NOURISHING CREAM FOR CONVALESCENTS.
MRS. BLAIR.
Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind (grated lightly), and juice of an orange, or lemon. Add a teaspoonful of powdered sugar to the whites of the eggs and beat until stiff. Place the vessel containing the beaten yolks in a pot of boiling water, cook gently, stirring all the time. When it begins to thicken stir in the whites of the eggs until thoroughly mixed, then put it to cool. Serve in small glasses.
BEEF TEA FOR INVALIDS.
MRS. W. COOK.
One pound lean beef and one pound veal, cut up small, and put in a wide mouthed jar. Pour two wineglasses of cold water or wine on it, one teaspoon salt, and a little mace if liked. Cork the jar well and tie a bladder over it. Place the jar in a deep saucepan of cold water which must not be allowed to cover the cork. Let it boil slowly four hours or more and strain through a sieve. One tablespoonful of this is equal to a cup of ordinary beef tea.
CALF'S FOOT JELLY.
Make your stock of calves feet and two ox feet. Add to it if very firm a pint of water, juice of four lemons and rind of two, five eggs, shells and all, whites beaten well, one ounce cinnamon, one ounce cloves, sugar to taste, about one and one half pounds and one bottle of sherry. Put all into the pan and stir well. Let it boil a minute or two and then throw in a cup of cold water, cover closely for ten minutes, skim and run through the bag.
GRUEL.
MRS. SMYTH.