BREAD AND ITS COMPOSITIONS. 373 



lest fermentation ensue. The large and full-grown carrots are pre 

 ferable to the young and small. 



Bread-Jelly 1. Take the crumb of a loaf, cover it with 

 boiling water and allow it to soak for some hours. The water, con- 

 taining all the noxious matters with which the bread may be adul- 

 terated, is then to be strained off completely and fresh added ; place 

 the mixture on the fire and allow it to boil for some time till it is 

 perfectly smooth. The water is then to be pressed out and the bread 

 on cooling will form a thick jelly. Flavor with anything agreeable. 

 A good food for infants at the time of weaning; also for children 

 witn acute diseases. 



2. Cut off the top of a small loaf of bread. Cut the remain- 

 ing part into thin slices and toast them of a pale brown, very hard. 

 Put the bread thus toasted into nearly three pints of water and boil 

 verj gently, until you find it well set, which you will know by 

 holding a little in a spoon ; strain it off very carefully, without 

 breaking the bread or the jelly will be thick; sweeten to your taste. 

 It never disagrees with and is very good for infants. 



Pearl-Barley Jelly If pearl-barley be boiled for six 

 hours, then strained off, the water on cooling will form a nutritive 

 jelly which dissolves readily in warm milk. It is very well adapted 

 to infants. 



Nutritive Jelly Isinglass, 1 oz. ; gum-Arabic, oz. ; white 

 sugar-candy, 1 oz.; port-wine, 1 pint; \ nutmeg, grated. These 

 should be put in a jar to stand twelve hours, covered tightly to pre- 

 vent evaporation ; then placed in a saucepan with sufficient water to 

 simmer till the contents of the jar are quite melted; the whole 

 should be stirred ; then allowed to stand till cool. A teaspoonf ul 

 occasionally is reviving. 



Orange or Wine- Jelly A small packet of prepared gel- 

 atine should be soaked in one pint of cold water for an hour or 

 more; three pints of boiling water should then be added with a 

 pound and a naif of sugar, the juice and grated rind of three or 

 tour oranges ; the whole should be stirred together until the gelatine 

 is dissolved and intermixed, strained through a clean cloth (jelly- 

 bag), and allowed to cool. 



If wine jelly be preferred, it may be made in the same manner, 

 adding sherry, Madeira or other pure wine instead of oranges, and 

 proportionately lessening the quantity of water. 



Invalid's Jelly Soak twelve shanks of mutton in plenty of 

 water for some hours, clean well, put them into a saucepan with one 

 pound of lean beef, a bunch of sweet herbs, pepper and salt to taste, 

 one onion and a crust of bread toasted brown; add three quarts of 

 water and let them simmer gently for five hours ; strain the broth ; 

 when cold take off all the fat. 



Tapioca- Jelly The tapioca should be soaked in cold water 

 for several hours and then cooked until perfectly clear, adding more 



