a raw chicken, tie in a coarse cloth and
pound, till well mashed, bones and meat together. Place the mass in a
covered dish with water sufficient to cover it well. Allow it to simmer
slowly till the liquor is reduced about one-half and the meat is thoroughly
cooked. Press through a fine sieve or cloth, and salt to taste. Place on
the stove to simmer about five minutes. When cold remove all particles of
grease.

3. MULLED JELLY.--Take one tablespoonful of currant or grape jelly; beat it
with the white of one egg and a little loaf sugar; pour on it one-half pint
of boiling water and break in a slice of dry toast or two crackers.

4. BREAD JELLY.--Pour boiling water over bread crumbs; place the mixture on
the fire and let it boil until it is perfectly smooth. Take it off, and
after pouring off the water, flavor with something agreeable, as a little
raspberry or currant jelly water. Pour into a mold until required for use.

5. LEMON JELLY.--Moisten two tablespoonfuls of cornstarch, stir into one
pint boiling water; add the juice of two lemons and one-half cup of sugar.
Grate in a little of the rind. Put in molds to cool.

MISCELLANEOUS.

1. TO COOK RICE.--Take two cups of rice and one and one-half pints of milk.
Place in a covered dish and steam in a kettle of boiling water until it is
cooked through, pour into cups and let it stand until cold. Serve with
cream.

2. RICE OMELET.--Two cups boiled rice, one cup sweet milk, two eggs. Stir
together with egg beater, and put into a hot buttered skillet. Cook slowly
ten minutes, stirring frequently.

3. BROWNED RICE.--Parch or brown rice slowly. Steep in milk for two hours.
The rice or the milk only is excellent in summer complaint.

4. STEWED OYSTERS.--Take one pint of milk, one cup of water, a teaspoon of
salt: when boiling put in one pint of {378} bulk oysters. Stir occasionally
and remove from the stove before it boils. An oyster should not be
shriveled in cooking.

5. BROILED OYSTERS.--Put large oysters on a wire toaster. Hold over hot
coals until heated through. Serve on toast moistened with cream. Very
grateful in convalescence.

6. OYSTER TOAST.--Pour stewed oysters over graham gems or bread toasted.
Excellent for breakfast.

7. GRAHAM CRISPS.--Mix graham flour and cold water into a very stiff dough.
Knead, roll very thin, and bake quickly in a hot oven. Excellent food for
dyspeptics.

8. APPLE SNOW.--Take seven apples, not very sweet ones, and bake till sof