An Astringent GrueL Take 1 teaspoonful of pounded elm and wet it with a little cold water. Pour on J a pint of boiling water, and stir -well. Sweeten with loaf sugar, and add a squeeze of lemon✪ An Astringent Gruel. Cough Syrup. Take 2 oz. of linseed, 1 oz. of liquorice root, 1 oz. of Italian juice, and put it on to boil in 3 pints of water. Cover it closely, and simmer it for three hours. Strain it through a sieve into a clean pan ; add the juice of a lemon, 2 oz. of sugar candy, or a large spoonful of honey, and sinamer for a quarter of an hour. This is to be taken warm. Barley Cream. Take 1 lb. of veal cutlet; pare off all the fat, and cut the meat into small pieces. Put it on to boil in 1 quart of cold water, with 1 oz. of barley and a little salt. Simmer g&ntly for two hours, strain off the liquor, and pound the meat and barley in a mortar together, then pass the mixture through a sieve. Pour the liquor on the sieve to help the mixture to pass through. Stir in 2 tablespoonfuls of cream✪ Barley Cream. Arrowroot Pudding. Take a dessertspoonful of Bermuda arrowroot, wet it with a spoonful of cold milk, then pour on it £ a pint of boiling water. Add the yolks of 2. eggs and a teaspoonful of sugar✪ Arrowroot Pudding, whipping all well together. Beat the whites to a stiff froth, and stir them lightly in. Pour the mixture into a buttered dish, and bake for ten minutes. Treacle Posset. Boil £ a pint of milk in a clean saucepan. When it boils, pour on it a wineglassful of treacle✪ Treacle Posset. Stir quickly till it curdles. p 220 MISS CAMERON'S COOKERY BOOK. Wine Whey. One pint of milk, 1 wineglassful of sherry, a little sugar✪ Wine Whey. Put the milk in a saucepan, and bring it to the boil ; take it off the fire, and pour in the wine. Stir till the whey appears, strain it off, and serve hot. Strengthening Cordial. Five new-laid eggs, 5 lemons, \ lb. sugar candy, 1 pint good old rum✪ Strengthening Cordial. Lay the eggs, shells and all, in a pie-dish, alongside of each other; cover them with the juice of the lomons, leave them in this for four or five days, turning them over every day. At the end of the five days the shells will be quite dissolved. Beat all up well with the sugar candy, add tho nun, and bottle for use. A teaspoonful should be given every morning, fasting. The mixture will keep for some time. Invalid Florador Padding. One tablespoonful of Florador, \ teaspoonful of castor sugar, white of 1 egg, 4 pint of milk✪ Invalid Florador Pudding. Boil the Florador and milk for seven minutes, whisk the white of the egg to a stiff froth, stir in tho sugar, and add them to the Florador. Beat lightly, and servo in a glass dish. Milk and Suet — Very Nourishing. Half an 05. snot, 1 pint of new milk✪ Milk and Suet — Very Nourishing. Chop the suet tin oh, tie it loosely in a pieco of muslin, and put it in the nulk, l\it this in * sauoopan, and bring it slowly to the boil; lot \t s^v,wor for ton minutes: main it, and serve tepid, a w wvojassfnl at a th*u\ Pv>ttH*c* witn CfcaxeoaL MaVo a *tv,a«i jvu^ivV wis* bread and water, or linseed woM, *$w\v,VtO ovvr 1 toAs,xxv^M oi tv>w*kred charcoal, cover \\\\\\ rt jmoxV of soft w^tv juts! app^F* MISS CAMEBON'S COOKERY BOOK. 221 Lime Water to aid Digestion. Take a piece of unslaked lime about the size of a walnut, put it into a quart bottle, fill up with cold water. Leave it far twenty-four hours, and filter, and it is ready for use. Nourishing Brink. Yolk of a new-laid egg, 1 teaspoonful of castor sugar, 1 gill of warm milk, £ pint aerated water✪ Nourishing Drink. Separate the yolk from the white, put the yolk in a basin with the sugar, and stir them together with a wooden spoon till they look creamy ; add the milk, and stir till smooth. Pour into a tumbler, and fill up with the aerated water. This is nourishing. Apple Souffle^ Roast 4 large apples. When done, take out the pulp, sweeten, and beat in the whites of 2 eggs✪ Apple Soufflé previously whipped to a stiff froth. « Nourishing Milk Soup. ✪ Nourishing Milk Soup

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An Astringent GrueL Take 1 teaspoonful of pounded elm and wet it with a little cold water. Pour on J a pint of boiling water, and stir -well. Sweeten with loaf sugar, and add a squeeze of lemon. Cough Syrup. Take 2 oz. of linseed, 1 oz. of liquorice root, 1 oz. of Italian juice, and put it on to boil in 3 pints of water. Cover it closely, and simmer it for three hours. Strain it through a sieve into a clean pan ; add the juice of a lemon, 2 oz. of sugar candy, or a large spoonful of honey, and sinamer for a quarter of an hour. This is to be taken warm. Barley Cream. Take 1 lb. of veal cutlet; pare off all the fat, and cut the meat into small pieces. Put it on to boil in 1 quart of cold water, with 1 oz. of barley and a little salt. Simmer g&ntly for two hours, strain off the liquor, and pound the meat and barley in a mortar together, then pass the mixture through a sieve. Pour the liquor on the sieve to help the mixture to pass through. Stir in 2 tablespoonfuls of cream. Arrowroot Pudding. Take a dessertspoonful of Bermuda arrowroot, wet it with a spoonful of cold milk, then pour on it £ a pint of boiling water. Add the yolks of 2. eggs and a teaspoonful of sugar, whipping all well together. Beat the whites to a stiff froth, and stir them lightly in. Pour the mixture into a buttered dish, and bake for ten minutes. Treacle Posset. Boil £ a pint of milk in a clean saucepan. When it boils, pour on it a wineglassful of treacle. Stir quickly till it curdles. p 220 MISS CAMERON'S COOKERY BOOK. Wine Whey. One pint of milk, 1 wineglassful of sherry, a little sugar. Put the milk in a saucepan, and bring it to the boil ; take it off the fire, and pour in the wine. Stir till the whey appears, strain it off, and serve hot. Strengthening Cordial. Five new-laid eggs, 5 lemons, \ lb. sugar candy, 1 pint good old rum. Lay the eggs, shells and all, in a pie-dish, alongside of each other; cover them with the juice of the lomons, leave them in this for four or five days, turning them over every day. At the end of the five days the shells will be quite dissolved. Beat all up well with the sugar candy, add tho nun, and bottle for use. A teaspoonful should be given every morning, fasting. The mixture will keep for some time. Invalid Florador Padding. One tablespoonful of Florador, \ teaspoonful of castor sugar, white of 1 egg, 4 pint of milk. Boil the Florador and milk for seven minutes, whisk the white of the egg to a stiff froth, stir in tho sugar, and add them to the Florador. Beat lightly, and servo in a glass dish. Milk and Suet — Very Nourishing. Half an 05. snot, 1 pint of new milk. Chop the suet tin oh, tie it loosely in a pieco of muslin, and put it in the nulk, l\it this in * sauoopan, and bring it slowly to the boil; lot \t s^v,wor for ton minutes: main it, and serve tepid, a w wvojassfnl at a th*u\ Pv>ttH*c* witn CfcaxeoaL MaVo a *tv,a«i jvu^ivV wis* bread and water, or linseed woM, *$w\v,VtO ovvr 1 toAs,xxv^M oi tv>w*kred charcoal, cover \\\\\\ rt jmoxV of soft w^tv juts! app^F* MISS CAMEBON'S COOKERY BOOK. 221 Lime Water to aid Digestion. Take a piece of unslaked lime about the size of a walnut, put it into a quart bottle, fill up with cold water. Leave it far twenty-four hours, and filter, and it is ready for use. Nourishing Brink. Yolk of a new-laid egg, 1 teaspoonful of castor sugar, 1 gill of warm milk, £ pint aerated water. Separate the yolk from the white, put the yolk in a basin with the sugar, and stir them together with a wooden spoon till they look creamy ; add the milk, and stir till smooth. Pour into a tumbler, and fill up with the aerated water. This is nourishing. Apple Souffle^ Roast 4 large apples. When done, take out the pulp, sweeten, and beat in the whites of 2 eggs previously whipped to a stiff froth. « Nourishing Milk Soup.

Miss Cameron's cookery book