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Beverages (Ale Hot or Hot Beer)

Ale - Hot (or Hot Beer).

Use home-brewed ale if possible.

Good moist sugar, nutmeg, cloves, ginger, and cinnamon, all according to your taste. Put all into the ale when cold, then put it on the fire to boil 10 minutes, and strain it before serving. "Badminton." (Delicious in summer.) 2 bottles of soda water to 1 of claret, 1½ tablespoonfuls of pounded lump sugar, all well iced.

Barley Water. No. 1. (Auchentorlie. 1879.) 2 ozs. barley well washed and the peel of a lemon cut very thin. Pour over it 1 qt. of boiling water. If possible, let it stand 24 hours. Then strain. Add sugar if liked. The same barley, &c., can be used again for a second quart of water. Barley Water. No. 2.

For 3 pts. water you will require a teacupful and a half of well - washed pearl barley, 4 lumps of sugar, and the thin rind and juice of 1 lemon. Pour boiling water over it, cover with a saucer, and let it stand till cold; then strain again and again till clear, and pour into a jug or decanter to serve.

Barley Water.

For other recipes, see Invalid Cookery.

Birch Wine. (Mrs. Farquharson. July, 1855.) The birch juice should be drawn from the trees about the first of April (it does not injure the trees; indeed, they rather like it; if the spring is backward you must not let them be tapped till rather later).

To every gallon of birch juice put 4 lbs. of white sugar, 2 nutmegs, and the thinlypared rind of a lemon. Boil and skim this well, clarify with eggs, and when hot put fresh yeast to it; let it ferment for 2 days. Next put it into a cask, and let it ferment for 10 days. Flavour with essence of almonds. Close up the cask, and cement it with lime. Leave it so closed for 6 weeks; then bottle the wine. Keep it in a cool cellar; set the bottles upright, or they will fly.

Champagne Cup. 1 bottle of champagne, 1 bottle potash or seltzer water, a sprig of borage, the thin rind of a lemon, and 1 oz. of sugar. Place the whole in a covered jug well immersed in ice for an hour and a half, and strain before serving.

This champagne cup is improved by the addition of a little curaçao. Claret Cup. No. 1. 1 bottle of claret, 1 pt. of water, the peel of a lemon, a little nugmeg, borage, and sugar, made 2 hours before dinner and well iced.

Claret Cup. No. 2. 1 bottle of claret, 1 bottle of potash or seltzer water, 1 glass of sherry, 1 liqueur glass of curaçao, a sprig of borage, the thin rind of a lemon, and 1½ ozs. of sugar. Place the whole in a covered jug well immersed in rough ice for an hour, and strain before using. Claret Cup. No. 3. (Duffield. 1880.) Ice 1 bottle of light claret and 2 bottles of soda water, all in their original bottles, for 2 or 3 hours. 10 minutes before serving rub off the rind of a lemon on sugar, mix your iced claret and soda water, and put the lemon - flavoured sugar in; add a full glass of sherry, and sweeten to taste; add the juice of half a lemon; put in at the same time a sprig of borage, but take it out before handing the cooling drink round in a silver jug. Claret Cup. No. 4. (General Sir Charles Brownlow.) This cup is made of 1 bottle St. Julien claret; 1 bottle sweet champagne; 2 bottles Apollinaris water.

Sir Charles did not mention sugar, but said it "was strong for ladies." Cocoa Nibs. (Mrs. Farrer.) Put 2 qts. of cold water to a teacupful of unbruised cocoa nibs; simmer it, rather than boil it, in an uncovered saucepan till reduced to 1 qt.; add 1 pt. of cold water; boil till reduced to half the quantity; then add a second pint of cold water, and boil till reduced to half again; lastly, add a third pint of cold water, and simmer a third time till reduced to half. The lid must never be put on the pan, and the cocoa should take fully 5 to 5½ hours in all, to prevent all bitterness. If properly made it is of a beautiful claret colour. Cocoa - Professor Smyth's. (Mrs. Gregg.) 4 tablespoonfuls of pounded cocoa to 1 qt. of water. It will boil to a pint in the course of an hour. Slowly skim it, and pour it through a colander; it should be quite clear from sediment when served, and very hot; make it the night before and heat up. Coffee. No. 1. (As at 36, Woburn Place.) Beat a fresh egg (whole) very well. Put it in middle of the ground coffee; mix well together. Next mix all well again with tepid water to the thickness of good cream. Boil 10 minutes.

Coffee. No. 2. Lord Aberdare's Way. (Mrs. Brandreth. 1880.) A handful of pale roasted coffee beans should be allowed for each cup of coffee required; half Mysore, half Mocha is best.

Heat the coffee beans on a plate before the fire, and then grind them while hot. Put them in a pan kept on purpose and used for nothing else, with the white and shell of 1 egg. Stir all up with a spoon. Pour on boiling water, according to the quantity required, and put it on a quick fire till it boils up for a moment. Strain it into a hot jug through a table napkin (single fold). This napkin must immediately be washed out in plain warm water and be used for no other purpose but to strain coffee. Another similar recipe says use Mocha coffee alone. Grind each day only what is required. The beaten whites of 3 eggs, and their shells, are added when 6 ozs. of coffee in 1 quart of water are boiling. Strain, and heat up. Coffee. No. 3. (Miss Duckworth.) Beat the whites of 2 eggs, and mix them with ½ lb. of coffee. Pour over it 12 coffeecups of boiling water, stirring all the time, to prevent it getting into lumps. Boil all 5 minutes, and let it then stand to settle. Pour it through muslin into a heated coffee-pot, and let it stand on the stove till poured into the well - warmed silver coffee - pot for table. Cooling Drink.

To 1 oz. of cream of tartar add the juice and rind of a lemon. Pour over all 2 qts. of boiling water; when cold strain it through muslin and sweeten to taste; bottle; it is now ready.

Egg Flip.

Beat the yolks of 1 or 2 eggs for 5 minutes. Add 1 teaspoonful of sugar, 1 teacupful of warm milk. Then add 1 tablespoonful of sherry; stir and serve. Ginger-beer. No. 1.

To 4 gallons of water add 7 lbs. of loaf sugar, the rind of 8 lemons, 3 ozs. of raw ginger pounded, and the whites of 2 eggs well beaten. Boil all together 10 minutes, then pour into a vessel to cool, and add the juice of the lemons; when it is "new - milk-warm" add half a teacupful of fresh yeast, let it stand 24 hours, then put it into a cask, and close it in 3 or 4 days. It will be ready to bottle in 3 weeks, and to drink in 3 weeks after it is bottled. Buy a new oak cask, and fill it with cold water for a few days; then empty the cask and put in the kitchen a day or two to dry before you put in the ginger - beer. Farley Cottage ginger - beer is made the same way, but the ingredients are 4 gallons of water, 6 lbs. loaf sugar, the rind of 6 lemons, 2 ozs. of raw ginger pounded, and the whites of 2 eggs.

Ginger-beer. No. 2. 3 gallons of boiling water, 3½ lbs. of lump sugar, 2½ lbs. of bruised ginger, 3 lemons peeled and sliced.

The ginger should be put in when the water is cold and allowed to boil with it, and any scum that rises to the top should be taken off. Then pour the boiling water, with the ginger in it, over the other ingredients, and let it stand until "new-milk - warm" in an earthen pan; then add 1 tablespoonful of fresh yeast. When cold, strain it through a jelly bag. Put it in bottles, secure the corks with string, and it will be fit to drink in 3 days.

Ginger-beer. No. 3. (Humberstone.) 2 ozs. of cream of tartar, the rind of 2 lemons pared very thin, 2 lbs. of loaf sugar, and 7 ozs. of the best ginger. This last should be bruised with a hammer between two sheets of paper, not ground. Put all these into an earthen vessel, and pour over them 10 qts. of boiling water. Let it stand, covered, till "new - milk - warm," and stir it frequently. Then add 2 tablespoonfuls of good yeast.

Let it stand all night. Then strain through a flannel bag or cloth; add the juice of the 2 lemons, and bottle in stone pints well corked and tied down. Keep in the cellar, and in 3 days it will be fit for use. "Imperial." (Mrs. Brandreth.) 1 oz. cream of tartar, ½ lb. loaf sugar, 1 gallon water. Boil all 12 minutes; then add the thin rind of a lemon, and the juice of 2 lemons. Let it remain 3 minutes longer on the fire, that is ¼ hour in all. When cold, add a little sherry, and it will then be ready to use. Lemonade. No. 1. (1884.) Caldy.

To make 2 gallons.

Ingredients: 3 lemons to 1 lb. of loaf sugar. Boil the sugar and the lemon peel cut very thin, for about 1 hour in a small quantity of water, then squeeze the lemons, and mix all together. More or less sugar can be used.

Strain when cold, and serve.

Lemonade. No. 2. French.

Peel a lemon; slice it like a cucumber; pour 1 pt. boiling water over it and over the thin peel. Let it stand till cold; do not squeeze the fruit; strain and sweeten. Lemonade. No. 3. "Milk Lemonade." (Miss Duckworth.) 5 lemons, 2 Seville oranges. Pare the rinds as thin as possible. Use no white. Put the peel into a jug with a quart of boiling water, ½ lb. of loaf sugar, the juice of 5 lemons and of the 2 oranges, and 1½ pt. of good white wine. Cover the jug, and let it stand all night.

Next morning add to it 1 pt. of boiling milk, and run it through a jelly bag as you would jelly, till it is quite clear. Much depends on the milk being boiling hot. Lemonade. No. 4. "Milk Lemonade." (Lady Clark.) Take 9 lemons, and peel them very thin; put these parings and 1 lb. of refined sugar in 1 pt. of boiling water at night. The next morning add the juice of the 9 lemons to the previous mixture; then boil 1 qt. of new milk and pour it upon the lemonade. Pass the whole carefully through a fine jelly sieve.

Lemonade. No.5. Very Clear "Milk Lemonade." (Lady Heywood.) To the juice of 9 lemons add 1 lb. of fine loaf sugar; pour on this 1 qt. of boiling hot milk, and let it stand all night.

Into a separate vessel peel 3 lemons as thin as possible; pour into it 1 pt. of warm water (90° heat); this also must stand all night, covered, of course. Next morning put both together and strain through a very fine jelly bag till perfectly clear and bright; add sherry to your taste.

Lemonade. No. 6, quickly made.

The thin peeled rind of 1 lemon and its juice; a few lumps of sugar. Cover all with boiling water to melt the sugar; leave jug covered a few minutes with a saucer. Next give a gentle stir round, and add 2 tumblerfuls of cold water. Cover jug again with the saucer, and, when cold, strain off for immediate use. Lemonade. See also Invalid Cookery.

Mulled Claret. (Duffield.) A bottle of light claret sweetened to taste; tie an inch of cinnamon and 4 cloves in muslin and put into the wine, all to heat over stove, but not to boil. Take spice out before serving.

Mulled Wine. (Mrs. Rothery.) Requires 1 bottle of claret, 3 or 4 glasses of port, but first take the peel of a lemon, 2 ozs. of cloves, a little cinnamon, and nutmeg, and boil in a teacupful of water 5 minutes; add the wine, and sweeten to taste with castor sugar. It must be scalding hot, but not boiling.

Oatmeal Water. (Acresfield.) Boil 2 qts. of water in a pan, then add a good handful of oatmeal, and boil 10 minutes. Then strain; add sugar to taste, a little lemon juice, and peel also if liked. Serve cold. (See also Invalid Cookery.) Orange Brandy - Sir James Fergusson's - as a Liqueur. To a gallon of brandy add 2 whole bitter oranges. Leave them in the brandy for 6 or even 8 weeks. Then strain, taking out the fruit, and add 1 lb. of sugar candy. Persico Liqueur. 1 lb. well-bruised black currants, 1 qt. of brandy, a teaspoonful of ground ginger, 1½ oz. of cloves, the rind of a lemon, all to stand for 24 hours. Then strain it on to 1 lb. of loaf sugar. Do not bottle it till the sugar is dissolved. This liqueur will be ready for use in 6 months.

Rhenish Cup - "The Scots Greys' Rhenish Cup." (Four Recipes.) ("Mai Trank" is the most popular beverage on the Rhine.) No.1. Take with each bottle of light hock about 1 doz. springs of woodruff, ¼ of an orange cut in small slices, and about 2 ozs. pounded sugar. The herbs are to be removed after having been in the wine half an hour or longer, according to taste. A bottle of sparkling wine added to 4 or 5 bottles of still hock is a great improvement. Add a little ice.

No. 2. Instead of woodruff and orange, take to each bottle of hock about ½ pt. of highly-flavoured strawberries. Sugar as in No. 1. Leave the fruit in the wine about an hour.

No. 3. Take some thin slices of pineapple instead of the strawberries. Otherwise make same way.

No. 4. Take to each bottle of hock 2 highly-flavoured peaches, peeled and cut in pieces. Sugar also as in No. 1.

Roman Punch. (Caldy.) The squeezed juice of 8 lemons put through a sieve, a quart of water, and sugar to taste. Then freeze it hard in a freezing tub.

Take out half, and keep it freezing in a second tub. Whip the whites of 8 eggs to a stiff froth, and add to the iced lemon mixture in tub No. 1.

When wanted, work into this separately a glass of maraschino, the same quantity of noyau, a pint of dry champagne, 1½ pt. of white rum, 1½ teacupful of cold, but strong, green tea.

Lastly, add the frozen lemon ice in tub No. 2.

For a ball, keep the punch in a tub in the supper room, and serve in hock glasses. Spruce Beer. (Beverley.) To 9 gallons of water (wine measure) boiled, put, when nearly cold, 7 lbs. of treacle and 2 tablespoonfuls of the essence of spruce.* Let it stand till quite cold; then put in as much yeast as will make it work. Let it stand in a barrel 4 days; then bottle it. If the weather is very cold the barrel should stand near the fire. Summer Beverage. No. 1. "A pleasant and safe beverage."

Wash a tablespoonful of pearl barley well in spring water. Pour over it a quart of boiling water, the juice of a lemon, and half the rind peeled very thin. When cold pour the barley water off the dregs, strain it, and add 2 wineglassfuls of sherry or Madeira; sweeten with sugar to your taste.

Summer Beverage. No. 2. (Dr. Brandreth.) A bottle of Madeira, the thin rind of 1 lemon and its juice, nutmeg and sugar to your taste. Pour over all 3 qts. of boiling water; when cold you may strain and bottle it, and if you like add a few fresh Tarragon leaves.

Toast-and-water. (Clement's.) Toast slowly a rather thick crust of bread till extremely hard and brown, but not the least black. Plunge it into a jug of cold water, and let it stand, cold and covered close, for 3 or 4 hours. Strain it through a wine strainer into water bottles for use. Make it fresh daily.

Another toast-and-water entry says: "Toasted oatcake, with boiling water poured over, makes quite the best flavoured toast-and-water."

Treacle Beer. (Mrs. Bower.) To 10 qts. of water add 2 lbs. of treacle and 1 oz. of hops. Let it boil slowly 1 hour and stand until it is cold; then add 6 tablespoonfuls of yeast. Now let it stand 12 hours; then bottle it. * To be had of Licensed Victuallers.

N.B. - As a rule Calf's foot jelly is considered more nourishing than either isinglass or gelatine for Invalids. Asthma. See Leek Broth for Asthma.

Astringent. See Rice Water and Burnt Port Wine.

Barley Water. No. 1.

Take a teacupful well-washed pearl barley, pour over it 3 pts. of boiling water which must stand till cold, and then be poured off into a basin; add the juice of 1½ lemon and some sugar and pour it into a jug or decanter with the thin rind of a lemon. Barley Water. No. 2. (When the doctor disapproves of lemon-juice.) Peel a lemon very fine, and put the rind into a pitcher with 12 lb. of lump sugar and 2 tablespoonfuls of well-washed pearl barley; pour upon this 5 pts. of boiling water. Cover it with a fine cloth, and let it stand in the open air all night. N.B. When lemon-juice proves injurious to invalids, this recipe is peculiarly valuable.

Barley Water. No. 3.

Without lemon juice. 1 tablespoonful of pearl barley put into a decanter of cold spring water, and shaken well. Change the water every few minutes for 20 times (? minutes). Pour it off, and put the pearl barley into a quart jug, add thin lemon peel and loaf sugar, and fill the jug with boiling water. Cover the jug. Let it stand till cold. (For other Barley Waters, see Beverages.) Beef Tea. No. 1. 1 lb. fresh lean gravy beef, quite free from fat; cut it as small as sausage meat; put it in a little pan with 1 pt of cold water; let it simmer first, but boil only 10 minutes. (Put no seasoning in, if for an infant.) Beef Tea. No. 2. (Miss Woollett.) 2 lbs. of the best gravy beef. Cut off every bit of fat and sinew, then cut it into small pieces, and put it into a stone jar with a little salt, peppercorns, and 1 onion. Tie the jar down with a bladder, and put it into a saucepan of cold water, full nearly up to the brim, and boil it slowly 4 hours. This is the best, the most strengthening. For a second quality steam it, and add about ½ pt. of cold water to the meat, and let it simmer again as before.

A knuckle bone of veal added makes beef tea stronger, and gives it more flavour. N.B. - Beef tea can be made in ¼ hour by mincing fresh gravy beef and by putting it with very little water into a covered saucepan.

The meat that remains does for potting if stewed longer. Broth for a Child. 1 lb. of lean mutton to 1 qt. of water. Let it boil gently 1 hour. When cold take off all the fat, and give the child equal quantities of this broth and milk. Burnt Port Wine (an Astringent).

Put 5 cloves stuck in the third part of a lemon in a basin with 4 or 5 breakfast lumps of sugar; pour a tumbler of port wine all but boiling over it. Keep stirring it whilst burning it for a few seconds with a lighted paper, bottle it, and take a few spoonfuls when when faint.

Carragheen or Irish Pearl Moss.

Steep ¼ oz. of the moss in cold water for a few minutes, then take it out, taking care to shake the water out of each sprig, and boil in 1 qt. of new or unskimmed milk until it attains the consistency of warm jelly. Strain it, and sweeten to taste with sugar, honey, or candied Eringo root. Water may be used instead of milk if the latter disagrees with the invalid. Flavour with lemon juice, cinnamon, or bitter almonds at pleasure. Carrots. See Mashed Carrots.

Chicken Jelly. See Meat Jellies.

Chicken Panada.

Simmer a chicken in very little water till quite tender. Pick the meat off the bones, and pound it in a mortar. Boil down the bones and skin in the liquor the chicken was simmered in. Strain it off, and add it by degrees to the pounded chicken. Invalids begin with a teaspoonful (as it goes into a very small compass), but they may be promoted in time to 2 tablespoonfuls. It has been known to answer when the power of digestion seemed gone.

Chicken "Pish-Pash." See Rabbit "Pish - Pash," under Game. Colds. See Gruel. See also Sloe Jam, under Jams and Jellies. Coughs. See Toffy.

Cranberry Juice as a Febrifuge. See Cranberries, German way, Preserved Fruits. This is a dish convalescents often like much.

Gruel, Effervescing.

Make some very thin gruel, and when made, stir in a dessertspoonful of sugar and a teaspoonful of carbonate of soda. Squeeze the juice of a lemon into a wineglass, and at the last moment, just before drinking it, pour it into the gruel; it will then effervesce. Hop Tea for Sleeplessness. (Mrs. Thornton.) Take a good handful of hops, 20 camomile flowers, and 10 cloves; pour over them 1 qt. of boiling water, and let it stand 12 hours; strain it and drink a wineglassful at a time; if it agrees with you, you may take it 3 times a day. Hop Pillows, which can be had from a chemist, are also helpful to induce sleep. Invalid's Soup. 1 lb. of finest beef off the round, totally divested of fat, gristle, or skin. Cut it in pieces, put it in a pan, and cover with a pint of water. Put the pan over slow fire and let it warm 3 hours without boiling. At the end of this time there will be a thick scum on the top. Take this off carefully, and then boil the soup quickly for 10 minutes. Irish Pearl Moss. See Carragheen.

Leek Broth. No. 1.

Invaluable for asthma or difficulty of breathing. 3 lbs. of lean beef and 5 large leeks boiled together in 3 pts. of water till reduced to 1 pt.

Skim, strain, and take twice a day.

Leek Broth. No. 2. 1 lb. of lean mutton, 1 turnip, 1 small carrot, 1 onion, 4 leeks, to be put into 3 pts. of water and boiled till reduced to 1 pt. Then strain it off; give ½ pt. at a time, and before sending up boil a fresh leek in it.

Lemonade, Plain, to Keep by Bedside. Two ways. (Emslie. 1888.) 3 ozs. sugar, over it 1 fresh lemon sliced across rather thin; take out the pips; over all pour 1 pt. of boiling water; to stand till cold; then strain for use through muslin. Or this way: Squeeze and strain the juice of 2 lemons, add the sugar and grated rind, and then the boiling water. (For other Lemonades, see Beverages, but probably not so suitable for invalids.) Mashed Carrots and Turnips. (Mrs. Coningham.) Peel the vegetables, boil them, turnips and carrots separately, in 3 successive waters, and with a coarse clean cloth squeeze all the water thoroughly out. Mash them together with new milk to a pulp; then season to taste with white sugar, pepper and salt. Place them before the fire till the surface seems dry.

Mutton Broth for Invalids.

Put meat from the lean end of a neck of mutton into a stew - pan; just cover it with water, and let the meat simmer till quite tender; then strain it from the broth; pound it, and put it through a sieve. Clear the strained - off broth of grease, and add onion, carrot, turnip, and a little salt, previously well mixed with a little flour browned. Let these simmer together 1½ hour, then strain, mix with the meat, and let all simmer 1 hour. Mutton Chop for an Invalid. (Mrs. Shaw.) Cut off all the fat. Put chop in boiling water, for a few minutes just to make it tender, then simmer only in cold water, and add vegetables, if they are allowed by the doctor. (If not for invalids add a good gravy of stock.) Oatmeal Water. 2 teacupfuls of oatmeal, the thin rind of a lemon, sugar to taste; mixed in a teacupful of cold water. On it all pour 1 qt. of boiling water, and stir it well. To remain till cold; then strain through a muslin.

This oatmeal water is good for people suffering from piles. For barley water a cupful of barley done in the same way. The juice of 1 lemon may be added in each case if the doctor approves. "Pish-Pash." See Rabbit "Pish-Pash," under Game.

Porridge for an Invalid should be partly cooked the night before, oatmeal gradually dropped into boiling water with salt. When well boiled cover it till the evening; then boil again ½ hour.

Pork Broth for Invalids. (Dr. Watson. 1880.) A hind leg of pork. Keep on the crackling; smash the bone and all into bits with a hatchet; put on the fire in a large pan with plenty of cold water; boil like other soup; strain, and set it to cool. When quite cold, remove the fat, which will be many inches thick. The soup should jelly, and may be eaten cold as jelly or hot as broth. The quantity of water and time of boiling is according to size of joint. Be careful all bone is strained out.

Pork Soup. (Caldy. 1884.) Nourishing for an invalid.

Take away the fat from the leg of a newly - killed pig, and stew the meat itself in as little water as possible till it jellies; skim constantly to make it clear; then strain it off. The meat should stew till it is in rags; it will taste like strong chicken broth, but will not keep long.

It may be eaten as jelly or given as broth.

Rice Water as an Astringent.

Pour 1 qt. of boiling water over 1½ lb. of well-washed Carolina rice; add thin peel of a lemon if the doctor sanctions it, and some loaf sugar; cover, and let it stand all night; then strain. This is very astringent.

Saline Draught. (Miss Benyon.) 1 scruple (i.e., 20 grains) of carbonate of potassium dissolved in 3 tablespoonfuls of water. Add a very small piece of sugar or of gum arabic, and 1 tablespoonful of lemon-juice.

N.B. Potassium is more cooling than soda; keep it in a bottle with a glass stopper. Sleeplessness. See Hop Tea.

Strengthening Meat Jelly, Dr. Jephson's. 1 lb. beef, 1 lb. veal, cut into small slices and put into a jar tightly closed. Set the jar in a pan of water, and let it simmer near the fire 10 or 12 hours. It may be eaten with or without salt, and either cold or warmed. Being made without water it is a strong essence.

Strengthening Wine Jelly.* 2 ozs. isinglass, 2 ozs. of sugar candy, 2 ozs. gum arabic, 1 small nutmeg grated. To be boiled in 1 qt. of port wine or very good white wine. Strain it, and when cold cut in small pieces; take a piece frequently.

Toast and Water. See Beverages.

Toffy, for Coughs.

Put 1 lb. of butter and 1 lb. of treacle in a saucepan to mix and dissolve; then add 4 lbs. of moist sugar, and when it is nearly done add a little powdered ginger and grated lemon peel. It must be very well and constantly stirred, especially after it boils. It will appear ready before it really is, so try it by dropping a little into a basin or cup of cold water. As long as you can perceive the grain of the sugar it is not cooked enough. Pour out when done, on to a well-buttered dish, and when cool cut it into bits. Turnips. See Mashed Carrots.

Veal and Almonds.

Cut 1 lb. of very lean veal into dice; boil it slowly in 1 qt. of water till reduced to 1 pt.; strain it, and should a particle of fat arise, skim it off. Blanch 18 sweet almonds, pound them, and rub all together through a sieve. Take it warm or cold. Veal Barley.

A nourishing way of cooking for invalids. ¼ lb. of veal, ¼ lb. of lean beef, 2 ozs. pearl barley, put into 1 quart of water and simmered by a slow fire till the barley is quite soft and the juice of the meat quite * Isinglass, gum arabic, and nutmeg being heating, are not always allowed to invalids. extracted. It must then be rubbed through a sieve, and should be the thickness of a cream.

It is a very light and nourishing food.

Yolk of Raw Egg, &c. (Dr. Seton.) A yolk of raw egg, and half the white only, sweetened and beaten up with a dessertspoonful of warm water. When well frothed, add a teaspoonful or dessertspoonful of brandy, whisky, port, or sherry.

The egg is often taken well whisked quite by itself, raw. "Ambora." See Marble.

Beetroot - to Preserve.