Miss Corson's practical American cookery and household management

This jelly can be prepared in the winter season when fresh fruit is scarce and expensive, and will prove a very acceptable addition to the dietary of an invalid when the physician will permit its use. Pick over and wash one quart of fresh cranberries, put them in a thick saucepan with sufficient cold water to cover them, set them over the fire, and stew them until they are tender enough to yield all their juice, breaking them with a spoon as they cook ; when they are soft, squeeze them in a muslin jelly-bag or a clean towel ; measure the juice, and put it again over the fire ; to a quart of the strained juice add half a pound of sugar and two ounces of sago, and continue the boiling until the sago is transparent ; then pour the jelly into glasses or moulds wet with cold water, and let it cool before using it. DISHES FOR CHILDREN. The physical basis of diet for children is clearly defined in the author's " Dietary for Schools," which was written at the suggestion of the Hon. John Eaton, U.S. Commissioner of Education, and published as Circular No. 4, series of 1879, of the Bureau of Education, Department of the Interior. It is reprinted in the late editions of the author's "Cooking-school Text-book." The following points are extracted from the dietary : — Every care must be taken to supply children with a va- riety and abundance of nutritious and digestible food, in which fruit, the cereals, vegetables, milk, mutton, beef, and poultry should be included; together with simple sweets, and plain puddings chiefly composed of milk, eggs, and flour or bread. The character of the diet should be varied with the seasons; cold weather permitting the use of plenty of substantial food, and summer making advisable an abundance of ripe and fresh fruit and vegetables. Tea, coffee, and stimulants should be avoided, and plenty of cool fresh water used as the habitual drink. The fact should be remembered, that milk is not a beverage but a food, of which the greater part becomes solid after it is drank. With the exception of salt, the condiments should be used sparingly. The breakfast should be early and plentiful, and when any drink but water is desired, warm milk and water, or cocoa may be used. Midday dinners should be varied and always hot, — indeed, all food is most digestible when warm, — composed of some plain meat dish, at least two vegetables, and a simple pudding. Soup is. invaluable for children, but it must be plain. The supper should be light and nutritious, given about two hours before retiring, and may include warm bread-and-milk, any form of porridge and milk, custard, bread and butter, simple stewed fruits, and either cool water or cocoa as a beverage. If children are very active, and grow fast, their appetites will always be keen, and should be completely satisfied with abundance of well-chosen food. When children get hungry oftener than the recurrence of the regular family meals, they should be supplied with a light repast of digestible character ; indeed, it is well to give them a regular luncheon of bread and butter, or bread and milk, in the mid-forenoon, and again about three or four o'clock if their supper does not come before six o'clock. If a child is hungry, it cannot be well or happy ; and the rapid growth of youth causes