it; the moment it boils, pour into it the flour and water, and stir it over a slow fire twenty minutes. It is a nourishing and gently astringent food.

RICE CAUDLE. When the water boils, pour into it some grated rice, mixed with a little cold water; when of a proper consistence, add sugar, lemon peel, and cinnamon, and a glass of brandy to a quart. Boil all smooth.

BREAD SOUP.-Take the upper crust of a roll, the drier the better, or two or three crackers, cut or break them into pieces, and put it into a sauce-pan, with a pint of water, and a piece of butter about half as big as a walnut; boil them well, every now and then stirring and beating them, till the bread is mixed; then season the soup with a very little salt, and pour it into a basin.

EGG SOUP.-Take of water one pint; the yelk of an egg; butter, the bigness of a small walnut; sugar enough to make it agreeably sweet. Beat up the yelk with the water, and then add the butter and sugar. Stir it all the time it is upon the fire; when it begins to boil, pour it to and fro between the sauce-pan and mug till it is smooth and well frothed, and then it will be fit to drink.

BEEF TEA.-Cut one pound of lean beef into thin slices or shreds, and boil it in a quart of water for twenty minutes, taking off the scum as it rises. After it grows cold, the liquor should be strained, in which state it resembles a light infusion of green tea, has a very grateful flavour, and is more strengthening than other broths.

CHICKEN BROTH.-Take a middling sized chicken, divide it into two parts, put one half into a sauce-pan, with a quart of water, seasoned with a little salt; as the scum rises take it off; then may be added a small bundle of parsley, and a crust of bread; when they have boiled about three quarters of an hour, the parsley may be taken out, and the broth will be fit for use, or it may be used seasoned only with salt.

MUTTON BROTH.-Take of mutton one pound; water three pints. Put them into a sauce-pan, and set it upon a clear fire, throw in a little salt, and as the scum rises take it carefully off with a spoon; then add a small onion, if there is no objection to it, and a little parsley. Boil till the meat is very tender, then take it out, pour the broth into a basin, and when cold, skim the fat part which is congealed on the surface, entirely off; after which, a part of the broth may be warmed and given to the patient as often as needful. A little boiled rice or barley may be added here occasionally.

CALVES' FEET BROTH.-Boil two feet in three quarts of water, to half; strain and set it by; when to be used, take off the fat, put a large tea cupful of the jelly into a sauce-pan, with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till it be ready to boil, then take a little of it, and beat by degrees to the yelk of an egg, adding a bit of butter, the size of a nutmeg, stir all together but do not let it boil. Grate a bit of fresh lemon peel into it.

BOILED PIGEON.-Take one pigeon, drawn, and washed very clean; boil it in a sufficient quantity of milk and water, that is, about half a pint of each, for fifteen minutes. When thus prepared, it may be taken out and ate with the following sauce: Take the liver parboiled, bruise it fine, with a little parsley boiled, and finely chopped; melt some butter, and mix a little of it first with the liver and parsley, then add the rest, and pour the whole upon the pigeon.

TO BROIL PIGEONS.-After cleaning split the backs, pepper and salt them, and broil them very nicely; baste with butter, and serve as hot as possible.

ROAST PIGEONS-Should be stuffed with parsley, either cut or whole, and seasoned within. Serve with parsley and butter. Partridges and other birds may be dressed as above.

BREAD PUDDING.-Take of crumbs of bread about half a pound; new milk, about three quarters of a pint. Pour the milk

boiling hot upon the bread, and let it stand about an hour covered close up; then add the yelks of two eggs, well beaten; a little grated nutmeg; about a spoonful of rose water; a little salt, and sugar also if agreeable; beat the bread well, and mix the whole together with a spoon. Tie it then close up in a clean linen cloth, and when the water boils, put it in; boil about three quarters of an hour, then take it out, lay it upon a plate, pour over it some melted butter mixed with a little mountain wine, if there is no objection, and sprinkle a little sugar over all.

BATTER PUDDING.-Rub three spoonfuls of fine flour extreme ly smooth, by degrees, into a pint of milk; simmer till it thickers, stir into it two ounces of butter, set it to cool, then add the yelks ⚫ of three eggs; flour a cloth that has been wet, or butter a basin, and put the batter into it; tie it tight, and plunge it into boiling water, the bottom upwards. Boil it an hour and a half, and serve with sweet sauce. If approved, a little ginger, nutmeg and lemon peel, may be added.

RICE PUDDING.-Wash and pick some rice, throw among it some pimento finely pounded, but not much; tie the rice in a cloth, and leave room for it to swell. Boil it in a quantity of water for an hour or two. When done, eat it with butter and sugar, or milk. Put lemon peel if you please. It is very good without spice, and eaten with salt and butter.

Or, swell the rice with a very little milk over the fire, then add some more milk, an egg, sugar, allspice, and lemon peel. Bake in a deep dish.

POTATO PUDDING.-Take eight ounces of boiled potatoes, two ounces of butter, the yelks and whites of two eggs, a haif pint of new milk, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon beat all to froth; sugar to taste.— A crust or not, as you like. Bake it.

CUSTARD PUDDING.-Mix by degrees a pint of good milk with a large spoonful of flour, the yelks of four eggs, and a little pounded cinnamon. Butter a basin that will exactly hold it, pour

the batter in, and tie a floured cloth over. Put in boiling water over the fire, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it.

WINE WHEY.-Take of new milk two pints; water, one pint; white wine, one gill. Put the milk and water into a sauce-pan, well tinned, and set them upon a clear fire, and when they begin to boil, throw in the wine. Boil them about fifteen minutes, during which time, as the curd, or cheesy part collects, take it off with a spoon, and if the whey is not clarified enough with this quantity of wine, add a spoonful or two more; then boil it a little longer and skim it, by which means it will become sufficiently fine, and then it may be poured into a basin for use.

Or, put half a pint of new milk on the fire; the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear; let it boil up, then set the sauce-pan aside till the curd subsides, and do not stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar. Thus you will have whey perfectly cleared of milky particles, and as weak as you choose to make it.

MUSTARD WHEY.-Boil one ounce and a half of mustard in powder, in a pint of milk, and an equal portion of water, till the curd be entirely separated, after which the liquid is strained through a cloth. This preparation is one of the most pleasant and efficacious forms in which mustard can be given. A tea cupful sweetened with sugar, taken three or four times in a day, is exceedingly beneficial in low fevers as a cordial diaphoretic. Vinegar and lemon whey may be formed in the same mamer as wine whey.

ALUM WHEY.-Boil two drachms of powdered alum in a pint of milk till it is curdled; then strain out the whey. This astringent preparation is often employed with advantage in uterine hemorrhage, and in diabetes. The dose is two or three ounces, or as much as the stomach will bear, several times in the day.

TO MULL PORT WINE.-Boil some spice in a little water till the flavour is gained, then add an equal quantity of wine, some sugar and nutmeg; boil it together, and serve with toast.

Another way. Boil some allspice, or a bit of cinnamon, and some grated nutmeg a few minutes, in half a pint of water; then pour to it a pint of wine, and add sugar to your taste, beat it up and it will be ready.

TO MULL WHITE WINE.-Boil a pint of good wine with a table spoonful of allspice; beat up the yelk of an egg with a little sugar, and add it to the wine while boiling.

REFRESHING DRINKS IN FEVERS.-Boil two quarts of water with two ounces of tamarinds, an equal quantity of currants and raisins, till near a fourth be consumed. Strain it on a piece of lemon peel, which remove in an hour, as it gives a bitter taste if left long.

Tamarinds, currants, fresh or in jelly, or scalded currants or cranberries, with cold water, make excellent drinks; a little sugar may be added if agreeable.

LEMON WATER-Put two slices of lemon, thinly pared, into a teapot, a small piece of the peel and some white sugar, pour in a pint of boiling water, and stop it close two hours.

APPLE WATER.-Cut two large apples in slices, and pour a quart of boiling water on them, or on roasted apples, strain in two or three hours, and sweeten lightly.