a sprig of mace, or a piece of stick cinnamon,
which should be strained out before serving.

Irish Moss and Milk.--Soak about two tablespoonfuls of Irish moss for five
minutes and wash thoroughly in cold water. Add to a cupful of milk and
soak for a half an hour; then heat slowly, stirring constantly, and then
boil for ten minutes, preferably in a double boiler; strain, pour into
cups and cool. This may be served while hot and may be rendered more
nutritious by the addition of the white of an egg stirred into it just
before serving.

Eggs.--Eggs and all other albuminous food should be cooked at as low a
temperature as possible in order to avoid rendering them tough.

Soft-Cooked Eggs.--Place in a pint of boiling water, remove from the fire,
and allow to stand for eight or ten minutes. If the egg is very cold to
start with it will take a little longer.

Hard-Cooked Eggs.--Place in water, bring to a boil and then set on the
back part of the stove for twenty minutes.

Eggs should be served as soon as cooked and the dishes should be warm and
ready.

Rules for Custards.--The eggs should be thoroughly mixed but not beaten
light, the sugar and salt added to these, and the hot milk added slowly.
Custards must be cooked over moderate heat; if a custard curdles, put it
in a pan of cold water and beat until smooth. Custards should always be
strained.

[656 MOTHERS' REMEDIES]

Soft Custard.--Take a pint of milk, the yolks of two eggs, two
tablespoonfuls of sugar, and a pinch of salt. Mix all except the milk in a
bowl. Heat the milk to the boiling-point and add, stirring constantly. As
soon as mixed, pour into the saucepan in which the milk has been heated
and cook from three to five minutes, stirring constantly until it
thickens. Strain and pour into a cold bowl and flavor with from half to
one teaspoonful of vanilla, a teaspoonful or more of sherry, or other
flavoring material as desired. Custards may be cooked to advantage in a
double boiler.

Soup Stock.--To make stock, use a chicken or several pounds of bones with
some meat attached, or a pound of lean meat and one quart of water. Cut-up
vegetables may be added as desired. For flavoring add a sprig of parsley
and of celery, a peppercorn, a small onion, and a scant teaspoonful of
salt. Any of the flavoring vegetables may be omitted as desired or others
added. The meat should simmer for several hours, until but half the
quantity of water remains. Then add the other in