MEUNIÈRE.
Mix well together in a cup one teaspoonful of flour with a tablespoonful of cold water.
It is used to thicken sauces and different dishes.
MINT.
Put four sprigs of mint into a quart of brandy, cork well, or cover air-tight if in a pot, and leave thus forty-eight hours; then strain through a cloth. Put half a pound of loaf sugar in a stewpan with a pint of water, set it on the fire, and, at the first boiling, pour it into the quart of brandy; cover with a cloth, let it cool, and again strain the whole through a fine cloth. Bottle and cork carefully, and use when wanted.
A small liquor-glass of it is very good for stomach-ache; it is also useful after having eaten any thing difficult of digestion.
PANADE.
Break in pieces the soft part of a small stale loaf of bread; put it in a tin saucepan, cover it with cold water, and leave thus about an hour; then mash it well, set it on the fire, add salt, butter, and sugar, to taste; simmer about an hour, then add again two yolks of eggs beaten with two tablespoonfuls of cream or milk; mix the whole well together, and serve.
It makes an excellent food for infants.