Sweetbreads

Blanch them in boiling water over the fire for five minutes; then wipe them dry, split them in half, and broil over a clear fire. Serve on a hot plate with a little butter on them, and pepper and salt.

Tamarind Water

Put a couple of teaspoonsful of tamarinds into half a pint of cold water, stir well, and let them settle.

Panada

Toast very brown a couple of stale rusk or rolls, or a slice of bread. Do not scorch them. Break them into a bowl; put over them a tablespoonful of sugar and a little grated nutmeg; pour on boiling water. If allowed, a glass of wine may be added.

French Panada

Break a stale tea-biscuit or roll into a sauce-pan, pour over it boiling water to cover. Boil five minutes, stirring all the time; add a little salt and a small piece of butter. Mix well, and stir in it the yolk of an egg beaten in two tablespoonsful of milk. Boil up once and pour out. Eaten hot.

Cream Toast

Cut a slice of stale bread half an inch thick toast brown on both sides, lay it on a hot plate, sprinkle it with salt, and pour over it half a cup of rich cream, and serve quickly.

How To Soak Crackers

Put two large water-crackers in a bowl, pour on them boiling water, cover closely. Let them stand ten minutes; take them out carefully, put them on a hot plate, and put on them a little butter and salt, or cream and salt, if butter is not allowed Serve quickly.

Arrowroot Water

Wash two fine tart pippin apples very clean, cut them up very small, take out the cores, and put them into a quart of cold water over the fire and boil until the apples are quite soft, which will take an hour or more. Mix a teaspoonful of arrowroot in a little cold water very smooth, and stir in with the apple. Let all boil ten minutes; strain through a sieve, sweeten to taste, and when cold, use as a drink. You may grate a little nutmeg over the top.

Rice Water

Wash a tablespoonful of rice, put it in a stew-pan or crock with lid, pour on it a quart of cold water. When it comes to a boil, set it where it will simmer until the rice is a pulp. Let it settle a little, pour off, and sweeten to taste. Use either hot or cold. You may make the same with milk instead of water.

Orangeade

Slice two oranges and one lemon, pour over them a quart of boiling water, sweeten to your taste; stir occasionally. When cold, use a little at a time as a drink.

Milk Punch

Half a pint of new rich milk, two tablespoonsful of brandy, sugar to taste; nutmeg grated on the top, if liked.

Toast Water

Cut two slices of bread half an inch thick, toast them very brown on both sides; be careful not to scorch them, or they are not fit to use. Break them in half, put them in a pitcher, pour over about three pints of boiling water. When cold, strain off. If allowed, this is a very pleasant drink with two tablespoonsful of currant jelly, added whilst hot and stirred occasionally until dissolved.