INVALID COOKERY. Arrowroot, cup of 67 Barley water 67 Beef tea, raw 68 Beef tea, strongest 68 Beef tea, whole 68 Calf’s foot jelly 68 Chicken, boiled 69 Chicken, broth 69 Chicken, roasted 69 Cornflower, cup of 67 Cornflower, blanc mange 69 Gruel 70 Lait de poule 70 Lemonade 70 Mutton broth 70 Toast water 70 PASSOVER DISHES. Batter pudding 70 Cocoanut custard 71 Fish, fried 71 Fish, stewed 71 Grimslichs 71 Motza kleis 71 Motza pudding, baked 71 Motza pudding, boiled 72 Potato pastry 72 Potato pudding 72 Sassafras 72 Swiss roll 72 Lightning cakes 72 APPENDIX. Formation of Cookery Classes 73 List of Utensils for Classes 74 Hints on Cleaning Kitchen 76 Utensils ------------------------------------------------------------------------ SPECIAL HINTS FOR YOUNG HOUSEKEEPERS. 1. In making soups or gravies which require colouring the outer skins of the onion should be left on. Mushroom skins are also useful for this purpose, and impart a pleasant flavour. 2. When thickening soups, gravies, etc., mix the flour, cornflour, arrowroot, etc., to a smooth cream with _cold_ liquid first, then stir continually from the bottom and against the sides of the saucepan or other vessel to prevent lumps. 3. The dripping from roast mutton, when used for making pastry, sometimes has an unpleasant flavour. If a few drops of vinegar and of oil be beaten up with it, it will be found quite as good as beef dripping. 4. Home-dried herbs are much cheaper than bought ones. About June buy the herbs, rinse them slightly in cold water, strip off the leaves, place the various kinds of herbs on separate pieces of white paper, in the oven or on top of it. When the leaves are quite crisp, rub them through a wire sieve, and bottle them up tight.