Dr. M'Millan's formulas and domestic guide

Scrub the oysters clean. Put in a steamer over a kettle of boiling water until they open. Serve on the shells. Eat with pepper, salt and butter. SCALLOPED OYSTERS. Take nice, large oysters, and put them with the liquor into a baking pan, with milk. Alternate layers of oysters and crackers crumbed, with plenty of butter, pepper, and salt, and a little ground mace. Bake. ROASTED OYSTERS. The oysters are to be well scrubbed. If not perfectly clean and white they are not fit for the sick room. The sight of dirty oyster shells is sufficient to disgust the patient with the dish. After the oysters are nicely scrubbed they are to be placed in an oven in a pan. They lose their liquor if put over the coals, but when thus roasted they preserve their liquor. Eat with butter. SUET PUDDING. Take i egg, half ounce of suet, to be chipped very fine in 4 ounces of flour and ^ of a pint of milk. Bake or boil. A gravy of roast meat poured over this makes a rich and agreeable dish. SUET BOILED IN RICE MILK. Take some rice milk (boiled rice and milk) and boil it When nearly boiled enough add a dessertspoonful of beef suet, already minced as small as bread crumbs. Boil slowly for a few minutes, and take off the scum as it rises, or the suet may be enclosed in a muslin cloth bag. It must be eaten hot. This was once a favorite remedy for consumption. It certainly is an excellent means of getting fat into the system when there is a demand for that element, and in wasting diseases where cod-liver oil is ordered. WINE WHEY. Take a pint of fresh milk, and place it on the fire; as soon as it reaches the boiling point, add as much good Madeira wine or sherry wine as will coagulate it, then the mixture, and sweeten or flavor for use. If properly made this will in some cases prove of much service to the sick. LIME WATER AND MILK. Mix together equal parts of lime water and milk. This compound will sometimes be retained on a weak stomach when all else is rejected. ENGLISH MILK PORRIDGE. Rub up a table-spoonful of good flour or fine oatmeal in a little cold water, and when well mixed pour it slowly into a pint of hot milk, and boil a few minutes, stirring well. SPANISH CREAM. Isinglass half ounce. New milk i ^ pints. Simmer but do not boil. The yolk of 3 eggs to be beaten with half a cup of loaf sugar. Pour the hot milk on the eggs, spice to the taste, and put into moulds, allowing five hours for it to congeal. AN EXCELLENT CUSTARD. Milk I pint, place it to boil; while boiling take off Eggs 3 — separate them and beat the yolks up with sugar enough to sweeten to the taste, and with corn starch a tea-spoonful, rubbed in smoothly. Then pour this egg and corn starch mixture into the pint of boiling milk. Boil for a few minutes >and stir constantly to prevent lumping and burning. When the whole becomes a thick creamy mass, remove. Have ready in a dish some stale sponge cake wet with brandy or wine. Pour the custard over it and cover all with the white of 3 eggs whipped stiff with a half tea-cupfuU of pulverized sugar and flavor with vanilla. This dish may be served in a pretty and tempting way by ornamenting the top with currant jelly.