Directions for Cookery, in its Various Branches

a firm curd is formed. Pour off the whey from it, and it will be found an excellent and cooling drink. The curd may be eaten (though not by a sick person) with wine, sugar, and nutmeg. CALF'S FEET BROTH. Boil two calf's feet in two quarts of water, till the liquid is reduced one half, and the meat has dropped to pieces. Then strain it into a deep dish or pan, and set it by to get cold. When it has congealed, take all the fat carefully off; put a tea-cupful of the jelly into a sauce-pan, and set it on hot coals. When it has nearly boiled, stir in by degrees the beaten yolk of an egg, and then take it off immediately. You may add to it a little sugar, and some grated lemon-peel and nutmeg. CHICKEN BROTH AND PANADA. Cut up a chicken, season it with a very little salt, and put it into three quarts of water. Let it simmer slowly till the flesh drops to pieces. You may make chicken panada or gruel of the same fowl, by taking out the white meat as soon as it is tender, mincing it fine, and then pounding it in a mortar, adding as you pound it, sufficient of the chicken water to moisten the paste. You may thin it with water till it becomes liquid enough to drink. Then put it into a sauce-pan and boil it gently a few minutes. Taken in small quantities, it will be found very nutritious. You may add to it a little grated lemon-peel and nutmeg. VEGETABLE SOUP. Take a white onion, a turnip, a pared potato, and a head of celery, or a large tea-spoonful of celery seed. Put the vegetables whole into a quart of water, (adding a little salt,) and boil it slowly till reduced to a pint. Make a slice of nice toast; lay it in the bottom of a bowl, and strain the soup over it. ONION SOUP. Put half a pound of the best fresh butter into a stew-pan on the fire, and let