Royal Victoria cook book

sugar (scant), 1 cup grated chocolate (unsweetened). Let boil until, when tasted, it will harden in water, then take from fire, add flavoring to taste and heat till it begins to stiffen. S. P. BEALL, Lindsay. “TURKISH DELIGHT.’—Soak 1 ounce sheet gelatine in $ cup cold water for 2 hours. Put 1 pound white sugar to boil, and when at boiling point add soaked gelatine. Let it simmer slowly for 20 minutes after adding gelatine, then add the grated rind and juice of 1 orange, juice of 1 lemon. Pour into pans previously moistened with cold water. When firm cut in squares and roll in confectioner’s sugar. Miss L. McCarthy. MAPLE CREAM CANDY.—Two pounds brown sugar, 4 pounds almonds, blanched and cut in pieces ; 4 pint sweet cream. Boil sugar and cream together until, when dropped into a little cold water, it forms a firm ball, add nuts, beat until cold, or firm enough to spread on buttered tins. Miss McConkKEY. “Simple diet is best, for many dishes bring many diseases.” — Pliny. MUTTON BROTH.—Put about 4 pounds of mutton (neck is best) in cold water, enough to cover, simmer, not boil, nearly all day, or until the meat is in shreds, strain, place liquor in ice box over night, next morning remove the fat, being careful not to let any particles remain on the jelly. Keep jelly on ice, and when required for use, take 1 tablespoon to $ cup of boiling water, salt to taste. This is excellent for those suffering from dysenteric troubles. Mrs. T. CAMPBELL, Allandale. TOAST WATER.—Bread for toast water should be toasted as brown as possible without burning, and covered with boiling water. When cold strain off the water and sweeten if desired. It may also be flavored with orange or lemon peel. BLACKBERRY CORDIAL.—Warm and squeeze the berries, add to 1 pint of juice 1 pound of white sugar, $ ounce ground cinnamon, + ounce mace, 2 teaspsoons cloves. Boil all together for + of an hour; strain the syrup (if the Spice is put in small muslin bags it will not require to be strained), and to each pint add a wineglass of brandy. Dose—1 tablespoon. Good for diarrhcea. Mrs. C. A. PERKINS. COUGH MIXTORE.—Equal parts of glycerine and paregoric. Dose :—Half a teaspoon when the cough is troublesome. Mrs. GRASETT., APPLE TODDY—For INFLUENZA.— One _ large apple or 2 small ones, 1 quart boiling water, small glass of whiskey, 1 lemon, sugar to taste. Boil 1 large juicy apple in 1 quart of boiling water until it falls to pieces, strain off the water and while still boiling hot add a small glass of whiskey, the juice of 1 lemon and sweeten to taste. Great care must be taken not to expose one’s self after taking the drink. Mrs. LarDLaw. LIME WATER.—Pour 2 quarts of hot water over fresh unslaked lime, size of a walnut, stir till slaked, let stand till clear and bottle. Often ordered with milk to neutralize acidity of the stomach. Mrs. C. H. Ross. EGG LEMONADE —Beat 1 egg thoroughly; add sugar to taste, bits of ice, and the juice of a lemon, fill the glass with water, or soda water, and serve at once. Miss McConkEY. BEEF TEA.—Cut in small pieces 1 pound lean beef, pour over it 1 quart cold water and a small quantity of salt, let stand an hour then cook in the oven slowly for 4 hours, For a convalescent add small onion and carrot to flavor it. Mrs. SPRY. EXPRESSED BEEF JUICE—Broil lean beefsteak till it is heated through ; squeeze the juice out with either a beef press or lemon squeezer. Strain through gauze to get the fat off. Before serving warm the juice in a small cup placed in a bowl of boiling water. Stir to prevent coagulating. Miss CAMPBELL, SCRAPED BEEF.—Scrape with knife or spoon lean steak ; make into a little pat; have pan very hot, butter slightly, put in meat and cook lightly, salt to taste. Place on plate and serve at once. Miss CAMPBELL. ALBUMENIZED WATER.—One quarter pint of cold