Take of Indian meal one coffee cupful, water two quarts, salt to taste; when the water is boiling, stir the meal into it, adding meal gradually till it thickens so that it is difficult to stir. It should be permitted to remain where it will cook slowly for twenty or thirty minutes, stirred often with a pudding stick. Eat with milk.
31. LEMON JELLY.
Soak half a box of gelatin in a cup of cold water; steep the grated or pared rind of two lemons in a pint of boiling water for ten minutes, add the gelatin, one cup of sugar, and four table spoonfuls of lemon juice. When all is dissolved, strain and place in a vessel to cool.
32. ALUM WHEY.
Take alum one teaspoonful, milk one pint; boil together and strain to separate the curd.
33. TABLE TEA.
Allow a small teaspoonful of tea to each half pint of water. After rinsing the teapot with boiling water put in the tea, and let it stand a few minutes in the steaming pot; add the water freshly boiling, and let it stand where it will keep hot three or four minutes.
34. NUTRITIOUS COFFEE.
Take one pint of nearly boiling milk, and add half an ounce of freshly ground coffee, and boil together for three minutes. Clear it by pouring into a cup and dashing back. Add a little isinglass dissolved in water and leave to settle. If preferred, beat up an egg with sugar and pour the coffee upon it.