g
which the skill of the most enlightened physician is often set at
naught. Happy the woman who can here assist the restoration of the vital
powers; she holds in her own hands a force which wealth cannot buy. To
such ministering angels we dedicate this portion of our little work, in
the hope that countless sick beds will be comforted thereby.

247. =Bread Jelly.=--Remove the crust from a roll, slice the crumb, and
toast it; put the slices in one quart of water, and set it over the fire
to simmer until it jellies; then strain it through a cloth, sweeten it,
and flavor it with lemon juice; put it into a mould and cool it upon the
ice before using.

248. =Crackers and Marmalade.=--Toast three soda crackers, dip them for
one minute in boiling water, spread them with a little sweet butter, and
put between them layers of orange marmalade, or any other preserve or
jelly; put plenty upon the top cracker, and set them in the oven for two
or three minutes before serving. This makes a delicate and inviting
lunch for convalescents.

249. =Chicken Jelly.=--Skin a chicken, removing all fat, and break up the
meat and bones by pounding; cover them with cold water, heat them slowly
in a steam-tight kettle, and simmer them to a pulp; then strain through
a sieve or cloth, season to taste, and return to the fire without the
cover, to simmer until the liquid is reduced one half, skimming off all
fat. Cool to form a jelly. If you have no steam-tight kettle, put a
cloth between the lid and any kettle, and the purpose will be served.

250. =Chicken Broth.=--Dress a chicken or fowl, cut it in joints, put them
in a chopping bowl, and chop them into small pieces, using flesh, bones,
and skin. To every pound of the chicken thus prepared put one pint of
cold water and one level teaspoonful of salt; if pepper is desired it
should be either enough cayenne to lie on the point of a small pen-knife
blade, or a half saltspoonful of ground _white_ pepper. Put all these
ingredients over the fire in a porcelain lined sauce-pan, bring them
slowly to a boil, remove the pan to the side of the fire, where it will
simmer slowly, the heat striking it on one side; simmer it in this way
for two hours, and then strain it through a napkin, set it to cool; if
any fat rises to the surface in cooling remove it entirely. Eat it
either cold, say half a teacupful when a little nourishment is required;
or warm a pint, and eat it with graham crackers at meal time.

251.