settled, when strain it, and sweeten to your taste.


Rennet Whey.

Warm a pint of milk, but do not let it get too hot, or it will spoil the
taste of the whey. Wash the salt from a piece of rennet the size of a
dollar, and put it in the milk; when it turns, take out the rennet; wash
and put it in a cup of water, and it will do to use again to make whey.
If you have rennet in a bottle of wine, two tea-spoonsful of it will
make a quart of whey; but if the person has fever, it is best to make it
without wine.


Mulled Jelly.

Take a table-spoonful of currant or grape jelly, and beat with it the
white of an egg, and a little loaf-sugar; pour on it half a pint of
boiling water, and break in a slice of dry toast, or two crackers.


Mulled Wine.

Beat together an egg, a glass of wine, and a spoonful of sugar; pour on
it half a pint of hot water; stir all the time to keep it from curdling,
and when you pour it in a tumbler, grate a little nutmeg over it.


Toast Water.