on the tea with salt and
pepper to the taste. This is a quick way of making the tea, but it is
not so good, when the stomach will bear but a little liquid on it, as
the following method: Cut the beef into small bits, which should be
perfectly free from fat--fill a junk bottle with them, cork it up tight,
and immerse it in a kettle of lukewarm water, and boil it four or five
hours. This way is superior to the first, on account of obtaining the
juices of the meat, unalloyed with water, a table-spoonful of it being
as nourishing as a tea-cup full of the other.

376. _Moss Jelly._

Steep Carragua, or Irish moss, in cold water a few minutes, to extract
the bitter taste--then drain off the water, and to half an ounce of moss
put a quart of fresh water, and a stick of cinnamon. Boil it till it
becomes a thick jelly, then strain it, and season it to the taste with
white wine and white sugar. This is very nourishing, and recommended
highly for consumptive complaints.

377. _Sago Jelly._

Rinse four ounces of sago thoroughly, then soak it in cold water half an
hour--turn off the water, and put to it a pint and a half of fresh cold
water. Let it soak in it half an hour, then set it where it will boil
slowly, stirring it constantly--boil with it a stick of cinnamon. When
of a thick consistency, add a glass of wine, and white sugar to the
taste. Let it boil five minutes, then turn it into cups.

378. _Tapioca Jelly._

Take four table-spoonsful of tapioca--rinse it thoroughly, then soak it
five hours, in cold water enough to cover it. Set a pint of cold water
on the fire--when it boils, mash and stir up the tapioca that is in
water, and mix it with the boiling water. Let the whole simmer gently,
with a stick of cinnamon or mace. When thick and clear, mix a couple of
table-spoonsful of white sugar, with half a table-spoonful of
lemon-juice, and half a glass of white wine--stir it into the jelly--if
not sweet enough, add more sugar, and turn the jelly into cups.

MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.

379. _To renew Old Bread and Cake._

Fill a bread steamer about half full of water, and lay the dry bread on
it, and set it on the fire, where it will steam the bread from half to
three-quarters of an hour; then wrap the bread in a towel, and let it
remain till dry. In this way, bread that is old and dry may be made
moist and good. Where a steamer cannot be procured, soak the bread in
cold water till it