rved with a quantity of fat floating on the top; to avoid this,
it is always better to allow it to get thoroughly cool, the fat can then
be so easily removed.

_Time_.--20 minutes after the water boils. _Average cost_, 5d.

_Sufficient_ to make 1/2 pint of broth. _Seasonable_ at any time.

STEWED RABBITS IN MILK.

1874. INGREDIENTS.--2 very young rabbits, not nearly half grown; 1-1/2
pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt
and cayenne.

_Mode_.--Mix the flour very smoothly with 4 tablespoonfuls of the milk,
and when this is well mixed, add the remainder. Cut up the rabbits into
joints, put them into a stewpan, with the milk and other ingredients,
and simmer them _very gently_ until quite tender. Stir the contents from
time to time, to keep the milk smooth and prevent it from burning. 1/2
hour will be sufficient for the cooking of this dish.

_Time_.--1/2 hour. _Average cost_, from 1s. to 1s. 6d. each.

_Sufficient_ for 3 or 4 meals. _Seasonable_ from September to February.

RICE-MILK.

1875. INGREDIENTS.--3 tablespoonfuls of rice, 1 quart of milk, sugar to
taste; when liked, a little grated nutmeg.

_Mode_.--Well wash the rice, put it into a saucepan with the milk, and
simmer gently until the rice is tender, stirring it from time to time to
prevent the milk from burning; sweeten it, add a little grated nutmeg,
and serve. This dish is also very suitable and wholesome for children;
it may be flavoured with a little lemon-peel, and a little finely-minced
suet may be boiled with it, which renders it more strengthening and more
wholesome. Tapioca, semolina, vermicelli, and macaroni, may all be
dressed in the same manner.

_Time_.--From 3/4 to 1 hour. _Seasonable_ at any time.

TO MAKE TOAST-AND-WATER.

1876. INGREDIENTS.--A slice of bread, 1 quart of boiling water.

_Mode_.--Cut a slice from a stale loaf (a piece of hard crust is better
than anything else for the purpose), toast it of a nice brown on every
side, but _do not allow it to burn or blacken_. Put it into a jug, pour
the boiling water over it, cover it closely, and let it remain until
cold. When strained, it will be ready for use. Toast-and-water should
always be made a short time before it is required, to enable it to get
cold: if drunk in a tepid or lukewarm state, it is an exceedingly
disagreeable beverage. If, as is sometimes the case, this drink is
wanted in a hurry, put the toasted bread into a jug, and o