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 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 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
soft and brown. Then remove the skins and cores; when cool, beat them
s