Dr. M'Millan's formulas and domestic guide

BAKED PARTRIDGE. Clean the partridge as you would a chicken to roast. Fill with raw oysters and season with butter, pepper and salt. Sew it up. Place in the oven well wrapped, with butter, and bake. BROILED PARTRIDGE. Open the partridge on the back, so as not to break the breast, which is usually preferred by the sick. Place it on the gridiron and broil, basting with butter while broiling. Serve on hot plates. BOILED TRIPE. See that the tripe has been well cleaned. Boil it in water until it becomes quite soft. Then pour off the water and boil a few minutes in milk, adding a little onion sauce. Serve in a tureen. This is an excellent and readily digestible food. BROILED OYSTERS. Toast some bread, butter, and pour the liquor of oysters over the toast. Set in the oven. Then broil the oysters on a small gridiron and place over the toast, with butter and pepper. CHICKEN JELLY. Cut up a chicken, break all the bones, and put it into a jar. Fill the jar with boiling water, closely cover it, and keep the chicken in this boiling water 3^ hours. Then strain the liquor and season it with salt and mace. The mace and spices are generally disliked by most patients, and in that case should be omitted. MUTTON AND VEAL BROTH. Take a lean mutton-chop, i pint cold water, a little salt and a table-spoonful of rice, a little parsley, pepper and salt. Boil for an hour and serve. This broth will not keep, therefore it must be made fresh each time. CALVES' FEET IN MILK. Boil 2 calves' feet in 2 pints of milk and water 3^ hours. This makes a very palatable dish when seasoned to the taste. VEGETABLE SOUP. Take 2 Irish potatoes, i onion and a piece of bread; place them in a quart of water, and boil down to a pint in a closely covered vessel. Add a little celery or parsley toward the close of the boiling. Salt and pepper may be employed at pleasure. If the directions are followed this will be a very nice soup for convalescents. SOUP TABLETS. The following receipt is given by Dr. Reinsch in the German manuals of pharmacy for making the soup tablets so much in use in the German army during the late war : Take 1 1 parts by weight of good suet, melt in an iron pan, and make it very hot, so as to become brown. Add, while . keeping the fat stirred, 1 8 parts of rye meal, and continue heating and stirring, so as to make the mass brown. Add then 4 parts of dried salt and 2 parts of coarsely pulverized carawayseed. The mixture is powdered into tin pans, shallow. The cakes resemble chocolate. About I ounce of this preparation is sufficient to yield when boiled with some water a ration of good soup, and the cakes, being agreeable to the taste, may be eaten also. OYSTER SOUP. Take of oysters one-half dozen, milk a tea-cupful, with enough liquor of the oysters to make a bowl, a few allspice and cloves, a nice lump of butter, pepper and salt. Bring to a boil and skim. Then throw in the oysters and simmer. Add ■ a few toasted crackers before removing from the fire. PANNED OYSTERS. Butter a large piece of bread and put into a right hot pan. Liquor of oysters pour into the pan. So soon as hot add the oysters and season light. Use no milk. A few table-spoonfuls of Maderia wine may be added just before removing from the fire. STEAMED OYSTERS.