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Have ready six table-spoonfuls of sago, picked clean, and soaked for two hours in cold water. Boil the sago in a quart of milk till quite soft. Then stir alternately into the milk, a quarter of a pound of butter, and six ounces of powdered sugar, and set it away to cool. Bent eight eggs, and when they are quite light, stir them gradually into the milk, sago, &c.
Lay them on buttered tins, and bake them in a quick oven from five to ten minutes. Grate sugar over them when cool. Rub a pound of fresh butter into two pounds of sifted flour, and mix in a pound of powdered white sugar, a grated nutmeg, a table-spoonful of powdered cinnamon, and four large table-spoonfuls of carraway seeds.
Warm a quart of milk, and stir into it a small tea-spoonful of salt, and two large table-spoonfuls of the best fresh yeast. Beat three eggs very light, and stir them gradually into the milk in turn with the meal. Cover it, and set it to rise for three or four hours. When quite light, bake it on a griddle in the manner of buckwheat cakes.
Take five table-spoonfuls of ground rice and boil it in a quart of new milk, with a grated nutmeg or a tea-spoonful of powdered cinnamon, stirring it all the time. When it has boiled, pour it into a pan and stir in a quarter of a pound of butter, and a quarter of a pound of powdered sugar, a nutmeg and half a pint of cream. Set it away to get cold.
His food was arrow-root or sago, and beef-tea. Of the vegetable preparation he took perhaps half a dozen table-spoonfuls daily; of the animal variable quantities, averaging half a pint per diem. This, though small, was far from the minimum of nutriment upon which life has been supported through the most critical periods.
Beat eight eggs very light; stir the suet, and three table-spoonfuls of floor alternately into the bread and milk, and add, by degrees, the eggs. Lastly, stir in a table-spoonful of powdered nutmeg and cinnamon mixed, and a glass of mixed wine and brandy. Pour it into a bag that has been dipped in hot water and floured; tie it firmly, put it into a pot of boiling water, and boil it two hours.
Boil a pint and a half of rich cream with four table-spoonfuls of powdered sugar, some pieces of cinnamon, and a dozen bitter almonds or peach kernels slightly broken up, or a dozen fresh peach leaves. As soon as it has boiled up, take it off the fire and strain it.
If not thick enough, let it stew longer, or add to it a little glaze or portable soup. If too thick, it may be diluted with a spoonful or too of warm broth or water. THICKENED SOUP. Put into a small stewpan three table-spoonfuls of the fat taken off the soup, and mix it with four table-spoonfuls of flour.
Afterwards, mix with it of powdered cloves, mace, nutmeg and cochineal, a quarter of an ounce of each; and cork it up for use in small bottles. When taken, a little should be dropped on a lump of sugar. Mix two table-spoonfuls of extract of lead with a bottle of rain or river water. Then add two table-spoonfuls of brandy, and shake it well.
Half a pound of fresh butter. A pint of sugar-house molasses A pound and a half of flour. Four table-spoonfuls of ginger. Two large sticks of cinnamon, powered and sifted. Three dozen grains of allspice, powdered and sifted. Three dozen of cloves, powdered and sifted. The juice and grated peel of two large lemons. A little pearl-ash or salaeratus. Stir the butter and sugar to a cream.
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