pepper and salt.
Mix thoroughly.

No. 173. CELERY CRAB SALAD.

First thoroughly wash and wipe clean, and then cut a stick of celery
into a basin; add two ounces of any kind of cheese sliced very thinly,
season with a good tea spoonful of made mustard, a table-spoonful of
salad oil, ditto of vinegar, with pepper and salt. Mix thoroughly.

No. 174. HOW TO MIX MUSTARD.

Put half an ounce of mustard into a tea-cup, or a small basin, add a
little salt; mix thoroughly with just enough boiling water to work the
whole into a smooth compact soft paste.

COOKERY AND DIET FOR THE SICK ROOM.

No. 175. BEEF TEA.

Chop up a pound of lean beef, and put it on to boil in a saucepan with a
quart of water, stirring it on the fire occasionally while it boils
rather fast, for at least half an hour; at the end of this time the beef
tea will have become reduced to a pint; season with salt to taste,
strain it through a clean bit of muslin or rag, and give a tea-cupful of
it with dry toast to the patient.

No. 176. MUTTON BROTH.

Chop a pound of scrag end of neck of mutton into small pieces, and put
it into a saucepan, with two ounces of barley, and rather better than a
quart of water; set the broth to boil gently on the fire, skim it well,
season with a little salt, thyme, parsley, and a couple of turnips; the
whole to continue gently boiling on the side of the hob for an hour and
a-half; at the end of this time serve some of the broth strained through
a clean rag into a basin; or, if the patient is allowed it, serve the
broth with some of the barley and pieces of the meat in it.

No. 177. CHICKEN BROTH.

Draw, singe, and cut a chicken into four quarters; wash these, put them
into a clean saucepan with a quart of water, and set the broth to boil
on the fire; skim it well, season with two ounces of sago, a small sprig
of thyme and parsley, and a little salt. Allow the broth to boil very
gently for an hour, and then serve some of it with the sago in a cup,
and, if allowed, give the patient the chicken separately.

No. 178. A CHEAPER KIND OF CHICKEN BROTH.

In large towns it is easy to purchase sixpenny-worth of fowls' necks,
gizzards, and feet, which, prepared as indicated in the foregoing
Number, make excellent broth at a fourth part of the cost occasioned by
using a fowl for the same purpose.

No. 179. VEAL AND RICE BROTH.

Cut up one pound and a-half of knuckle of veal, and put it on to boil in
a sauce