Part 9 (1/2)

Rinse and well shake off all moisture from a couple of cos lettuce, cut thereen onions, half a gill of creaar, pepper and salt to taste Mix all together

No 171 A BACON SALAD

Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad be cut up into a bowl or basin ready for seasoning in the following ht ounces of fat bacon into small square pieces the size of a cob-nut, fry these in a frying-pan, and as soon as they are done, pour the whole upon the salad; add two table-spoonfuls of vinegar, pepper and salt to taste Mix thoroughly

No 172 A PLAIN SALAD

Cos lettuce cut up in a bowl or basin, seasoned with chopped green ar, pepper and salt

Mix thoroughly

No 173 CELERY CRAB SALAD

First thoroughly wash and wipe clean, and then cut a stick of celery into a basin; add two ounces of any kind of cheese sliced very thinly, season with a good tea spoonful of ar, with pepper and salt Mix thoroughly

No 174 HOW TO MIX MUSTARD

Put half an ounce of mustard into a tea-cup, or a sh boiling water to work the whole into a smooth compact soft paste

COOKERY AND DIET FOR THE SICK ROOM

No 175 BEEF TEA

Chop up a pound of lean beef, and put it on to boil in a saucepan with a quart of water, stirring it on the fire occasionally while it boils rather fast, for at least half an hour; at the end of this time the beef tea will have become reduced to a pint; season with salt to taste, strain it through a clean bit of ive a tea-cupful of it with dry toast to the patient

No 176 MUTTON BROTH

Chop a pound of scrag end of neck of mutton into small pieces, and put it into a saucepan, with two ounces of barley, and rather better than a quart of water; set the broth to boil gently on the fire, skim it well, season with a little salt, thyently boiling on the side of the hob for an hour and a-half; at the end of this ti into a basin; or, if the patient is allowed it, serve the broth with some of the barley and pieces of the e, and cut a chicken into four quarters; wash these, put them into a clean saucepan with a quart of water, and set the broth to boil on the fire; ski of thyme and parsley, and a little salt Allow the broth to boil very gently for an hour, and then serve soive the patient the chicken separately

No 178 A CHEAPER KIND OF CHICKEN BROTH

In large towns it is easy to purchase sixpenny-worth of fowls' necks, gizzards, and feet, which, prepared as indicated in the foregoing Number, make excellent broth at a fourth part of the cost occasioned by using a fowl for the same purpose

No 179 VEAL AND RICE BROTH

Cut up one pound and a-half of knuckle of veal, and put it on to boil in a saucepan with a quart of water, four ounces of rice, a s of thyme, and a little parsley; season with a few peppercorns and a little salt; boil very gently for two hours