Morning journal and courier., 1883-12-22
Miss ParIoa.


 Her Closing Lesson of the Course 1n This Ctty-FOOd for the Sick.
 The last of Miss Parloa's lessons in cookery was given yesterday. Many are the expres- sions of regret that the course is ended. Probably no instructor in this department is more competent than Miss Parloa and it is said that none is more interesting. She wins the regard and esteem of all who sit under her teaching. For three months it has now been the pleasure of two hundred of our ladies to meet her weekly and from the be- ginning the interest has not Jagged in the least. Miss Parloa can be assured of a warm welcome if ever she comes again. The les- son yesterday was on Food for the Sick" The receipts are as follows: RESTORATIVE JELLY. One half box gelatine, one tablespoonful powdered gum arabic, one-half pint port wine, juice of half lemon, three tablespoon fuls sugar, two cloves. Soak all together for l two hours, then place in basin of boiling water and stir over the fire till all is dissolved. Strain into small tum5lers or cups. WINE JELLY. One half box gelatine, ons and one half lemon, two-thirds of cup Of sugar, one pint of water, one half pint of wine. Soak gelatine in one-half cup of cold water | two hours. Remainder of water boiled and poured over gelatine- Add wine, sugar and lemon juice Strain through napkin and pour into moulds to harden. CRACKER CRUEL. Six tablespoonfuIs of powdered cracker, one plat water, one pint milk, one half tea 1 spoonful of salt. Put water, cracker and salt together, boil five minutes, add milk and l boil up once.
 ARROW ROOT CRUEL. | One pint of milk, one teaspoonful arrow root with three tablespoonfuls milk. Let 1 the rest come to boil, stir the arrow root in | and boil ten minutes. | BEEF TEA. Cut half a pound of lean beef into very | small pieces; do not have grain of fat on i it. and put into bottle that has large oper- | ing Gas olive or borseradish bottle): put in 1 half cup of cold water, and cork tight; set
 this in basin of cold water End place on the | fire where it will come to boiling point, but | not boil; keep it at this temperature for two l houIs then strain, and season with salt. 1 EGG NoG. | One egg, one tablespoonful of sugar, one
 of water, one of milk, one of wine. Beat the
 white of the egg to stiff froth; then beat in
 the sugar; next the yolk; then milk and wine. BEEF SANDWICHES.
 Get thick slice of round steak, scrape raw | with knife. Gut bread in very thin slices, l spread with the scraped beef, cover with
 another slice of bread. Serve cut in tiny dice.
 BEEF CRoQUETTES.
 Form the scTaped beef into small cro- quettes and fry in very hot pan just enough | to scar the outside.
 | vICTIMIZED CHOPS,
 Cut one thick chop, three quarter inch l thick, and two very thin chops. Place the
 thick one between the two thin ones and | broil over hot fire until the outside chops
 are done to a crisp. Throw the outside ones
 away and serve the inside one, after season | ing with salt.
 JUICE.
 Broii thick slice of beef for eight minutes,
 cut into small bits and squeeze in lemon | squeezer.
 l MUTTON BROTH.
 One pound of neck of mutton, ore table 1 spoonful barley, one quart water. Cut all
 the meat from the bones and free from fat. l Put meat, barley and bones together and