oerhaaeve recommended the
frequent use of sweet buttermilk in all consumptive cases, and that it
should form the whole of the patient's drink, while biscuits and rusks,
with ripe and dried fruits of various kinds, should chiefly be depended
on as articles of food. For this purpose take the milk from the cow into
a small churn; in about ten minutes begin churning, and continue till
the flakes of butter swim about pretty thick, and the milk is discharged
of all the oily particles, and appears thin and blue. Strain it through
a sieve, and let the patient drink it as frequently as possible.

BUTTERMILK PUDDING. Warm three quarts of new milk, turn it with a quart
of buttermilk, and drain the curd through a sieve. When dry pound in a
marble mortar, with nearly half a pound of sugar, a lemon boiled tender,
the crumb of a roll grated, a nutmeg grated, six bitter almonds, four
ounces of warm butter, a tea-cupful of good cream, the yolks of five and
whites of three eggs, a glass of sweet wine and a glass of brandy. When
well incorporated, bake in small cups or bowls well buttered. If the
bottom be not brown, use a salamander; but serve as quick as possible,
and with pudding sauce.

BUTTERED CRABS. Pick out the inside when boiled, beat it up in a little
gravy, with wine, pepper, salt, nutmeg, a few crumbs of bread, a piece
of butter rolled in a little flour, and some vinegar or lemon juice.
Serve it up hot.

BUTTERED EGGS. Beat four or five eggs, yolk and white together; put a
quarter of a pound of butter in a bason, and then put that into boiling
water. Stir it till melted, then put that butter and the eggs into a
saucepan; keep a bason in your hand, just hold the saucepan in the other
over a slow part of the fire, shaking it one way, as it begins to warm.
Pour it into the bason and back again, then hold it over the fire,
stirring it constantly in the saucepan, and pouring it into the bason,
more perfectly to mix the egg and butter, until they shall be hot
without boiling. Serve on toasted bread, or in a bason, to eat with salt
fish or red herrings.

BUTTERED LOAF. Take three quarts of new milk, and add as much rennet as
is sufficient to turn it; then break the curd, and drain off all the
whey through a clean cloth. Pound it in a stone mortar, add the white of
one and the yolks of six eggs, a good handful of grated bread, half as
much of fine flour, and a little salt. Mix them well together with the
hand, divide the w