven for ten or fifteen minutes. Mrs. H. IV. C. Rice Water. — Wash half a cup of rice, pour over it a quart of cold water, add a large pinch of salt, and boil until the rice begins to soften. Strain off the water, and, when cold, use as a drink. ( Raspberry Shrub. — To three quarts of raspberries I — mashed, put one quart of vinegar. Let it remain ('over night, strain, and, to each pint of juice, add ( one pound of sugar. Boil twenty minutes, and ( bottle. Mrs. Frank Hughes.