pint, stirring all the time; then strain the jelly through a muslin into
a basin, and set it aside to become cold. A table-spoonful of this jelly
may be given at a time, mixed in broth, milk, chocolate, cocoa, or tea.
It is considered to be very strengthening.

No. 195. HOW TO PREPARE ISINGLASS JELLY.

Put one ounce and a-half of isinglass, with two ounces of lump sugar and
half a pint of water, into a small stewpan, and stir the whole on the
fire while it boils gently for ten minutes; then remove the jelly from
the fire, add the juice of three oranges, and the thin pared rind of one
orange; stir well together for five minutes, strain through a muslin
into a basin, and set the jelly in a cold place to become stiff.

No. 196. HOW TO MAKE GROUND-RICE MILK.

Put a pint of milk with a bit of cinnamon to boil, mix a large
table-spoonful of ground rice quite smooth with a tea-cupful of milk,
pour this into the boiling milk, stirring quickly all the time in order
to render it smooth; add sugar to sweeten, and stir the ground-rice milk
on the fire while boiling for ten minutes. Remember, that whenever you
are stirring any kind of sauce, gruel, porridge, or thick milk, etc., on
the fire, it is most essential that you should bear with some weight on
the edge of the bowl of the spoon to prevent whatever is being stirred
from burning at the bottom of the saucepan, as such an accident would
infallibly spoil the gruel, etc.

No. 197. HOW TO MAKE A SMALL BATTER-PUDDING.

Beat up in a basin an egg with a large table-spoonful of flour, and a
grain of salt; add, by degrees, a tea-cupful of milk, working all
together vigorously; pour this batter into a ready greased inside of a
tea-cup, just large enough to hold it; sprinkle a little flour on the
top, place a small square clean rag on it, and then, with the spread-out
fingers of the right hand, catch up both cloth and tea-cup, holding them
up in order to enable you to gather up the ends of the rag tight in your
left hand, while with a piece of string held in the right hand, you tie
up the pudding securely, and put it on to boil, in boiling water, for a
good half-hour; at the end of this time the pudding will be done, and
should be eaten immediately with sugar, and a few drops of wine, if
allowed and procurable.

No. 198. HOW TO MAKE A TEA-CUP BREAD-PUDDING.

Bruise a piece of stale crumb of bread the size of an egg, in a basin,
add four lumps of sugar and a very little gra