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COOKERY FOR THE SICK.
a little salt and nutmeg, in about four quarts of water: when
well boiled, strain it, and take off the fat.
                      BREAD JELLY.
   Take a two-penny roll, pare off all the crust, and cut
the crumb into slices, toast these slices on both sides, of a
light brown. Have ready a quart of water that has boiled,
and become cold, put the slices of bread into it, and let it
boil geptly until the liquor becomes a jelly, which you will
ascertain, by putting some in a spoon to cool. Then strain
it through a thin cloth, and put it by for use. When to be
taken, warm a tea-cupful, and put to it a little sugar, a little
grated lemon peel, and wine or milk as you choose; if for
children, the latter would be preferable. This jelly is of
so strengthening a nature that one spoonful contains more
fiourishment than a tea-cup of any other jelly.
             A MUTTON CUSTARD, FOR A COUGH.
   Into a pint of good skim milk, shred two ounces of fresh
mutton suet, and let it come to a boil, and then simmer
gently, for an hour, stirring it from time to time. Strain,
and take it at bed time. This is an old-fashioned remedy,
but very good for tightness on the chest.
                        CORDIALS.
                        NOYEAU.
   IN some cordials the flavouring article should be first
 mixed with the syrup; in others the sugar should be dis-
 sol      an infusion of the flavouring substance; and in
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