Dr. M'Millan's formulas and domestic guide

Corn meal enough to make a stiff batter; bake at once. Made in this way it is nice for the breakfast of a sick person. BREAD PUDDING. Grate a few pieces of stale bread into crumbs, pour boiling milk over them, and cover close from the air. When the mass is quite smooth and cold, add sugar and an egg or two, a bit of nutmeg and a few drops of lemon, and bake or boil. CRACKER PUDDING. Take of crackers 4, rolled fine ; boiled milk i pint, to be poured on the crackers ; butter, a piece the size of a walnut, eggs 3 ; mix and bake for one hour and eat with wine sauce. MILK TOAST. Cut a round off a loaf and toast it to a uniform brown. Lay it in a soup plate, and pour on it as much boiling milk as is necessary to soak it completely. Then butter and sprinkle with a little salt. This makes a delicious and very nourishing article of food, and, from its soft texture, is well suited to invalids. APPLE OR OTHER FRUIT WITH BREAD CRUMBS. Boil the fruit well, and then rub the pulp through a hair sieve. Make it thick enough to stand in a conical shape. Add a little butter, and surround the mass with a coating of bread crumbs browned before the fire. The bread should be stale. This is a nice relish, and generally a safe one. It is useful where fruit may be allowed, but not pastry. BREAD JELLY. Take a quantity of the soft part of a loaf and break it up. Cover it with boiling water and allow it to soak for some hours. The water, containing all the noxious matter with which the bread may be adulterated, is then to be strained off completely, and fresh water added. Place the mixture on the fire and allow it to boil some time until it becomes smooth. The water is then to be pressed out, and the bread on cooling will form a thick jelly. Mix a portion of this with sugared milk and water for use as it is wanted. This is a good food for children at the time of weaning and for sick children. They most always are fond of it. AN APPETIZING JELLY. Take of Cox's gelatine a fourth of a box, cold water ½ pint, mix and soak for an hour, and add boiling water I pint, white sugar ½ pound, lemons 1½, both juice and grated rind; stir well and strain through a flannel bag and set to cool. If wine be allowed, add, before thinning, Madeira wine ½ a wine glassful. Allspice and cinnamon are to be avoided in making this jelly, as they are ordinarily disagreeable to the sick. Oranges may be employed instead of lemons, or oranges and lemons may be mixed. ICELAND MOSS JELLY. Take of Iceland moss, 2 ounces (to be had of the druggist), water i quart. First wash the moss in some cold water, then boil it slowly in the quart of water until it becomes very thick, adding white sugar until it becomes sweet enough, strain through a cloth ; serve cold. It may be eaten, if preferred, with spices. Irish moss jelly may be made the same as Iceland moss jelly and served in same manner. ICELAND MOSS AND BITTER JELLY. Take of Iceland moss and Irish moss of each I ounce, to be had at the druggist's. Boil slowly in I ^ pints of milk for three-quarters of an hour. Strain through muslin, and add 6 table-spoonfuls dissolved in two table-spoonfuls of the compound