COOKING FOR INVALIDS. 363
Floats. (Mrs. Ryland.)—Whites of 6 eggs, 5 tablcs^oonfuls of acid jelly, 3 tablespoonfuls of sugar; beat until light Have a bowl 3-4 full of well frothed cream, which has been flavored with wine, and sweetened to taste; place lightly on top of the first preparation.
Float for any kind of Fruit. (Mrs. Currie.)—Beat well the yolks of 4 eggs, whisk in 4 cups of new sweet milk, with a good cup of white sugar. When just come to a boil, pour into a bowl, then have ready the 4 whites, beaten to a solid foam, and pour this lightly over the mixture when it is cold, so that it may float Eat with the fruit.
COOKING FOR THE NEEDY AND INVALIDS.
With proper consideration and household management, and care taken that nothing is thrown away, or wasted in the kitchen, a great deal may be turned to account, even in families of moderate means. Shoulder bones of mutton, so little esteemed in general, give richness to soups and gravies, if well soaked and mashed before added to the boiling. They are particularly nourishing for sick persons. Roast beef bones, or shank bones of ham, make an excellent stock for soup. When the whites <>f eggs are used for jelly, or cpn-fectionary, or other purposes, an excellent pudding or custard can be made of the yolks, beaten with sugar and bread crumbs, and seasoned nicely. The remains of cold vegetables make an excellent addition to the soup, with a little rice or pearl barley.
If those who are able, would just take a little trouble in assisting the poor, the expense would not be felt by them, which they could vary or amend at discretion. Where cows are kept, a jug of skimmed milk is a valuable present to the receiver, and a very cheap one to the giver. When the stove is hot, a large pudding may be baked and given a sick or young family, and thus made, the trouble is but trifling. Into a deep coarse pan put 1-2 pound of rice, 1-4 pound of brown sugar or molasses, 2 quarts of milk, a large spoon of dripping, set it cold into the oven. It will take a good while to cook, but will be an excellent, substantial food. A very good meal may be bestowed in a thing called brewis, which is thus made: cut a very thick upper crust of bread and put into the pot where salt beef is boiling, and nearly ready ; it will attract some of the fat, and when swelled out, will be no unpalatable dish to those who rarely taste meat.
Plums Stewed for Invalids.—With a gill of water and a spoonful of brown sugar in a stew pan throw in 1 2 French plums, flavor with a piece of cinnamon and some thin rind of lemon, let them stew for 20 minutes, then turn them into a basin to cool; take them