Part 10 (1/2)

Observe that it is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be boiled together

No 189 HOW TO MAKE GRUEL WITH PEARL BARLEY

Put four ounces of pearl barley in a saucepan with two quarts of cold water and a sently by the side of the fire (partly covered with the lid) for two hours; then add the sugar and the wine, boil all together a few h a colander into a jug, to be kept in a cool place until required for use; when it can be warruel is a powerful cordial, it is to be borne in mind that it should never be administered unless ordered by a medical man

No 190 COW-HEEL BROTH

Put a cow-heel into a saucepan with three quarts of water, and set it to boil on the fire; ski of thyently for two hours; at the end of this tiinal quantity; skilutinous part of the heel in it This kind of broth is both strengthening and healing to the stomach

No 191 HOW TO MAKE CALF'S-FEET JELLY

Boil two calf's feet in two quarts of water very gently for at least two hours; at the end of this tiinal quantity; it is then to be strained into a pan, and left to cool till the next day Scrape and wash off all grease, dab a clean cloth all over the surface to absorb any rerease, put the calf's-foot stock or broth into a very clean saucepan, add three ounces of luar, a bit of lemon-peel, the juice of a lemon, a little bruised cinnaether for ten h a doubled piece of muslin into a basin; set the jelly in a very cold place to cool and become firm

No 192 HOW TO MAKE ICELAND-MOSS JELLY

Iceland moss is to be had of all chemists Put four ounces of Icelandit the whole time it is on the fire; and when it has boiled about three-quarters of an hour, add two ounces of luh a piece of muslin into a basin, and when it is set firiven to the patient This kind of jelly is most beneficial in cases of severe colds, catarrhs, and all puls and chest

No 193 HOW TO MAKE BLANCMANGE

Scald, skin, wash, and thoroughly bruise one ounce of sweet al-pin on a table; put this into a basin with one ounce of luills of cold water, and allow the whole to stand and steep for three hours Next, boil one ounce of shred isinglass, or gelatine, in a gill of water, by stirring it on the fire, while boiling, for ten h a e has becoiven to the patient in cases of fevers, or extreme delicacy

No 194 HOW TO MAKE SICK-DIET JELLY

Take of sago, tapioca, eringo root, and hartshorn shavings, of each one ounce; and boil the whole in three pints of water until reduced to one pint, stirring all the tih a muslin into a basin, and set it aside to becoiven at a time, mixed in broth, milk, chocolate, cocoa, or tea

It is considered to be very strengthening

No 195 HOW TO PREPARE ISINGLass JELLY

Put one ounce and a-half of isinglass, with two ounces of luar and half a pint of water, into a sently for ten minutes; then rees, and the thin pared rind of one orange; stir well together for five h a muslin into a basin, and set the jelly in a cold place to become stiff

No 196 HOW TO MAKE GROUND-RICE MILK

Put a pint of e table-spoonful of ground rice quite squickly all the tiar to sweeten, and stir the ground-ricefor tenany kind of sauce, gruel, porridge, or thick milk, etc, on the fire, it is ht on the edge of the bowl of the spoon to prevent whatever is being stirred fro at the bottom of the saucepan, as such an accident would infallibly spoil the gruel, etc

No 197 HOW TO MAKE A SMALL BATTER-PUDDING

Beat up in a basin an egg with a large table-spoonful of flour, and a grain of salt; add, by degrees, a tea-cupful of orously; pour this batter into a ready greased inside of a tea-cup, just large enough to hold it; sprinkle a little flour on the top, place a s on it, and then, with the spread-out fingers of the right hand, catch up both cloth and tea-cup, holding the tight in your left hand, while with a piece of string held in the right hand, you tie up the pudding securely, and put it on to boil, in boiling water, for a good half-hour; at the end of this ti will be done, and should be eaten iar, and a few drops of wine, if allowed and procurable