RELISHES FOR INVALIDS. 377 



some cases of bronchitis, consumption, coughs from relaxed palate, 

 night-sweats, etc. Lemonade made in the same way with sulphuric 

 acid, if taken daily will prevent the lead poisoning of painters. 



Egg-Nog" Tho yolks of two eggs and half an ounce of sugar 

 should be thoroughly rubbed together; then add four ounces of the 

 best French brandy and four ounces of cinnamon water, and mix 

 well. 



Flummery To any quantity of oatmeal you like to infuse 

 put double the weight of warm water; stir well, and let the mixture 

 infuse for four or live days in a warm temperature ; add more water, 

 stir up and strain. Let the liquid stand till the starch falls down 

 in a white sediment, pour off the water and mixing as much of the 

 starch or sediment as is wanted with water to thin it, boil, stirring 

 briskly for a quarter of an hour till a jelly is formed. It is eaten 

 with milk, butter or cream and by convalescents with wine or milk 

 as prescribed. 



White Caudle Mix two large tablespoonfuls of finely 

 ground oatmeal in water two hours previously to using it, strain it 

 from the grits and boil it, sweeten and add wine and seasoning to 

 taste; nutmeg or lemon -juice answers best. 



Apple Water To juicy apples sliced, add a little sugar and 

 lemon-peel; pour over them boiling water; strain when cold. 



Cream for Stewed Fruit Boil an ounce and a half of 

 gelatine in a pint and a half of water over a slow fire till there is 

 only half a pint. Strain and sweeten, add a glass of sherry and 

 stir in half a pint of good cream; stir till cold. 



Fruit Cream Gooseberries, apples, rhubarb or any fresh 

 fruit may be used. To every pint of pulp add one pint of milk or 

 cream; sugar to taste; prepare the fruit as for stewing, put it into a 

 jar with two tablespoonfuls of water and a little good, moist sugar; 

 set the jar in a saucepan of boiling water and let it boil until the 

 fruit is soft enough to mash ; then beat it to a pulp and work this 

 pulp through a cullender. To every pint stir in the above propor- 

 tion of milk or cream; if obtainable the latter is of course prefer- 

 able. 



Cocoa from Nibs To produce cocoa from nibs, one of the 

 most wholesome and nutritious of beverages, the following method 

 is recommended. For two persons, take of Fry's No. 1 nibs a small 

 teacupful and soak them in one quart of water over night; next 

 morning boil briskly for two hours, then strain off and use directly 

 with boiling milk. It should not be re-warmed as it loses its flavor, 

 just as tea does when warmed up again. 



The best way of boiling it is in a block-tin, three-pints wine- 

 muller, over a small gas-stove; or, better still, the new French milk- 

 saucepan, which consists of white ware fitted into an outside tin 

 casing. The cocoa nibs, already soaked as previously directed, 

 should be put with a proper quantity of water into the white ware, 



