Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

time to soak, and no washing. Allow three table-spoonsful of tapioca to a quart of water. Milk Porridge. Put half a pint of milk, and the same of water, in a sauce-pan to boil; mix two spoonsful of wheat flour in milk till very smooth, and stir in when it boils; keep stirring it five minutes, when pour it in a bowl and season with salt. Barley Water. Boil two table-spoonsful of barley in a quart of water; it is a cooling drink in fevers. If the weather is cold, you can make a larger quantity. Some boil whole raisins with barley; take it with or without seasoning. To Poach Eggs. Put a pint of water in a clean skillet, with a little butter and salt; when it boils, break two eggs in a plate, and put them in; in about a minute, take them up on a plate, in which there is a slice of bread toasted and buttered. This is a very delicate way of cooking eggs. Barley Panada. Boil a small tea-cup of barley in water till it is soft, with a tea-cup of raisins; put in nutmeg and sugar, and break in it toast or dried rusk. Calf's Foot Blancmange. Put a set of nicely cleaned feet in four quarts of water, and let it boil more than half away; strain through a colander, and when it is cold, scrape off all the fat, and take out that which settles at the bottom; put it in a sauce-pan, with a quart of new milk, sugar to your taste, lemon peel and juice, and cinnamon or mace; let it boil ten minutes and strain it; wet your moulds, and when it is nearly cold put it in them; when it is cold and stiff it can be turned out on a plate, and eaten with or without cream. This is very nice for a sick person, and is easily made. Cream Toast. Cut a slice of stale bread, and wet it with cream; toast it slowly and butter it; this is very nice for an invalid, and