ley, are the only necessary seasonings; if the broth is
required to be stronger put less water.

* * * * *

CHICKEN PANADA.

Boil a chicken till rather more than half done in a quart of water,
take of the skin, cut off the white parts when cold, and pound it to
a paste in a mortar, with a small quantity of the liquor it was boiled
in, season with salt, a little nutmeg, and the least piece of lemon
peel; boil it gently, and make it with the liquor in which the fowl
has been boiled of the required consistency. It should be rather
thicker than cream.

* * * * *

CHICKEN BROTH.

After the white parts have been removed for the panada, return the
rest of the chicken to the saucepan, with the liquid, add one blade
of mace, one slice only of onion, a little salt, and a piece of lemon
peel; carefully remove every particle of fat. Vermicelli is very well
adapted for this broth.

* * * * *

RESTORATIVE JELLIES.

There are various kinds of simple restorative jellies suited to an
invalid, among the best are the following:--

* * * * *

HARTSHORN JELLY.

Boil half a pound of hartshorn shavings in two quarts of water over a
gentle fire until it becomes thick enough to hang about a spoon, then
strain it into a clean saucepan and add half a pint of sherry wine,
and a quarter of a pound of white sugar, clear it by stirring in the
whites of a couple of eggs, whisked to a froth; boil it for about four
or five minutes, add the juice of three lemons, and stir all together,
when it is well curdled, strain it and pour into the mould, if the
color is required to be deeper than the wine will make it, a little
saffron may be boiled in it.

* * * * *

BARLEY JELLY.

Boil in an iron saucepan, one tea-cup full of pearl barley, with one
quart of cold water, pour off the water when it boils, and add another
quart, let it simmer very gently for three hours over or near a slow
fire, stirring it frequently with a wooden spoon, strain it, and
sweeten with white sugar, add the juice of a lemon, a little white
wine, and a quarter of an ounce of isinglass dissolved in a little
water, and pour it into a mould. This is a very nourishing jelly.

* * * * *

CAUDLE.

Make a fine smooth gruel of grits, with a few spices boiled in it,
strain it carefully an