Mix the dry ingredients, rub the butter between the fingers, add the molasses and sour milk; beat hard for five minutes. Pour into greased, hot pop-over irons, and bake in a quick oven.
Raw-beef Sandwiches.— Meat is often served in this fashion to a pa tient whose stomach will not retain it when cooked. Take about 2 ta blespoonfuls of the raw meat pre pared as described in scraped beef, season lightly with pepper and salt, spread it between two slices of but tered bread, and toast the outside delicately. Be careful not to allow the meat to reach the edges of the bread or it may nauseate the pa tient.
Oyster Broth.-1 pint of oysters; 1 cupful of cold water.
Mince the oysters fine, put in cold water and let simmer for fifteen min utes over a slow fire; skim, strain, and season.
Clam Broth.-6 clams; 1 cupful of boiling water; 1 teaspoonful of pow dered cracker; 1 teaspoonful of but ter.
Let clams stand in boiling water until the shells open; drain off the liquor, add cracker, butter, and sea soning.
Tapioca.-2 tablespoonfuls of Min ute Tapioca; 11 cupfuls of boiling water; 1 cupful of cold water.
Cover tapioca with cold water and let soak ten minutes; put into boiling water and boil until clear; sweeten, and add nutmeg or wine, if desired.
Tunket.—i cupful of milk; a few drops of McIlhenny's Vanilla; 1 ta blespoonful of sugar; junket tab let; grating of nutmeg.
Heat the milk till lukewarm, add vanilla, sugar, and tablet, which has been dissolved in a teaspoonful of water. Mix well, pour into a sher bert cup, cover, and stand in a warm place till the naixture jellies. Grate nutmeg over the top, and keep in a cold place till ready to use.
Invalid's Ice Cream.-1 cupful of cream; cupful of milk; table spoonfuls of sugar; I teaspoonful of Mcllhenny's Vanilla.
Mix ingredients in a baking-pow der tin. Put on cover, set can in a pail or dish and surround with crushed ice and salt. Turn the can around often, occasionally take off the cover, scrape the cream from the sides as it freezes, and beat it well.
When frozen, pour off the brine, beat cream with a spoon, pack it evenly in the can, and put on the cover. Let stand till ready to serve. Put more ice around the can if needed.
Lemon Ice.—i cupful of water; cupful of sugar; 1 lemon.
Boil sugar and water together with a thin piece of lemon rind for three minutes. Cool, add lemon juice, and freeze like ice cream.
Orange Ice.—i cupful of water; 2 small oranges; 3 tablespoonfuls of sugar.
Make and freeze like lemon ice. Prune cupful of prunes; tablespoonfuls of gelatin; 3 table spoonfuls of sugar.
Stew prunes in sufficient water to cover them well. When tender, press through a potato ricer, add gelatin previously soaked for half an hour in a little water, return to the fire, add sugar, reheat, and pour in molds to cool.
Apple an.d Custard.-1 large apple; 1 tablespoonful of sugar; 1 teaspoon ful of cornstarch; yolk of 1 egg.
Pare and core apple, fill the cavity with sugar, put a little water in the bottom of a dish, and bake. Make a custard of a cupful of milk, sugar, cornstarch, and egg. Flavor to taste after boiling thick and pour around the baked apple. Use the white for a meringue. Eat cold.
Slip.-1 tablespoonful of corn starch; 2 cupfuls of boiling water; I cupful of sugar; juice and rind of 1 lemon; white of 1 egg.
Boil the cornstarch till thick in water, add sugar and lemon, and pour into a baking dish. Beat the white of egg with a tablespoonful of pow dered sugar, spread on top, brown slightly, and serve cold with cold boiled custard.
Egg Cream.-2 eggs; 2 tablespoon fuls of sugar; juice and rind of lemon.
Separate yolks from whites of eggs and beat the yolks with sugar in bowl until well mixed, then add lemon, and place bowl in a dish on the stove. Stir slowly until the mixture begins to thicken, add the beaten whites of eggs, and stir until it is like thick cream.