Hilda's "where is it?" of recipes

Whisk up the white of an egg to a stiff froth ; take a wineglass of sherry and a little sugar ; whisk all up well. Both nourishing and pleasant. EGG SILKY. Whisk the yolk, or the whole egg, very well ; grate a little nutmeg on it ; take a good teaspoonful of sugar, stir well together ; pour in gradually about half a tumbler of boiling water ; lastly, add half a wineglass of whisky. This is an excellent mixture for a cold. A PLEASANT GRUEL. Take a small cup of good wheaien bran, mix with a little cold water, then stir into two quarts of boiling water, into which a stick of cinnamon has been put ; let it boil for half an hour, till sufficiently thick; strain, and when to be taken add a teaspoonful of lemon or orange and as much sugar as you like. Good for colds. I] INVALID COOKERY. INVALID COOKERY {continued). STRENGTHENING JELLY. Ingredients, 1 pint of Port Win*. i oz. Gum Arabic. 3 OZ. Isinglass. i a Nutmeg, grated. 2 oz. White Wine. Sugar to taste. Put these ingredients in a Jar, tie it over; put the jar into a saucepan of warm water, let it remain in the saucepan till all is dissolved ; it must be stirred constantly. When cold it will be a firm jelly. Give the invalid a piece the size of a nutmeg at a time. A WINE JELLY FOR INVALIDS. Take the juice of two oranges, and peel of one, the yolks of four eggs, an ounce of isinglass (or a stiff jelly, procured from calves' feet or sheep's trotters, about one pint), half a pint of sherry or white wine, one wineglass of good cognac, ten cloves, a little cinnamon, and two tablespoonfuls of sugar. Stir all well together, put into a stewpan. When it boils up draw it aside for five minutes ; pour in two tablespoonfuls of cold water. Strain through a jelly-bag. Use good sherry, and freshly laid eggs. STRENGTHENING SOUP. Boil two knuckles of veal in three quarts of milk till reduced to a half. Flavour with a little mace or nutmeg, salt to be added when done. Half this quantity does £t a time. SOUP FOR INVALIDS. (Dr. Versfeld.) Take two pounds of good lean mutton or beef. Pass twice through a mincing-machine so that every particle is well mashed. Set it on the fire with two quarts of water. Let it boil slowly for three hours or more, so that it is reduced to one quart or less. Add salt, and any flavouring that is liked ; a few peppercorns and allspice, Strain through a gravy strainer before serving. ' " 113 " " "* INVALID COOKERY. [I INVALID COOKERY {continued). CUSTARD FUDDING. Few invalids ever tire of the plain, old-fashioned custard pudding made in this way : Two eggs, well whipped, mixed with one pint of milk and a spoonful of sugar ; bake in an oven, standing the basin in a tin dish with water in it to prevent it curding. The Schaum pudding (see PUDDINGS) is another favourite with most people. N.B.— An jams atid preserves wlien made should be put in gTass bottles or china pots (previously well scalded). A round of silver paper, large enough to rest on the top of the jam and cover it, should then be dipped in brandy and laid on the jam, and the mouth of the jar neatly covered over with paper caretuily pasted or tied down lo exclude the air, and the name and date of the preserve written upon it. JAM. — Set Grape Jam and Loquat Jam. JAM {LEMON). {An imitation of Scotch Marmalade.) Ingredients.