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The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

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The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

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it where it will boil four or five hours. This way is superior to the other, as the juices of the meat are obtained unmixed with water; a table spoonful of this is as nourishing as a cup full of that which is made by broiling. 10. _Carrageen or Irish Moss._ American, or Irish Carrageen, is a very nutritious and light article of food for children, and invalids, and is a good thickener of milk and broths, and for blanc mange is equal to the most expensive ingredients, while the cost is very trifling. The following decoction for consumptive patients, is recommended. Steep half an ounce of the moss in cold water, for a few minutes, then take it out, boil it in a quart of milk until it attains the consistency of warm jelly, strain it, and sweeten it to the taste, with white sugar or honey, flavor it with whatever spice is most agreeable, if milk is disagreeable, water may be substituted. If a tea spoonful of the tincture of rhutany is mixed with a cup full of the decoction, a tone will be given to the stomach, at the same time that nourishment is conveyed to the system. 11. _Moss Blanc Mange._ Steep half an ounce of Irish moss in a pint and a half of milk; when it becomes a thick jelly sweeten it with loaf sugar, and flavor it with white wine and cinnamon. To make orange, lemon or savory jellies, use a similar process, substituting water for milk. Jellies made of it, are more nourishing, than those made of sago, tapioca or arrow root. 12. _Elderberry Syrup._ Wash and strain the berries, which should be perfectly ripe, to a pint of the juice put a pint of molasses. Boil it twenty minutes, stirring it constantly; then take it from the fire, and when cold add to each quart four table spoonsful of brandy; bottle and cork it. This is an excellent remedy for a tight cough. 13. _New Bread and Cake from old and rusked bread._ Bread that is several days old, may be

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