Part 12 (2/2)

Thirty drops of calassful of hot water, taken several times in the course of the day

No 235 A CURE FOR THE STING OF WASPS OR BEES

Bruise the leaf of the poppy, and apply it to the part affected

No 236 A CURE FOR TOOTHACHE

Roll a s into a ball the size of a pea, dip this in a very few drops of camphorated chloroform, and with it fill the hollow part of the decayed tooth

No 237 HOW TO MAKE COFFEE

Mix one ounce of ground coffee in a clean pot with a pint of cold water, stir this on the fire till it boils, then throw in a very littlethe coffee to boil up twice ht The dregs saved fro, added to half the quantity of fresh coffee, will do for the children It is best to ht, as it has then plenty of tirind your coffee at hoood

No 238 HOW TO PREPARE COCOA NIBS

Boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half, without allowing it to reduce more than one-third; that is, the three pints should be boiled down to one quart When sufficiently boiled, strain the cocoa from the nibs, ar Two ounces of cocoa nibs cost a penny three-farthings, one quart of skim milk twopence (in the country one penny), two ounces of s; thus, for about fourpence halfpenny, you may prepare sufficient cocoa for the breakfasts of four persons This would be much wholesomer and cheaper than tea To be sure, it would take some trouble and care to prepare it, and this should be attended to over-night

ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR

I am well aware, fromwholeso in the ientlereat extent; yet, it is certainly desirable that this excellent practice should beco the winter months, when their scanty means of subsistence but insufficiently yield them food adequate in quantity to sustain the powers of life in a condition equal to their hard labour To afford the industrious well-deserving poor a little assistance in this ould call forth their gratitude to the givers, and confer a blessing on the needy The want of knowing how to properly prepare the kind of soup best adapted to the purpose has, no doubt, in a great enerally bestowed throughout the kingdoe, that I have deter easy instructions for its preparation

No 239 HOW TO PREPARE A LARGE QUANtitY OF GOOD SOUP FOR THE POOR

It is custo in the country, to kill at least some portion of thefor a moment that any portion of this is ever wasted, I est that certain parts, such as sheep's heads, plucks, shanks, and scrag-ends, ood mess of soup for the poor The bones left from cooked joints, first baked in a brisk oven for a quarter of an hour, and afterwards boiled in a large copper of water for six hours, would readily prepare a gelatinized foundation broth for the soup; the bones, when sufficiently boiled, to be taken out And thus, supposing that your copper is already part filled with the brothbeen removed from the surface), add any ht, garnish plentifully with carrots, celery, onions, soround allspice, well-soaked split peas, barley, or rice; and, as the soup boils up, skim it well occasionally, season entle and continuous boiling, the soup will be ready for distribution

It was the custom in families where I have lived as cook, to allow a pint of this soup, served out with the pieces of meat in it, to as many as the recipients' families numbered; and the soup waswinter

No 240 ANOTHER METHOD FOR MAKING ECONOMICAL SOUP

In households where large joints of salt beef, or pork, are cooked almost daily for the family, the liquor in which they have been boiled should be saved, all grease removed therefrom, and put into the copper with a plentiful supply of carrots, parsnips, celery, and onions, all cut in setables are done; the soup is then to be thickened with either oatmeal, peaseround allspice, and stirred continuously until it boils up again; it must then be skimmed, and the best pieces of meat selected from the stock-pot should be kept in careful reserve, to be added to the soup, and allowed to boil therein for half an hour longer

No 241 HOW TO MAKE FISH SOUP IN LARGE QUANtitIES FOR DISTRIBUTION TO THE POOR

This kind of soup, it will be easily understood, is applicable only on the sea-coast, and wherever fish is to be had very cheap Chop fine a dozen onions, some thyme, and winter savory, and put these into a copper, or soallons of water, one pound of butter, pepper and salt enough to season; allow the whole to boil for ten minutes, then thicken the broth with about four pounds of oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and then throw in about fifteen pounds of fish cut up in one-pound size pieces, and also soether until the fish is done, and then serve out the soup to the recipients All kinds of fish, except sprats, herrings, and pilchards, are equally well adapted forfish soup, but codfish, cod's heads, skate, eels, etc, and all glutinous fish, suit the purpose best