516 FOR THE SICK.
broken into boiling water, and cooked until the white has hardened; season the egg with a bit of butter and a crumb of salt.
The best way to cook eggs for an invalid is to drop them, or else pour boiling water over the egg in the shell and let it stand for a few minutes on the back of the stove.
OYSTER TOAST.
MAKE a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or basin, and boil one minute. Season with a little butter, pepper and salt, then pour over the toast and serve.
MULLED JELLY.
TAKE one tablesponful of currant or grape jelly, beat with it the white of one egg and a tea spoonful of sugar; pour on it a teaeupful of boiling water, and break in a slice of dry toast of two crackers.
CUP CUSTARD.
BREAK into a coffeecup an egg, put in two teaspoonfuls of sugar, beat it up thoroughly, a pinch of salt and a pinch of grated nutmeg ; fill up the cup with good sweet milk, turn it into another cup, well buttered, and set it in a pan of boiling water, reaching nearly to the top of the cup. Set in the oven, and when the custard is set, it is done. Eat cold.
CLAM BROTH.
SELECT twelve small, hardshell clams, drain them and chop them fine ; add half a pint of clam juice or hot water, a pinch of cayenne, and a walnut of butter; simmer thirty minutes, add a gill of boiled milk, strain, and serve. This is an excellent broth for weak stomachs.
MILK OR CREAM CODFISH.
THIS dish will often relish when a person is recovering from sickness, when nothing else would. Pick up a large tablespoonful of salt codfish very fine, freshen it considerably by placing it over the fire in a basin, covering it with cold water as it comes to a boil; turn off the water and freshen again if very salt, then turn off the water until dry, and pour over half a cupful of milk or thin cream, add a
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