te has hardened;
season the egg with a bit of butter and a crumb of salt.

The best way to cook eggs for an invalid is to drop them, or else pour
boiling water over the egg in the shell and let it stand for a few
minutes on the back of the stove.

OYSTER TOAST.

Make a nice slice of dry toast, butter it and lay it on a hot dish.
Put six oysters, half a teacupful of their own liquor, and half a
cupful of milk, into a tin cup or basin, and boil one minute. Season
with a little butter, pepper and salt, then pour over the toast and
serve.

MULLED JELLY.

Take one tablespoonful of currant or grape jelly, beat with it the
white of one egg and a teaspoonful of sugar; pour on it a teacupful of
boiling water, and break in a slice of dry toast or two crackers.

CUP CUSTARD.

Break into a coffeecup an egg, put in two teaspoonfuls of sugar, beat
it up thoroughly, a pinch of salt and a pinch of grated nutmeg; fill
up the cup with good sweet milk, turn it into another cup, well
buttered, and set it in a pan of boiling water, reaching nearly to the
top of the cup. Set in the oven, and when the custard is set, it is
done. Eat cold.

CLAM BROTH.

Select twelve small, hard-shell clams, drain them and chop them fine;
add half a pint of clam juice or hot water, a pinch of cayenne, and a
walnut of butter; simmer thirty minutes, add a gill of boiled milk,
strain, and serve. This is an excellent broth for weak stomachs.

MILK OR CREAM CODFISH.

This dish will often relish when a person is recovering from sickness,
when nothing else would. Pick up a large tablespoonful of salt codfish
very fine, freshen it considerably by placing it over the fire in a
basin, covering it with cold water as it comes to a boil; turn off the
water and freshen again if very salt, then turn off the water until
dry, and pour over half a cupful of milk or thin cream, add a bit of
butter, a sprinkle of pepper, and a thickening made of one teaspoonful
of flour or cornstarch, wet up with a little milk; when this boils up,
turn over a slice of dipped toast.

CRACKER PANADA.

Break in pieces three or four hard crackers that are baked quite
brown, and let them boil fifteen minutes in one quart of water; then
remove from the fire, let them stand three or four minutes, strain off
the liquor through a fine wire sieve, and season it with sugar.

This is a nourishing beverage for infants that are teething, and with
the addition of a little wine an