111. TAPIOCA PUDDING.-Boil one pint of milk, with a piece of lemon-peel and a little cinnamon; then add two ounces of tapioca; reduce to half; add two eggs, and one ounce of butter; pour these in a buttered mould, and steam half an hour.

112. BREAD PUDDING.-Boil one pint of milk, with a piece of cinnamon and lemon-peel; pour it on two ounces of bread-crumbs; then add two eggs, half an ounce of currants, and a little sugar: steam it in a buttered mould for one hour.

113. CABINET PUDDING.-Boil one pint of milk, with a piece of lemon-peel, pour it on one ounce of sponge biscuit, let it soak half an hour, then add three eggs, half an ounce of currants, and very little sugar: steam it in a buttered mould, lined with raisins, one hour.

114. BREAD AND BUTTER PUDDING.-Butter a tart-dish well, and sprinkle some currants all round it, then lay in a few slices of bread and butter; boil one pint of milk, pour it on two eggs well whipped, and then on the bread and butter; bake it in a hot oven for half an hour.

115. A SMALL BREAD PUDDING.-Cut an ounce of the crumb of bread into thin slices, with the least piece of butter spread over each, which place in a small tartdish; then break an egg into a cup, with a teaspoonful of sugar and a little powdered cinnamon, beat well; then add about six tablespoonfuls of boiled milk, mix well together, pour over the bread, and bake in a slow oven, or steam it, if preferred, by standing the dish in a stewpan containing about half a pint of water,—that is, the water should be about half way up to the rim of the dish; set the stewpan

(covered close) upon the fire, and let it slowly boil about ten minutes or longer, until the pudding is properly set, then take the cover from the stewpan, which let remain a few minutes longer upon the fire; then take out the pudding, wipe the dish, and serve.

FISH FOR INVALIDS.

Slips, soles, flounders, whitings, and smelts are the lightest of any fish, and upon that account more to be recommended to invalids in a state of convalescence.

116. WHITING, PLAIN BOILED.-Put two quarts of water into a small fish kettle, with about an ounce of salt; when boiling, put in the whiting, draw the kettle to the corner of the fire to keep it just simmering, and no more; a whiting of the ordinary size would take about ten minutes; when done, which you can tell by trying with the point of a knife whether it leaves the bone easily, take it up carefully, and dish it upon a clean napkin, with a few sprigs of parsley (if at hand) round; although the parsley is of course useless, as far as the stomach is concerned, nothing can be more pleasing to an invalid than to see his meals carefully cooked, and invitingly served.

At any time, I prefer a whiting with the skin on, whether boiled, grilled, or fried; a little butter just melted, with a pinch of salt, and the least drop of lemonjuice added, makes a very excellent sauce for them. Should you purchase your fish in the country, it will of course require cleaning, by opening the belly, and pulling out the gills and interior; but never wash these fish; merely wipe them with a cloth.

117. BROILED WHITING.-Having cleaned your whiting, and wiped it gently dry with a cloth, flour it all

over lightly, rub the gridiron over with a little oil, lay the whiting upon it, and put it over a clear fire, but not too, close, turn it carefully three or four times, and when it feels firm to the touch of the finger, it is done; if a large one, it will take about twenty minutes; sprinkle a little salt over, if required, and serve with plain melted butter, with a few drops of essence of anchovies in it.

118. SAUTÉED WHITINGS.-Put some fat or butter in a frying-pan, which place over a clear but moderate fire; have your whiting floured as in the last, and when the fat or butter is melted, lay it in the pan; let it sauté slowly until it is done, which try as in either of the last two; when done, drain it upon a cloth, sprinkle a little salt over, and serve.

If fried, enveloped in bread-crumbs, dip the fish lightly into flour, then egg it all over with a paste brush, and dip in some very fine bread-crumbs, and fry it rather longer, but do not let the fat get black, or it will give the fish a black heavy appearance, and quite spoil the flavour. Fish fried in oil would have a much better appearance than when fried in fat, but probably would be objectionable to a weak stomach. They ought to be completely covered with the fat.

119. SMALL SOLES OR SLIPS may be either boiled, broiled, or fried, as directed for whitings, requiring about the same time to cook;, serve precisely the same.

Smelts are very delicate fish, but ought never to be plain boiled; being confident of the good use they may be turned to as a diet for the sick, I shall here give two receipts for dressing them very plainly, yet still very palatably.

120. SMELTS, BOILED.-Choose them rather large, -if so, two would be sufficient for a meal,-having previously drawn and cleansed them, put a gill of water into

a small stewpan, with a little salt, a saltspoonful of powdered sugar, and four small sprigs of parsley; when boiling, lay in your smelts, which let simmer five minutes, or more, if larger than usual, keeping the stewpan well covered; then take them out carefully, lay them upon a dish, and pour the broth over; both fish and broth are excellent. They may be cooked the same way in the

oven.

120*. BOILED SMELTS ANOTHER WAY.Another way is to add a little arrow-root, mixed with a drop of cold water to the above, when half cooked; it makes it very soothing to the chest. Be extremely careful not to let the fish or liquor burn at the bottom of the stewpan; there should be about three parts of the quantity of liquor when cooked as you first put in water, allowing one quarter to evaporate whilst boiling.

121. BROILED SMELTS.-When cleansed and wiped dry with a cloth, dip them lightly into flour, and put them upon a gridiron over a slow fire, for five or six minutes, turning them carefully when half done; serve plain, or with a little sauce, if allowed, as many patients are forbidden moist food. I can highly recommend any kind of white fish cooked in this manner; and it is well known that nothing in the way of food is more digestible than fish.

Water souchet of flounders, soles, and slips may also be served to invalids, by proceeding the same as above.

MEAT FOR INVALIDS.

Meat, Game, and Poultry.-These, of every kind, for invalids, ought to be served as free from fat as possible.

122. A MUTTON CHOP.-Choose one from a lean loin of mutton, or if one in the house rather fat, cut the

greater part of it off; your chop should be about six ounces in weight, and cut of an equal thickness; lay it upon a table, and beat it lightly with the flat part of your chopper, then lay it upon a gridiron, over a good clear fire; season with a little salt, if allowed, and turn it four or five times whilst broiling; it will require about eight minutes over a good fire, but of course longer over an indifferent one; if by pressing it with a knife it feels firm, it is done; serve upon a very hot plate, for if partly cold, the least fat would immediately set, and be very unpleasant, especially to a person unwell.

123. PLAIN MUTTON CUTLET, from the Neck.An invalid will frequently be tired of a mutton chop; and for my own part I must say a cutlet is far superior in flavour, and has a much neater appearance; cut off a rib from the neck, of the same thickness as a mutton chop; cut away the skin upon each side of the bone, to the chine, which chop off; trim away the greater part of the fat, cut a piece at the end of the bone, which scrape off, leaving about half an inch of the bone bare; then beat it lightly with the flat of the chopper; season; broil and serve very hot, as in the last.

124. STEWED CHOP OR CUTLET.-Put it into a stewpan or small saucepan, with a pint of water, and a little salt and sugar; let it stew as gently as possible from an hour and a half to two hours, skim off all the scum and fat, and the patient may partake of both chop and broth; if seasoning is allowed, put a teaspoonful of pearl-barley, with a little celery, leek, and turnip, cut up very small, into the stewpan with the water, when you first put the chop on, and proceed as before; serve the broth in a soup basin, with the chop in it; should the meat happen to be