Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

RED-CURRANT CORDIAL. To two quarts of red-currants put one quart of whiskey; let it stand twenty-four hours, then bruise and strain through a flannel bag. To every two quarts of this liquor, add one pound of loaf-sugar, add quarter of a pound of ginger well bruised and boiled; let the whole stand to settle, then strain or filter; bottle and cork, seal the corks tightly. It is an improvement to have half red-raspberry juice if the flavor is liked. The above is fit for use in a. month. Mother's Cook Book. ELDERBERRY SYRUP. - Take elderberries perfectly ripe, wash and strain them, put a pint of molasses to a pint of the juice, boil it twenty minutes, stirring constantly, when cold add to each quart a pint of French brandy; bottle and cork it tight. It is an excellent remedy for a cough. Mother's Cook Book. INVALID COOKERY. PORT WINE JELLY. Melt in a little warm water an ounce of isinglass; stir it into a pint of port wine, adding two ounces of sugar candy, an ounce of gum-arabic, and half a nutmeg, grated. Mix all well and boil it ten minutes; or till everything is thoroughly dissolved. Then strain it through muslin and set it away to get cold. TAPIOCA JELLY. Wash the tapioca carefully in two or three waters, then soak it for five or six hours, simmer it then in a stewpan until it becomes quite clear, add a little of the juice of a lemon, wine if desired. ARROWROOT WINE JELLY. One oup boiling water, two heaping teaspoons arrowroot, two heaping teaspoons white sugar, one tablespoonful brandy or three tablespoonfuls of wine. An excellent corrective to weak bowels. JELLIED CHICKEN. Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taste with salt and pepper; just as soon as cold enough to handle, remove bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart, until the mold is nearlv full. To the water left in the kettle. 240 Mother's Cook Book. add three-fourths of a box of Cox's gelatine (some add juice of lemon), dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are followed. CHICKEN BROTH. Half fowl, or the inferior joints of a whole one, one quart of water, one blade of mace, half onion, a small bunch of sweet herbs, salt to taste, ten peppercorns. If a young one be used for this broth, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. FPut the fowl into a saucepan with all the ingredients, and simmer gently for one and a half hours, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavoring of herbs, eta. It may be made in the same manner as beeftea, with water and salt only; but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavoring, we would recommend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, etc. TO MAKE GRUEL. One tablespoonful of Robinson's patent groats, two tablespoonfuls of cold water, one pint of boiling water. Mix the prepared groats smoothly with the cold water in a basin ; pour over them the boiling water, stirring it all the time. Put it into a very clean saucepan ; boil the gruel for ten minutes, keeping it well stirred; sweeten to taste, and serve. It may Mother's Cook Book. Ml